Two strawberry brownies stacked on a white plate with a bite taken out of the top bar, showing a soft pink crumb and crackly pale pink icing.

Soft, dense strawberry brownies with a chewy texture and smooth glaze, made with a simple cake mix base and tested to turn out consistently every time.

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What Actually Matters
Ingredients For Strawberry Brownies
How to Make Strawberry Brownies
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Table of Contents

These strawberry brownies bake up soft, dense, and slightly chewy, with a bright strawberry flavor and a smooth glaze that sets cleanly on top. They start with a cake mix, but the finished dessert will have all the chewy brownie texture you're hoping for.

Stack of strawberry brownies with pale pink crackled icing on a white background

I’ve made these several times to get the texture just right. The batter is thicker than you might expect, and that’s exactly what gives them structure. As long as it’s spread evenly and not overbaked, they hold together well and slice cleanly once cooled.

My family loves them, but more importantly, I know they turn out consistently without wasting ingredients or second-guessing the steps.

If you have extra cake mix in the pantry, this same method also works for chocolate brownies, muffins, or cookies.

What Actually Matters

A few small things that make a big difference here:

The batter is thick. It’s supposed to be. It's more like a soft dough than cake batter. You'll need to press it into the pan, not pour it.

Don't overmix! Once everything is incorporated, you're ready to bake.

Use a metal pan if you can. While a glass pan may work in a pinch, a metal pan heats up more quickly, so your brownies bake more evenly. Metal also cools down more quickly, so the brownies won't overbake while they cool.

Spread the batter evenly. Take an extra minute here to spread the batter smooth on top so the brownies bake at the same rate. If you need to, lightly dampen your fingers to smooth it out.

Don’t overbake. The center should still look soft. A toothpick should come out with a few moist crumbs, not dry.

Ingredients For Strawberry Brownies

Brownies

1 strawberry-flavored cake mix - This cake mix is the foundation of the recipe, so spring for a high-quality brand like Duncan Hines.
1 package instant vanilla pudding
½ cup water
½ cup canola oil
2 large eggs - Room temperature eggs will work best, so pull these out of the fridge about 30 minutes before you begin baking.
1 teaspoon strawberry extract - This is optional, but it will provide a deeper strawberry flavor.

Glaze

1 cup powdered sugar
2 tablespoons whole milk - If you only have 2%, you may need a bit more powdered sugar to achieve the correct consistency
½ teaspoon strawberry extract - You can omit the strawberry extract if you'd like your glaze to be a neutral flavor without the pink tone

Optional Add-Ins

Stir in ½-1 cup of white chocolate chips
Fold freeze-dried strawberries into the batter just before baking

A Note About Cake Mix

Don't choose a cake mix that already includes pudding. This recipe relies on the added box of instant pudding, and if there's already pudding in the mix, it will throw off the texture.

strawberry brownies cut into squares with pale pink glaze, one piece slightly lifted to show dense, soft interior on a parchment-lined pan

How to Make Strawberry Brownies

Pro Tip

Don't use a hand mixer for this recipe. Just stir with a wooden spoon and use a spatula when necessary.

Preheat your oven to 350°F and line a 9×13-inch metal pan with parchment, leaving some overhang so you can lift the brownies out later.
In a large bowl, stir together the cake mix, pudding mix, water, oil, eggs, and strawberry extract just until combined. By this point, the batter will be thick, more like a soft dough than a typical batter.
Transfer the batter to your prepared pan and press it into an even layer. If it’s sticking, lightly dampen your fingers to help spread it out smoothly.
Bake for 22–25 minutes, just until the edges are lightly golden and the center is set but still soft. A toothpick should come out with a few moist crumbs.
Let the brownies cool completely in the pan before moving on. This step matters. It helps the brownies set properly and keeps the glaze from melting.
Once cooled, whisk together the powdered sugar, milk, and strawberry extract until smooth. Lift the brownies out using the parchment, place them on a cutting board, and spread the glaze evenly over the top.
Let the glaze set for about 20–30 minutes before slicing.

Overhead view of strawberry brownies cut into squares on a wooden cutting board over a white marble surface, with fresh strawberries in the corners.

Storage, Freezing, and Make Ahead

Storage - Keep the brownies in an airtight container at room temperature for up to 3 days. If your kitchen runs warm, refrigerating them helps the glaze stay firm.

Freezing - Freeze the brownies (with or without glaze) in a single layer, then transfer to a container. They keep well for up to 2 months. Thaw at room temperature.

Make ahead - I've made these a day in advance of a party, even with the glaze. They were delicious, and letting the brownies and glaze set overnight helped them slice cleanly.

Strawberry Brownies

Soft, dense strawberry brownies with a chewy texture and smooth glaze, made with a simple cake mix base and tested to turn out consistently every time.

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Prep Time 5

Cook Time 25

Total Time 30

Course Dessert

Cuisine American

Servings

Calories 236 kcal