This Homemade Strawberry Brownies Recipe combines the fudgy texture of classic brownies with sweet strawberry flavor and optional cream cheese frosting—perfect for spring gatherings, potlucks, or when you’re craving something a little different from chocolate.
I’ll be honest—the first time I made these strawberry brownies, I was skeptical. Brownies without chocolate? But then I took that first bite, and wow.
The buttery texture, the fresh strawberry flavor, that creamy frosting on top—it’s like if blondies and strawberry shortcake had a baby. Now I make them every spring when strawberries are at their peak, and they disappear faster than any chocolate brownie I’ve ever made.
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What Makes This Strawberry Brownies Recipe So Special
You know what’s great about this strawberry brownies recipe from scratch? It doesn’t try to be chocolate. Instead, it leans into that gorgeous berry flavor and gives you something totally unique. The texture’s spot-on—soft and chewy in the middle with slightly crisp edges. Plus, the cream cheese frosting isn’t just optional, it’s practically essential (trust me on this one).
These aren’t your typical brownies, and that’s exactly why they work. They’re made with real strawberry puree, which gives them natural sweetness and a beautiful pink hue that honestly makes them Instagram-worthy without even trying. And if you’re worried about them being complicated? Don’t be.
This is a one-bowl wonder that comes together in about ten minutes of actual work.
The white chocolate chips are optional, but they add little pockets of sweetness that play beautifully with the strawberry flavor. And if you skip the frosting (though seriously, why would you?), you’ve got a lighter treat that’s perfect with your morning coffee. Either way, you’re winning.
The Best Homemade Strawberry Brownies Recipe You’ll Crave
Equipment
- 8×8 inch baking dish
- Medium bowl
- Whisk
- Parchment paper
- spatula
- Electric mixer
Ingredients
For the Strawberry Brownies
- 1 cup all-purpose flour
- ½ cup sugar
- ¼ cup brown sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg
- ½ cup butter melted
- 1 teaspoon vanilla extract
- ½ cup fresh strawberry puree or 1 tablespoon strawberry flavoring
- ½ cup white chocolate chips optional
For the Creamy Frosting (optional)
- 4 oz cream cheese softened
- 2 tablespoons butter softened
- 1 cup powdered sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- fresh strawberry slices for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking dish and line it with parchment paper for easy removal. Set aside.
- In a medium bowl, whisk together the flour, sugar, brown sugar, baking powder, and salt. Make sure these ingredients are evenly combined before moving to the next step.
- In another bowl, mix the melted butter, egg, and vanilla extract until smooth. Add in the fresh strawberry puree (or strawberry flavoring) and stir until fully incorporated.
- Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined—avoid overmixing to ensure your brownies stay tender and soft. If you’re using white chocolate chips, fold them into the batter at this stage.
- Pour the batter into your prepared baking dish and spread it out evenly. Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Allow the brownies to cool completely in the pan before frosting.
- While the brownies cool, beat together the softened cream cheese and butter until smooth. Gradually add in the powdered sugar, followed by the milk and vanilla extract. Continue to beat until the frosting reaches a creamy, spreadable consistency.
- Once the brownies are fully cooled, spread the creamy frosting over the top in an even layer. Garnish with fresh strawberry slices for a beautiful presentation. Cut into squares and serve.
Notes
Ingredients You’ll Need
Let me break down what you need for these strawberry brownies from scratch. I’ve organized everything into two sections so you can decide upfront if you’re going the frosted route or keeping it simple.
For the Strawberry Brownies:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 1 cup | Keeps them tender and light |
| Sugar | ½ cup | For sweetness and structure |
| Brown sugar | ¼ cup | Adds moisture and depth |
| Baking powder | ½ teaspoon | Just enough lift |
| Salt | ¼ teaspoon | Balances the sweetness |
| Large egg | 1 | Room temp works best |
| Butter, melted | ½ cup | Makes them rich and fudgy |
| Vanilla extract | 1 teaspoon | Always use the real stuff |
| Fresh strawberry puree | ½ cup | Or 1 tablespoon strawberry flavoring if fresh isn’t available |
| White chocolate chips | ½ cup | Optional, but highly recommended |
For the Creamy Frosting:
| Ingredient | Amount | Notes |
|---|---|---|
| Cream cheese, softened | 4 oz | Must be soft or it’ll be lumpy |
| Butter, softened | 2 tablespoons | Adds richness |
| Powdered sugar | 1 cup | Sift it if you want it extra smooth |
| Milk | 1 tablespoon | Thins it to spreadable consistency |
| Vanilla extract | 1 teaspoon | Complements the strawberry |
| Fresh strawberry slices | For garnish | Makes them look bakery-perfect |
Quick note on the strawberry puree: Just blend fresh or frozen strawberries until smooth, then measure out what you need. If you’re in a pinch and can’t get fresh berries, the strawberry flavoring works, but the real fruit gives you better color and more natural flavor.
How to Make Strawberry Brownies from Scratch
Alright, let’s get baking. This process is super straightforward, and I promise you won’t need any fancy equipment or techniques.
Step 1: Get Your Oven and Pan Ready
First things first—preheat that oven to 350°F. While it’s warming up, grab an 8×8 inch baking dish and give it a good greasing. I like to line mine with parchment paper too, because it makes getting the brownies out so much easier and you don’t end up with half of them stuck to the pan.
Here’s a tip: Let the parchment paper hang over the edges a bit. You can use those as handles later to lift the whole thing out in one piece. Game changer.
Step 2: Whisk Those Dry Ingredients
In a medium bowl, throw in your flour, both sugars, baking powder, and salt. Give it a good whisk until everything’s evenly distributed. This step’s important because you want those leavening agents spread throughout, otherwise you’ll end up with weird puffy spots.
I know it seems basic, but don’t skip the whisking. Sifting’s not necessary here, but a good whisk makes sure you won’t bite into a clump of baking powder later.
Step 3: Mix Up the Wet Stuff
Grab another bowl for your wet ingredients. Pour in that melted butter (make sure it’s not scorching hot or it’ll scramble your egg), then add the egg and vanilla. Mix it all together until it’s smooth and slightly creamy-looking.
Now here comes the star: add your strawberry puree and stir until it’s fully blended in. The mixture should turn this gorgeous pale pink color. If you’re using strawberry flavoring instead, just add it here and mix well.
Step 4: Bring It All Together
Time to combine everything. Pour your wet mixture into the bowl with the dry ingredients and fold it together gently. The key word here is “gently”—you’re not making bread dough, so don’t overmix. Stir just until you don’t see any more flour streaks.
If you’re adding white chocolate chips, fold them in now. They’ll create these sweet little pockets throughout the brownies, and honestly, they’re what takes these from good to “can I have the recipe?”
Step 5: Into the Oven
Pour that beautiful pink batter into your prepared pan and use a spatula to spread it evenly. You want it level so everything bakes at the same rate. Pop it in the oven for 20–25 minutes.
You’ll know they’re done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Don’t overbake—you want these to stay soft and chewy, not dry. Let them cool completely in the pan before even thinking about frosting. I know waiting’s hard, but if you frost warm brownies, you’ll just end up with melted frosting soup.
Step 6: Whip Up That Frosting
While your brownies are cooling, make the frosting. Beat the softened cream cheese and butter together until they’re smooth and fluffy. Make sure both are actually soft—cold cream cheese will give you lumps no matter how long you beat it.
Add the powdered sugar gradually, mixing as you go. Then add the milk and vanilla, and keep beating until it’s creamy and spreadable. If it seems too thick, add another splash of milk. Too thin? Add more powdered sugar.
Step 7: Frost and Make It Pretty
Once those brownies are completely cool (I mean it—completely), spread that creamy frosting over the top in an even layer. I like using an offset spatula for this, but honestly, a butter knife works just fine.
Top it with fresh strawberry slices arranged however you like. You can get fancy and make rows, or just scatter them randomly. Either way, they’ll look gorgeous. Cut into squares and get ready for compliments.
Expert Tips for Perfect Strawberry Brownies
Want to take these from good to absolutely stellar? Here’s what I’ve learned from making these strawberry brownies way too many times.
Use Fresh Strawberries When Possible
Fresh strawberry puree gives you the best flavor and that natural pink color. Just hull a cup or so of strawberries, blend them smooth, and measure out half a cup. The rest? Eat it. You deserve it.
Don’t Skip the Parchment Paper
Seriously, it makes your life so much easier. Plus, you get clean edges when you cut them, which makes them look way more professional. Nobody needs to know these took you thirty minutes start to finish.
Room Temperature Ingredients Matter
For the frosting especially, make sure that cream cheese and butter are soft. Not melted, just soft. Leave them out for about thirty minutes before you start. Your arms will thank you when you’re mixing.
Add a Strawberry Glaze for Brownies
Want to get really fancy? Make a simple strawberry glaze by mixing powdered sugar with a little strawberry puree. Drizzle it over the frosted brownies for extra wow factor. It’s not necessary, but it definitely impresses people at potlucks.
Variations to Try
Once you’ve mastered the basic strawberry brownies recipe from scratch, here’s how to mix things up.
Lemon Strawberry Brownies
Add a tablespoon of lemon zest to the batter and a teaspoon to the frosting. The citrus brightens up the strawberry flavor and makes them taste super fresh. Perfect for summer.
Chocolate Strawberry Swirl
Divide your batter in half. Mix cocoa powder into one half, then dollop both batters into the pan alternately. Swirl with a knife for a marble effect. Chocolate lovers will appreciate this version.
Gluten-Free Option
Swap the all-purpose flour for a 1:1 gluten-free baking flour. I’ve tried this with Bob’s Red Mill and it works great. Just make sure it has xanthan gum in it already.
Make Them Vegan
Use a flax egg instead of regular egg, replace butter with coconut oil, and use dairy-free cream cheese for the frosting. They won’t be quite as rich, but they’re still delicious.
Troubleshooting Common Issues
Even simple recipes can go sideways sometimes. Here’s how to fix the most common problems.
Brownies Turned Out Dry
You probably overbaked them. These need to come out when they’re still slightly soft in the center. Check them at 20 minutes instead of waiting the full 25. Also, make sure you measured your flour correctly—too much flour will dry them out.
Frosting Won’t Spread Smoothly
Your cream cheese was probably too cold. Pop it in the microwave for literally five seconds to soften it up, then try mixing again. Or your brownies weren’t completely cool, which can make the frosting melt and separate.
Batter Seems Too Thick
That’s actually normal. This batter’s thicker than cake batter but not as thick as cookie dough. If it seems absurdly thick, you might’ve measured your strawberry puree wrong. Add a tablespoon of milk to thin it out slightly.
Pink Color Is Too Pale
Fresh strawberries can vary in how much color they give. If you want a brighter pink, add a tiny drop of red food coloring to the batter. Just a drop—you want them pink, not hot pink.
How to Store and Reheat Your Strawberry Brownies
Storage is pretty straightforward, but there are a few tricks to keep them fresh longer.
| Storage Method | Duration | Instructions |
|---|---|---|
| Room Temperature | 2 days | Cover tightly with plastic wrap or store in an airtight container. Keep in a cool spot away from sunlight. |
| Refrigerator | 5-7 days | Store in an airtight container. The frosting needs refrigeration, so this is your best bet if you frosted them. |
| Freezer | 2-3 months | Wrap individual squares in plastic wrap, then place in a freezer bag. Thaw in the fridge overnight. |
Reheating Tips
Honestly, these are best served at room temperature or cold. But if you want them slightly warm, microwave a square for about 10 seconds. Don’t overdo it or the frosting will slide right off.
No-Waste Kitchen Ideas
Got leftover strawberry puree? Mix it into yogurt, blend it into smoothies, or freeze it in ice cube trays for future batches. The frosting also freezes well—just thaw it in the fridge and rewhip it when you need it.
If your brownies are starting to dry out, crumble them over ice cream or mix them into a trifle with whipped cream and fresh berries. Nothing goes to waste in my kitchen, and it shouldn’t in yours either.
Nutritional Information
Here’s the approximate nutrition breakdown per brownie, assuming you cut them into 12 squares and include the frosting.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 245 |
| Total Fat | 12g |
| Saturated Fat | 7g |
| Cholesterol | 45mg |
| Sodium | 125mg |
| Total Carbohydrates | 32g |
| Dietary Fiber | 0.5g |
| Sugars | 24g |
| Protein | 3g |
Keep in mind these are treats, not health food. But they’ve got real fruit in them, so that counts for something, right?
Homemade Strawberry Brownies Recipe FAQs
Can I use frozen strawberries instead of fresh?
Absolutely! Thaw them first and drain any excess liquid before blending into puree. Frozen berries actually work great because they’re picked at peak ripeness. The flavor will be just as good, though you might need to adjust the amount slightly since frozen berries can be wetter.
Do I have to use the cream cheese frosting?
Nope, it’s totally optional. The brownies are delicious on their own, especially if you add the white chocolate chips. You could also dust them with powdered sugar, drizzle with a strawberry glaze for brownies, or just eat them plain. They’re your brownies—do what makes you happy.
Can I make these ahead for a party?
Yes! These actually taste better the next day after the flavors have had time to develop. Make them up to two days ahead, store them unfrosted in an airtight container, then add the frosting a few hours before serving. Or frost them and refrigerate—just bring them to room temperature before serving for the best texture.
Why did my brownies sink in the middle?
This usually happens if you overmix the batter or open the oven door too early. The baking powder creates lift, but if you beat too much air into the batter or let that heat escape mid-bake, they’ll deflate. Next time, fold gently and resist the urge to peek until at least 20 minutes in.
Give These Strawberry Brownies a Try
Look, I know switching up your brownie game can feel risky. But these strawberry brownies from scratch are the kind of recipe that’ll become a regular in your rotation. They’re different enough to feel special but easy enough to whip up on a random Tuesday when you need something sweet.
The combination of buttery, soft brownies with that fresh strawberry flavor and creamy frosting just works. Whether you’re bringing them to a potluck, making them for your family, or eating the entire pan by yourself (no judgment here), they’re going to make you happy.
So grab those strawberries, preheat that oven, and get baking. And when you make them, snap a picture and share it on Pinterest—I’d love to see how yours turn out! Drop a comment below and let me know if you tried any of the variations or if you have your own twist to add. Happy baking, friends!
Looking for more delicious recipes? Check out this comforting slow cooker garlic butter beef for an easy dinner, whip up a nutritious meal prep egg roll bowl for healthy lunches, or make this crowd-pleasing 7 layer dip and creamy spinach artichoke dip for your next gathering!
