Patrick Simon January 31, 2026

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Strawberry Shortcake Brownies

Name: Strawberry Shortcake Brownies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 box brownie mix; 2 large eggs; 1/4 cup vegetable oil; 1/4 cup water; 1 cup fresh strawberries, hulled and sliced; 1 cup whipped cream or frosting; 1 tsp vanilla extract; Powdered sugar for dusting (optional)

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A warm afternoon light spills through the kitchen window, and the scent of cocoa and fresh strawberries wraps around you like a soft tea towel. These Strawberry Shortcake Brownies are the kind of dessert that makes people linger over the table, spooning a blissful mix of fudgy brownie, juicy berries, and pillowy cream. Serve them at a summer picnic, a casual dinner with friends, or for an indulgent afternoon treat, and watch how a simple combination becomes a moment to savor. If you enjoy hybrid desserts that pair cakes and cookies, you might also like the texture twist of classic red velvet brownies for another special occasion.

Why You’ll Love This

This dessert brings together two beloved textures, a dense, chocolatey brownie base and the light brightness of strawberry shortcake toppings. The contrast is what makes every bite sing, the deep cocoa flavors anchoring the tart, sweet strawberries and the soft cream that follows.

You will also love how approachable this recipe is, using a boxed brownie mix as the backbone for quick weeknight baking, while fresh strawberries and whipped cream give it a homemade lift. A few reasons to make these Strawberry Shortcake Brownies today

Quick to assemble and great for last minute guests
Big on texture, with fudgy, creamy, and juicy layers
Versatile, easy to dress up for entertaining

What You’ll Need

A few well chosen ingredients work together to create those classic flavors, and you can tweak the toppings to suit what you have on hand.

1 box brownie mix
2 large eggs
1/4 cup vegetable oil
1/4 cup water
1 cup fresh strawberries, hulled and sliced
1 cup whipped cream or frosting
1 tsp vanilla extract
Powdered sugar for dusting (optional)

Notes, if you want them: use store whipped cream for speed, or whip heavy cream with the vanilla for a fresher finish. Plain frosting will give a sweeter, more stable top if you need it to hold up in warm weather.

How to Cook Strawberry Shortcake Brownies

Preheat your oven to 350°F (175°C) and grease a baking pan. Use an 8 by 8 inch pan for thicker brownies, or 9 by 9 for slightly thinner pieces, and feel the warmth of the oven as it begins to hum.
In a bowl, combine the brownie mix, eggs, vegetable oil, and water until well mixed. Stir until the batter is smooth and glossy, tasting rich with chocolate aroma.
Pour the batter into the prepared pan and bake for about 20 to 25 minutes or until a toothpick inserted comes out clean. You will see the edges pull away from the pan and the top develop a thin, crackly sheen.
Allow the brownies to cool completely. Cooling is important so the whipped cream or frosting stays stable and the slices hold their shape. The pan will stop releasing steam and the chocolate will set into a tender fudge.
Once cooled, layer the strawberries on top of the brownies. Arrange them in a single even layer so each square gets a bright slice, their juices gleaming and smelling sweet.
Spread whipped cream or frosting over the strawberries. Use a spatula to spread the cream gently, creating soft peaks and a light, cloudlike finish that offsets the dense base.
Dust with powdered sugar if desired. The snow of powdered sugar makes the dessert look charming and adds a delicate sweetness.
Cut into squares and serve. Use a sharp knife warmed briefly under hot water for cleaner slices, and present them with a strawberry on the side for a pretty touch.

Prep ~15 minutes, Cook ~25 minutes, Total ~40 minutes, Servings ~12, Kcal ~220 per serving approximately.

Make-Ahead and Prep Tips

You can do most of the heavy lifting a day ahead. Bake the brownie base, cool it completely, and wrap the pan tightly with plastic wrap or foil. Keep the strawberries hulled and sliced in a single layer on a plate covered with plastic, or stored in an airtight container with a paper towel to absorb extra moisture. Whip cream just before serving for the lightest texture, or use a tub of ready-made frosting if you need a sturdier topping that can sit out for longer.

To finish later, assemble the strawberries and cream on top a few hours before serving so the berries can marry with the brownie without becoming soggy. If you must assemble more than a day ahead, opt for frosting instead of whipped cream, and keep the whole tray chilled.

Storing and Reheating

Refrigerate leftover Strawberry Shortcake Brownies in an airtight container for up to 3 days. If you used whipped cream, cover the pan well to prevent the cream from picking up other fridge odors. A freshness cue to look for is the brightness of the strawberries, if they look dull and soft, they are past their peak.

To freeze, wrap individual squares tightly in plastic wrap, then place them in a freezer bag for up to 2 months. Thaw overnight in the refrigerator, and add fresh whipped cream or a light dusting of powdered sugar before serving. For gentle reheating, warm a single piece in a microwave for 8 to 12 seconds to take the chill off, being careful not to melt the cream. If you used frosting, you can place a cut portion in a 300°F oven for 5 to 7 minutes until the brownie is slightly warm but the topping remains intact.

Perfect Pairings

This dessert pairs well with light drinks and simple sides that let the strawberry flavor shine. Try serving with

A small scoop of vanilla bean ice cream for extra creaminess
Fresh mint leaves for a bright, herbal lift
Shortbread cookies for a buttery crunch on the side
A simple fruit salad to echo the fresh strawberries
Espresso or strong coffee to balance the sweetness

In a similar strawberry-forward vein, a creamy bar like the strawberry cheesecake snickers can be an interesting companion for a dessert table.

Variations and Swaps

Play with textures and flavors to make these Strawberry Shortcake Brownies your own.

Lemon Zest Twist
Add a teaspoon of fresh lemon zest to the whipped cream for a citrusy lift that brightens the strawberries and cuts the richness.
Chocolate Ganache Finish
Replace the whipped cream with a thin layer of ganache, poured warm over the berries, to intensify the chocolate element and add glossy appeal.
Nutty Crunch
Sprinkle chopped toasted almonds or pecans over the whipped cream for a toasty contrast to the soft berries.
Strawberry Compote Layer
If strawberries are out of season, cook them down with a little sugar and lemon into a quick compote, spooning it over the brownies instead of raw slices for concentrated flavor.
Mini Shortcake Cups
Bake the batter in a lined muffin tin for individual servings, then top each with strawberries and cream when cool, perfect for parties and grab-and-go desserts.
Frosting Swap for Stability
If you need a dessert that travels, use a cream cheese frosting or store-bought frosting in place of whipped cream, it will hold its shape and stay fresh longer.
Double Chocolate Base
Stir in 1/2 cup of chocolate chips to the brownie batter before baking to add extra pockets of melty chocolate throughout.

All of these options avoid alcohol and stay pantry friendly, while offering different textures and levels of sweetness.

Pro Tips for Best Results

Preheat fully, and don’t open the oven during the first 15 minutes to ensure even rise and a crackly top.
Cool completely before topping, the cream will slide off warm brownies and the strawberries will sweat.
Slice cleanly by running a sharp knife under hot water, then dry and cut, for neat edges.
Use medium ripe strawberries, they should be fragrant and firm to the touch for the best texture.
If you want a denser fudgy bite, bake in an 8 by 8 inch pan, for a lighter chew use a 9 by 9 inch pan.
Watch baking time closely, a toothpick should come out with a few moist crumbs, not raw batter.

Frequently Asked Questions

What kind of brownie mix should I use, fudgy or cakey?
Choose a fudgy mix if you want a dense, brownie-forward base. A mix labeled fudgy or one that suggests less baking time will pair best with the shortcake-style toppings.

Can I use frozen strawberries?
Yes, but thaw them first and drain excess liquid to avoid making the brownie soggy. You can also simmer them briefly to make a compote that is less watery than thawed berries.

How long will these keep in the fridge?
Stored in an airtight container, they will keep for up to 3 days. If you used fresh whipped cream, expect best quality within 48 hours, as whipped toppings can soften over time.

Can I make these dairy free?
Swap the whipped cream for a dairy free whipped topping and choose a dairy free brownie mix. Be sure to check labels for vegan suitability, and use plant based milk if a recipe calls for it.

What if my brownies fall apart when I cut them?
Chill the pan for 30 to 60 minutes before cutting, and use a sharp knife warmed under hot water and dried between cuts to get cleaner slices. Chilling helps the brownies set so they slice neatly.

How can I make this less sweet?
Use slightly less whipped cream or choose an unsweetened whipped topping. You might also sprinkle a light pinch of flaky sea salt on top to balance the sweetness.

Can I double the recipe for a crowd?
Yes, simply double the ingredients and bake in a larger pan, such as a 13 by 9 inch. Adjust baking time, checking for doneness after the original bake time, then add 5 to 10 minutes as needed.

Final Thoughts

Strawberry Shortcake Brownies are a joyful shortcut to something that looks and tastes special without a lot of fuss. The combination of fudgy chocolate, sweet fresh berries, and soft cream is a crowd pleaser, whether you are whipping them up for a picnic, a casual dinner, or a simple everyday treat. Pull out a boxed mix, fresh berries, and a small bowl of cream, and you will have a memorable dessert in less than an hour. Give this recipe a try this weekend and enjoy how a few simple layers become a homemade classic.

Strawberry Shortcake Brownies

Author: anastasia-rice
Total Time: 40 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

A delightful dessert combining fudgy brownies with fresh strawberries and whipped cream for a perfect summer treat.

Ingredients

Scale

1 box brownie mix
2 large eggs
1/4 cup vegetable oil
1/4 cup water
1 cup fresh strawberries, hulled and sliced
1 cup whipped cream or frosting
1 tsp vanilla extract
Powdered sugar for dusting (optional)

Instructions

Preheat your oven to 350°F (175°C) and grease an 8 by 8 inch or 9 by 9 inch baking pan.
In a bowl, combine the brownie mix, eggs, vegetable oil, and water until well mixed and smooth.
Pour the batter into the prepared pan and bake for 20 to 25 minutes or until a toothpick comes out clean.
Allow the brownies to cool completely.
Layer the strawberries evenly on top of the brownies.
Spread whipped cream or frosting over the strawberries.
Dust with powdered sugar if desired.
Cut into squares and serve.