Anastasia Rice February 4, 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 pan of fudgy brownies topped with bright, ruby strawberries and a cloud of whipped cream makes the kitchen smell like late spring and childhood picnics rolled into one. Strawberry Shortcake Brownies are that cozy, joyous dessert you bring to potlucks, birthday tables, or a slow Sunday afternoon with coffee, where every bite balances gooey chocolate, juicy berry brightness, and a soft, creamy finish. If you enjoy playful mashups of classic sweets, these brownies will feel like a small, celebratory escape, much like a sister fudgy treat such as red velvet brownies that pairs nostalgia with bold flavor.

Why You’ll Love This

This dessert takes two beloved concepts, strawberry shortcake and brownies, and layers them into something both familiar and surprisingly fresh. The base is a dense, almost fudgy brownie, baked until the edges pull away and the center is still tender, while the strawberries add a bright, juicy counterpoint that cuts through the chocolate in the best way.

You will also love how approachable the recipe is, perfect for bakers who want stunning results without complicated techniques. The short ingredient list and simple assembly mean you can make this for guests or whip it up as an indulgent weeknight treat.

Comforting textures, a fudgy base with whipped, airy topping
Bright fruit contrast that keeps the sweetness balanced
Quick to assemble, easy to scale up for crowds

What You’ll Need

These ingredients play distinct roles, the mix gives you a reliably fudgy base, eggs and oil bind and enrich, strawberries lift the flavor with acidity and freshness, and whipped cream or frosting brings lightness and sweetness. Swap the whipped cream for a thicker frosting if you want a more stable topping for warmer weather.

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)

How to Cook Strawberry Shortcake Brownies

Preheat your oven to 350°F (175°C) and grease an 8 by 8 inch or 9 by 9 inch baking pan, the pan should feel lightly slick to the touch so the brownies release easily after baking.
In a bowl, combine the brownie mix, eggs, vegetable oil, and water until well mixed and smooth, the batter will be glossy and thick, with a chocolate scent that deepens as you stir.
Pour the batter into the prepared pan and bake for 20 to 25 minutes or until a toothpick comes out clean, watch for the top to set and the edges to pull slightly away from the pan.
Allow the brownies to cool completely, cooling makes slicing cleaner and prevents the whipped cream from melting into warm chocolate.
Layer the strawberries evenly on top of the brownies, pressing them gently so they cling but keep their fresh texture and bright color.
Spread whipped cream or frosting over the strawberries, using a spatula to create soft peaks and a cloud-like finish that contrasts the dark brownie below.
Dust with powdered sugar if desired, this adds a delicate, bakery-style look and a whisper of extra sweetness.
Cut into squares and serve, the brownies should be rich and slightly dense, with juicy berry bursts and a silky cream topping.

Prep ~ 15 minutes, Cook ~ 25 minutes, Total ~ 40 minutes, Servings ~ 9, Kcal ~ 350

Make-Ahead and Prep Tips

You can make nearly everything in stages to save time when you need to serve. Bake the brownies a day ahead and wrap them tightly in plastic wrap once fully cooled. The next day, slice and top right before serving, or keep whole and add strawberries and whipped cream just before guests arrive for the freshest presentation.

If you want to get even further ahead, wash and slice the strawberries and store them in an airtight container with a paper towel to absorb excess moisture for up to two days. Whipped cream can be prepared and kept in the fridge for several hours, or use a stable frosting if you need a topping that will not soften at room temperature.

Storing and Reheating

Refrigerate leftover Strawberry Shortcake Brownies within two hours of assembly to keep the whipped cream fresh and the strawberries bright. Store in an airtight container for up to 3 days, the cream and fresh fruit are the most delicate elements to monitor. For longer keeping, remove the fruit and cream, then wrap the plain brownies tightly and freeze for up to 3 months, thawing in the fridge overnight before finishing with fresh strawberries and whipped cream.

If you want to gently revive a chilled square before serving, let it sit at room temperature for 10 to 15 minutes, this softens the chocolate center and brings out the aroma. Avoid microwaving assembled pieces with whipped cream, as the topping will melt and lose its texture. A good freshness cue is the smell, the brownies should have a deep chocolate scent and the strawberries should smell sweet and bright, without any fermented note.

Perfect Pairings

A scoop of vanilla bean ice cream to echo the vanilla in the topping
Fresh mint leaves or a small bowl of extra sliced strawberries on the side
A pot of strong coffee or a floral tea to balance the sweetness
Toasted sliced almonds or chopped pecans for a crunchy contrast
A small glass of cold milk for a classic, kid-friendly pairing

Make It Your Own

Strawberry swirl, fold a few tablespoons of strawberry puree into the whipped cream for a marbled topping that looks elegant.
Cheesecake twist, beat a little softened cream cheese with sugar and vanilla, spread a thin layer over the cooled brownies before adding strawberries, for a tangy balance similar to some strawberry-topped desserts like our strawberry cheesecake Snickers.
Chocolate lovers, sprinkle finely chopped chocolate or chocolate chips over the batter before baking for extra pockets of melted chocolate.
Lemon lift, add a teaspoon of lemon zest to the whipped cream or frosting to brighten the flavor and pair with the strawberries.
Nut topping, press chopped pistachios or toasted hazelnuts into the frosting for a textural finish.
Mini shortcakes, bake thin brownie sheets, cut circles with a cookie cutter, and assemble mini layered shortcakes for a party platter.
Lower sugar, choose a reduced sugar brownie mix and lightly sweetened whipped topping for a slightly less sweet dessert.

Pro Tips for Best Results

Use an 8 by 8 pan for thicker brownies, a 9 by 9 pan for a slightly thinner finish, and adjust baking time by a few minutes.
Test doneness with a toothpick near the center, it should come out with a few moist crumbs, not wet batter, for fudgy brownies.
Cool completely before topping, warm brownies will cause whipped cream to weep and strawberries to release syrupy juices.
For even slices, chill the pan briefly after topping, then use a sharp knife warmed under hot water and wiped dry between cuts.
If you make whipped cream fresh, whip to soft peaks for a light texture that still holds, avoid over-whipping which will become grainy.
Keep strawberries dry until assembly, excess moisture makes the topping soggy and shortens storage life.

Frequently Asked Questions

Can I make Strawberry Shortcake Brownies with homemade brownies instead of a box mix?
Absolutely, homemade brownies work beautifully, and you can adjust the fudginess to your preference. Just let the brownies cool completely, then proceed with the fruit and cream topping as directed.
How do I keep the whipped cream from getting watery on top of the brownies?
Chill both the brownies and the whipped cream before assembly, and add the cream only when you are ready to serve. Using a stabilized whipped cream or a thicker frosting can help if you need a longer display time.
Can I use frozen strawberries instead of fresh?
You can, but frozen strawberries will release more liquid as they thaw, which can make the topping soggy. If using frozen, thaw them thoroughly and drain well, or macerate with a teaspoon of sugar and then pat dry before topping.
What is the best way to cut neat squares?
Chill the assembled tray for 20 to 30 minutes to firm the topping, then use a large, sharp knife warmed under hot water and wiped clean between slices. This helps produce clean edges and defined layers.
Can I make this dairy free or vegan?
Yes, choose a vegan brownie mix and substitute plant-based whipped topping. Use plant-based oil in the batter and a non-dairy frosting option, keeping in mind that texture and flavor will vary slightly from the original.
How do I keep the strawberries from turning brown or soggy?
Pick ripe but firm strawberries and wash them only right before slicing. If prepping in advance, toss slices with a few drops of lemon juice to slow browning and store in a single layer with paper towels to absorb moisture.

Final Thoughts

Strawberry Shortcake Brownies are an effortless, brilliant marriage of flavors and textures, bringing together fudgy chocolate, bright strawberries, and a soft cloud of cream. They look celebratory, taste nostalgic, and require just a few thoughtful steps to shine, making them a go-to for gatherings or a special treat at home. Try them this weekend, and enjoy how a few fresh berries and whipped cream can transform an ordinary brownie into something wonderfully memorable.

Strawberry Shortcake Brownies

Author: anastasia-rice
Total Time: 40 minutes
Yield: 9 servings 1x
Diet: Vegetarian

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Description

A delightful mashup of fudgy brownies topped with fresh strawberries and whipped cream, perfect for any occasion.

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, pressing them gently.
Spread whipped cream or frosting over the strawberries.
Dust with powdered sugar if desired.
Cut into squares and serve.