Strawberry Brownies Recipe

I recently fell in love with this strawberry brownie recipe blending cake mix, fresh strawberries, eggs, oil and water into a decadently fruity treat. The infusion of real strawberries lifts this classic dessert to a whole new level. I enjoy making and sharing this simple yet indulgent twist on brownies.

I love coming up with fun twists on classic dessert recipes and this Strawberry Brownies Recipe is right up my alley. I think using a box of strawberry cake mix (15.25 oz) totally changes the game.

I like that it takes just three large eggs, 1/2 cup of vegetable oil, and 1/3 cup of water to bring everything together without too much fuss. Adding a cup of chopped fresh strawberries gives the brownies this unexpected burst of flavor and a bit of nutritional value too, since strawberries are packed with vitamin C.

My recipe is a great pick for anyone trying to balance taste and a little bit of health in their desserts. It’s pretty cool how this quick dessert comes together fast so you can enjoy delicious vibes with every bite.

Give it a try and see why I love these strawberry dessert recipes so much!

Why I Like this Recipe

I really like this recipe because it’s super easy to make and doesn’t take forever. I love that I can just toss in a box of cake mix with a few simple ingredients and end up with delicious strawberry brownies. Its simplicity means I can whip it up even on my craziest days.

I also enjoy how the fresh strawberries add a burst of fruity flavor that makes the brownies taste so unique. When I cut into those moist, gooey squares I feel like I’m treating myself to something special.

Lastly, I like that its pretty versatile – I can top it with extra strawberries or even a scoop of ice cream when I’m feeling extra hungry. It’s my go-to recipe for when I need a sweet treat in a hurry and it always hits the spot.

Ingredients

• Strawberry cake mix gives sweet flavor and needed carbs, making the base tasty and easy.
• Eggs offer solid protein and help bind ingredients, keeping the brownies moist and rich.
• Vegetable oil adds extra moisture and tenderness while improving texture, making every bite smooth.
• Water blends the ingredients together, ensuring a consistent batter for a delightful finish.
• Fresh strawberries bring a tangy twist, fiber, and vitamin C, lifting the overall flavor.
• Sliced strawberries topping bursts with freshness and eye-catching color on top.

Ingredient Quantities

• 1 box strawberry cake mix (15.25 oz)
• 3 large eggs
• 1/2 cup vegetable oil
• 1/3 cup water
• 1 cup chopped fresh strawberries
• Extra sliced strawberries for topping (optional)

How to Make this

1. Preheat your oven to 350°F and grease a 9×9 inch baking pan with some extra butter or nonstick spray.

2. In a large bowl, whisk together the entire box of strawberry cake mix, 3 large eggs, 1/2 cup vegetable oil, and 1/3 cup water until the mix is smooth and well combined.

3. Gently fold in the 1 cup of chopped fresh strawberries. Try not to overmix so the strawberries don’t turn mushy.

4. Pour the batter evenly into your prepared pan and smooth out the top with a spatula.

5. Place the pan in the preheated oven and bake for around 25-30 minutes; start checking at 25 minutes by inserting a toothpick in the center.

6. When the toothpick comes out mostly clean with just a few moist crumbs, take the brownies out of the oven.

7. Let the brownies cool in the pan for at least 15 minutes to set properly.

8. If you want, top with some extra sliced strawberries once they cooled a little bit.

9. Slice into squares and enjoy the gooey, fruity goodness of these strawberry brownies.

10. Serve with a scoop of your favorite ice cream if you’re feeling extra hungry. Enjoy!

Equipment Needed

1. Oven
2. 9×9 inch baking pan
3. Large mixing bowl
4. Whisk
5. Spatula
6. Measuring cups and spoons
7. Knife and cutting board for chopping strawberries
8. Toothpick for testing doneness
9. Cooling rack (optional if you want to transfer the baked goods to cool)

FAQ

• Q: How long should I bake these brownies?
  A: You should bake them at 350°F for about 25 to 30 minutes. Just poke a toothpick in the center to see if it comes out clean, then they are ready.
• Q: Can I use frozen strawberries instead of fresh?
  A: It’s better to use fresh strawberries since frozen ones can make the batter too soggy.
• Q: Do I have to use the strawberry cake mix?
  A: The recipe is built around that flavor so it’s best to use it. However, you can experiment with other cake mixes if you want a different twist.
• Q: Is there a suitable substitute for water in this recipe?
  A: You could use apple juice if you want a bit more flavor, but water is recommended for the best texture.
• Q: How do I incorporate the chopped strawberries?
  A: Gently fold the chopped strawberries into the batter after mixing all the wet and dry ingredients to avoid breaking them up too much.

Strawberry Brownies Recipe Substitutions and Variations

• Strawberry Cake Mix: If you dont have strawberry mix, try using red velvet mix and add a splash of strawberry extract. It won’t be exactly the same but it works.
• Eggs: Out of eggs? Use 1/4 cup unsweetened applesauce for each egg. It’ll change the texture a bit but it’s a good backup.
• Vegetable Oil: You can swap vegetable oil with melted coconut oil or canola oil using equal amounts. This little twist might actually be pretty tasty.
• Water: No water? Almond milk or regular milk in the same amount can be used instead. It might make the brownies a bit richer though.
• Fresh Strawberries: If you’re short on fresh ones, frozen strawberries work fine if you thaw and drain them first so they dont make your brownies too watery.

Pro Tips

1. Try folding in the chopped strawberries very gently so they don’t get all mushy. Overmixing is easy to do and it can ruin the texture of the fruit, so be extra careful when blending them in.

2. If you want a little extra burst of strawberry flavor, you might drizzle a bit of strawberry jam over the baked cake when it’s warm. It adds a sweet touch without overpowering the cake.

3. Use parchment paper along the sides of your pan. It helps make cutting and removing the cake easier, and you won’t have to worry about bits sticking to the pan.

4. For a slightly denser, more moist cake, consider chilling your chopped strawberries in the fridge before adding them. This helps keep their shape and prevents them from bleeding too much juice into the batter.