Craving the nostalgia of strawberry shortcake and the fudgy chew of a brownie in a single bite?
What if you could stir everything together in one bowl, skip fresh berries, and still deliver a spring-pink dessert worthy of a bake-sale spotlight?
These Strawberry Shortcake Brownies bake up in 25 minutes, wear a cloud of cream-cheese frosting, and finish with that iconic strawberry-crumble crunch—no ice-cream truck required.
Overview
- Total time : 15 min prep + 25 min bake + 30 min cool & frost
- Difficulty : Easy-moderate—a hand mixer and food processor do the heavy lifting.
- Texture & flavor : Chewy, blondie-style strawberry bars with tangy frosting and buttery cookie crumbles.
- Servings : 16 snack squares or 9 bakery-style slabs.
Essential Ingredients
| Ingredient | Why It Matters | Swaps & Tips |
|---|---|---|
| Strawberry cake mix | Guarantees vibrant color, even crumb, and real strawberry flavor (thanks to dehydrated fruit powder in most mixes). | White cake mix plus 1 Tbsp freeze-dried strawberry powder. |
| Salted butter (½ cup) | Adds chew and balances sweetness without extra salt measuring. | Unsalted butter + ¼ tsp salt. |
| Eggs (2 large) | Bind and create fudgy structure (yes, even in a “brownie” from cake mix). | ¼ cup Greek yogurt per egg for an egg-free option. |
| Strawberry gelatin (6 Tbsp divided) | Supercharges pink hue and fruity punch; half flavors the bars, half colors the crumble. | Raspberry gelatin for a twist. |
| Cream cheese (8 oz) | Rich, tangy frosting base that tames cake-mix sweetness. | Neufchâtel for lighter macro profile. |
| Powdered sugar (½ cup) | Sweetens frosting without graininess. | Up to ¾ cup for sweeter tooth. |
| Heavy cream (1–2 Tbsp) | Silky frosting spreadability. | Whole milk; add ½ Tbsp at a time to reach spreadable peak. |
| Golden Oreos (20 cookies) | Classic shortcake crunch and vanilla flavor. | Vanilla-wafer crumbs or shortbread cookies. |
| Melted butter (4 Tbsp for crumble) | Binds cookie crumbs into clusters. | Coconut oil for subtle tropical note. |
Step-by-Step Instructions
1. Prep the pan
Grease an 8 × 8-inch glass dish, line with parchment extending up two sides (handy sling), then mist lightly with spray so bars lift clean.
2. Make the strawberry brownie batter
In a medium bowl whisk melted butter, eggs, cake mix, and 2 Tbsp strawberry gelatin. Batter will be thick—closer to cookie dough.
Scrape into pan and level with a rubber spatula, pressing into corners.
3. Bake until set
Slide pan into a 350 °F / 175 °C oven.
Bake 25 minutes, rotating once. Tops should look matte and a toothpick in the center come out with a few moist crumbs.
Cool 15 minutes in pan, then lift onto a rack and chill 15 more minutes—the firm surface spreads frosting like a dream.
4. Whip the cream-cheese frosting
Beat softened cream cheese and butter on medium 1 minute until creamy.
Add vanilla; sift in powdered sugar. Beat fluffy, drizzling in heavy cream until just spreadable.
5. Frost the cooled slab
Plop frosting onto center of brownie and nudge to edges in swoops. Keep layer even but rustic swirls are welcome.
6. Pulse the shortcake crumble
In a food processor blitz Golden Oreos to pebble size—avoid fine sand so you get crunchy pops.
Sprinkle on remaining 4 Tbsp strawberry gelatin; drizzle melted butter; pulse twice until coral-pink clusters form.
7. Finish with crunch
Rain crumble over frosted brownie, press lightly so bits adhere.
Chill 10 minutes to set frosting, then slice into tidy squares with a hot, dry knife.
Assembly & Presentation
Plate style : Arrange bars on a white rectangular platter so pink crumble pops; garnish with a few sliced fresh strawberries.
Mason-jar gift : Stack two squares in a wide-mouth jar, add ribbon, and label “Strawberry Shortcake Bliss.”
Celebration tray : Alternate bars with chocolate brownies for striking color contrast.
Storage & Make-Ahead Tips
- Fridge : Airtight container, up to 5 days. Flavor intensifies by day two.
- Freezer : Freeze uncut slab 30 min, wrap well, store 2 months; thaw overnight in fridge.
- Transport : Chill 30 min before packing so crumble stays put. Line container with parchment for mess-free lifting.
Recipe Variations
Funfetti Berry Bars – Use vanilla cake mix + rainbow sprinkles; keep strawberry gelatin for fruity surprise.
Lemon-Berry Delight – Swap gelatin for lemon pudding powder in batter; fold 1 Tbsp lemon zest into frosting.
Cookies-and-Cream Strawberry – Replace Golden Oreos with chocolate Oreos; crumble turns pastel pink-and-chocolate speckled.
Protein Power Squares – Sub ¼ cup cake mix with vanilla whey protein; add extra Tbsp butter for moisture.
Extra Flavor Upgrades
Drizzle bars with white-chocolate ganache.
Add ½ cup chopped freeze-dried strawberries to crumble for natural fruit bursts.
Replace heavy cream with strawberry milk for double pink frosting.
Serving Pairings
- Iced vanilla latte brightens fruity sweetness.
- Glass of bubbly rosé makes a party dessert.
- Scoops of lemon-sorbet add cool tang on hot days.
Troubleshooting Guide
| Issue | Likely Cause | Quick Fix |
|---|---|---|
| Bars too cakey | Over-mixing or over-baking | Mix just to combine; pull at moist-crumb stage next time |
| Frosting slides | Bars still warm | Cool completely or chill 15 min before frosting |
| Crumble falls off | Frosting surface set before topping | Sprinkle crumble immediately after frosting or press gently |
| Color fades | Gelatin not fully incorporated | Sift gelatin before mixing; use gel food color for extra vibrancy |
Conclusion
Strawberry Shortcake Brownies blend the nostalgia of pink-boxed cake and ice-cream-truck crumble with the ease of one-bowl baking.
Chewy edges, tangy frosting, and buttery cookie bits guarantee second helpings at potlucks, birthday parties, or Tuesday treat-yourself nights.
Make them citrus-bright, chocolaty, or protein-powered—then share your remix in the comments so every slice of strawberry sunshine finds a new fan.
Strawberry Shortcake Brownies | Bakery-Pretty Bars in One Bowl
- Total Time: 40 minutes
- Yield: 9–12 brownies 1x
- Diet: Vegetarian
Description
Strawberry Shortcake Brownies are a fruity twist on classic brownies, featuring a strawberry cake base, rich cream cheese frosting, and a crunchy strawberry shortcake crumble topping for the ultimate indulgent treat.
Ingredients
- 1 strawberry cake mix
- ½ cup salted butter, melted
- 2 large eggs
- 2 tablespoons strawberry gelatin
- 8 oz block cream cheese, softened
- ¼ cup salted butter, softened
- 1 teaspoon vanilla extract
- ½ cup powdered sugar
- 1 to 2 tablespoons heavy cream
- 20 Golden Oreos (about ½ standard package)
- 4 tablespoons strawberry gelatin (remaining amount)
- 4 tablespoons salted butter, melted
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch glass baking dish with parchment paper and spray with non-stick cooking spray.
- In a medium mixing bowl, combine strawberry cake mix, ½ cup melted butter, eggs, and 2 tablespoons strawberry gelatin. Mix until well combined (batter will be thick).
- Spread batter into the prepared baking dish using a rubber spatula. Bake for 25 minutes, then let cool completely.
- To make the frosting, beat together cream cheese, softened butter, and vanilla extract until smooth. Add powdered sugar and heavy cream, then beat until light and fluffy.
- Spread the cream cheese frosting evenly over the cooled brownies.
- In a food processor, pulse Golden Oreos until coarsely crumbled, leaving some larger pieces.
- Sprinkle 4 tablespoons of strawberry gelatin over the cookie crumbs and drizzle with 4 tablespoons of melted butter. Pulse a few more times to combine.
- Sprinkle the crumble mixture over the frosted brownies and gently press into the frosting.
- Cut into squares and serve.
Notes
- Make sure the brownies are completely cool before frosting to prevent melting.
- You can substitute Golden Oreos with any vanilla sandwich cookie if needed.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Use full-fat cream cheese for best texture in the frosting.
- Let the brownies sit at room temperature for 10 minutes before serving for a softer texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 310
- Sugar: 24 g
- Sodium: 220 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 50 mg
FAQs
Can I use a 9 × 13-inch pan?
Double the recipe; bake 28–30 minutes.
Is strawberry gelatin essential?
It intensifies flavor and color. Omit and add ½ tsp strawberry extract plus a touch of pink food gel if desired.
How do I soften cream cheese quickly?
Cut block into cubes and microwave 10–12 seconds, checking halfway.
Can I make without a food processor?
Place cookies in a zip bag, crush with rolling pin, stir in gelatin and butter by hand.
Do these need refrigeration?
Yes, because of the cream-cheese frosting. Serve chilled or room-temp for 20 minutes for silkier texture.
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