Strawberry Cake Mix Brownies

Patty Catalano
Patty CatalanoFood Editor at The Kitchn
The only subject that has ever held my attention has been food, because there’s no end to what you can taste, smell, learn, and cook. I patchworked my way to recipe development and food writing by earning degrees in Family & Consumer Sciences (you may have known it as Home Ec) and Food, Nutrition, and Culinary Science, and working anywhere that would take me: university food services, local bakeries, and the set of Good Eats on Food Network. Early on, I asked my mom how she knew what a cookbook recipe (with no pictures) would look and taste like. While my mom was there to teach me, I realized that not everyone has someone to turn to for trusted cooking guidance. I try every day to be that person for The Kitchn’s readers by sharing smart recipes they can feel proud to serve. Recipe development is the most fun job I can imagine, but it also comes with a lot of dirty dishes and hours spent in the grocery store. I’ve found that I actually really love grocery shopping — especially at Costco and Aldi — and it brings me such joy to share my finds with The Kitchn readers.
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updated Apr 24, 2020
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Closeup of pink strawberry brownie squares topped with vanilla frosting and sprinkles
Credit: Photo: Joe Lingeman; Food Styling: Brett Regot

Here's an easy way to turn a box of strawberry cake mix into dense, chewy brownies, topped with swirls of cream cheese frosting.

Makes16

Prep3 minutes

Cook25 minutes

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Closeup of pink strawberry brownie squares topped with vanilla frosting and sprinkles
Credit: Photo: Joe Lingeman; Food Styling: Brett Regot

If you’ve only ever tried chewy cocoa brownies or their vanilla and browned buttered kin, the blondie, you’re in for a sweet surprise. Here, we’ve transformed a box of strawberry cake mix into gooey fruit-flavored “brownies,” topped with swirls of tangy cream cheese frosting and a shower of sprinkles. The pretty pink treat is a sweet way to bring some much-needed spring sunshine into our homes. Here’s how to do it.

Credit: Photo: Joe Lingeman; Food Styling: Brett Regot

How to Turn Any Type of Cake Mix into a Pan of Brownies

We opted to make our brownies with strawberry cake mix, but you can use this simple formula to turn any flavor of cake mix into dense and chewy brownies. Add 1 large egg, 1/3 cup vegetable oil, and 1/4 cup water to a box of cake mix, then bake in an 8×8-inch baking pan until a toothpick comes out clean.

If you’ve got a box of yellow cake mix on hand, top the brownies with an easy chocolate frosting for a new way to serve a birthday cake. If the intense color and delicate cocoa flavor of red velvet is what you crave, swap the strawberry mix for a red velvet one but keep the tangy cream cheese icing the same. Got a box of lemon cake mix in the back of your pantry? Top the brownies with a sweet vanilla icing spiked with lemon zest and a squeeze of fresh lemon juice. The possibilities are endless.

More Strawberry Recipes for Spring

Credit: Photo: Joe Lingeman; Food Styling: Brett Regot
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Strawberry Cake Mix Brownies

Here's an easy way to turn a box of strawberry cake mix into dense, chewy brownies, topped with swirls of cream cheese frosting.

Prep time 3 minutes

Cook time 25 minutes

Makes 16

Nutritional Info

Ingredients

  • 1 (15.25-ounce) box

    strawberry cake mix, such as Pillsbury

  • 1

    large egg

  • 1/3 cup

    vegetable oil

  • 1/4 cup

    water

  • 4 ounces

    cream cheese

  • 2 tablespoons

    unsalted butter

  • 1 3/4 cups

    powdered sugar

  • 1/4 teaspoon

    vanilla extract

  • Pinch

    kosher salt

  • Sprinkles (optional)

Instructions

  1. Arrange a rack in the middle of the oven and heat the oven to 325°F. Line an 8x8-inch baking pan, preferably metal, with parchment paper, letting the excess hang over two sides to form a sling.

  2. Place 1 box strawberry cake mix, 1 large egg, 1/3 cup vegetable oil, and 1/4 cup water in a large bowl and stir with a spatula until combined and no dry spots remain. The batter will be very thick. Transfer to the prepared pan and spread into an even layer.

  3. Bake until a knife or toothpick inserted in the center comes out with just a few moist crumbs, about 25 minutes. Place the brownies on a wire rack to cool completely. Meanwhile, let 4 ounces cream cheese and 2 tablespoons unsalted butter sit at room temperature to soften.

  4. Place the cream cheese and butter in a medium bowl and beat with an electric hand mixer on medium speed until light and smooth. (Alternatively, use a stand mixer fitted with the paddle attachment.) Add 1 3/4 cups powdered sugar and beat on low speed until combined. Add 1/4 teaspoon vanilla extract and a pinch of kosher salt and beat on medium-high speed until light and fluffy.

  5. To serve, use the parchment sling to lift the brownies out of the pan onto a cutting board. Dollop the frosting onto the brownies and spread into an even layer. Top with sprinkles, if desired, before slicing and serving.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days.

Filed in:
baked goods
Brownie
dairy
Dessert
easy
quick