These strawberry brownies are thick, fudgy, and bursting with sweet berry flavor. I use a strawberry cake mix as the base, swirl in a creamy layer of vanilla-scented cream cheese, and fold in white chocolate chips for an extra pop of flavor and texture. They’re easy to make but look and taste like a bakery treat—perfect for special occasions or when I just want something fun and delicious.
Why I’ll Love This Recipe
I love this recipe because:
The brownies are thick and chewy, more like a fudgy bar than a cake.
The cream cheese swirl adds richness and a beautiful contrast to the bright strawberry base.
I can throw this together quickly thanks to the cake mix shortcut.
The white chocolate chips melt slightly into the batter, adding creaminess in every bite.
It’s a colorful, crowd-pleasing dessert that feels a little different from the usual brownie or blondie.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 box (15.25 ounces) strawberry cake mix
½ cup vegetable oil
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
½ cup white chocolate chips
For the cream cheese layer:
8 ounces cream cheese, softened
¼ cup granulated sugar
1 large egg white
1 teaspoon vanilla extract
Directions
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper for easy removal.
In a large bowl, mix the cake mix, oil, whole egg, egg yolk, and vanilla until a thick dough forms.
Stir in the white chocolate chips. The dough will be thick—you can use your hands if needed.
In another bowl, beat the cream cheese, sugar, egg white, and vanilla until smooth and creamy.
Press half of the strawberry brownie dough into the bottom of the prepared pan.
Spread or dollop the cream cheese mixture over the bottom layer.
Drop spoonfuls of the remaining strawberry dough on top of the cream cheese layer. Gently swirl with a knife or leave it marbled.
Bake for 28 to 32 minutes, or until the center is just set and a toothpick inserted 2 inches from the edge comes out mostly clean.
Let the brownies cool in the pan for 30 minutes, then transfer to the fridge to chill for at least 1 hour before cutting.
Servings and timing
Servings: 16 brownies
Prep time: 10 minutes
Bake time: 28–32 minutes
Cooling + chilling time: 1 hour 30 minutes
Total time: About 2 hours
Variations
Skip the white chocolate chips if I want something less sweet.
Swap the strawberry cake mix with lemon or red velvet for a different flavor.
Add lemon or orange zest to the cream cheese for a fruity twist.
Use semi-sweet or dark chocolate chips instead of white for a richer contrast.
Turn them into layered bars by doubling the cream cheese layer.
Storage/reheating
I store these brownies in an airtight container in the refrigerator. They stay fresh for up to 7 days.
For longer storage, I wrap them tightly in plastic wrap and place them in a freezer-safe bag. They freeze well for up to 3 months. I thaw them in the fridge overnight before serving.
To serve, I let them sit at room temperature for a few minutes if I want that soft, gooey bite.
FAQs
How do I know when the brownies are done?
I look for the center to be just set and the edges slightly puffed. A toothpick inserted 2 inches from the edge should come out with a few moist crumbs but not raw batter.
Do I need to refrigerate the brownies?
Yes, since there’s cream cheese in the filling, I always refrigerate them to keep them fresh and safe to eat.
Can I make these ahead of time?
Definitely. I like to bake them the day before, chill overnight, and cut them the next day when they’re firm and easy to slice cleanly.
Can I leave out the cream cheese layer?
Yes. I can skip the cream cheese entirely if I want a simpler strawberry blondie-style brownie—just bake the dough on its own.
How do I get clean cuts when slicing?
I chill the brownies completely, then use a sharp knife warmed under hot water and wiped dry. I wipe the knife clean between each cut for neat squares.
Conclusion
These strawberry brownies are one of my favorite easy desserts to make when I want something bright, bold, and sweet. The mix of strawberry cake, creamy filling, and little pops of white chocolate makes every bite a treat. Whether I’m baking for a holiday, a party, or just a weekend indulgence, this recipe never lets me down.
These strawberry brownies are thick, fudgy, and full of berry flavor, made with a strawberry cake mix, a creamy vanilla-scented cream cheese layer, and white chocolate chips. An easy and impressive treat perfect for any occasion.
Total Time:2 hours
Yield:16 brownies
Ingredients
1 box (15.25 ounces) strawberry cake mix
½ cup vegetable oil
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
½ cup white chocolate chips
For the cream cheese layer:
8 ounces cream cheese, softened
¼ cup granulated sugar
1 large egg white
1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
In a large bowl, mix cake mix, oil, whole egg, egg yolk, and vanilla until a thick dough forms.
Stir in white chocolate chips. Use hands if necessary as the dough is thick.
In another bowl, beat cream cheese, sugar, egg white, and vanilla until smooth.
Press half of the strawberry dough into the bottom of the pan.
Spread or dollop the cream cheese mixture over the base layer.
Add remaining dough in spoonfuls over the cream cheese layer. Swirl or leave marbled.
Bake for 28–32 minutes, or until the center is set and a toothpick inserted 2 inches from the edge comes out mostly clean.
Cool in the pan for 30 minutes, then chill in the fridge for at least 1 hour before slicing.
Notes
Omit white chocolate chips for a less sweet version.
Swap cake mix flavor (e.g., lemon or red velvet) for variation.
Add citrus zest to cream cheese for extra flavor.
Use dark or semi-sweet chocolate chips instead of white.
Double the cream cheese mixture for a layered bar effect.
