Strawberry Brownies are ridiculously gooey strawberry cake mix bars studded with white chocolate chips and layered with luscious cream cheese filling. Insanely delicious dessert recipe and super easy to make.
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Cake Mix Strawberry Brownies
Move over chocolate brownies ... these strawberry cake mix brownies are RIDICULOUS. They’re gooey with the perfect fudgy texture, just like a brownie, studded with crunchy white chocolate chips and filled with soft, luscious cream cheese.
And these brownies are thhhhhick. Like a couple of inches thick. Because they're made in layers.
A layer of strawberry brownie batter with white chocolate chips is topped with alternating dollops of cream cheese and more strawberry brownie batter, then baked to soft and gooey perfection.
It's a simple dessert that's pretty to look at, delicious to eat, and super easy to make with seven ingredients.
Keep scrolling to see just how easy they are — and learn my secret for making cream cheese filling that’s nice and bright white!
More Easy Recipe Ideas From a Mix
Why You’ll Love This Recipe
Thick, fudgy brownies with lots of strawberry flavor, perfect dessert for strawberry lovers
Strawberries and cream cheese is a tasty combo in this decadent dessert
Easy strawberry brownies recipe from a simple cake mix
Pretty pink sweet treat for Valentine’s Day, baby showers, wedding showers, pink ribbon events, or any special occasions
Ingredients
Please check the recipe card for exact list of ingredients.
Strawberry cake mix. This strawberry brownie recipe starts with one 15.25 ounce box of strawberry cake mix. Don’t follow any of the directions on the back of the box.
Vegetable oil. Use a neutral flavored oil like canola oil.
2 large eggs, divided. You’ll use one whole egg and one yolk in the strawberry brownie mix and 1 egg white in the cream cheese mixture.
Pure vanilla extract. A trick to dress up a store bought cake mix is add flavor extracts like vanilla.
White chocolate chips. White chocolate chips add a little crunch to the gooey strawberry brownie layer.
Cream cheese. Cream cheese adds a nice tang and tastes so delicious with anything strawberry. Soften one 8 ounce brick of cream cheese to room temperature so it’s easy to mix together with the rest of the cream cheese filling ingredients.
How to Make Strawberry Brownies: Step-by-step Instructions
Preheat the oven to 350 degrees. Line an 8x8 square baking pan with parchment paper. This will make removing the strawberry cheesecake brownies from the pan a cinch.
In a large bowl, mix strawberry cake mix, oil, 1 whole egg, 1 egg yolk, and vanilla extract with an electric mixer on medium to medium high speed until a thick dough forms.
Stir in the white chocolate chips. They don’t really want to stick to the dough, so do the best you can.
In a medium bowl, mix the cream cheese, sugar, one egg white, and vanilla until smooth and creamy.
Pat ½ of the strawberry brownie mixture into the bottom of the prepared pan.
Dollop the cream cheese over the strawberry cake layer.
Drop spoonfuls of the remaining strawberry brownie mixture between the cream cheese blobs.
Since the cake mix dough is quite thick and you can’t swirl the two together, make sure the bottom layer is fully covered with dollops of cream cheese and strawberry brownie batter. They will bake together.
Bake for 28-32 minutes or until the center of the brownies is set and a toothpick inserted into the center comes out with moist crumbs.
Let cool on a baking rack for 30 minutes, then refrigerate for at least an hour to cool completely.
Store cooled brownies in an airtight container in the refrigerator for up to one week.
Freeze strawberry cheesecake brownies wrapped in plastic wrap and again in foil for up to 3 months.
Expert Tips
Use just the egg white in the cream cheese swirl to keep it bright white.
Cold cream cheese can create lumps in the cheesecake layer. To quickly soften cream cheese, remove it from the wrapper, cut it into cubes, and let it sit at room temperature for about 30 minutes or until it is soft and still holds a fingerprint when pressed.
Recipe FAQs
It’s best to store strawberry cheesecake brownies in an airtight container in the refrigerator for up to 7 days. You can also freeze them for up to 3 months and defrost them in the refrigerator.
Making clean cuts in gooey bars can be a bit tricky, but there are a few things you can do to make it easy to cut clean strawberry brownies.
Use parchment paper so you can lift the bars right out of the pan. It’s easier than cutting them in the pan.
Chill the strawberry brownies in the refrigerator for a few hours until they are very cold for nice clean cuts.
Use a warm knife and wipe it clean between cuts.
More Delicious Treats with Cake Mix
Recipe Essentials
Flat parchment paper sheets are much easier to work with than the rolls you find in the grocery store.
This little KitchenAid hand mixer has been put through the paces in my kitchen and it’s still going strong many years later. The handy whisk attachment is nice for whipping cream for no-churn ice cream and egg whites for macaroons.
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Strawberry Brownies
Ingredients
Strawberry Brownies
- 1 box strawberry cake mix
- ½ cup oil
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla
- ½ cup white chocolate chips
Cream Cheese Filling
- 8 ounces softened cream cheese
- ¼ cup sugar
- 1 egg white
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350 degrees. Line an 8x8 square baking pan with parchment paper.
- In a large bowl, mix strawberry cake mix, oil, 1 whole egg, 1 egg yolk, and vanilla extract with on medium to medium high speed until a thick dough forms. Stir in the white chocolate chips. They don’t really want to stick to the dough, so do the best you can.
- In a medium bowl, mix the cream cheese, sugar, one egg white, and vanilla until smooth and creamy.
- Pat ½ of the strawberry brownie mixture into the bottom of the pan. Dollop the cream cheese over the strawberry layer. Drop spoonfuls of the remaining strawberry brownie mixture between the cream cheese blobs, covering the entire bottom layer.
- Bake for 28-32 minutes or until the center is set and a toothpick inserted into the center comes out with moist crumbs. Cool on a baking rack for 30 minutes, then refrigerate for at least an hour to cool completely.
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