Strawberry Brownies

These Strawberry Brownies are made with strawberry cake mix AND strawberry jello mix to form this fruity, ooey-gooey dessert.

strawberry brownie held

Normally, I’m a chocolate girl, but every so often I’ll crave something fruity. Boy-oh-boy did these gooey strawberry brownies hit the spot! They’re dense, packed with strawberry flavor, and super quick to whip up.


These brownies have so much delicious strawberry flavor with both strawberry cake mix and strawberry jello mix!

  • Strawberry Cake Mix – the base for the brownies that adds delicious strawberry flavor.
  • Strawberry Jello Mix – adds even more strawberry flavor.
  • Canola Oil – adds moisture and keeps these brownies dense.
  • Eggs – binds all the ingredients together to form the brownies.
  • Vanilla Extract – provides warmth and sweetness.
  • White Chocolate – gives the brownies a rich, sweet flavor, and adds additional gooey texture.
Pro tip
If you’re not a white chocolate fan, try semi-sweet, milk, or dark chocolate instead! You can’t go wrong with strawberries and chocolate.

How to make

These brownies only require 5 minutes of prep!

  1. Place cake mix, jello mix, oil, eggs, and vanilla in a large bowl and stir until well-combined.
  2. Mix in white chocolate chips/chunks.
  3. Transfer the batter to a greased baking dish lined with a parchment paper sling.
  4. Bake for 30-35 minutes, cool, then serve and enjoy!
Pro tip
Let the brownies cool completely before removing them from the pan. Otherwise they’ll fall apart!

How long to bake

Bake strawberry brownies for 30-35 minutes in a preheated 350 degrees F oven.

Pro tip
Don’t bake the brownies longer than 35 minutes. When you take them out, the top will be cooked but the center will be slightly under-cooked. This ensures they’re gooey and brownie-like. If you cook them too long, the texture will be more cake or cookie-like.

How to make a parchment sling

To make a parchment sling, lay a piece of parchment paper one way across a greased 8×8 inch baking dish so that the paper hangs over the edges.

Using a parchment sling allows you to easily grab the parchment paper and lift the brownies out of the pan when they’re done cooling!

three strawberry brownies stacked


  • Add frosting. Slather on a layer of homemade vanilla frosting for some added sweetness.
  • Use other mix-ins. Try milk chocolate chips, freeze-dried strawberries, etc.
  • Give them more strawberry flavor. Add some strawberry jam for some extra flavor.
  • Serve with ice cream. Warm them in the microwave and top with vanilla ice cream and maybe a drizzle of hot fudge or a dollop of strawberry chia jam!

How to store

These strawberry brownies will keep in an airtight container at room temperature for 1-2 days, in the fridge for up to a week, or in the freezer for up to 3 months.

To reheat, thaw in the fridge if frozen then microwave or bake to warm.

– Jennifer

Love strawberry desserts? Here are some more of my favorites: strawberry cake mix cookies, chocolate strawberry cupcakes, strawberry pretzel salad.

three strawberry brownies stacked


Strawberry Brownies

These Strawberry Brownies are made with strawberry cake mix AND strawberry jello mix to form this fruity, ooey-gooey dessert.
Course Brownies – Dessert
Cuisine American
Keyword strawberry cake mix, strawberry jello mix, white chocolate
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 9 brownies
Calories 274kcal
Author Jennifer Debth


  • 1 (15.25 oz) box strawberry cake mix
  • 1 (3 oz) box strawberry jello mix
  • 1/2 cup canola oil
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup white chocolate chips/chunks


  • Preheat oven to 350 degrees F.
  • Grease an 8×8 square baking dish with cooking spray and line with a parchment paper sling. Set aside.
  • Place cake mix, jello mix, canola oil, eggs, and vanilla extract into a large bowl.
  • Mix until combined.
  • Stir in white chocolate chips/chunks.
  • Transfer batter to prepared pan.
  • Use a spatula to gently press down the mixture.
  • Bake in preheated oven for 30-35 minutes, the top should look cooked, but the center will still be gooey, you don’t want to over-bake or you’ll end up with cake, not gooey brownies.
  • Cool completely in pan before cutting (they’ll fall apart otherwise).
  • Use the parchment sling to remove the brownies from the pan, then cut into squares and enjoy!


Your edges will poof up and the center will sink, that’s ok! 


Serving: 1brownie | Calories: 274kcal | Carbohydrates: 21g | Protein: 3g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 46mg | Sodium: 78mg | Potassium: 73mg | Fiber: 1g | Sugar: 20g | Vitamin A: 66IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg

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