Name: Strawberry Brownies Recipe With Creamy Frosting
Prep time: 20 min
Cook time: 25 min
Total time: 1 h
Yield: 16 servings
Cuisine: American
Ingredients: 1 lb fresh strawberries, hulled and chopped; 1 tablespoon lemon juice; 1 tablespoon granulated sugar, optional; ½ cup unsalted butter, melted and slightly cooled; 1 cup granulated sugar; 2 large eggs, room temperature; 1 teaspoon pure vanilla extract; ½ cup strawberry reduction, cooled (from the berries above); 1 ¼ cups all-purpose flour; ½ teaspoon baking powder; ½ teaspoon fine sea salt; 2 tablespoon freeze-dried strawberry powder, optional for extra flavor and color; 4 oz cream cheese, softened; 4 tablespoon unsalted butter, softened; 2 cups powdered sugar; 2-3 tablespoon strawberry reduction or 2 tablespoon strawberry jam or 1 tablespoon freeze-dried strawberry powder; 1 teaspoon pure vanilla extract; Pinch fine sea salt; 1-2 tablespoon milk or heavy cream, as needed; Fresh strawberries, sliced, for garnish

Absolutely dreamy and blushing pink, this Strawberry Brownies Recipe With Creamy Frosting is fudgy, fragrant, and packed with real strawberry flavor in every bite.

These bars bake up soft and chewy like a blondie, but with a bold strawberry punch and a silky cream cheese crown. They are shockingly easy, totally bake-sale worthy, and always the first to disappear at parties.

Perfect for spring celebrations, Valentine's Day, or when you need a pretty dessert that delivers big flavor with minimal effort. I fell in love with these after recreating a bakery favorite at home, and now they are on repeat all year.

Delicious Strawberry Brownies Recipe With Creamy Frosting recipe

Why You'll Love This Recipe

Big strawberry flavor without artificial dye thanks to a quick homemade strawberry reduction and optional freeze-dried strawberry powder
Foolproof fudgy texture that stays moist, never dry, with crisp edges and chewy centers
Creamy, tangy frosting balances the sweetness for an irresistible bakery-style finish
Party-perfect and pretty slices clean, travels well, and wows at showers, brunches, and potlucks

Key Ingredients for Strawberry Brownies Recipe With Creamy Frosting

See recipe card below for full list of measurements, ingredients, and instructions.

Fresh Strawberries

These are the heart of the flavor and color. You will puree and briefly reduce them to concentrate sweetness and tang, which keeps the brownies vibrant without food coloring. Choose ripe, fragrant berries with bright red color. Frozen berries work great too. If your berries are very tart, add a teaspoon or two of sugar while reducing.

Freeze-Dried Strawberry Powder

A little goes a long way to boost strawberry intensity and hue without adding extra moisture. You can buy it or blitz freeze-dried strawberries into a fine powder. Feel free to skip it if you prefer a subtler flavor. Sub with 2 to 3 teaspoons of strawberry gelatin powder for color, but flavor will be slightly different and sweeter.

Unsalted Butter

Melted butter gives the brownies their fudgy, blondie-like chew and rich flavor. Use unsalted to control the salt level. If you only have salted butter, reduce added salt by a pinch. For a dairy-free option, use a quality plant butter that is solid at room temp.

Eggs

Eggs bind the batter and create that shiny, crackly top. Room temperature eggs blend more smoothly and help the brownies bake evenly. For an egg-free version, try two flax eggs, but expect a slightly more tender, less chewy texture.

Cream Cheese

Cream cheese makes the frosting ultra creamy with a pleasant tang that cuts through sweetness. Soften it to room temp for a silky, lump-free finish. Neufchâtel works for a lighter option. For a strawberry-only frosting, omit the cream cheese and use a simple buttercream, but it will be sweeter.

Strawberry Brownies Recipe With Creamy Frosting cooking process

Instructions for Strawberry Brownies Recipe With Creamy Frosting

See recipe card below for full list of measurements, ingredients, and instructions.

Prep the Pan and Heat the Oven

Preheat the oven to 350°F. Line an 8-inch square pan with parchment, leaving overhang on two sides to make a sling. Lightly grease the parchment so the brownies release cleanly.

Make the Strawberry Reduction

Blend the strawberries until smooth. Pour into a small saucepan with lemon juice and optional sugar. Simmer over medium heat, stirring occasionally, until thickened and reduced to about ½ cup, 12 to 15 minutes. The reduction should coat a spoon. Cool to room temperature.

Mix the Brownie Batter

In a large bowl, whisk melted butter and granulated sugar until glossy, about 30 seconds. Whisk in eggs and vanilla until slightly thick and pale, 30 to 45 seconds. Stir in ½ cup cooled strawberry reduction. In a separate bowl, whisk flour, baking powder, salt, and optional strawberry powder. Fold dry ingredients into wet just until combined. Do not overmix.

Bake Until Fudgy

Spread the batter evenly in the prepared pan. Bake 22 to 26 minutes, until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs but no wet batter. Err on the side of slightly underbaked for a fudgier texture.

Cool Completely

Place the pan on a rack and cool completely, about 30 minutes. You can chill the pan for 15 minutes to speed this up. Frosting on warm brownies will melt, so patience pays off.

Make the Creamy Frosting

Beat softened cream cheese and butter on medium speed until smooth and fluffy, 1 to 2 minutes. Add powdered sugar, strawberry reduction or jam or strawberry powder, vanilla, and a pinch of salt. Beat until creamy. If too thick, add milk 1 teaspoon at a time until spreadable. If too loose, mix in a bit more powdered sugar.

Frost, Garnish, and Slice

Lift brownies out with the parchment sling. Spread frosting in an even layer. Garnish with sliced strawberries if using. For clean edges, chill 20 minutes, then slice into 16 squares, wiping the knife between cuts.

Recipe Variations

Box-Mix Shortcut

Use a 15.25 oz strawberry cake mix for the base. Stir in 2 eggs, ⅓ cup melted butter, and ⅓ cup strawberry reduction or jam to make a thick batter. Bake in an 8-inch pan 20 to 24 minutes. Frost as directed.

Gluten-Free Goodness

Swap the all-purpose flour for a 1-to-1 gluten-free baking flour that contains xanthan gum. Bake until the edges set and the center has moist crumbs. Texture will be slightly more delicate but still fudgy.

Strawberry Lemonade Twist

Add 1 tablespoon finely grated lemon zest to the batter and 1 teaspoon lemon zest to the frosting. The citrus notes make the strawberry pop and keep the sweetness balanced.

White Chocolate Chip Studded

Fold ½ cup mini white chocolate chips into the batter just before baking. The creamy bursts complement the tangy strawberry flavor beautifully.

Dairy-Free Frosting

Use plant-based cream cheese and vegan butter for the frosting, and dairy-free butter in the batter. The result is still rich and creamy with a gentle tang.

Serving Suggestions

Serve these strawberry brownies chilled or at cool room temp with a handful of fresh berries and a sprinkle of freeze-dried strawberry dust on top. They pair perfectly with vanilla ice cream, a dollop of lightly sweetened whipped cream, or a side of lemony fruit salad. Sip with coffee, sparkling lemonade, or iced tea.

Storage and Reheating

Store frosted brownies in an airtight container in the refrigerator for up to 5 days. For the best texture, let slices sit at room temperature for 10 to 15 minutes before serving. To freeze, wrap unfrosted brownies tightly and freeze up to 2 months, then thaw and frost. You can also freeze frosted squares in a single layer until solid, then wrap and store for up to 1 month. No real reheating needed, but a 10-second microwave zap makes them extra soft and gooey.

Frequently Asked Questions About Strawberry Brownies Recipe With Creamy Frosting (FAQ)

Q: Can I use frozen strawberries instead of fresh?

A: Yes. Thaw and drain well, then puree and reduce as directed. If they are watery, reduce a bit longer until thick and jammy.

Q: How do I get a vibrant pink color without food coloring?

A: Use freeze-dried strawberry powder in both batter and frosting. It intensifies color and flavor without adding moisture.

Q: Why did my brownies turn cakey or dry?

A: Overbaking or too much flour is usually the culprit. Bake just until moist crumbs cling to a toothpick, and measure flour by weight or by fluffing, spooning, and leveling. Do not overmix.

These strawberry brownies are rich, pretty, and bursting with real fruit flavor. Whip up a batch, fall in love with that creamy frosting, and let me know how yours turned out. Leave a comment and a star rating so others can find and enjoy this recipe too.