Ultimate Strawberry Brownies

You know those desserts that make you stop mid-bite and go, “Okay wow…”? These strawberry brownies are exactly that. They’re dense, chewy, and packed with fresh strawberry flavor — no cake mix, no gelatin, no shortcuts. Just real ingredients doing what they’re supposed to.

I made these right after a week of trying to eat clean. You know, one of those “let’s hit the reset button” kind of weeks. No sugar, no dairy, no fun. So once it was over, this was the first thing I baked — and let me tell you, it was so worth it.

A Little Story Behind This Recipe

We had just wrapped up a 7-day detox. It was my idea — and yes, by Day 4, I was seriously questioning my own life choices. No sugar, no bread, no late-night snacks. I somehow convinced the rest of the family to join in by promising exciting meals (which turned into me cooking non-stop and scrubbing endless pans).

But once we made it through, I wanted something sweet, homemade, and completely worth the wait. That’s where these strawberry brownies came in.

I’d been meaning to create a naturally flavored strawberry dessert that didn’t rely on artificial mix-ins, and this felt like the perfect moment. They came out just the way I hoped — soft, chewy, rich in strawberry flavor, and topped with a simple vanilla glaze that melts right in. The kids devoured them. So did I.

Why These Strawberry Brownies Are Special

Here’s what I love most about these — they taste like strawberries, not strawberry flavoring. That’s a big difference.

• Uses 1 whole pound of fresh strawberries

• No boxed cake mix or fake flavoring

• Chewy, dense texture — more like blondies than cake

• Simple to make

• That vanilla glaze on top ties it all together

• And if you serve them with vanilla ice cream? Just wow.

I like to call them strawberry blondies sometimes — same thing really — but “brownies” just feels more fun.

Ingredients You’ll Need

For the Brownies

• Fresh strawberries (you’ll reduce them into a thick puree)

• Unsalted butter

• Granulated sugar

• Eggs

• Strawberry extract (go for the real stuff, not artificial)

• Vanilla extract

• Lemon extract (just a touch adds brightness)

• All-purpose flour

• Pinch of salt

• Food coloring (optional — beet juice or cranberry juice works great if you want a deeper pink)

For the Glaze

• Powdered sugar

• Whole milk

• Vanilla extract

• Pinch of salt

That’s it. All easy-to-find pantry or fridge staples — and most of them you probably already have on hand.

Let’s Walk Through It Step by Step

1. Reduce the Strawberries

Start by pureeing the strawberries, then simmer them in a saucepan until they reduce to about ¼ cup. This step concentrates the flavor and keeps the brownies from turning soggy. Let it cool before mixing it in.

I usually do this part first and let the reduction cool while I gather everything else. It only takes about 10 minutes on the stove.

2. Make the Brownie Batter

Melt the butter, mix in the sugar, then the eggs and extracts. Once that’s combined, fold in the strawberry reduction. At this point, your kitchen’s going to smell amazing — all that real strawberry aroma hitting the butter and vanilla.

Add your flour and salt, mix until just combined, and if you’re using food coloring, now’s the time. I like to keep it light and natural, so a couple drops of beet or cranberry juice is usually enough.

3. Bake It

Line an 8×8 glass dish with parchment paper and spread the batter evenly. Bake at 325°F for 35–40 minutes. I usually check at the 35-minute mark by gently pressing the center — it should be set but still soft.

Let it cool completely before glazing. I know, it’s hard to wait, but the glaze needs a cool surface or it’ll melt into the brownie and disappear.

4. Glaze and Slice

Mix together powdered sugar, milk, vanilla, and a pinch of salt until silky. Pour it over the cooled brownies, let it set (I stick it in the fridge for 15 minutes), then slice into squares.

Tip: If you want a pink glaze, add a spoonful of strawberry puree into the glaze. You’ll get that soft blush color with little flecks of berry.

Tips from My Kitchen

• Don’t overmix the batter. Stir until it comes together, then stop. Overmixing makes them dry.

• Use real strawberry extract. It makes a big difference in flavor.

• Don’t skip reducing the strawberries. It might feel like an extra step, but it concentrates the flavor and keeps the texture right.

• Use glass or ceramic if possible. I find these bake more evenly and give a softer texture than metal pans.

Fun Ways to Dress Them Up

• Mix a bit of the strawberry reduction into the glaze for a fruity swirl

• Top with crushed freeze-dried strawberries for a burst of color

• Add crushed pistachios for that sweet-salty contrast (and a pop of green!)

• Sprinkle with strawberry shortcake crumble topping

• Add colorful sprinkles if you’re serving them for a birthday or party

FAQs

Can I add white chocolate chips?
Absolutely. They pair really well with the strawberries, but the glaze already adds enough sweetness if you want to keep things simple.

Can I mix this by hand?
Yes, and honestly, that’s what I prefer. Less risk of overmixing and easier cleanup.

Can I freeze these?
Yep! Once cooled, wrap each brownie in plastic wrap and freeze in an airtight container. They thaw quickly and still taste great.

Can I use cake mix?
This recipe is made from scratch, so no need for boxed mixes. Using one would throw off the texture and flavor.

Yield: 16

Ultimate Strawberry Brownies

Print

These strawberry brownies are rich, chewy, and bursting with real strawberry flavor — made from fresh berries, not a boxed mix.

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

For the brownies:

• 1 lb fresh strawberries, washed and hulled
• 10 tablespoons unsalted butter, melted
• 1¼ cups granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons strawberry extract
• ½ teaspoon vanilla extract
• ¼ teaspoon lemon extract
• 1 cup all-purpose flour
• ½ teaspoon salt
• 2–4 drops red food coloring (optional, for deeper color)

For the glaze:

• 1 cup powdered sugar
• 2 tablespoons whole milk (add more or less to adjust consistency)
• ¼–½ teaspoon vanilla extract
• Pinch of salt

Instructions

1. Start by pureeing the strawberries in a blender until smooth. Pour the puree into a saucepan over medium heat and simmer gently, stirring often, until it reduces down to about ¼ cup. It should be thick and jammy. Set aside to cool.
2. Preheat your oven to 325°F. Line an 8x8-inch glass baking dish with parchment paper and set aside.
3. In a mixing bowl, combine the melted butter and sugar until smooth. Add in the eggs, strawberry extract, vanilla, and lemon extract. Stir until the mixture is well combined.
4. Fold in the cooled strawberry reduction (you can hold off on this if you want to see the natural color before adjusting it). Then stir in the flour and salt just until no streaks remain.
5. If using food coloring for a more vibrant pink, add 2–4 drops and stir lightly — don’t overmix.
6. Pour the batter into the prepared pan and smooth it out evenly. Bake on the middle oven rack for 35–40 minutes, or until the center is just set.
7. Let the brownies cool completely in the pan before glazing.
8. To make the glaze, mix the powdered sugar, milk, vanilla extract, and a pinch of salt in a small bowl until smooth and pourable. Adjust the milk as needed.
9. Once the brownies are fully cooled, remove from the pan, spread the glaze over the top, and let it set.
10. Cut into 16 squares and enjoy. Store in an airtight container for freshness.

Nutrition Information

Yield

16

Serving Size

1
Amount Per Serving Calories 200Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 43mgSodium 86mgCarbohydrates 31gFiber 1gSugar 24gProtein 2g

TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

If you’re looking for a dessert that’s sweet but not too sweet, fruity, chewy, and feels like a treat without being fussy — these strawberry brownies are it. Whether you’re baking to celebrate or just need something good after a long week, these never disappoint.

Try other Brownie recipes:

• Small Batch Brownies
• One-Minute Microwave Brownie
• Fudgy Chewy Brownie