Iced Strawberry Brownies

Iced Strawberry Brownies are the ultimate Valentine’s treat. Easily made with strawberry cake mix, buttermilk, and a sweet, pink glaze.

This easy and delicious Dessert Recipe is perfect to serve for Valentine’s or a Galentine’s party. Serve them with other sweet treats like Valentine’s Day Chocolate Oreos, and Red Velvet Cupcakes. 

Iced Strawberry Brownies in stack

ICED STRAWBERRY BROWNIES

These adorable, Iced Strawberry Brownies are the perfect pink treat with the delicate taste of strawberries throughout. You can put them out on a dessert tray, send them in packed lunches on Valentine’s day or enjoy them as a midnight snack with a dollop of Whipped Cream. There’s seriously no time of day these Cake Mix Brownies won’t hit the spot!

On top of being adorable, chewy, and delicious Strawberry Cake Mix Brownies are incredibly easy to make. Making baked goods with cake mix is an easy way to get delicious flavor with minimal work. We’ve tried Cake Mix Cookies, Cake Mix Banana Bread, and now you can make these adorable Strawberry Brownies also!

HEART BROWNIES

While you can simply cut the brownies into squares with a butter knife, if you want to make them into the ultimate Valentine’s treat, try using a cookie cutter. Carefully remove the brownies from the baking pan and use a large heart shaped cookie cutter to make cute heart shaped brownies that are as adorable as they are delicious. 

MORE DELICIOUS BROWNIE RECIPES

TIPS FOR MAKING ICED STRAWBERRY BROWNIES

  • Prep time: Preheat your oven and prepare your square baking pan with non-stick cooking spray. If you don’t have cooking spray, you can use parchment paper or wax paper cut to size to prepare the baking dish.
  • Batter: Whisk together the cake mix, eggs, oil, and buttermilk in a large bowl. You can use a standard whisk or a hand mixer set to medium speed with a paddle attachment. You could also combine the brownie batter in a stand mixer, instead of a mixing bowl, if desired. Mix the strawberry cake mix batter together then spread it into the prepared cake pan. 

Iced Strawberry Brownies batter in baking dish

  • Strawberry Brownies from scratch: Instead of making cake mix brownies, you can make the base recipe from scratch.       
  • Bake time: Bake the brownies for 20 minutes. You can use a toothpick to test if they’re done before taking them out to cool. 
  • Icing: Mix together the powdered sugar, milk, and food coloring in a medium bowl. Microwave for 20 seconds, then pour it over the brownies. Tilt the brownie dish to evenly coat them in the glaze. Then let the icing set before cutting squares and serving. 

Iced Strawberry Brownies, uncut in baking dish

VARIATIONS ON ICED STRAWBERRY BROWNIES

  • Strawberries:  Once the Brownies have cooled slice some Fresh Strawberries. Arrange the sliced strawberries on the top of the Pink Brownies for an adorable, flavorful addition.
  • Gluten-free: Most cake mixes are made with all-purpose flour, so if you want gluten-free brownies, you’ll have to purchase gluten-free strawberry cake mix or make your own brownie base. 
  • Oil: If you don’t want to use vegetable oil in the recipe you can use melted butter or coconut oil in equal amounts. 
  • Buttercream Frosting: Instead of the icing, you can make an easy Buttercream Frosting. The only ingredients you need are vanilla extract, heavy cream, powdered sugar, and butter. For a creamy pink buttercream mix in a little red food coloring. You can also mix in some strawberry extract for homemade strawberry buttercream.
  • Add-ins: Try mixing in some chocolate chips for melty chocolate throughout your Strawberry Brownies. You can use semisweet, milk, white, or dark chocolate. You should also mix in fresh berries, or sprinkle large grain granulated sugar over the brownies. 
  • Chocolate Cake Mix: For a chocolate strawberry combination cut the brownie recipe in half. Prepare one half, as usual, using strawberry cake mix and the other half using chocolate cake mix. You can layer the strawberry over the chocolate in the brownie pan for one pink and one chocolate layer.

MORE STRAWBERRY TREATS

HOW TO STORE ICED STRAWBERRY BROWNIES

  • Serve: Strawberry Brownies can keep well at room temperature for 3-4 days. Cover them tightly and store them in the pantry. 
  • Store: After the brownies have cooled to room temperature, you can also store them in an airtight container in the fridge for 1 week. 
  • Freeze: Properly stored in an airtight container, Iced Strawberry Brownies can stay good frozen for as long as 6 months. 

Iced Strawberry Brownies in baking dish

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Iced Strawberry Brownies

Iced Strawberry Brownies are the ultimate Valentine's treat. Easily made with strawberry cake mix, buttermilk, and a sweet, pink glaze.
Yield 16 Servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

Strawberry Brownies:

  • 15 ounce boxed strawberry cake mix
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 1/2 cup buttermilk

Icing:

  • 1 cup powdered sugar
  • 2 tablespoons whole milk
  • 4 drops red food coloring

Instructions

  • Preheat oven to 350 degrees.
  • Spray a 9x13 baking pan with baking spray.
  • Whisk together cake mix, eggs, oil, and buttermilk.
  • Spread evenly in baking dish.
  • Bake for 20 minutes.
  • Whisk together powdered sugar, milk, and food coloring, then microwave for 20 seconds to loosen.
  • Pour icing over the cooled brownies and tilt to cover the brownies evenly.
  • Let cool to harden icing.

Nutrition

Calories: 197kcal | Carbohydrates: 27g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 237mg | Potassium: 109mg | Fiber: 1g | Sugar: 18g | Vitamin A: 46IU | Calcium: 54mg | Iron: 1mg
Keyword: Iced Strawberry Brownies

Iced Strawberry Brownies collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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Comments

  1. I wish someone who has made this would comment. I am wondering how they turned out. If they got good reviews, I would try it, if successful then with a vanilla mix (hunny likes vanilla). Really enjoy your recipes! Thanks so much.