Strawberry Brownies Recipe With Creamy Frosting

If we were hanging out in my kitchen right now, I would hand you a square of these strawberry brownies and say careful, frosting is soft, then we would both pretend to wait until after dinner but, yeah, no. I started making these after a Saturday morning strawberry haul from the market, when I thought I was bringing home one pint and somehow walked out with four. Long story short, I turned them into what I call dessert pink gold. The first pan disappeared while it was still warm, and my neighbor asked for the recipe before I had even washed the bowl, which frankly never happens.

Why I keep making these on repeat

I make this when the house feels a bit quiet and I want something cheerful on the counter; the color alone perks me up. My family goes a little bonkers for the creamy frosting because it tastes like strawberry cheesecake met a brownie and decided to stay. Also, this is my go to when I need a bake that looks fancy but is secretly simple. Frosting hides everything, especially that one corner that always sticks even when I swear I greased the pan properly. And the batter comes together fast, which is nice because I get impatient waiting for butter to soften, who doesnt.

Confession time: I used to chase a big strawberry flavor and it kept baking off. Then I learned to use freeze dried strawberries and, actually, I find it works better if I mix powder into both the batter and the frosting. Problem solved, less fuss, more oomph.

What I toss into the bowl

• 1/2 cup unsalted butter 113 g, melted and slightly cooled
• 4 oz white chocolate 113 g, chopped and gently melted with the butter for fudgy vibes
• 3/4 cup granulated sugar 150 g
• 1 large egg plus 1 egg yolk, room temp if you remember
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine salt
• 1 cup all purpose flour 125 g, spooned and leveled
• 1/4 cup finely ground freeze dried strawberry powder about 10 g
• Optional but lovely: 1 tablespoon lemon juice for a bright nudge
• Optional mix in: a handful 1/3 cup white chocolate chips for texture

Substitutions I actually use:

• No freeze dried strawberries This still works with 1/3 cup thick strawberry puree reduced from about 1 cup berries, cooled completely. The brownies bake a touch more cakey, but still tasty.
• Butter swap If I am in a hurry, I do half butter and a glug of neutral oil 2 tablespoons; it stays soft even in the fridge.
• White chocolate My grandmother always insisted on a specific brand, but honestly any decent bar works fine. Chips can be fussy to melt, so be gentle.

The creamy strawberry frosting

• 4 oz cream cheese, softened
• 4 tablespoons unsalted butter, softened
• 1 and 3/4 to 2 cups powdered sugar 210 to 240 g, to taste
• 1 to 2 tablespoons freeze dried strawberry powder or 2 tablespoons good strawberry jam
• 1 teaspoon vanilla
• Pinch of salt
• 1 to 2 teaspoons lemon juice, plus a teaspoon of milk if you want it extra silky

How I actually make them

1. Heat the oven to 350 F 175 C. Line an 8 inch square pan with parchment, letting it overhang so you can lift the brownies out later. If parchment keeps curling, crumple it once, flatten, then line the pan. I forget that trick every time.
2. Combine the butter and white chocolate. Melt together slowly in a bowl set over barely simmering water, or in 15 second bursts in the microwave. Stir until smooth. Dont worry if it looks a bit separated at first, it comes together.
3. Whisk in the sugar, then the egg and yolk, vanilla, and salt. This is where I usually sneak a taste, though the grown up in me says do not do that with raw egg. But still.
4. Fold in the flour and strawberry powder just until you do not see dry spots. If using lemon juice, add it now. The batter should be thick and glossy. If it looks stiff, a splash of milk helps.
5. Scrape into the pan and smooth the top. Bake 18 to 24 minutes. You want the edges set and the center slightly soft. A toothpick should come out with a few damp crumbs, not wet batter. If you wait for a clean toothpick, you will overbake and the brownies loose their fudginess.
6. Cool in the pan on a rack until barely warm. Go walk the dog or make tea. Warm is ok for frosting, hot is not.
7. Make the frosting. Beat the cream cheese and butter until creamy, then add powdered sugar, strawberry powder or jam, vanilla, salt, and lemon. Beat until fluffy, 1 to 2 minutes. If it is too thick, add milk by the teaspoon. Too thin, add a little more sugar. Spread over the cooled brownies and let it set 20 minutes. Slice with a warm knife for cleanish edges.

Notes from many pans later

• Reducing fresh berries concentrates flavor. I simmer 1 cup chopped strawberries with 1 teaspoon sugar until thick and jammy, cool, then use 1/3 cup. On second thought, for busy days, I grab the freeze dried powder because it is consistent.
• If you only have a 9 inch pan, bake time will be shorter by a few minutes. Start checking at 16 minutes. I have pulled them early more than once and they finish setting as they cool.
• Salt matters. A pinch in the frosting makes the strawberry pop. Skip it and the flavor goes kind of flat.
• Let the melted butter and chocolate cool a bit. I once rushed and scrambled my eggs slightly, which was a sad day but also a good reminder.

Variations I have tried

• Chocolate dipped edges: Chill cut brownies, then dip corners in melted dark chocolate. Looks fancy, tastes like a candy shop.
• Lemon drizzle vibe: Skip the frosting and whisk 1 cup powdered sugar with 2 tablespoons lemon juice, drizzle over warm brownies. Bright and tidy.
• Roasted strawberries: I roasted berries with a sprinkle of sugar and stirred them in. Pretty, but it made the texture a bit wet. Not my favorite, though the flavor was lush.
• Almond twist: Add 1/2 teaspoon almond extract to the batter. It plays so nicely with strawberry, like old friends catching up.

Gear I use, mostly

• 8 inch square metal pan for even baking. Glass works too, but add a minute or two.
• Hand mixer or stand mixer for the frosting. Essential, I say. And yet, you can whisk by hand if you are feeling feisty and your cream cheese is super soft.
• Offset spatula for swoopy frosting. A butter knife is a fine stand in.
• Kitchen scale if you have one. It keeps things consistent. If measuring by cups, level your flour gently. This guide is helpful: how to measure flour.

Storage, the realistic version

Cover and chill for up to 4 days because of the cream cheese frosting. Let slices sit 15 minutes at room temp before serving so the crumb relaxes. You can also freeze tightly wrapped squares up to 2 months, thaw in the fridge. Though honestly, in my house it never lasts more than a day, especially if people pass by the kitchen often, which they somehow do every ten minutes.

How we like to serve them

I cut smallish squares, then add a few fresh berries on top and a whisper of lemon zest. If I am feeling extra, I scatter crushed freeze dried strawberries like confetti. Family tradition on birthdays is to add a candle and sing even if it is Tuesday, it makes the week feel celebratory.

Hard earned pro tips

• I once tried rushing the cooling and frosted while the pan was hot. The frosting slid right off like a tiny landslide. Let it cool until just warm.
• I tried skipping the white chocolate in the base. The brownies were fine, but not as plush. The chocolate helps with that fudgy chew.
• Line the pan. I know it seems optional, but lifting the whole slab out is the difference between tidy squares and sorry about that corner. If you need a refresher, this tutorial is good: line a pan with parchment.
• Freeze dried fruit primer if you are curious about brands and how to use them well: using freeze dried fruit.

Quick FAQ you actually asked

Can I make these without cream cheese frosting
Sure. A simple vanilla glaze works or even a dusting of powdered sugar. I think the creamy frosting makes the whole thing sing, but go with what you like.

Do I have to use freeze dried strawberries
Nope. You can reduce fresh berries into a thick puree and use that. The color will be softer and the texture slightly more cake like. Still good.

Can I double the recipe
Yes, bake in a 9 by 13 pan and add a few minutes. Watch the center. It is done when the top looks set and a toothpick has moist crumbs.

Why is my frosting too soft
It was probably a bit warm in the kitchen or the butter was extra soft. Chill the bowl for 10 minutes, then beat again. Or add a spoon of powdered sugar.

Can I use a cake mix
If you like. A strawberry cake mix plus 2 eggs and 1/3 cup oil will make a quick version. Frost as written. I prefer this from scratch one for the flavor, but the mix is handy when I am short on time.

How do I get clean slices
Lift the slab out, wipe the knife between cuts, and dip the blade in warm water for extra neat edges. Also, chill 15 minutes before slicing.

Tiny digression before we wrap up. I still remember picking strawberries at a farm where the owner told me the smallest berries carry the biggest punch. Ever since, I reach for the little ones first. If you come home with a basket, try not to eat them all on the way, but if you do, well, that is a different kind of success.

When you bake these, tag me so I can cheer you on. And if the first batch is not perfect, it is ok. The second pan you will pull form the oven like a champ and wonder what all the fuss was about.