Strawberry Shortcake Brownies

Strawberry shortcake brownies are my favorite mash-up dessert—sweet, fudgy, and bursting with strawberry flavor. These bars combine the rich texture of a blondie-style brownie with layers of fresh strawberries and creamy topping, inspired by the classic shortcake we all love. They’re easy to make and even easier to eat.

Why You’ll Love This Recipe

What I love most about these strawberry shortcake brownies is how beautifully they blend buttery, chewy, and fruity. The base is soft and sweet like a vanilla brownie, and the topping adds lightness with whipped cream and juicy strawberries. It’s a perfect dessert for spring, summer, or any time I want something pretty and crowd-pleasing without too much effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the brownie base:

• Unsalted butter, melted

• Granulated sugar

• Brown sugar

• Eggs

• Vanilla extract

• All-purpose flour

• Salt

• Baking powder (optional for a lighter texture)

For the topping:

• Fresh strawberries, sliced

• Whipped cream or whipped topping

• Cream cheese (optional, for a sturdier layer)

• Powdered sugar (if making homemade whipped topping)

• Crushed shortbread cookies or golden Oreos (optional for garnish)

Directions

1. I preheat the oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper or grease it well.

2. In a bowl, I whisk together melted butter, granulated sugar, and brown sugar until smooth. I beat in the eggs and vanilla.

3. I stir in the flour, salt, and baking powder (if using), mixing just until combined.

4. I pour the batter into the prepared dish and spread it evenly.

5. I bake for 25–30 minutes or until the top is golden and a toothpick comes out clean. I let the brownies cool completely.

6. For the topping, I whip cream (or use prepared whipped topping) with a little powdered sugar and softened cream cheese for stability, if desired.

7. I spread the topping over the cooled brownie base, then arrange sliced strawberries on top.

8. I sprinkle crushed cookies or golden Oreos on top for extra crunch (optional).

9. I chill the whole pan for 30–60 minutes to set before slicing and serving.

Servings and timing

This recipe makes 9 large or 12 smaller brownies. It takes about 15 minutes to prep, 25–30 minutes to bake, and at least 30 minutes to chill before serving.

Variations

Sometimes I mix white chocolate chips into the brownie base or swirl strawberry jam into the batter before baking. I’ve also made it with raspberries or blueberries for a mixed-berry twist. For an extra indulgent version, I drizzle melted white chocolate over the top just before serving.

Storage/reheating

I store these brownies in the fridge, covered, for up to 3 days. They’re best cold or at room temperature. I don’t recommend reheating them, as the whipped topping and berries won’t hold up well under heat.

FAQs

Can I use boxed brownie mix?

Not for this version—I use a blondie-style base rather than chocolate brownies. But I can use a vanilla cake or cookie bar mix if I want a shortcut.

Can I use frozen strawberries?

Fresh is best here for texture and color. If I use frozen, I thaw and drain them very well to avoid sogginess.

How do I keep the topping from sliding off?

I make sure the base is completely cool before adding the whipped topping, and I chill the bars to help everything set.

Can I make this dessert ahead of time?

Yes, I often make and chill it the day before serving. I wait to add the fresh strawberries until a few hours before to keep them looking fresh.

What kind of cream works best?

Heavy whipping cream makes the fluffiest topping, especially when stabilized with a bit of cream cheese or powdered sugar.

Conclusion

Strawberry shortcake brownies are everything I love in a dessert—rich, fruity, and pretty enough for any occasion. Whether I’m making them for a gathering, picnic, or just to treat myself, they always bring a little sunshine to the table with their fresh flavors and indulgent layers.

Print