Easy Strawberry Shortcake Brownies: An Amazing Recipe

I tweaked the recipe, swapping out artificial flavors for fresh strawberries and adding a secret ingredient to keep the brownies moist. Finally, after several attempts, I nailed it! These strawberry shortcake brownies are now a family favorite. They have that fudgy, chewy brownie texture we all love, but with a bright, summery strawberry flavor that makes them irresistible.

One of the best things about these strawberry shortcake brownies is how easy they are to make. Even on busy weeknights, I can whip up a batch in under an hour. And the best part? Lily actually asks for seconds! That’s a win in my book. These strawberry shortcake brownies are also perfect for potlucks, picnics, or any occasion where you need a crowd-pleasing dessert. I recently brought a pan to a neighborhood barbecue, and they were gone in minutes! Everyone wanted the recipe.

Over the years, I’ve learned a few tricks to make these strawberry shortcake brownies even better. Using high-quality chocolate is key, and don’t be afraid to experiment with different types of strawberries. I also like to add a touch of almond extract to enhance the strawberry flavor. It’s a small detail, but it makes a big difference. These strawberry shortcake brownies can even be made ahead of time. I often bake them the day before and store them in an airtight container. They’re just as delicious, if not more so, the next day.

Creating these strawberry shortcake brownies has truly become a staple dessert in our household and one that I’m happy to share with you. Trust me, your family is going to love these as much as mine does! I can’t wait for you to try this – it’s become such a staple in our house!

Ingredients

Here’s what you’ll need to make these delightful brownies:

• 1 cup (2 sticks) unsalted butter, melted: I always use unsalted butter so I can control the amount of salt in the recipe. Plus, I find it gives the strawberry shortcake brownies a richer flavor. Salted butter can be used if you omit the salt to control flavor.
• 2 cups granulated sugar: Don’t skimp on the sugar! It’s essential for the fudgy texture of the brownies. If you’re worried about sugar content, you can always substitute for a sugar alternative!
• 4 large eggs: Make sure your eggs are at room temperature. It helps them incorporate more easily into the batter. This also helps the brownies bake more evenly.
• 1 teaspoon vanilla extract: I prefer using pure vanilla extract, but imitation works in a pinch. Be sure to also measure the vanilla extract correctly, as too much can ruin the recipe.
• 1/2 teaspoon almond extract (optional): As I mentioned earlier, a little almond extract really enhances the strawberry flavor in these strawberry shortcake brownies. Though optional, it will add a lot of flavor to the recipe.
• 1 cup all-purpose flour: Be careful not to over-measure the flour. Spoon it into your measuring cup and level it off with a knife. If you want the recipe to be gluten-free, you can substitute for another alternative.
• 1/2 cup unsweetened cocoa powder: I like to use Dutch-processed cocoa powder for a richer, more intense chocolate flavor. I suggest trying it – you can find it at your local grocery store.
• 1/4 teaspoon baking powder: This helps the brownies rise slightly and gives them a slightly cakey texture. Be sure not to add too much or too little, as this will affect the texture.
• 1/4 teaspoon salt: Salt enhances the flavor of all the other ingredients. It’s important to include the salt if you don’t use salted butter.
• 1 cup fresh strawberries, hulled and chopped: Fresh strawberries are a must for these strawberry shortcake brownies! Frozen strawberries will work in a pinch, but they won’t have the same flavor or texture. I have used both store bought and strawberries from the garden and haven’t noticed a difference. For more information on strawberries, visit: All About Strawberries.
• 1/2 cup white chocolate chips: I love the sweetness and creaminess that white chocolate chips add to these strawberry shortcake brownies. If you’re not a fan of white chocolate, there are definitely other options to explore.
• Optional topping: Whipped cream and sliced strawberries: These strawberry shortcake brownies are delicious on their own, but they’re even better with a dollop of whipped cream and some sliced strawberries on top! This will give the full strawberry shortcake effect.

If you’re out of white chocolate chips you can also chop up a white chocolate candy bar instead. There are lots of ways to modify this recipe based on what you have on hand!

Step-by-Step Instructions

Follow these instructions for the perfect strawberry shortcake brownies:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This ensures the strawberry shortcake brownies don’t stick. For a resource on baking temperatures, visit: Baking Temperatures Guide. I generally use butter and flour, but baking spray can be used as an alternative.
2. In a large bowl, melt the butter. Let it cool slightly. Then, add the sugar and mix until well combined. I usually use a hand mixer for this step, but you can also do it by hand.
3. Beat in the eggs one at a time, then stir in the vanilla extract and almond extract (if using). The batter should be smooth and glossy. I would suggest beating the eggs in thoroughly for the best texture.
4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. This ensures that the dry ingredients are evenly distributed. This ensures that there are no clumps when you add the dry ingredients to the wet ingredients.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Overmixing can result in tough brownies. Mix slowly and thoroughly for the best results.
6. Fold in the chopped strawberries and white chocolate chips. Gently fold them in so they don’t get crushed. This will add that wonderful strawberry flavor to the strawberry shortcake brownies. If you add them in and mix too aggressively, the strawberries may release some of their juices!
7. Pour the batter into the prepared baking pan and spread evenly. Make sure that there are no clumps or uneven areas, or it could cause the brownies to bake weirdly.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Don’t overbake the brownies, or they will be dry. I always set a timer for 25 minutes and then check them every few minutes after that. Ovens can vary, so keep an eye on your baking time!
9. Let the brownies cool completely in the pan before cutting into squares. This is important because the strawberry shortcake brownies will be easier to cut and will hold their shape better if they’re completely cooled. I know it’s tempting to dig in while they’re still warm, but trust me, it’s worth the wait!
10. Optional: Top with whipped cream and sliced strawberries before serving. A cool whipped topping really gives that full strawberry shortcake brownies effect!

Remember that ovens can vary, so keep an eye on your baking time. You want the brownies to be fudgy, not dry. I’ve learned over the years that a slightly underbaked brownie is always better than an overbaked one!

Serving Ideas

When it comes to serving these strawberry shortcake brownies, the possibilities are endless! My family loves them just as they are, warm from the oven with a glass of milk. But if you want to get a little fancier, here are some ideas:

• Classic: Top with a dollop of whipped cream and some sliced fresh strawberries. This is the most traditional way to serve them, and it’s always a hit. The cool whipped cream and juicy strawberries complement the rich, fudgy brownies perfectly to give you that strawberry shortcake brownies experience. Consider making the whipped cream homemade for a truly tasty treat.
• Ice Cream Sundae: Serve the brownies warm with a scoop of vanilla ice cream and a drizzle of chocolate sauce. This is a decadent treat that’s perfect for a special occasion. I would advise letting the strawberry shortcake brownies cool slightly so they don’t melt the ice cream right away. You can also add sprinkles and other toppings for more fun!
• Strawberry Sauce: Drizzle the brownies with a homemade strawberry sauce. This adds an extra layer of strawberry flavor that’s simply irresistible. You can find strawberry sauce recipes online, or you can simply mash some fresh strawberries with a little sugar and lemon juice. Be sure to thoroughly combine to make sure it isn’t clumpy.
• Brownie Parfaits: Layer crumbled brownies with whipped cream, strawberry sauce, and fresh strawberries in a glass. This is a fun and festive way to serve the strawberry shortcake brownies at a party. Parfaits are also great because they are easy to transport and pre-make.
• Picnic Perfect: Pack the brownies in a container and take them to a picnic or barbecue. They’re easy to transport and always a crowd-pleaser. These strawberry shortcake brownies are great because they’re so easy to transport and are great at any temperature! I suggest cutting them beforehand for the easiest transport.
• Coffee Break: Enjoy a brownie with a cup of coffee or tea. The rich chocolate flavor pairs perfectly with a hot beverage. This is a great way to enjoy a sweet treat without overindulging. Consider dipping the brownie for a truly tasty treat!
• Simple Elegance: Dust the brownies with powdered sugar for a simple yet elegant presentation. This is a great option if you’re serving them at a more formal gathering. This is also a low-effort way to make the brownies look fancy.

No matter how you choose to serve them, these strawberry shortcake brownies are sure to be a hit! They’re the perfect combination of chocolatey goodness and summery strawberry flavor.

FAQs

Here are some frequently asked questions about these brownies:

Q: Can I use frozen strawberries instead of fresh strawberries?

A: While fresh strawberries are ideal, you can use frozen strawberries in a pinch. Just make sure to thaw them completely and drain any excess liquid before adding them to the batter. Keep in mind that frozen strawberries may not have the same flavor or texture as fresh strawberries, so your strawberry shortcake brownies may not be quite as delicious.

Q: Can I make these brownies ahead of time?

A: Yes! These brownies can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. In fact, I often find that they taste even better the next day, as the flavors have had time to meld together. Just make sure to let them cool completely before storing them. You could also bake the strawberry shortcake brownies in advance, wrap them tightly, and freeze them for up to 2 months. Thaw them completely before serving.

Q: Can I substitute the white chocolate chips with something else?

A: If you’re not a fan of white chocolate, you can substitute them with milk chocolate chips, dark chocolate chips, or even chopped nuts. Or, you can simply omit them altogether. The strawberry shortcake brownies will still be delicious without them.

Q: My brownies are dry. What did I do wrong?

A: Overbaking is the most common cause of dry brownies. Make sure to bake them for the recommended time, and check them frequently after that. A toothpick inserted into the center should come out with moist crumbs attached. Also, be careful not to overmix the batter, as this can also result in dry brownies. It’s important to follow each step so that the strawberry shortcake brownies stay nice and moist.

Q: Can I add a glaze to these brownies?

A: Absolutely! A simple powdered sugar glaze would be delicious on these brownies. Just whisk together powdered sugar with a little milk or water until you reach your desired consistency, and then drizzle it over the cooled brownies. For the best experience with the strawberry shortcake brownies I suggest trying a glaze with strawberry flavoring!

Q: Can I make these gluten-free?

A: Yes, you can make these gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Just make sure to choose a blend that’s designed for baking, and follow the package instructions. The texture of the strawberry shortcake brownies may be slightly different, but they will still be delicious.

Conclusion

These strawberry shortcake brownies have become so much more than just a recipe in our house. They’re a symbol of summer, of family time, and of Lily’s ever-evolving palate. They are a reminder of the joy that can come from a simple act of baking. I’ve tried several variations, but always come back to this recipe!

Here are a few tips that I’ve picked up along the way:

• Don’t overbake! Set a timer and keep a close eye on the brownies towards the end of the baking time.
• Use high-quality ingredients. This makes a big difference in the flavor of the final product.
• Let the brownies cool completely before cutting. This will make them easier to cut and will prevent them from crumbling.

My family’s variations include topping them with vanilla ice cream, or even adding a layer of strawberry jam to the top before baking. The strawberry shortcake brownies are very versatile!

Don’t be intimidated by the idea of making brownies from scratch. This recipe is incredibly easy, and the results are well worth the effort. So, gather your ingredients, preheat your oven, and get ready to bake a batch of these delicious strawberry shortcake brownies. I promise, you won’t be disappointed!

I’d love to hear how this turns out for your family – drop me a comment! Happy cooking, and I hope this becomes as beloved in your kitchen as it is in mine! You can also check out some of my other recipes, such as strawberry shortcake puppy chow, or for another type of delicious brownies, my replace butter with yogurt in brownies recipe!

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