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Strawberry Crunch Brownies Recipe
Ben Carraoli

Strawberry Crunch Brownies Recipe

I still remember the first time I made this Strawberry Crunch Brownies Recipe—one bite and I was hooked. The soft strawberry base, creamy frosting, and crunchy topping reminded me of those classic strawberry shortcake ice cream bars. I loved how simple the process was, yet the final result looked bakery-worthy.
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Total Time 40 minutes
Ingredients Method Notes

Ingredients
  

  • 15.25 oz strawberry cake mix – gives a vibrant strawberry flavor and a soft brownie-like texture
  • 1 large egg – helps bind everything together and adds structure
  • ½ cup salted butter melted – makes the brownies rich and moist
  • 3 tablespoons heavy cream – keeps the base soft and tender
  • 1 cup white chocolate chips – balances the strawberry flavor with creamy sweetness
  • 8 oz cream cheese room temperature – creates a smooth and tangy base
  • ⅓ cup powdered sugar – dissolves easily for a lump-free frosting
  • ⅓ cup sour cream – adds lightness and a subtle tang
  • 1 teaspoon vanilla extract – enhances the overall flavor
  • 8 oz whipped topping – keeps the frosting airy and fluffy
  • 36 vanilla sandwich cookies – form the classic crunchy layer
  • ¼ cup strawberry syrup – coats the crumbs with color and fruity flavor
  • Fresh strawberries optional – for garnish and extra freshness

Method
 

  1. Preheat your oven and grease or line a baking pan with parchment paper. This helps the brownies release easily and keeps edges from sticking. A prepared pan saves time during cleanup.
  2. Mix the strawberry cake mix, egg, melted butter, and heavy cream until smooth. Stir in white chocolate chips gently. Spread the thick batter evenly into the prepared pan.
  3. Bake until the edges are set and a toothpick inserted comes out mostly clean. Let the brownies cool completely before adding any topping to prevent melting or sliding.
  4. Beat the cream cheese and powdered sugar until smooth. Add sour cream and vanilla, then gently fold in whipped topping. This creates a light, spreadable frosting.
  5. Crush the vanilla cookies into small crumbs. Drizzle in strawberry syrup and pulse or mix until evenly coated. The crumbs should be slightly chunky for texture.
  6. Spread the frosting evenly over the cooled brownie base. Sprinkle the strawberry crunch topping generously on top. Slice into squares and chill before serving for clean cuts.

Notes

  • I always let the brownies cool completely before frosting—this keeps the layers neat.
  • Using room-temperature cream cheese makes the frosting much smoother.
  • I avoid crushing the cookies too finely so the topping stays crunchy.
  • Chilling the brownies for at least 30 minutes helps the layers set beautifully.