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A close-up of delicious Strawberry Shortcake Brownies, showcasing their layers of brownie, strawberry filling, and shortcake topping.

ULTIMATE STRAWBERRY SHORTCAKE BROWNIES

These Strawberry Shortcake Brownies combine the fudgy goodness of brownies with the sweet, tangy flavors of strawberry shortcake. They're easy to make and are guaranteed to be a crowd-pleaser. Get ready to indulge in a delightful dessert that's both comforting and refreshing!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 4 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1/4 teaspoon vanilla extract
  • 1 cup fresh strawberries, diced
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Equipment

  • 8x8 inch baking pan
  • Parchment paper
  • Large bowl
  • Small bowl
  • Whisk
  • Spatula
  • Knife or skewer
  • Electric mixer
  • Measuring cups
  • Measuring spoons
  • Oven
  • Toothpick

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Grease and lightly flour an 8x8 inch baking pan. Line with parchment paper, leaving an overhang for easy removal.
  3. In a large bowl, whisk together the melted butter, sugar, cocoa powder, and salt until well combined.
  4. Stir in the vanilla extract.
  5. Add the eggs one at a time, mixing well after each addition.
  6. Gradually add the flour, mixing until just combined. Be careful not to overmix!
  7. In a separate bowl, beat the softened cream cheese and sugar together until smooth and creamy.
  8. Stir in the vanilla extract.
  9. Gently fold in the diced fresh strawberries. Don't overmix.
  10. Pour the brownie batter into the prepared baking pan, spreading it evenly.
  11. Drop spoonfuls of the strawberry shortcake swirl mixture over the brownie batter.
  12. Use a knife or skewer to gently swirl the strawberry mixture into the brownie batter. Be careful not to over-swirl.
  13. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
  14. Let the brownies cool completely in the pan before cutting.
  15. While the brownies are cooling, prepare the whipped cream (if using).
  16. In a chilled bowl, whip the heavy cream with an electric mixer until soft peaks form.
  17. Add the powdered sugar and vanilla extract, and continue whipping until stiff peaks form.
  18. Cut the cooled brownies into squares.
  19. Top with whipped cream and extra fresh strawberries, if desired.
  20. Serve immediately and enjoy!

Notes

Store leftover brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator to prevent the cream cheese swirl from spoiling. They can also be frozen for up to 2 months. For variations, fold in 1/2 cup of chocolate chips, add 1/4 cup of chopped nuts, use white chocolate chips in the strawberry swirl, or add 1/2 teaspoon of strawberry extract to the brownie batter.