Do Strawberry Shortcake Brownies need to be refrigerated?

Yes, they’re best stored in the refrigerator because of the cream cheese frosting. Chilling helps the layers set properly and keeps the frosting firm and clean when slicing. You can let them sit at room temperature for about 15 minutes before serving if you prefer a softer bite.

Why are my brownies chewy instead of cakey?

That chewy texture is intentional and comes from the thick batter, melted butter, and strawberry gelatin in the base. These brownies are meant to sit between a brownie and a soft bar cookie, not a light cake. If they were fully cakey, they wouldn’t hold the frosting and crumble as well.

Can I make Strawberry Shortcake Brownies ahead of time?

Yes, this is a great make-ahead dessert. You can prepare them a day in advance and keep them covered in the refrigerator. In fact, the flavor and structure improve slightly after the layers have time to chill and settle.

Can I freeze Strawberry Shortcake Brownies?

You can freeze them, but it works best if they’re fully assembled and well chilled first. Wrap the pan or individual squares tightly to prevent freezer odors. Thaw overnight in the refrigerator rather than at room temperature for the best texture.

Why did my crumble topping sink into the frosting?

This usually happens if the frosting was too soft or the brownies were still slightly warm. The frosting should feel cool and firm before adding the topping, and the crumble should be pressed gently, not heavily. Once chilled, the layers will hold their shape.

The Ultimate Strawberry Shortcake Brownies (Chewy Layers)

Description

Thick, chewy strawberry shortcake brownies layered with smooth cream cheese frosting and a crunchy strawberry crumble. A nostalgic dessert bar that slices clean and holds its layers beautifully.

Ingredients

Scale

1 strawberry cake mix
1/2 cup salted butter, melted
2 large eggs
2 tablespoons strawberry gelatin
8 ounce block cream cheese, softened
1/4 cup salted butter, softened
1 teaspoon vanilla extract
1/2 cup powdered sugar
1 to 2 tablespoons heavy cream
20 Golden Oreos
4 tablespoons strawberry gelatin
4 tablespoons salted butter, melted

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Instructions

Preheat the oven to 350°F and line an 8×8-inch glass baking dish with parchment paper, spraying lightly with non-stick spray.
Mix the melted butter, eggs, strawberry cake mix, and strawberry gelatin until a thick batter forms.
Spread the batter evenly into the prepared dish and bake until the edges are set and the center is soft.
Allow the brownies to cool completely before frosting.
Beat the cream cheese, butter, and vanilla until smooth, then add powdered sugar and heavy cream until spreadable.
Spread the frosting evenly over the cooled brownies.
Pulse Golden Oreos into uneven crumbs, then mix with strawberry gelatin and melted butter.
Sprinkle the crumble over the frosting and press gently to set.
Chill if needed, then slice into squares and serve.

Notes

You can bake these brownies in a 9×13-inch pan for thinner layers and a shorter baking time.
Strawberry gelatin enhances both flavor and chew in the brownie base.
Oven temperatures vary, so watch closely as baking time approaches.
Use fully softened cream cheese to avoid lumps in the frosting.
These brownies are rich, so smaller squares work well for serving.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 336
Sugar: 26
Sodium: 452
Fat: 18
Saturated Fat: 10
Unsaturated Fat: 6
Trans Fat: 1
Carbohydrates: 40
Fiber: 1
Protein: 5
Cholesterol: 56