I made Strawberry White Chocolate Brownies that cram gooey cake, melty white chocolate and lush cream cheese into one outrageously addictive bar you will not believe exists.

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I am obsessed with these Strawberry White Chocolate Brownies because they hit my sweet tooth in a totally irresponsible way. I love how the strawberry cake mix makes everything bright and almost jammy, and the cream cheese layer gives the whole thing a tangy, luxe squish.

I have a soft spot for Strawberry Box Cake Mix Brownies when I want something ridiculously easy that still tastes like I actually tried. But mostly I just want to steal a corner straight from the pan and hide.

Messy, gooey, loud dessert. No regrets.

Warm crumbs on my fingers, yes please every time.

Ingredients

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Basically cake mix brings bright strawberry flavor, it’s a quick base.
Eggs: they bind everything, giving structure and a tender crumb.
Vegetable oil: keeps it moist and soft, no buttery fuss.
Sour cream: makes it extra moist and tangy, it’s kind of lush.
Cream cheese: adds creamy tang and rich, cheesecake-style pockets.
Sugar: sweetens the cheese layer and balances the strawberry tang.
Egg (cheese layer): helps it set up, gives a slight lift.
Vanilla: smooth background note, it rounds flavors without stealing attention.
White chocolate chips: melty sweet bites that feel indulgent throughout.
Plus extra chips to sprinkle: cute melty top, looks bakery-made.
Nonstick spray or butter: prevents sticking, so you actually remove it.

Ingredient Quantities

1 box (15.25 oz) strawberry cake mix

2 large eggs for the cake layer

1/2 cup vegetable oil

1/2 cup sour cream (makes it extra moist)

8 oz cream cheese, softened

1/3 cup granulated sugar for the cream cheese layer

1 large egg for the cream cheese layer

1 tsp vanilla extract

1 cup white chocolate chips, plus a few extra to sprinkle on top if you want

Nonstick cooking spray or extra butter for greasing the pan (just a little)

How to Make this

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1. Preheat oven to 350°F (175°C) and lightly grease a 9×13 inch pan with nonstick spray or a little butter, just a thin coating so the bars don’t stick.

2. In a large bowl combine the strawberry cake mix, 2 large eggs, 1/2 cup vegetable oil and 1/2 cup sour cream; stir with a spatula until mostly smooth and no big dry pockets remain, batter will be thick and sticky.

3. Fold in 1 cup white chocolate chips into the cake batter so they are evenly distributed, you can reserve a few chips to sprinkle on top later if you want.

4. Press about two thirds of the cake batter into the prepared pan using a spatula or clean hands lightly sprayed with cooking spray, try to get an even layer but it does not have to be perfect.

5. In a medium bowl beat 8 oz softened cream cheese with 1/3 cup granulated sugar, 1 large egg and 1 teaspoon vanilla extract until smooth and creamy; scrape the sides so there are no lumps.

6. Spread the cream cheese mixture gently over the cake layer, leaving a little space at the edges so the layers don’t smoosh out when baked.

7. Drop spoonfuls of the remaining cake batter over the cream cheese layer and gently spread or swirl it so there are streaks of pink cake and cream cheese, this makes them look marble-y and rustic.

8. Sprinkle the reserved white chocolate chips on top and press them in lightly so they don’t burn on the surface.

9. Bake in the preheated oven for 25 to 30 minutes or until the edges are set and a toothpick in the cake portion comes out with a few moist crumbs but not wet batter; cool completely in the pan on a rack before cutting so the cream cheese layer firms up.

10. Chill for at least an hour if you want cleaner slices, then cut into squares and enjoy, these keep well covered in the fridge for several days.

Equipment Needed

1. 9×13 inch baking pan
2. Large mixing bowl (for cake batter)
3. Medium mixing bowl (for cream cheese layer)
4. Rubber spatula or silicone scraper
5. Electric mixer or hand whisk
6. Measuring cups and spoons
7. Wooden spoon or sturdy mixing spoon
8. Offset or flat spatula for spreading
9. Cooling rack
10. Toothpick or cake tester

FAQ

Q: Can I use a different cake mix flavor or make this gluten free?

A: Yes, you can swap the strawberry mix for another flavor like vanilla or white chocolate, but the flavor will change a lot. For gluten free use a certified gluten free cake mix. Texture might be a bit different, so keep an eye on bake time.

Q: My cream cheese layer sank or cracked, what went wrong?

A: Usually thats from overmixing or baking too hot. Beat the cream cheese until smooth, then add sugar and the egg slowly, mix just till combined. Bake at the recipe temp, and dont open the oven often. Let it cool in the pan to finish setting, that helps reduce cracking.

Q: How do I know when theyre done without drying them out?

A: Insert a toothpick in the cake part; if it comes out with a few moist crumbs theyre done. The cream cheese layer should be mostly set but maybe slightly jiggly in the middle. Remember they keep baking a bit as they cool, so better to underbake a little than overbake.

Q: Can I substitute something for sour cream or white chocolate chips?

A: For sour cream you can use plain Greek yogurt 1:1. For white chocolate chips you can use chopped white chocolate or even regular chocolate chips if you prefer contrast. Texture changes a tad with swaps, but they still taste great.

Q: Whats the best way to store or freeze these?

A: Store in an airtight container in the fridge up to 4 days. To freeze, cut into squares, flash freeze on a tray 1 hour then bag them for up to 2 months. Thaw in the fridge overnight or at room temp for 30 minutes before serving.

Q: Any tips to make them extra moist or more flavorful?

A: Use room temp eggs and cream cheese so everything mixes smoothly. Dont overmix the cake batter, fold gently. A little extra white chocolate chips inside and a few on top right after they come out of the oven makes them richer and prettier. Sprinkling a pinch of flaky salt right before serving brings out the sweetness.

Strawberry Brownies Recipe Substitutions and Variations

Strawberry cake mix: you can use a vanilla or white cake mix and fold in 1/2 cup strawberry jam or 1 small box strawberry gelatin for flavor and color — makes it more pantry-friendly. (Or use strawberry pudding mix for extra pinkness.)
Eggs (cake layer): swap each large egg with 1/4 cup unsweetened applesauce or 1/4 cup mashed banana for moistness, or use a flax egg (1 tbsp ground flax + 3 tbsp water per egg) if you need egg-free.
Sour cream: plain Greek yogurt works great and gives the same tang and moisture, or use full fat plain yogurt or even crème fraîche if you have it.
White chocolate chips: use chopped white chocolate bars, vanilla baking chips, or even butterscotch chips if you want a slightly deeper flavor; you can also stir in white chocolate chunks for gooey pockets.

Pro Tips

1) Let the cream cheese really get soft before you mix it, like 30 to 60 minutes out of the fridge. If it’s cold you’ll end up with little lumps no matter how hard you beat it, and then the filling looks weird. Don’t overbeat though, you just want smooth not airy.

2) Chill the bars for at least an hour before cutting so the layers set up nice. If you try to cut them right away they’ll smoosh and the pretty marble look is ruined. Use a sharp knife and warm it under hot water and wipe it between cuts for cleaner slices.

3) Don’t spread the top cake batter like frosting. Drop spoonfuls and gently swirl with the back of a spoon. If you press too hard the cake will squeeze out and the cream cheese layer gets paper thin. It’s okay if it looks rustic, that’s how it should.

4) If you’re worried about the white chocolate melting into the cake, toss the chips in a tablespoon of flour from the cake mix before folding them in. That helps them stay suspended so you get nice pockets of white chocolate, not one melted river.

Strawberry Brownies Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I made Strawberry White Chocolate Brownies that cram gooey cake, melty white chocolate and lush cream cheese into one outrageously addictive bar you will not believe exists.

Servings

servings

Calories

497

kcal

Equipment: 1. 9×13 inch baking pan
2. Large mixing bowl (for cake batter)
3. Medium mixing bowl (for cream cheese layer)
4. Rubber spatula or silicone scraper
5. Electric mixer or hand whisk
6. Measuring cups and spoons
7. Wooden spoon or sturdy mixing spoon
8. Offset or flat spatula for spreading
9. Cooling rack
10. Toothpick or cake tester

Ingredients

1 box (15.25 oz) strawberry cake mix
2 large eggs for the cake layer
1/2 cup vegetable oil
1/2 cup sour cream (makes it extra moist)
8 oz cream cheese, softened
1/3 cup granulated sugar for the cream cheese layer
1 large egg for the cream cheese layer
1 tsp vanilla extract
1 cup white chocolate chips, plus a few extra to sprinkle on top if you want
Nonstick cooking spray or extra butter for greasing the pan (just a little)

Directions

Preheat oven to 350°F (175°C) and lightly grease a 9×13 inch pan with nonstick spray or a little butter, just a thin coating so the bars don't stick.
In a large bowl combine the strawberry cake mix, 2 large eggs, 1/2 cup vegetable oil and 1/2 cup sour cream; stir with a spatula until mostly smooth and no big dry pockets remain, batter will be thick and sticky.
Fold in 1 cup white chocolate chips into the cake batter so they are evenly distributed, you can reserve a few chips to sprinkle on top later if you want.
Press about two thirds of the cake batter into the prepared pan using a spatula or clean hands lightly sprayed with cooking spray, try to get an even layer but it does not have to be perfect.
In a medium bowl beat 8 oz softened cream cheese with 1/3 cup granulated sugar, 1 large egg and 1 teaspoon vanilla extract until smooth and creamy; scrape the sides so there are no lumps.
Spread the cream cheese mixture gently over the cake layer, leaving a little space at the edges so the layers don't smoosh out when baked.
Drop spoonfuls of the remaining cake batter over the cream cheese layer and gently spread or swirl it so there are streaks of pink cake and cream cheese, this makes them look marble-y and rustic.
Sprinkle the reserved white chocolate chips on top and press them in lightly so they don't burn on the surface.
Bake in the preheated oven for 25 to 30 minutes or until the edges are set and a toothpick in the cake portion comes out with a few moist crumbs but not wet batter; cool completely in the pan on a rack before cutting so the cream cheese layer firms up.
Chill for at least an hour if you want cleaner slices, then cut into squares and enjoy, these keep well covered in the fridge for several days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.