White Chocolate Strawberry Crunch Brownies

White Chocolate Strawberry Crunch Brownies 1
White Chocolate Strawberry Crunch Brownies 2

Strawberry Cake Mix

Vegetable or Canola Oil


White Chocolate Chips

Vanilla Frosting (optional)


I know it seems strange to start with a cake mix when you are making brownies, but trust me it works! You will get the fudgy texture you normally get with brownies by following the recipe, and disregarding the measurements on the box.

Add the cake mix, eggs, and oil to a bowl and mix until well combined and smooth. The batter will be thick.

Add white chocolate chips and mix until they are incorporated.

Pour batter into an 8 or 9 inch square baking dish.

Bake for 20-25 minutes until a tester comes out mostly clean.

Let them cool completely and then top with frosting if desired.

There is a frosting recipe in the recipe card below or you can use your favorite recipe or store bought frosting works as well.


You can use a mixer for this, but a bowl and spatula work just fine. You don’t have to beat for a long time like a traditional cake mix, so it doesn’t take much work to mix by hand.

Under bake your brownies for the fudgiest texture. Just like when you are baking traditional brownies, you do not want to over bake them. Remember the pan is crazy hot, and stays that way for a long time, so the brownies continue cooking when you take them out of the oven. So under bake them just a little for the best results.

The frosting for these are completely optional. My family is frosting fanatics, so it was a must at our house, but you get the classic crackly top of a brownie, so if you prefer it that way, just leave the frosting off.

When topping with strawberries like the picture, do that when you serve them. The strawberries will leak juice over the top and make your brownies soggy or the frosting will have puddles of liquid and look unappetizing.