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Strawberry Brownies with White Chocolate Glaze


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These Strawberry Brownies are soft, fudgy, and packed with real strawberry flavor from both fresh and freeze-dried strawberries. The batter comes together in one bowl and finishes with a glossy white chocolate strawberry glaze that sets beautifully on top.

Glazed and sliced strawberry brownies on cutting board.

I love strawberry season! I’m always looking for ways to put them in a dessert like my strawberry sheet cake and strawberry shortcake biscuits or in a drink like my strawberry matcha latte or strawberry lemonade sangria.

This recipe is a love letter to strawberries. It uses the base recipe of my lemon brownies. I swapped out the lemon zest for freeze-dried strawberries because they add bold flavor without introducing extra moisture to the batter. Then I fold in perfectly ripe fresh strawberries. I also use lemon juice in the batter and the glaze to help enhance the strawberry flavor.

Slices of strawberry brownies on plates.Slices of strawberry brownies on plates.

Ingredients You’ll Need for Strawberry Brownies

Strawberry brownies ingredients.Strawberry brownies ingredients.
  1. Freeze-dried strawberries – These give the brownies concentrated strawberry flavor without watering down the batter.
  2. Fresh strawberries – Fresh diced strawberries add little pockets of juicy texture throughout the brownies and more layers of strawberry flavor.
  3. Unsalted butter – Butter gives these brownies their rich, soft texture and helps create the slightly chewy edges.
  4. White chocolate – I like to use the Ghirardelli melting wafers for a smooth, silky glaze.
  5. Fresh lemon juice – Adding a bit of lemon juice to the batter and glaze brightens the strawberry flavor and keeps the bars from tasting overly sweet.

For the rest of the ingredients, please refer to the recipe index card below!

Testing Notes

Strawberry brownies recipe test on sheet tray.Strawberry brownies recipe test on sheet tray.

The first test baked up a bit too dark and overdone, so I reduced the bake time for the next round. When the strawberry brownies come out of the oven, the center will still look puffed and slightly underdone, don’t worry, they’ll continue to set as they cool in the pan.

The original glaze was too thick and closer to a frosting. Adding lemon juice not only balanced the sweetness with a bit of acidity, but also helped create a smoother, glossier glaze texture.

Quick Tips for the Best Strawberry Brownies

Add pink food coloring if desired. The brownies naturally bake up a muted pink color, so a small drop of coloring can brighten them if you want a more vibrant finish.

Microwave the glaze gently. White chocolate can seize quickly, so short intervals and frequent stirring help keep it smooth.

Let the brownies cool completely before glazing. If they’re still warm, the glaze will melt and slide instead of setting neatly on top.

Sift the freeze-dried strawberry powder before adding it to the glaze to avoid clumping.

Use a hand mixer for a smooth glaze. This helps remove any clumps of strawberry powder in the glaze.

Pouring white chocolate strawberry glaze over strawberry brownies.Pouring white chocolate strawberry glaze over strawberry brownies.

Make-Ahead & Storage

Make Ahead: These strawberry brownies are perfect to make the day before and glaze the next day.

Storage: Store leftover brownies in an airtight container at room temperature for up to 3 days.

If you tried this Strawberry Brownies recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

  • Hand mixer

  • 8×8-inch baking pan

White Chocolate Strawberry Glaze:

To Make the Strawberry Brownies:

  • Preheat the oven to 350℉. Grease and line an 8x8inch pan and place a piece of parchment that spans just the center length with the ends of the parchment hanging over the edge of the pan. Press the parchment flat so it adheres to the bottom and sides of the pan.

  • In a small food processor or blender, add the freeze-dried strawberries. Pulse until you have strawberry powder. Remove 2 teaspoons, keep it in an airtight container (we will use this later for the glaze and we don’t want it to clump up). Then add the sugar to the rest of the strawberry powder and briefly pulse until combined – it should look like pink sugar.

  • Add the strawberry sugar, to a bowl, along with the unsalted butter and vanilla extract. Using a hand mixer on medium speed, beat the butter and sugar together until fluffy, about 1 minute.

  • Then add lemon juice and eggs. Quickly beat together on medium speed until combined and smooth. If you want it to be a super bright pink, add a small drop of food coloring into the mix. This is of course optional!

  • Now, add your dry ingredients: flour, baking powder, salt. Beat on low speed until just combined. Then gently fold in the fresh strawberries.

  • Scoop the batter into the prepared baking dish. Bake the strawberry brownies for 35-37 minutes until golden and crackly on top. Let cool for at least 30 minutes before removing it from the baking pan and adding the glaze. The center will be puffed up but as it cools it will set.

To Make the White Chocolate Strawberry Glaze:

  • Meanwhile, make the white chocolate glaze. Add the white chocolate and lemon juice to a bowl. Microwave in intervals of 20 seconds, until the white chocolate has completely melted. (If you don’t have a microwave, use a double boiler.) Stir until combined and glossy. Then sift in the reserved two teaspoons of strawberry powder and pinch of salt, stir to combine.

  • Pour the white chocolate strawberry glaze over the strawberry brownies and move the pan around to encourage the glaze to cover the entire surface of the brownies. Allow the glaze to set for at least 20 minutes before slicing.

  • Slice it up and serve. To store, keep in an airtight container for up to three days at room temperature.

Calories: 521kcal | Carbohydrates: 78g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 160mg | Potassium: 503mg | Fiber: 4g | Sugar: 58g | Vitamin A: 532IU | Vitamin C: 344mg | Calcium: 66mg | Iron: 7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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