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Strawberry Shortcake Brownies – The Perfect Easy Dessert

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the brownies: 1/2 cup (1 stick) unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • For the strawberry layer: 2 cups fresh strawberries, hulled and diced
  • 2 tablespoons granulated sugar (adjust to taste)
  • 1 teaspoon lemon juice
  • For the cream topping: 1 cup heavy whipping cream, cold
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 4 ounces cream cheese, softened (optional for extra stability)

Method
 

  1. Preheat your oven to 350°F (177°C). Line an 8x8-inch pan with parchment, leaving overhang for easy lifting.
  2. Make the brownie batter: Melt butter in a saucepan or microwave-safe bowl. Whisk in sugar, then add eggs and vanilla until glossy.
  3. Sift cocoa powder, flour, salt, and baking powder. Stir into the wet mixture just until combined. Do not overmix.
  4. Spread batter evenly into the prepared pan. Bake for 20–24 minutes, until a toothpick comes out with moist crumbs. Cool completely in the pan.
  5. Prepare strawberries: Toss diced berries with sugar and lemon juice. Let sit 10–15 minutes to macerate and release juices.
  6. Make the cream topping: Beat heavy cream, powdered sugar, and vanilla to soft peaks. If using cream cheese, beat it separately until smooth, then fold or beat into the whipped cream until thick and spreadable.
  7. Assemble: Pat strawberries lightly with a paper towel to remove excess moisture. Spread the cream topping over cooled brownies. Spoon strawberries evenly on top.
  8. Chill for 30–60 minutes to set the topping. Lift from the pan and slice with a sharp knife, wiping between cuts for clean squares.