Strawberry Crunch Brownie Bars are a delightful layered dessert featuring a fudgy brownie base made from a strawberry cake mix with white chocolate chips, topped with a creamy swirl of cream cheese frosting mixed with sour cream and whipped topping. The bars are finished with a crunchy topping of crumbled vanilla sandwich cookies coated in strawberry syrup, making them not only delicious but visually festive.
You’ll love this recipe because it combines rich, fudgy brownies with light, fluffy frosting and a sweet, textured topping, creating a perfect mix of flavors and textures. The ease of using a cake mix base speeds up preparation while still delivering a homemade feel.
Ingredients
Brownie Layer:
- 1 (15.25 oz) strawberry cake mix
- 1 large egg
- ½ cup salted butter, melted
- 3 tablespoons heavy cream
- 1 cup white chocolate chips
Frosting Layer:
- 8 oz cream cheese, room temperature
- ⅓ cup powdered sugar
- ⅓ cup sour cream
- 1 teaspoon vanilla extract
- 8 oz tub whipped topping
Topping:
- 36 vanilla sandwich cookies
- ¼ cup strawberry syrup
- Fresh strawberries (optional garnish)
Instructions
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Preheat oven to 350°F (177°C). Lightly grease a 9×13-inch baking dish.
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In a medium bowl, mix cake mix, egg, melted butter, and heavy cream until smooth and combined. Fold in white chocolate chips. Spread evenly into prepared pan.
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Bake for 18-23 minutes or until a toothpick inserted in the center comes out clean and edges are golden. Cool completely.
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For frosting, beat cream cheese and powdered sugar until smooth and fluffy. Add sour cream and vanilla; mix until combined. Gently fold in whipped topping. Spread over cooled brownies.
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Pulse vanilla sandwich cookies in a food processor until roughly crumbled but not fully crushed. Add strawberry syrup and pulse just to coat cookies evenly, giving a pink tint.
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Sprinkle the cookie mixture evenly over the frosting layer.
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Optionally garnish with fresh strawberries. Cut into squares and serve, or chill until ready.
Tips for Success
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Use room temperature cream cheese and sour cream for smooth frosting.
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Do not overbake brownies to keep them moist and fudgy.
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Chill frosting before topping for neat layering.
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Process cookies to coarse crumbs for best crunchy texture.
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Customize topping with your favorite syrups or fresh fruit.
Delicious Variations
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Swap strawberry syrup for raspberry or cherry syrup.
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Add crushed nuts or mini chocolate chips to topping.
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Use different flavored sandwich cookies for variety.
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Drizzle melted white or dark chocolate over the top.
Frequently Asked Questions
Can the bars be made ahead?
Yes, prepare up to a day ahead. Keep refrigerated and covered.
How long do the bars keep?
Store in airtight container refrigerated for up to 4 days.
Can I freeze the bars?
Freeze without topping; add topping after thawing.
Can I make these dairy-free?
Use dairy-free cream cheese, whipped topping, and butter substitutes.
How to make bars less sweet?
Reduce powdered sugar in frosting or use sugar-free syrup for topping.
Strawberry Crunch Brownie Bars
- Total Time: 40 minutes
- Yield: 24 bars 1x
Description
Layered dessert with fudgy brownie base made from strawberry cake mix and white chocolate chips, topped with creamy cream cheese frosting mixed with sour cream and whipped topping. Finished with a crunchy layer of crumbled vanilla sandwich cookies coated in strawberry syrup. A delicious, festive treat.
Ingredients
Brownie Layer:
1 (15.25 oz) strawberry cake mix
1 large egg
½ cup salted butter, melted
3 tbsp heavy cream
1 cup white chocolate chips
Frosting Layer:
8 oz cream cheese, room temperature
⅓ cup powdered sugar
⅓ cup sour cream
1 tsp vanilla extract
8 oz tub whipped topping
Topping:
36 vanilla sandwich cookies
¼ cup strawberry syrup
Fresh strawberries (optional garnish)
Instructions
Preheat oven to 350°F (177°C). Lightly grease 9×13-inch baking dish.
Mix cake mix, egg, melted butter, and heavy cream until smooth. Fold in white chocolate chips. Spread in dish.
Bake 18–23 minutes until toothpick comes out clean and edges are golden. Cool completely.
Beat cream cheese and powdered sugar until fluffy. Add sour cream and vanilla; mix. Fold in whipped topping. Spread over cooled brownies.
Pulse sandwich cookies until coarsely crumbled; add strawberry syrup and pulse to coat evenly. Sprinkle topping over frosting.
Garnish with fresh strawberries if desired. Cut into squares. Chill before serving if preferred.
Notes
Use room temperature cream cheese and sour cream for smooth frosting.
Avoid overbaking brownies to keep moist and fudgy.
Chill frosting before adding topping for neat layers.
Process cookies coarsely for best crunch.
Vary syrups or add fruit and nuts to customize.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert, Bars
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/24 bar
- Calories: 210
- Sugar: 18
- Sodium: 100
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Carbohydrates: 26
- Fiber: 1
- Protein: 2
- Cholesterol: 30
Keywords: strawberry crunch brownie bars, layered cake mix brownies, cream cheese frosting bars, strawberry syrup dessert, festive holiday bars
