Fudgy Brownies with Strawberries and Whipped Cream
I first made these fudgy brownies on a rainy afternoon when fresh strawberries were cheap at the market, and the mash-up of dense chocolate, bright berries, and a cloud of cream felt like an instant celebration. This recipe yields rich, fudgy brownies topped with hulled, sliced strawberries and a generous layer of whipped cream or cream cheese frosting — a quick dessert that looks impressive for guests but is easy enough for a weeknight treat. If you enjoy desserts finished with a cream-cheese topping, try a crowd-pleasing apple cake with cream cheese frosting for more inspiration.
Why you’ll love this dish
These brownies are all about contrast: a dense, fudgy base offset by bright, juicy strawberries and silky cream. They’re ideal when you want something that feels special without a lot of fuss — perfect for potlucks, a casual dinner party, or an effortless Valentine’s Day dessert. The recipe is budget-friendly, uses pantry staples, and takes just a single bowl for the wet ingredients, so cleanup is minimal.
“A simple brownie that looks restaurant-fancy when topped with fruit and cream — family-approved and always gone first.”
If you like fruit-and-cream desserts, you’ll also appreciate the balance in recipes like the blueberry cream cheese muffins with streusel, which use the same bright-and-creamy idea in a portable form.
How this recipe comes together
This bake is straightforward: you melt butter, whisk it with sugar, then add eggs and vanilla. The dry ingredients — cocoa, flour, salt — get folded in gently to keep the batter dense and fudgy rather than cakey. After a short 20–25 minute bake and full cooling, top the brownies with sliced strawberries and finish with whipped cream or a cream-cheese frosting. Make the brownies for dessert after a simple weeknight main, or pair them with something savory like a warm pasta or a creamy gnocchi with spinach and feta for a brunch spread.
What you’ll need
- 1 cup sugar
- 1/2 cup (1 stick) butter, melted (swap coconut oil for dairy-free)
- 2 large eggs, room temperature if possible (helps emulsify)
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder (use Dutch-processed for deeper chocolate flavor)
- 1/2 cup all-purpose flour (substitute a 1-to-1 gluten-free flour if needed)
- 1/4 teaspoon salt
- 1 cup strawberries, hulled and sliced (use ripe, firm berries)
- 1 cup whipped cream or cream cheese frosting (store-bought or homemade)
Note: If you want a richer frosting idea, check techniques used in this apple cake with cream cheese frosting to adapt a thicker cream-cheese layer.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan and line it with parchment for easy removal.
- In a medium bowl, whisk the sugar and melted butter until smooth and slightly glossy.
- Add the eggs one at a time, whisking after each addition until fully incorporated. Stir in the vanilla.
- In a separate bowl, sift or whisk together the cocoa powder, flour, and salt.
- Fold the dry ingredients into the wet mixture using a spatula. Mix gently until just combined — a few streaks of flour are okay. Overmixing aerates the batter and makes the brownies cakier.
- Pour the batter into the prepared pan and spread it level with an offset spatula or the back of a spoon.
- Bake 20–25 minutes. Start checking at 18 minutes: the center should look set but slightly moist. A toothpick inserted will come out with a few moist crumbs for the fudgiest result.
- Cool the brownies completely in the pan on a wire rack. Cooling fully is essential so the frosting won’t melt.
- Once cool, arrange the hulled and sliced strawberries evenly over the top. For extra shine and flavor, brush a thin layer of warmed strawberry jam under the fruit.
- Spread 1 cup whipped cream or cream cheese frosting over the strawberries. Chill briefly if you prefer firmer slices.
- Cut into squares and serve chilled or at room temperature.
Best ways to enjoy it
Serve these brownies as a show-stopping dessert after dinner or slice them small for a dessert buffet. Plate squares with an extra spoonful of whipped cream and a few whole strawberries for garnish. For brunch, pair them with savory dishes to balance sweetness — they go especially well alongside roasted vegetables or a tomato-forward egg dish like baked feta eggs with tomatoes and spinach. For drinks, try a bold coffee, a late-harvest Riesling, or a sparkling rosé.
Storage and reheating tips
- Refrigerator: Store leftover brownies in an airtight container for up to 3 days. Because of the fresh strawberries and cream, refrigeration is recommended.
- Freezing: You can freeze plain brownies (without fruit or whipped topping) for up to 2 months. Wrap tightly in plastic and foil. Thaw overnight in the fridge before adding fresh strawberries and cream.
- Reheating: If you prefer warm brownies, remove the fruit and cream, microwave a single square for 8–10 seconds, then re-top. Avoid heating with cream or fresh strawberries in place.
- Food safety: Consume refrigerated, cream-topped brownies within 48–72 hours. Discard if the fruit becomes slimy or the cream separates.
Pro chef tips
- Use room-temperature eggs for a smoother, more stable batter.
- Measure flour by spooning it into the cup and leveling; packing makes brownies dry.
- Prefer ultra-fudgy brownies? Pull them from the oven toward the shorter end of the bake window; they’ll continue to set as they cool.
- For a glossy top, melt the butter slowly and don’t overwhisk the sugar.
- Stabilize whipped cream with a teaspoon of instant pudding mix or a tablespoon of mascarpone if you need the topping to hold up longer.
- If slicing neat squares is important, chill the pan until firm, then use a hot, clean knife for each cut (dip in hot water and wipe dry).
- Brush strawberries with warm jam (apricot or strawberry) to prevent them from drying and to add attractive shine.
- Taste the cocoa before mixing: if it’s weak, increase to 1/2 cup for bolder chocolate.
- For cleaner layers, pipe the frosting over the strawberries instead of spreading, then smooth lightly.
Creative twists
- Chocolate-cream swirl: Fold softened cream cheese into half your whipped cream for a tangy top.
- Nutty crunch: Scatter chopped toasted pecans or hazelnuts over the frosting.
- Berry swap: Use raspberries or mixed berries for a sharper flavor.
- Gluten-free: Replace the flour with a 1:1 gluten-free blend and add 1/4 teaspoon xanthan gum if your blend lacks it.
- Vegan: Use melted coconut oil, a flax egg (2 tbsp flax + 6 tbsp water), and a dairy-free whipped topping.
- Marbled: Reserve a few tablespoons of batter, blend with cream cheese, and swirl into the top before baking for a cream-cheese-marble brownie.
- Decadent finish: Replace whipped cream with a silky ganache for a richer dessert.
Common questions
Q: How long does this recipe take from start to finish?
A: Active hands-on time is about 15–20 minutes. Baking and cooling require extra time: 20–25 minutes to bake and at least 1 hour to cool completely before topping, so plan for roughly 1.5–2 hours total if you include chilling.
Q: How do I make sure the brownies stay fudgy and not cakey?
A: Avoid overmixing once the dry ingredients go in. Use the shorter bake time and test for moist crumbs in the center. Denser ratios (less flour, moderate cocoa) and room-temperature ingredients help, too.
Q: Can I use frozen strawberries?
A: It’s better to use fresh for texture and appearance. If using frozen, thaw and drain them well, then pat dry — excess moisture can make the topping soggy.
Q: Can I make this ahead for a party?
A: Yes. Bake the brownies up to 48 hours ahead, refrigerate uncovered to firm the surface, then add strawberries and whipped cream within a few hours of serving. For longer storage, freeze plain brownies (no fruit/cream) and finish after thawing.
Q: Is cream cheese frosting better than whipped cream?
A: It depends on preference. Whipped cream is lighter and fresher; cream cheese frosting is richer and holds up longer, which is useful for transporting or warmer conditions.
Q: Any allergy-friendly swaps?
A: For dairy-free, use coconut oil and a plant-based whipped topping. For egg allergies, try a commercial egg replacer or a trusted flax or chia egg alternative, keeping in mind texture differences.
Fudgy Brownies with Strawberries and Cream
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan and line it with parchment for easy removal.
- In a medium bowl, whisk the sugar and melted butter until smooth and slightly glossy.
- Add the eggs one at a time, whisking after each addition until fully incorporated. Stir in the vanilla.
- In a separate bowl, sift or whisk together the cocoa powder, flour, and salt.
- Fold the dry ingredients into the wet mixture using a spatula until just combined. A few streaks of flour are okay.
- Pour the batter into the prepared pan and spread it level.
- Bake for 20–25 minutes. The center should look set but slightly moist. A toothpick inserted should come out with a few moist crumbs.
- Cool the brownies completely in the pan on a wire rack.
- Once cool, arrange the hulled and sliced strawberries evenly over the top.
- Spread the whipped cream or cream cheese frosting over the strawberries.
- Cut into squares and serve chilled or at room temperature.
