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.