It’s strawberries. It’s a brownie. It’s a cake. It’s cream. It’s…it’s heaven in my mouth! I first made this recipe for my now husband’s birthday. I really thought I was doing something big. Brownies made from scratch. Cream filling made from scratch. Fresh strawberries. Yeah, I felt like Black Martha Stewart. And wouldn’t you know? He doesn’t even like strawberries! I was glad that he ate it anyway (sans the strawberries). I appreciated that.
Well, when I make this now I cheat. I just don’t have the energy I used to have. So instead of brownies from scratch, I buy the box. Instead of going to the farmer’s market and buying strawberries, then slicing them up, I just buy them pre-sliced. Yay for pre-prepared food stuff, right? #DisabledNotLazy, right?
So, here’s what you’ll need:
- TWO (2) 9 inch cake pans
- All the strawberries you want, sliced in half or spears
- 2 boxes of Duncan Hines Milk Chocolate Brownie Mix
- Pudding Cream (recipe)
- Parchment Paper
- First thing first, preheat the oven to 350-degrees (or as instructed on your prefered brownie mix box).
- Cut your parchment paper to fit the bottom of your cake rounds. Then, place them in the rounds
- Prepare your Pudding Cream and refrigerate.
- Prepare the brownies according to the box instructions. Since we are preparing two boxes, I like to make each box separately because, well it’s easier for me. The bowls are easier to pour and isn’t as heavy. Remember, we are baking disabled-ly.
- Now bake. You want to almost double the bake time because, 2 boxes!
- Use a clean butter knife or toothpicks to poke the center of your brownies. Did they come out clean? Then it’s done! You can also just look at the edges. If they appear dry, it’s ready.
- Let the brownies cool. Place them in the refrigerator to help this along.
Now it’s time to put it all together!
- Remove the brownies from the cake pans. Place one on a plate or cake tray. Add about half of the Pudding Cream to the top of the brownie.
- Arrange your strawberries in one layer on top of the cream filling.
- Place the second brownie cake on top of the strawberries and filling.
- Cover with more Pudding Cream. It doesn’t have to be neat.
- Finally, arrange some strawberry slices on the top of the cake. I like to put them in the center, but you can do whatever you like.
- Place back in the refrigerator or serve immediately.
And that’s it! You have a Strawberry Shortcake Brownie Cake.
As always, if you make this recipe, leave me a comment and tell me what you think.
2 thoughts on “Strawberry Shortcake Brownie Cake”
This was FANTASTIC and now we have a new way to eat strawberries (common in FL). My husband calls it Shortcake a la Tiara 😁
While my hub isn’t disabled, anything that cuts down on what he has to do helps. So he made a deconstructed version (spoon-friendly?).
He baked a pan of brownies, made the pudding cream, and sliced the strawberries. He put one brownie (generous size) in a bowl, spooned on the cream and topped with strawberries. Voila!
I will post pictures on twitter!💜💜💜💜. Thanks so much for sharing!!!!