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Wednesday, September 21, 2016

Strawberry Brownie Shortcake

Strawberry Brownie Shortcake

A modern twist on a traditional favorite calls for our Double Fudge Brownies as the base. Weave in layers of fresh strawberries, whipped cream and pudding and you've created a sweet masterpiece! Strawberry Brownie Shortcake is a terrific dessert for the whole family to enjoy. Shortcake never tasted so good! 
  • Hands-On Time: 20 Minutes
  • Total Time: 1 Hour
  • Servings: 12 slices
  • 1 package Duncan Hines® Double Fudge Decadent Brownie Mix
  • 1 (3.4 oz.) package vanilla instant pudding and pie filling
  • 1½ cups milk
  • 2 cups frozen whipped topping, thawed
  • 1½ cups sliced strawberries
  • 2 large eggs
  • 2 Tbsp. water
  • ⅓ cup vegetable oil
  1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans, then line them with parchment paper.
  2. Combine brownie mix with water, oil and eggs in large bowl with wooden spoon until blended. Pour into prepared pans.
  3. Bake 18 to 20 minutes or until toothpick inserted 1 inch from edge of pan comes out clean.
  4. Cool brownies on wire rack for 25 minutes. Remove brownies from pans and cool completely.
  5. Blend pudding mix and milk in large bowl. Chill 5 minutes. Fold in whipped topping. Chill until mixture thickens.
  6. Spread flat side of one brownie layer with half the pudding mixture. Arrange strawberry slices on top. Place second brownie layer over the strawberries and spread with remaining pudding mixture. Garnish, if desired, with whole strawberries.

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