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

Ingredients:

• 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

Directions:

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.

Source:  duncanhines.com

Chocolate Strawberry Shortcake

Ingredients:

1        quart (4 cups) fresh strawberries, sliced

1/2     cup sugar

2        cups Original Bisquick™ mix

1/3     cup unsweetened baking cocoa

2        tablespoons sugar

2/3     cup milk

2        tablespoons butter or margarine, melted

1/3     cup miniature semisweet chocolate chips

1 1/2  cups frozen (thawed) whipped topping

Directions:

• 1 In medium bowl, toss strawberries and 1/2 cup sugar until coated. Let stand 1 hour.
• 2 Heat oven to 375°F. Spray cookie sheet with cooking spray. In medium bowl, stir Bisquick mix, cocoa, 2 tablespoons sugar, the milk and butter until soft dough forms. Stir in chocolate chips. Drop dough by about 1/3 cupfuls onto cookie sheet.
• 3 Bake 12 to 15 minutes or until tops of shortcakes appear dry and cracked. Cool 15 minutes. Using serrated knife, split warm shortcakes. Fill and top with strawberries and whipped topping.

Expert Tips:

Sprinkle additional mini chocolate chips over tops of shortcakes.

Source:  bettycrocker.com