Brownie Strawberry Shortcake
Super Easy Brownie Strawberry Shortcake. Only takes 20 minutes of prep time and is the perfect summer dessert!
Servings: 8 Slices
Ingredients
- 2 (16.3 -ounces) box brownie mix
- 4 large eggs
- ⅔ cup canola oil
- ¼ cup water
- 1 cup heavy whipping cream
- 2 tablespoons vanilla instant pudding mix
- 3 cups sliced strawberries, divided
Instructions
- Preheat the oven according to the packaged brownie instructions. Grease 2 8 -inch cake pans with butter or non-stick cooking spray.
- In a stand mixer with the whisk attachment combine 2 (16.3 -ounces) box brownie mix, 4 large eggs, ⅔ cup canola oil and ¼ cup water.
- Divide the batter between the prepared pans and bake according to the box instructions. Let cool on wire racks, then turn out of the pans.
- Meanwhile add the 1 cup heavy whipping cream to a stand mixer with the whisk attachment. Whip cream on high speed until peaks form.
- Reduce the speed to medium, add 2 tablespoons vanilla instant pudding mix, then increase the speed again to high and whip until stiff peaks form. Store in the fridge until ready to assemble the cake.
- To assemble place 1 layer of the brownie cake on a cake serving plate. Top with half of the whipped cream. Layer half of the strawberries on top of the cream. Place the second cake layer on top of the strawberries and top with the remaining cream and strawberries.
- Slice and serve immediately.
Nutrition
Calories: 334kcal | Carbohydrates: 9g | Protein: 4g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 127mg | Sodium: 69mg | Potassium: 146mg | Fiber: 1g | Sugar: 7g | Vitamin A: 579IU | Vitamin C: 32mg | Calcium: 43mg | Iron: 1mg
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