Brownie And Strawberry Shortcakes Recipes

STRAWBERRY BROWNIE SHORTCAKE

Steps:

• Preheat the oven to the temperature indicated on the brownie mix box. Spray 2 8" round cake pans with nonstick cooking spray. 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. If the top of the cakes are domed, slice the tops with a serrated knife so you have an even, flat, cake. Put 1 brownie cake on a serving platter to form the bottom layer.
• Fold the sour cream into the whipped cream. Spread the brownie with about half of the whipped cream mixture and half of the berries. Place the second brownie layer on top. Add a scoop of the whipped cream mixture and a few berries. Slice and serve with extra berries and whipped cream mixture.

STRAWBERRY BROWNIE SHORTCAKE

Steps:

• Preheat oven to 350 degrees F. Grease bottom and sides of two 9-inch round cake pans.
• Prepare brownie mix according to package directions for cake-like brownies; pour into prepared pans. A baking tip to get the brownies out of the pan easier is to put a circle of parchment paper on bottom of pan.
• Bake 20 to 25 minutes or until top springs back when touched. Cool 10 minutes. Remove from pans; cool completely.
• Meanwhile, stir pudding mix and milk in medium bowl; mix well. Chill 5 minutes or until thickens. Fold in whipped topping. Chill. To serve, place one brownie layer on plate. Top with half each of pudding mixture and strawberries. Repeat. Garnish as desired.
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BROWNIE AND STRAWBERRY SHORTCAKES

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make brownie batter as directed on box. Spread in pan.
• Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 hour. Freeze in pan 15 minutes.
• Meanwhile, in large bowl, beat milk and pudding mix with wire whisk about 2 minutes or until thickened; set aside. In medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Gently fold whipped cream into pudding mixture until well combined. Cover; refrigerate until serving.
• Using foil to lift, remove brownies from pan, and peel foil away. Cut into 6 rows by 4 rows, making 24 squares. Place 1 brownie square on each of 12 individual dessert plates. Top each square with 3 tablespoons of the pudding mixture and 1 tablespoon of the strawberries. Top each shortcake with another brownie square, 2 more tablespoons of pudding mixture and 1 tablespoon strawberries. Store covered in refrigerator.