Cream Filled Strawberry Brownie Cake Recipes

CREAM-FILLED STRAWBERRY-BROWNIE CAKE

Steps:

• 1. Heat oven to 350 degrees F. Spray 3 (9-inch) round cake pans with no-stick cooking spray. Line bottoms of pans with cooking parchment paper; spray paper with cooking spray. In medium bowl, stir all brownie layer ingredients 50 strokes with spoon. spread about 1 cup batter in each of 3 pans. (Divide evenly between 3 pans)
• 2. In large bowl, beat all cake layer ingredients except diced strawberries with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes or until blended. Fold in diced strawberries. Pour and spread about 1 1/3 cups mixture evenly over brownie batter in each pan.
• 3. Bake 20-30 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Carefully invert cake layers from pans onto cooling racks; remove parchment paper. Cool completely, about 1 hour.
• 4. Meanwhile, to make filling, in medium bowl, beat cream cheese and butter with electric mixer on high speed until smooth and creamy. Beat in 3 cups powdered sugar until creamy. Carefully fold in 8 oz. whipped topping.
• 5. To make frosting, in another medium bowl, beat 16 oz. whipped topping and 2/3 cup powdered sugar with electric mixer on low speed until blended.
• 6. To assemble cake, place 1 cake layer, brownie side down, on serving plate. Spread half of filling to within 1/4 inch of edge; top with 3/4 cup of the strawberry slices. Repeat with second layer, remaining filling and 3/4 cup strawberry slices. Top with remaining cake layer, top side up. Frost side and top of cake with frosting. Garnish with remaining 1 1/2 cups strawberry slices. Refrigerate 1 hour before serving. Store in refrigerator.
• 7. Tip: Whole strawberries dipped in chocolate can be substitutes for the sliced strawberries as a garnish.

STRAWBERRY CHEESECAKE BROWNIES

Steps:

• For the brownies: Preheat the oven to 350 degrees F. Grease an 8-inch square metal baking pan with nonstick cooking spray. Line the pan with parchment, leaving 2 inches overhanging on 2 sides. Grease the parchment with cooking spray.
• In a medium saucepan over low heat, melt the butter with the chocolate, whisking until smooth and fully melted. Whisk in the cocoa powder until combined. Remove from the heat and stir in the granulated and brown sugar until combined. Whisking constantly, add the eggs and mix until fully incorporated. Add the flour and whisk until completely smooth; the mixture will be very thick. Set aside.
• For the cheesecake layer: Beat the cream cheese in a bowl with an electric mixer or in the bowl of stand mixer until smooth. Add the granulated sugar and vanilla and continue to mix until fully incorporated and fluffy. Add the egg and mix until fully combined.
• Spoon the brownie mixture into the bottom of the prepared baking pan, using a spatula to spread it into an even layer. Carefully pour the cheesecake mixture over the brownie layer; distribute evenly and smooth.
• Stir the strawberry jam with a spoon to loosen it. Drop spoonfuls of the jam over the cheesecake mixture. Using a toothpick or skewer, swirl the jam into the cheesecake, being careful not to press too deep and disturb the brownie layer.
• Fill a separate baking dish with hot water and place on the bottom rack of the oven. This will add moisture to the oven during baking so the cheesecake layer does not crack. Place the cheesecake brownie pan on the center rack above and bake for 40 minutes. Turn the oven off and leave in the oven for an additional 10 minutes.
• Remove the brownies from the oven and allow to cool completely in the pan. Refrigerate the pan until the brownies are chilled, 2 to 4 hours. Using the parchment edges, transfer the brownies to a board, then remove the parchment from under. Trim off the edges and cut into 8 bars.

BROWNIE TRUFFLE-STUFFED STRAWBERRIES RECIPE BY TASTY

Steps:

• Prepare the brownies according to the package instructions, then remove from the oven and let cool in the refrigerator for about 20 minutes.
• While the brownies cool, use a melon baller or teaspoon to scoop out the tops and centers of each strawberry. Set each strawberry in the cup of a mini muffin tin.
• In a large bowl, beat the cream cheese with an electric hand mixer until soft. Add the mini chocolate chips, vanilla, and cooled brownies and stir until mixture has a thick, dough-like texture.
• Take 1 tablespoon of the brownie mixture in your hands and roll it into a ball. Place the brownie truffle inside a strawberry. Repeating with remaining ingredients.
• Chill the strawberries in the refrigerator for 30 minutes.
• Add the dark chocolate and white chocolate to 2 separate small bowl. Microwave each bowl separately in 30-second intervals, stirring between each, until melted, about 1 minute total.
• Dip the top of 1 strawberry in the melted white chocolate, poke a cookies and cream-dipped cookie stick through the top, and sprinkle with chocolate sandwich cookie crumbs. Repeat with 7 more strawberries.
• Dip the top of another strawberry in the melted dark chocolate, poke a chocolate-dipped cookie stick through the top, and sprinkle with red sprinkles. Repeat with 7 more strawberries.
• Dip the top of another strawberry in the melted white chocolate, poke a strawberry-dipped cookie stick through the top, and sprinkle with freeze-dried strawberries. Repeat with the remaining strawberries.
• Let the chocolate set, about 5 minutes, then serve.
• Enjoy!

STRAWBERRY BROWNIES

Steps:

• Preheat oven to 350 degrees F. Spray an 8x8 pan with nonstick spray or line with foil. Set aside.
• In a large bowl, mix strawberry cake mix, eggs, oil and vanilla extract. Press into the prepared pan. Bake for 18-22 minutes, until just done. Let cool completely
• In a small bowl, whisk together powdered sugar, strawberry jam and milk. Spread over the cooled strawberry brownies.

CREAM-FILLED STRAWBERRY-BROWNIE CAKE

Steps:

• Heat oven to 350 degrees. Spray 3 9 inch cake pans with cooking spray. Line bottoms of pans with parchment paper and spray paper with cooking spray.
• In a medium bowl, stir brownie mix, 1/2 cup vegetable oil, 1/4 cup of water and 3 eggs. Stir all brownie layer ingredients 50 strokes iwith a spoon. spread 1 cup of batter in each of the three pans.
• In a large bowl beat all the cake layer ingredients except the diced strawberries with an electric mixer.
• mix the strawberry cake mix,1/4 cup of water, 1/3 cup of vegetable oiland 3 eggs. beat on high speed for 2 minutes or until blended. fold in diced strawberries. Pour and spread 1 1/3 cup of mixture over brownie batter in each pan.
• Bake 20 t0 30 minutes or until a toothpick inserted in the center comes out clean.
• cool pans 10 minutes. carefully invert cake layers from pans onto a cooling rack. Remove parchment paper.Cool completely 1 hour. Meanwhile to make filling.beat cream cheese and butter at high speed until smooth and creamy. Beat in 3 cups of powdered sugar until creamy . Fold in 8 oz of whipped topping.
• to make the frosting, in another medium bowl beat 16 oz of whipped topping,2/3 up of powdered sugar with and electric mixer until blended.
• To assemble. Place 1 cake layer brownie side down on cake plate.spread 1/2 of the filling over cake to within 1/4 in of the edge of cake.top with 3/4 up of strawberry slices. Repeat the second layer with brownie side down, remaining filling and 3/4 cup of strawberry slices. Top with remaining cake layer, top side up.
• frost top and side of cake with frosting and garnish with remaining strawberries.