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Brownie and Strawberry Shortcakes
Brownie and Strawberry Shortcakes
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Prep Time:
40 minutes
Total Time:
2 hours 5 minutes
Make indulgent strawberry shortcake brownie pudding with a twist.
Ingredients:
  • 1 box Betty Crocker™ Fudge Brownie Mix
  • Water, vegetable oil and eggs called for on brownie mix box
  • 1 1/4 cups cold milk
  • 1 box (4-serving size) white chocolate instant pudding and pie filling mix
  • 1 1/4 cups heavy whipping cream
  • 2 cups sliced fresh strawberries
Instructions:
  • Preheat oven to 350°F. Line a 13x9-inch pan with foil, leaving some overhang. Grease foil with shortening or cooking spray.
  • Prepare the brownie batter following the instructions on the box. Let the brownies cool thoroughly on a rack for about 1 hour. Then, place the pan in the freezer for 15 minutes.
  • In a large bowl, whisk milk and pudding mix until thickened; set aside. In a chilled medium bowl, beat whipping cream until stiff peaks form. Gently fold whipped cream into pudding mixture until well combined. Chill until ready to serve.
  • Ready to serve? Gently lift the brownies from the pan using the foil, then peel the foil away. Cut into 24 squares. To assemble, place 1 brownie square on a plate, top with 3 tablespoons of pudding mixture and 1 tablespoon of strawberries. Add another brownie square, 2 tablespoons of pudding mixture, and 1 tablespoon of strawberries. Repeat with the rest of the brownie squares, pudding mixture, and strawberries. Keep covered in the refrigerator until serving.

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