Strawberry Brownie Shortcake

Votes: 1

Time: 20 min.
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 325, total fat 10 G., saturated fats 4 G., proteins 4 G., carbohydrates 56 G., fiber 1 G., cholesterol 13 mg, sodium 294 mg, sugar 38 G.

This cake seems tailor-made for lovers of the combination of strawberries and chocolate. Soft, rich brownie layers are layered with vanilla pudding cream and fresh strawberries. It's incredibly moist. The cake doesn't even need any frosting: you can enjoy it right after assembly.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 package brownie mix
1 package (90 g) of instant vanilla pudding mix
1.5 cups of milk
2 cups frozen dairy-free whipped topping, thawed
1 liter of fresh strawberries

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat the oven to 350°F (175°C). Grease the bottom and sides of two 9-inch round cake pans. Line the bottom of each pan with a circle of parchment paper to make it easier to remove the cakes. Mix the brownie batter according to the package directions and pour into the prepared pans.
Bake for 20-25 minutes, or until the tops spring back when lightly pressed. Let cool for 10 minutes. Remove the cakes from the pans and let cool completely.

Meanwhile, combine the pudding mixture and milk in a medium bowl; mix well. Refrigerate for 5 minutes or until the pudding thickens. Add the whipped topping. Refrigerate. To serve, place one brownie layer on a plate. Top with half the pudding and strawberries. Repeat layers. Decorate as desired.

Categories:

recipe / Calorie content of prepared meals / Quick baking / Summer dishes / Desserts / Cakes / / Food Network - recipes