Strawberry Brownie Shortcake

  • Level: Easy
  • Total: 20 min
  • Cook: 20 min
  • Yield: 8-10 servings
Save Recipe


1 pkg Duncan Hines® Double Fudge Brownie Mix

1 (3.5 oz) pkg vanilla instant pudding and pie filling

1 1/2 cups milk

2 cups frozen non-dairy whipped topping

1 quart fresh strawberries


  1. Preheat oven to 350 degrees F. Grease bottom and sides of two 9-inch round cake pans.
  2. 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.
  3. Bake 20 to 25 minutes or until top springs back when touched. Cool 10 minutes. Remove from pans; cool completely.
  4. 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.
  5. document.write(unescape("%3Cscript src='" + (document.location.protocol == "https:" ? "https://sb" : "http://b") + "' %3E%3C/script%3E"))
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Chocolate Covered Strawberries

Strawberry Shortcake

Strawberry Shortcake

Strawberry Shortcake

Strawberry Shortcake

Strawberry Shortcakes

Strawberry Shortcake

Strawberry Shortcake