Strawberry Brownie Shortcake
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- Level: Easy
- Total: 20 min
- Cook: 20 min
- Yield: 8-10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 325
- Total Fat
- 10 g
- Saturated Fat
- 4 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 1 g
- Sugar
- 38 g
- Protein
- 4 g
- Cholesterol
- 13 mg
- Sodium
- 294 mg
- Level: Easy
- Total: 20 min
- Cook: 20 min
- Yield: 8-10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 325
- Total Fat
- 10 g
- Saturated Fat
- 4 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 1 g
- Sugar
- 38 g
- Protein
- 4 g
- Cholesterol
- 13 mg
- Sodium
- 294 mg
Ingredients
Directions
- 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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