Brownie and Strawberry Shortcakes

Strawberry shortcakes take on a fudgy new taste and look with easy-mix brownies and creamy pudding.

Recipe from Betty Crocker
Brownie and Strawberry Shortcakes
20 mins
1 hr 50 mins
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  • 1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
  • Water, vegetable oil and eggs called for on brownie mix box
  • 2 1/2 cups milk
  • 2 boxes (4-serving size each) white chocolate instant pudding and pie filling mix
  • 1 (2 cups) whipping cream
  • 3 cups sliced fresh strawberries
Heat oven to 350 degrees F. Grease 15x10x1-inch pan with shortening or cooking spray. In medium bowl, stir brownie mix, chocolate syrup, water, oil and eggs with spoon until well blended. Spread batter in pan.
Bake 23 to 25 minutes or until brownie springs back when touched lightly in center. Cool 15 minutes.
Meanwhile, in large bowl, beat milk and pudding mixes with wire whisk until thickened; set aside. In medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Gently fold whipped cream into pudding mixture until well combined. Cover; refrigerate until serving.
Cut brownies into 6 rows by 4 rows, making 24 squares. Place 1 brownie square on each individual dessert plate; top each square with 1/4 cup pudding mixture and 2 tablespoons strawberries.

nutrition information

Per Serving: cal. (kcal) 340, Fat, total (g) 12, chol. (mg) 40, sat. fat (g) 5, carb. (g) 56, sugar (g) 43, pro. (g) 2, vit. A (IU) 292, vit. C (mg) 6, sodium (mg) 590, calcium (mg) 61, iron (mg) 1, Starch () 1, Other Carb () 3, Fat () 3, Percent Daily Values are based on a 2,000 calorie diet
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