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Cream-Filled Strawberry-Brownie Cake

(31)
  20 reviews
  • 40 min prep time
  • 3 hr 20 min total time
  • 16 ingredients
  • 16 servings
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Fudgy brownie meets strawberry cake in a layered extravaganza!

Bake-Off® Contest 45, 2012
Doris Wallace
Des Arc, Arkansas

Brownie Layer

1
box (18.4 oz) Pillsbury™ Family Size Chocolate Fudge Brownie Mix
2/3
cup Crisco® Pure Vegetable Oil
1/4
cup water
3
eggs

Cake Layer

1
box Pillsbury™ Moist Supreme™ Strawberry Flavored Cake Mix
3/4
cup water
1/3
cup Crisco® Pure Vegetable Oil
3
eggs
1/2
cup diced fresh strawberries

Filling

1
package (8 oz) cream cheese, softened
1/2
cup butter, softened
3
cups powdered sugar
1
container (8 oz) frozen whipped topping, thawed

Frosting and Garnish

1
container (16 oz) frozen whipped topping, thawed
2/3
cup powdered sugar
3
cups sliced fresh strawberries*

Steps

  • 1 Heat oven to 350°F. Spray 3 (9-inch) round cake pans with Crisco® Original No-Stick Cooking Spray. Line bottoms of pans with cooking parchment paper; spray paper with cooking spray. In medium bowl, stir all brownie layer ingredients 50 strokes with spoon. Spread about 1 cup batter in each of 3 pans.
  • 2 In large bowl, beat all cake layer ingredients except diced strawberries with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes or until blended. Fold in diced strawberries. Pour and spread about 1 1/3 cups mixture evenly over brownie batter in each pan.
  • 3 Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Carefully invert cake layers from pans onto cooling racks; remove parchment paper. Cool completely, about 1 hour.
  • 4 Meanwhile, to make filling, in medium bowl, beat cream cheese and butter with electric mixer on high speed until smooth and creamy. Beat in 3 cups powdered sugar until creamy. Carefully fold in 8 oz whipped topping.
  • 5 To make frosting, in another medium bowl, beat 16 oz whipped topping and 2/3 cup powdered sugar with electric mixer on low speed until blended.
  • 6 To assemble cake, place 1 cake layer, brownie side down, on serving plate. Spread half of filling to within 1/4 inch of edge; top with 3/4 cup of the strawberry slices. Repeat with second layer, remaining filling and 3/4 cup strawberry slices. Top with remaining cake layer, top side up. Frost sides and top of cake with frosting. Garnish with remaining 1 1/2 cups strawberry slices. Refrigerate 1 hour before serving. Store in refrigerator.

Expert Tips

Tip:* Whole strawberries dipped in chocolate can be substituted for the sliced strawberries.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
610
% Daily Value
Total Fat
37g
57%
Saturated Fat
17g
84%
Trans Fat
0g
0%
Cholesterol
100mg
34%
Sodium
360mg
15%
Total Carbohydrate
65g
22%
Dietary Fiber
1g
6%
Protein
5g
5%
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
20%
20%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
LAND O LAKES is a registered trademark of Land O’Lakes, Inc. Crisco is a trademark of The J.M. Smucker Company
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