We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Cream-Filled Strawberry-Brownie Cake

(31)
  20 reviews
  • 40 min prep time
  • 3 hr 20 min total time
  • 16 ingredients
  • 16 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Fudgy brownie meets strawberry cake in a layered extravaganza!

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

Ingredients

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.
  • 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
Calories from Fat
330
% 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%
Sugars
47g
47%
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
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved