Cream-Filled Strawberry-Brownie Cake

Fudgy brownie meets strawberry cake in a layered extravaganza!

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Servings 16

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( 30 ) Ratings

30 Ratings

5 Stars 18%

4 Stars 12%

3 Stars 12%

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Member Reviews ( 23 )

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Bake-Off® Contest 45, 2012

Doris Wallace

Des Arc, Arkansas

ingredients 16
Prep Time 40 min
Total Time 3 hr 20 min

Ingredients

Brownie Layer

1: box (19.5 oz) Pillsbury® Chocolate Fudge Brownie Mix

1/2: cup Crisco® Pure Vegetable Oil

1/4: cup water

3: LAND O LAKES® Eggs

Cake Layer

1: box (18.25 oz) Pillsbury® Strawberry Cake Mix

3/4: cup water

1/3: cup Crisco® Pure Vegetable Oil

3: LAND O LAKES® Eggs

1/2: cup diced fresh strawberries

Filling

1: package (8 oz) cream cheese, softened

1/2: cup LAND O LAKES® 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*

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Directions

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.