Cream-Filled Strawberry-Brownie Cake

Fudgy brownie meets strawberry cake in a layered extravaganza!

  • prep time 40 min
  • total time 3 hr 20 min
  • ingredients 16
  • servings 16

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*
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    610
    (
    Calories from Fat
    330),
    % Daily Value
    Total Fat
    37g
    37%
    (Saturated Fat
    17g,
    17%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    100mg
    100%;
    Sodium
    360mg
    360%;
    Total Carbohydrate
    65g
    65%
    (Dietary Fiber
    1g
    1%
      Sugars
    47g
    47%
    ),
    Protein
    5g
    5%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    20%;
    Calcium
    10%;
    Iron
    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 Choices:
    4
    *Percent Daily Values are based on a 2,000 calorie diet.
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