Brownie and Strawberry Shortcakes

Fudge brownie mix stands in for shortcake in this twist on a fruity favorite, with white chocolate pudding mix added to whipped cream. MORE+ LESS-

By Pillsbury Kitchens

Updated December 3, 2009

Ingredients

box (1 lb 3.8 oz) fudge brownie mix

1/2

cup vegetable oil

1/4

cup water

eggs

2 1/2

cups milk

boxes (4-serving size each) white chocolate instant pudding and pie filling mix

pint (2 cups) whipping (heavy) cream

cups sliced fresh strawberries

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1

Heat oven to 350°F. Grease 15x10x1-inch pan with shortening or cooking spray. In medium bowl, stir brownie mix, oil, water and eggs with spoon until well blended. Spread batter in pan.
2

Bake 23 to 25 minutes or until brownie springs back when touched lightly in center. Cool 15 minutes.
3

Meanwhile, in medium bowl, beat milk and pudding mix with wire whisk until thickened. In small 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.
4

Cut brownies into 6 rows by 4 rows, making 24 squares. Place 1 brownie square on each individual dessert plate; top each with 1/4 cup pudding mixture and 2 tablespoons strawberries. Repeat layers.