Cream-Filled Strawberry-Brownie Cake

3
Jolayne Cooper

By
@jwcooper

This was one of the finalist recipes in this year's Pillsbury Bake-off contest. It looked so good, I had to try it. My picture doesn't look as nice as the one in the cookbook or on the website. It was really good and will feed a lot of people.

Rating:

★★★★★ 2 votes

Comments:
Serves:
16
Prep:
1 Hr
Cook:
30 Min
Method:
Bake

Ingredients

  • BROWNIE LAYER

  • 1 box
    (19.5 oz) chocolate fudge brownie mix
  • 1/2 c
    vegetable oil
  • 1/4 c
    water
  • 3
    eggs
  • CAKE LAYER

  • 1 box
    strawberry cake mix
  • 3/4 c
    water
  • 1/3 c
    vegetable oil
  • 3
    eggs
  • 1/2 c
    diced fresh strawberries
  • FILLING

  • 1 pkg
    (8 oz) cream cheese, softened
  • 1/2 c
    butter, softened
  • 3 c
    powdered sugar
  • 8 oz
    frozen whipped topping, thawed
  • FROSTING AND GARNISH

  • 16 oz
    frozen whipped topping, thawed
  • 2/3 c
    powdered sugar
  • 3 c
    sliced fresh strawberries

How to Make Cream-Filled Strawberry-Brownie Cake

Step-by-Step

  1. Heat oven to 350 degrees F. Spray 3 (9-inch) round cake pans with 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. (Divide evenly between 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 20-30 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 side and top of cake with frosting. Garnish with remaining 1 1/2 cups strawberry slices. Refrigerate 1 hour before serving. Store in refrigerator.
  7. Tip: Whole strawberries dipped in chocolate can be substitutes for the sliced strawberries as a garnish.

Printable Recipe Card

About Cream-Filled Strawberry-Brownie Cake

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American




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