Brownie and Strawberry Shortcakes

Vegetarian
Health score
1%
Brownie and Strawberry Shortcakes
150 min.
12
499kcal

Suggestions


Indulge your sweet tooth with a delightful twist on two classic desserts: Brownie and Strawberry Shortcakes! This scrumptious recipe combines the rich, fudgy goodness of brownies with the light, creamy texture of strawberry shortcake, creating a heavenly treat that is sure to impress your family and friends.

Perfect for any occasion, whether it's a summer gathering, a birthday celebration, or simply a cozy night in, this dessert is not only vegetarian but also easy to prepare. With a total time of just 150 minutes, you can whip up a batch that serves 12 people, making it an ideal choice for entertaining. Each serving is a delightful balance of flavors and textures, featuring layers of moist brownie squares, luscious white chocolate pudding, and fresh, juicy strawberries.

As you dive into this recipe, you'll appreciate the simplicity of using a boxed brownie mix, which allows you to focus on the fun part—layering and decorating your dessert! The combination of whipped cream and pudding creates a light and airy topping that perfectly complements the rich brownies and sweet strawberries. So, gather your ingredients and get ready to create a dessert that will leave everyone asking for seconds!

Ingredients

  • box brownie mix (1 lb 6.25 oz)
  • box chocolate pudding white instant (4-serving size)
  • 1.3 cups milk 
  • cups strawberries fresh sliced
  • 12 servings vegetable oil for on brownie mix box
  • cups whipping cream 

Equipment

  • bowl
  • frying pan
  • oven
  • whisk
  • hand mixer
  • toothpicks

Directions

  1. Heat oven to 350F (325F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. Make brownie batter as directed on box.
  2. Spread batter in pan.
  3. Bake 28 to 30 minutes or until toothpick inserted 2 inches from sides of pan comes out almost clean. Cool completely, about 1 hour.
  4. Meanwhile, in medium bowl, beat milk and pudding mix with wire whisk until thickened; set aside. In another medium 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 until serving.
  5. Cut brownies into 6 rows by 4 rows, making 24 squares.
  6. Place 1 brownie square on each of 12 individual dessert plates; top each square with 3 tablespoons pudding mixture. Top each shortcake with another brownie square, 2 more tablespoons of pudding mixture and 2 tablespoons strawberries. Store covered in refrigerator.

Nutrition Facts

Calories499kcal
Protein3.44%
Fat61.39%
Carbs35.17%

Properties

Glycemic Index
6.5
Glycemic Load
1
Inflammation Score
-4
Nutrition Score
5.9017390556957%

Flavonoids

Cyanidin
0.4mg
Petunidin
0.03mg
Delphinidin
0.07mg
Pelargonidin
5.96mg
Peonidin
0.01mg
Catechin
0.75mg
Epigallocatechin
0.19mg
Epicatechin
0.1mg
Epicatechin 3-gallate
0.04mg
Epigallocatechin 3-gallate
0.03mg
Naringenin
0.06mg
Kaempferol
0.12mg
Myricetin
0.01mg
Quercetin
0.27mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:499.22kcal
24.96%
Fat:34.5g
53.08%
Saturated Fat:12.91g
80.68%
Carbohydrates:44.47g
14.82%
Net Carbohydrates:43.7g
15.89%
Sugar:30.06g
33.4%
Cholesterol:47.87mg
15.96%
Sodium:259.03mg
11.26%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.34g
8.69%
Vitamin K:27.74µg
26.42%
Vitamin C:14.35mg
17.39%
Vitamin A:627.16IU
12.54%
Vitamin E:1.6mg
10.65%
Iron:1.44mg
7.99%
Vitamin B2:0.12mg
7.02%
Calcium:62.24mg
6.22%
Manganese:0.12mg
6.17%
Vitamin D:0.91µg
6.1%
Phosphorus:60.2mg
6.02%
Potassium:131.41mg
3.75%
Vitamin B12:0.2µg
3.35%
Magnesium:12.55mg
3.14%
Fiber:0.77g
3.07%
Selenium:1.97µg
2.81%
Vitamin B5:0.23mg
2.28%
Copper:0.04mg
2.22%
Vitamin B6:0.04mg
2.08%
Vitamin B1:0.03mg
1.92%
Folate:7.59µg
1.9%
Zinc:0.28mg
1.88%