BROWNIE AND STRAWBERRY SHORTCAKES

Brownie and Strawberry Shortcakes image

Strawberry shortcakes take on a fudgy new taste and look with easy-mix brownies and creamy pudding.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h5m

Yield 12

Number Of Ingredients 6

Ingredients

1 box (18.3 oz) Betty Crocker™ fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
1 1/4 cups cold milk
1 box (3.3-oz) white chocolate instant pudding and pie filling mix
1 1/4 cups heavy whipping cream
2 cups sliced fresh strawberries

Steps:

Heat oven to 350°F. Line 13x9-inch pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make brownie batter as directed on box. Spread in pan.
Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 hour. Freeze in pan 15 minutes.
Meanwhile, in large bowl, beat milk and pudding mix with wire whisk about 2 minutes or until thickened; set aside. In 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.
Using foil to lift, remove brownies from pan, and peel foil away. Cut into 6 rows by 4 rows, making 24 squares. Place 1 brownie square on each of 12 individual dessert plates. Top each square with 3 tablespoons of the pudding mixture and 1 tablespoon of the strawberries. Top each shortcake with another brownie square, 2 more tablespoons of pudding mixture and 1 tablespoon strawberries. Store covered in refrigerator.

Nutrition Facts : Calories 390, Carbohydrate 49 g, Cholesterol 60 mg, Fat 4, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 35 g, TransFat 0 g