Cream-Filled Strawberry-Brownie Cake Recipe
By: Elizabeth Mcguire
Updated: November 13, 2012
Brownie Layer
1 box (19.5 oz) Pillsbury Chocolate Fudge Brownie
Mix
1/2 cup Crisco Pure Vegetable Oil
1/4 cup water
3 LAND O LAKES Eggs
Cake Layer
1 box (18.25 oz) Pillsbury Strawberry Cake
Mix
3/4 cup water
1/3 cup Crisco Pure Vegetable Oil
3 LAND O LAKES Eggs
1/2 cup diced fresh strawberries
Filling
1 package (8 oz) cream cheese, softened
1/2 cup LAND O LAKES 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*
DIRECTIONS
1
Heat oven to 350F. 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.
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.
Tip:* Whole strawberries dipped in chocolate can be
substituted for the sliced strawberries.
