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cream-filled strawberry-brownie cake

(2 ratings)
jwcooper avatar
Recipe by
Jolayne Cooper
@jwcooper
Americus, GA

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.

(2 ratings)
yield 16 serving(s)
prep time 1 Hr
cook time 30 Min
method Bake

Ingredients For cream-filled strawberry-brownie cake

  • 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

  • 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.
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