Skip to Content
Menu

Cream-Filled Strawberry-Brownie Cake

  • Jump to Recipe
  • Save
By Pillsbury Kitchens
Updated Aug 18, 2023
Bake-Off® Contest 45, 2012
Doris Wallace
Des Arc, Arkansas
  • Save
  • Share
  • Jump to Recipe
Fudgy brownie meets strawberry cake in a layered extravaganza!

Cream-Filled Strawberry-Brownie Cake

  • Prep Time 40 min
  • Total 3 hr 20 min
  • Ingredients 16
  • Servings 16
  • Save
  • Share
  • Print
  • Keep Screen On

Ingredients

Brownie Layer

  • 1 box Pillsbury™ Family Size Chocolate Fudge Brownie Mix
  • 2/3 cup Crisco® Pure Vegetable Oil
  • 1/4 cup water
  • 3 eggs

Cake Layer

  • 1 box Pillsbury™ Moist Supreme™ Strawberry Flavored Cake Mix
  • 3/4 cup water
  • 1/3 cup Crisco® Pure Vegetable Oil
  • 3 eggs
  • 1/2 cup diced fresh strawberries

Filling

  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup 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*

Instructions

  • Step 
    1
    Heat oven to 350°F. 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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

610 Calories
37g Total Fat
5g Protein
65g Total Carbohydrate
47g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
610
Calories from Fat
330
Total Fat
37g
57%
Saturated Fat
17g
84%
Trans Fat
0g
Cholesterol
100mg
34%
Sodium
360mg
15%
Potassium
110mg
3%
Total Carbohydrate
65g
22%
Dietary Fiber
1g
6%
Sugars
47g
Protein
5g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
20%
20%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the

Pillsbury Kitchens

  • LAND O LAKES is a registered trademark of Land O’Lakes, Inc.
  • Crisco is a trademark of The J.M. Smucker Company
© 2024 ®/TM General Mills All Rights Reserved