Strawberry shortcake gets a chocolate twist. Moist chocolate brownie layers, creamy filling and chopped fruit create a new version of a classic dessert.
What do I need ?
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (450 g) brownie mix
1 cup sour cream, divided
1 cup thawed Cool Whip Whipped Topping, divided
1 Tbsp. icing sugar
1 tsp. vanilla
1-1/2 cups sliced fresh strawberries
3 kiwis, peeled, sliced
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How do I make it ?
Heat oven to 350°F.
Prepare brownie batter as directed on package; stir in 1/2 cup sour cream. Spoon into 9-inch round pan sprayed with cooking spray.
Bake 45 min.; cool in pan 10 min. Remove from pan to wire rack; cool completely.
Mix remaining sour cream, Cool Whip, sugar and vanilla. Cut brownie horizontally in half. Stack layers on plate, filling with half the Cool Whip mixture. Top with remaining Cool Whip mixture and fruit.
Kraft Kitchen Tips!
Prepare using 3 cups of your favourite seasonal fresh fruit.
Calories From Fat
% Daily Value
Total fat 11 g
Saturated fat 3 g
Cholesterol 15 mg
Sodium 95 mg
Total carbohydrate 27 g
Dietary fibre 2 g
Sugars 16 g
Protein 2 g
Makes 16 servings, 1/16 recipe (113 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.