DisclaimerTerms Of UseGDPR PolicyCookie Policy

recipesstation

Brownie Strawberry Shortcake Irresistible Dessert Delight

by
- 1 cup (2 sticks) unsalted butter - 2 cups granulated sugar - 4 large eggs - 1 cup all-purpose flour - 1 cup unsweetened cocoa powder - 2 cups fresh strawberries, hulled and sliced - 1 cup heavy whipping cream - 2 tablespoons powdered sugar - Zest of 1 lemon - 1/4 teaspoon sea salt - Additional garnishes like mint or extra strawberries When making this dessert, the right ingredients bring flavor and texture. First, unsalted butter gives the brownies a rich taste. Granulated sugar sweetens them perfectly. Large eggs bind everything together, ensuring a soft, fudgy texture. All-purpose flour adds structure without being too heavy. Now, the special ingredients play a big role. Unsweetened cocoa powder gives that deep chocolate flavor. Fresh strawberries add freshness and a burst of color. Heavy whipping cream transforms into light, fluffy whipped cream with just a bit of powdered sugar. It adds a nice touch of sweetness. For a twist, lemon zest enhances the berries' flavor. A pinch of sea salt balances the sweetness. You can use extra garnishes to make your dessert look even better. Finding the perfect ingredients is key to making your brownie strawberry shortcake shine. For the complete details, check out the Full Recipe. - Preheat the Oven: Start by preheating your oven to 350°F (175°C). This helps the brownies bake evenly. - Grease the Baking Pan: Use butter or non-stick spray to grease a 9x13-inch baking pan. This keeps the brownies from sticking. - Melt Butter and Combine with Sugar: In a medium saucepan, melt 1 cup of unsalted butter over low heat. Once it’s melted, take it off the heat and stir in 2 cups of granulated sugar until well mixed. - Mix in Eggs and Vanilla: Add 4 large eggs one at a time to the mixture. Stir well after each egg. Then, mix in 1 teaspoon of pure vanilla extract until smooth. - Add Dry Ingredients: In a separate bowl, whisk together 1 cup of all-purpose flour, 1 cup of unsweetened cocoa powder, 1/2 teaspoon of baking powder, and 1/4 teaspoon of sea salt. Fold this dry mix into the wet mixture gently. Don’t overmix; it’s okay to see some flour. - Pour Batter into Pan: Pour the brownie batter into your greased pan. Use a spatula to spread it evenly. - Baking Time and Testing for Doneness: Bake in the preheated oven for 25-30 minutes. Insert a toothpick into the center; it should come out clean or with a few moist crumbs. - Cooling Process: Let the brownies cool completely in the pan on a wire rack. This makes them easier to cut. - Combine Ingredients for Whipped Cream: In a large mixing bowl, add 1 cup of heavy whipping cream, 2 tablespoons of powdered sugar, and the zest of 1 lemon. - Whip cream to soft peaks: Use an electric mixer to whip the cream on medium-high speed for about 3-5 minutes. Stop when soft peaks form. - Sweetening the Strawberries: In another bowl, toss 2 cups of sliced strawberries with 1 tablespoon of granulated sugar. Let them sit for 10 minutes to draw out their juices. - Layering Brownies, Whipped Cream, and Strawberries: Once the brownies are cool, cut them into squares. Place one square on a plate, top with whipped cream, and add some strawberries. - Creating Repeat Layers for Presentation: For a fancy look, stack another brownie square on top and repeat with whipped cream and strawberries. This builds a beautiful dessert tower. - Avoiding Overmixing: Mix the batter gently. Overmixing can make brownies tough. Stop mixing as soon as you see no dry flour. It’s okay to have a few lumps; they add character. - Knowing When to Take Out of the Oven: Check brownies after 25 minutes. They are ready when a toothpick comes out clean or with a few moist crumbs. Brownies continue to cook after you take them out, so don’t wait too long. - Achieving the Right Consistency: Use cold cream for better results. Whip it on medium-high speed. Stop when you see soft peaks. Don’t go too far; you don’t want butter! - Best Practices for Sweetening Whipped Cream: Add powdered sugar to the cream. Start with two tablespoons for a subtle sweetness. You can always add more if you like it sweeter. - Creative Plating Ideas: Stack layers of brownie, cream, and strawberries on a plate. Use a ring mold for a neat look. Drizzle strawberry juices around for color and flavor. - Using Seasonal Fruits: Fresh strawberries are great, but try raspberries or blueberries in summer. They bring fresh flavors and bright colors to your dessert. You can find the Full Recipe for more details on creating this dessert delight! {{image_4}} One fun twist on this dessert is the chocolate citrus brownie shortcake. To make this, add zest from an orange or lime into your brownie batter. This bright flavor pairs well with chocolate and adds a fresh note. You can also add nuts, like walnuts or pecans, to the brownie batter for a crunchy texture. Nuts add a nice contrast to the soft strawberries and cream. If you want to mix things up, try adding different fruits, such as peaches or raspberries, instead of strawberries. Each fruit brings its unique flavor and sweetness. For those who need gluten-free options, swap all-purpose flour with a gluten-free blend. Many brands work well, and you won’t lose that rich brownie taste. Additionally, if you are dairy-free, use coconut cream instead of heavy whipping cream. It whips up nicely and gives a wonderful flavor. You can also find dairy-free butter for the brownie batter. This way, everyone can enjoy this tasty dessert. If you have a small group, you can easily scale down the recipe. Just halve the ingredients, and bake them in a smaller pan. If you have a larger crowd, double the recipe and use a bigger baking pan. This way, everyone can have a slice or two of this delightful dessert. Remember to adjust the baking time slightly if you change the pan size. Check for doneness by using a toothpick. Enjoy this treat with friends and family! For the complete recipe, check out the Full Recipe section above. To keep your brownie strawberry shortcake fresh, store it in the fridge. Place it in an airtight container. This helps to keep it moist and prevents it from absorbing other odors. If you have leftover whipped cream, store it separately. Whipped cream can deflate if it sits too long on the brownies. For freezing, cut the brownies into squares. Wrap each piece tightly in plastic wrap. Then place them in a freezer-safe bag. This way, you can enjoy them later. Don't freeze the strawberry and cream layers, as they do not thaw well. To reheat, use the microwave. Place a brownie square on a plate. Heat it for about 10-15 seconds. This warms it without making it dry. If you want it warm and gooey, check it often. Avoid sogginess by not covering the brownie when reheating. This keeps moisture in, making it too wet. Instead, let the brownie cool slightly before adding whipped cream and strawberries. In the fridge, your brownie strawberry shortcake lasts about 3-4 days. If stored properly, it stays tasty and fresh. After that, it might lose flavor and texture. Signs of spoilage include a sour smell or mold. If the strawberries start to look mushy or brown, it’s time to toss them. Always check before eating any leftovers to ensure they are safe. To make fudgier brownies, use less flour. You can also add an extra egg or use melted chocolate. These changes make the texture richer. Baking the brownies for a shorter time helps too. Aim for a moist center, and check with a toothpick. If it comes out with a few moist crumbs, they are ready. Yes, you can prepare the brownies a day ahead. Let them cool, then store in an airtight container. The whipped cream can also be made ahead. Just keep it in the fridge. Slice the strawberries and mix them with sugar a few hours before serving for the best flavor. You can use other berries like blueberries or raspberries. Peaches or mangoes also work well. Just slice them evenly and toss with sugar. This will enhance their natural sweetness, making them a great fit for this dessert. Yes, you can! Replace all-purpose flour with a gluten-free blend. Be sure your cocoa powder is gluten-free too. For best results, check the labels on all ingredients. This way, you can enjoy the same great taste without gluten. The brownies are done when a toothpick comes out clean or with a few moist crumbs. The edges should look set, and the center may still be soft. Always keep an eye on your brownies during the last few minutes of baking. - Full Recipe: Brownie Strawberry Shortcake Delight This blog post covered everything you need for a Brownie Strawberry Shortcake. We explored key ingredients, from unsalted butter to fresh strawberries. You learned simple steps for baking and whipping cream. I shared tips for perfecting texture and storage advice to extend freshness. In closing, this dessert is both fun to make and delicious to eat. Enjoy creating your own version and impressing friends and family.
Save It Jump to Recipe

Craving a dessert that combines rich chocolate and fresh strawberries? Look no further! My Brownie Strawberry Shortcake is the perfect treat for any occasion. This easy-to-follow recipe will guide you through making fudgy brownies, whipped cream, and sweet strawberries layered into a stunning dessert. Whether you want to impress guests or satisfy your sweet tooth, this indulgent delight is sure to please. Dive in to discover how to create this irresistible dessert!

Ingredients

Main Ingredients for Brownie Strawberry Shortcake

– 1 cup (2 sticks) unsalted butter

– 2 cups granulated sugar

– 4 large eggs

– 1 cup all-purpose flour

Special Ingredients

– 1 cup unsweetened cocoa powder

– 2 cups fresh strawberries, hulled and sliced

– 1 cup heavy whipping cream

– 2 tablespoons powdered sugar

Optional Ingredients

– Zest of 1 lemon

– 1/4 teaspoon sea salt

– Additional garnishes like mint or extra strawberries

When making this dessert, the right ingredients bring flavor and texture. First, unsalted butter gives the brownies a rich taste. Granulated sugar sweetens them perfectly. Large eggs bind everything together, ensuring a soft, fudgy texture. All-purpose flour adds structure without being too heavy.

Now, the special ingredients play a big role. Unsweetened cocoa powder gives that deep chocolate flavor. Fresh strawberries add freshness and a burst of color. Heavy whipping cream transforms into light, fluffy whipped cream with just a bit of powdered sugar. It adds a nice touch of sweetness.

For a twist, lemon zest enhances the berries’ flavor. A pinch of sea salt balances the sweetness. You can use extra garnishes to make your dessert look even better.

Finding the perfect ingredients is key to making your brownie strawberry shortcake shine. For the complete details, check out the Full Recipe.

Step-by-Step Instructions

Preparing the Oven and Baking Pan

– Preheat the Oven: Start by preheating your oven to 350°F (175°C). This helps the brownies bake evenly.

– Grease the Baking Pan: Use butter or non-stick spray to grease a 9×13-inch baking pan. This keeps the brownies from sticking.

Making the Brownie Batter

– Melt Butter and Combine with Sugar: In a medium saucepan, melt 1 cup of unsalted butter over low heat. Once it’s melted, take it off the heat and stir in 2 cups of granulated sugar until well mixed.

– Mix in Eggs and Vanilla: Add 4 large eggs one at a time to the mixture. Stir well after each egg. Then, mix in 1 teaspoon of pure vanilla extract until smooth.

– Add Dry Ingredients: In a separate bowl, whisk together 1 cup of all-purpose flour, 1 cup of unsweetened cocoa powder, 1/2 teaspoon of baking powder, and 1/4 teaspoon of sea salt. Fold this dry mix into the wet mixture gently. Don’t overmix; it’s okay to see some flour.

Baking and Cooling Brownies

– Pour Batter into Pan: Pour the brownie batter into your greased pan. Use a spatula to spread it evenly.

– Baking Time and Testing for Doneness: Bake in the preheated oven for 25-30 minutes. Insert a toothpick into the center; it should come out clean or with a few moist crumbs.

– Cooling Process: Let the brownies cool completely in the pan on a wire rack. This makes them easier to cut.

Whipping Cream and Preparing Strawberries

– Combine Ingredients for Whipped Cream: In a large mixing bowl, add 1 cup of heavy whipping cream, 2 tablespoons of powdered sugar, and the zest of 1 lemon.

– Whip cream to soft peaks: Use an electric mixer to whip the cream on medium-high speed for about 3-5 minutes. Stop when soft peaks form.

– Sweetening the Strawberries: In another bowl, toss 2 cups of sliced strawberries with 1 tablespoon of granulated sugar. Let them sit for 10 minutes to draw out their juices.

Assembling the Brownie Strawberry Shortcake

– Layering Brownies, Whipped Cream, and Strawberries: Once the brownies are cool, cut them into squares. Place one square on a plate, top with whipped cream, and add some strawberries.

– Creating Repeat Layers for Presentation: For a fancy look, stack another brownie square on top and repeat with whipped cream and strawberries. This builds a beautiful dessert tower.

Tips & Tricks

Perfecting the Brownie Texture

– Avoiding Overmixing: Mix the batter gently. Overmixing can make brownies tough. Stop mixing as soon as you see no dry flour. It’s okay to have a few lumps; they add character.

– Knowing When to Take Out of the Oven: Check brownies after 25 minutes. They are ready when a toothpick comes out clean or with a few moist crumbs. Brownies continue to cook after you take them out, so don’t wait too long.

Whipping Cream Tips

– Achieving the Right Consistency: Use cold cream for better results. Whip it on medium-high speed. Stop when you see soft peaks. Don’t go too far; you don’t want butter!

– Best Practices for Sweetening Whipped Cream: Add powdered sugar to the cream. Start with two tablespoons for a subtle sweetness. You can always add more if you like it sweeter.

Serving Suggestions

– Creative Plating Ideas: Stack layers of brownie, cream, and strawberries on a plate. Use a ring mold for a neat look. Drizzle strawberry juices around for color and flavor.

– Using Seasonal Fruits: Fresh strawberries are great, but try raspberries or blueberries in summer. They bring fresh flavors and bright colors to your dessert.

You can find the Full Recipe for more details on creating this dessert delight!

Variations

Flavor Variations

One fun twist on this dessert is the chocolate citrus brownie shortcake. To make this, add zest from an orange or lime into your brownie batter. This bright flavor pairs well with chocolate and adds a fresh note. You can also add nuts, like walnuts or pecans, to the brownie batter for a crunchy texture. Nuts add a nice contrast to the soft strawberries and cream. If you want to mix things up, try adding different fruits, such as peaches or raspberries, instead of strawberries. Each fruit brings its unique flavor and sweetness.

Dietary Variations

For those who need gluten-free options, swap all-purpose flour with a gluten-free blend. Many brands work well, and you won’t lose that rich brownie taste. Additionally, if you are dairy-free, use coconut cream instead of heavy whipping cream. It whips up nicely and gives a wonderful flavor. You can also find dairy-free butter for the brownie batter. This way, everyone can enjoy this tasty dessert.

Serving Size Adjustments

If you have a small group, you can easily scale down the recipe. Just halve the ingredients, and bake them in a smaller pan. If you have a larger crowd, double the recipe and use a bigger baking pan. This way, everyone can have a slice or two of this delightful dessert. Remember to adjust the baking time slightly if you change the pan size. Check for doneness by using a toothpick. Enjoy this treat with friends and family!

For the complete recipe, check out the Full Recipe section above.

Storage Info

Storing Leftovers

To keep your brownie strawberry shortcake fresh, store it in the fridge. Place it in an airtight container. This helps to keep it moist and prevents it from absorbing other odors. If you have leftover whipped cream, store it separately. Whipped cream can deflate if it sits too long on the brownies.

For freezing, cut the brownies into squares. Wrap each piece tightly in plastic wrap. Then place them in a freezer-safe bag. This way, you can enjoy them later. Don’t freeze the strawberry and cream layers, as they do not thaw well.

Reheating Tips

To reheat, use the microwave. Place a brownie square on a plate. Heat it for about 10-15 seconds. This warms it without making it dry. If you want it warm and gooey, check it often.

Avoid sogginess by not covering the brownie when reheating. This keeps moisture in, making it too wet. Instead, let the brownie cool slightly before adding whipped cream and strawberries.

Shelf Life

In the fridge, your brownie strawberry shortcake lasts about 3-4 days. If stored properly, it stays tasty and fresh. After that, it might lose flavor and texture.

Signs of spoilage include a sour smell or mold. If the strawberries start to look mushy or brown, it’s time to toss them. Always check before eating any leftovers to ensure they are safe.

FAQs

How do I make the brownies fudgier?

To make fudgier brownies, use less flour. You can also add an extra egg or use melted chocolate. These changes make the texture richer. Baking the brownies for a shorter time helps too. Aim for a moist center, and check with a toothpick. If it comes out with a few moist crumbs, they are ready.

Can I prepare the components in advance?

Yes, you can prepare the brownies a day ahead. Let them cool, then store in an airtight container. The whipped cream can also be made ahead. Just keep it in the fridge. Slice the strawberries and mix them with sugar a few hours before serving for the best flavor.

What can I substitute for strawberries?

You can use other berries like blueberries or raspberries. Peaches or mangoes also work well. Just slice them evenly and toss with sugar. This will enhance their natural sweetness, making them a great fit for this dessert.

Can I make this dessert gluten-free?

Yes, you can! Replace all-purpose flour with a gluten-free blend. Be sure your cocoa powder is gluten-free too. For best results, check the labels on all ingredients. This way, you can enjoy the same great taste without gluten.

How do I know when the brownies are done baking?

The brownies are done when a toothpick comes out clean or with a few moist crumbs. The edges should look set, and the center may still be soft. Always keep an eye on your brownies during the last few minutes of baking.

Where can I find the full recipe?

– Full Recipe: Brownie Strawberry Shortcake Delight

This blog post covered everything you need for a Brownie Strawberry Shortcake. We explored key ingredients, from unsalted butter to fresh strawberries. You learned simple steps for baking and whipping cream. I shared tips for perfecting texture and storage advice to extend freshness.

In closing, this dessert is both fun to make and delicious to eat. Enjoy creating your own version and impressing friends and family.

- 1 cup (2 sticks) unsalted butter - 2 cups granulated sugar - 4 large eggs - 1 cup all-purpose flour - 1 cup unsweetened cocoa powder - 2 cups fresh strawberries, hulled and sliced - 1 cup heavy whipping cream - 2 tablespoons powdered sugar - Zest of 1 lemon - 1/4 teaspoon sea salt - Additional garnishes like mint or extra strawberries When making this dessert, the right ingredients bring flavor and texture. First, unsalted butter gives the brownies a rich taste. Granulated sugar sweetens them perfectly. Large eggs bind everything together, ensuring a soft, fudgy texture. All-purpose flour adds structure without being too heavy. Now, the special ingredients play a big role. Unsweetened cocoa powder gives that deep chocolate flavor. Fresh strawberries add freshness and a burst of color. Heavy whipping cream transforms into light, fluffy whipped cream with just a bit of powdered sugar. It adds a nice touch of sweetness. For a twist, lemon zest enhances the berries' flavor. A pinch of sea salt balances the sweetness. You can use extra garnishes to make your dessert look even better. Finding the perfect ingredients is key to making your brownie strawberry shortcake shine. For the complete details, check out the Full Recipe. - Preheat the Oven: Start by preheating your oven to 350°F (175°C). This helps the brownies bake evenly. - Grease the Baking Pan: Use butter or non-stick spray to grease a 9x13-inch baking pan. This keeps the brownies from sticking. - Melt Butter and Combine with Sugar: In a medium saucepan, melt 1 cup of unsalted butter over low heat. Once it’s melted, take it off the heat and stir in 2 cups of granulated sugar until well mixed. - Mix in Eggs and Vanilla: Add 4 large eggs one at a time to the mixture. Stir well after each egg. Then, mix in 1 teaspoon of pure vanilla extract until smooth. - Add Dry Ingredients: In a separate bowl, whisk together 1 cup of all-purpose flour, 1 cup of unsweetened cocoa powder, 1/2 teaspoon of baking powder, and 1/4 teaspoon of sea salt. Fold this dry mix into the wet mixture gently. Don’t overmix; it’s okay to see some flour. - Pour Batter into Pan: Pour the brownie batter into your greased pan. Use a spatula to spread it evenly. - Baking Time and Testing for Doneness: Bake in the preheated oven for 25-30 minutes. Insert a toothpick into the center; it should come out clean or with a few moist crumbs. - Cooling Process: Let the brownies cool completely in the pan on a wire rack. This makes them easier to cut. - Combine Ingredients for Whipped Cream: In a large mixing bowl, add 1 cup of heavy whipping cream, 2 tablespoons of powdered sugar, and the zest of 1 lemon. - Whip cream to soft peaks: Use an electric mixer to whip the cream on medium-high speed for about 3-5 minutes. Stop when soft peaks form. - Sweetening the Strawberries: In another bowl, toss 2 cups of sliced strawberries with 1 tablespoon of granulated sugar. Let them sit for 10 minutes to draw out their juices. - Layering Brownies, Whipped Cream, and Strawberries: Once the brownies are cool, cut them into squares. Place one square on a plate, top with whipped cream, and add some strawberries. - Creating Repeat Layers for Presentation: For a fancy look, stack another brownie square on top and repeat with whipped cream and strawberries. This builds a beautiful dessert tower. - Avoiding Overmixing: Mix the batter gently. Overmixing can make brownies tough. Stop mixing as soon as you see no dry flour. It’s okay to have a few lumps; they add character. - Knowing When to Take Out of the Oven: Check brownies after 25 minutes. They are ready when a toothpick comes out clean or with a few moist crumbs. Brownies continue to cook after you take them out, so don’t wait too long. - Achieving the Right Consistency: Use cold cream for better results. Whip it on medium-high speed. Stop when you see soft peaks. Don’t go too far; you don’t want butter! - Best Practices for Sweetening Whipped Cream: Add powdered sugar to the cream. Start with two tablespoons for a subtle sweetness. You can always add more if you like it sweeter. - Creative Plating Ideas: Stack layers of brownie, cream, and strawberries on a plate. Use a ring mold for a neat look. Drizzle strawberry juices around for color and flavor. - Using Seasonal Fruits: Fresh strawberries are great, but try raspberries or blueberries in summer. They bring fresh flavors and bright colors to your dessert. You can find the Full Recipe for more details on creating this dessert delight! {{image_4}} One fun twist on this dessert is the chocolate citrus brownie shortcake. To make this, add zest from an orange or lime into your brownie batter. This bright flavor pairs well with chocolate and adds a fresh note. You can also add nuts, like walnuts or pecans, to the brownie batter for a crunchy texture. Nuts add a nice contrast to the soft strawberries and cream. If you want to mix things up, try adding different fruits, such as peaches or raspberries, instead of strawberries. Each fruit brings its unique flavor and sweetness. For those who need gluten-free options, swap all-purpose flour with a gluten-free blend. Many brands work well, and you won’t lose that rich brownie taste. Additionally, if you are dairy-free, use coconut cream instead of heavy whipping cream. It whips up nicely and gives a wonderful flavor. You can also find dairy-free butter for the brownie batter. This way, everyone can enjoy this tasty dessert. If you have a small group, you can easily scale down the recipe. Just halve the ingredients, and bake them in a smaller pan. If you have a larger crowd, double the recipe and use a bigger baking pan. This way, everyone can have a slice or two of this delightful dessert. Remember to adjust the baking time slightly if you change the pan size. Check for doneness by using a toothpick. Enjoy this treat with friends and family! For the complete recipe, check out the Full Recipe section above. To keep your brownie strawberry shortcake fresh, store it in the fridge. Place it in an airtight container. This helps to keep it moist and prevents it from absorbing other odors. If you have leftover whipped cream, store it separately. Whipped cream can deflate if it sits too long on the brownies. For freezing, cut the brownies into squares. Wrap each piece tightly in plastic wrap. Then place them in a freezer-safe bag. This way, you can enjoy them later. Don't freeze the strawberry and cream layers, as they do not thaw well. To reheat, use the microwave. Place a brownie square on a plate. Heat it for about 10-15 seconds. This warms it without making it dry. If you want it warm and gooey, check it often. Avoid sogginess by not covering the brownie when reheating. This keeps moisture in, making it too wet. Instead, let the brownie cool slightly before adding whipped cream and strawberries. In the fridge, your brownie strawberry shortcake lasts about 3-4 days. If stored properly, it stays tasty and fresh. After that, it might lose flavor and texture. Signs of spoilage include a sour smell or mold. If the strawberries start to look mushy or brown, it’s time to toss them. Always check before eating any leftovers to ensure they are safe. To make fudgier brownies, use less flour. You can also add an extra egg or use melted chocolate. These changes make the texture richer. Baking the brownies for a shorter time helps too. Aim for a moist center, and check with a toothpick. If it comes out with a few moist crumbs, they are ready. Yes, you can prepare the brownies a day ahead. Let them cool, then store in an airtight container. The whipped cream can also be made ahead. Just keep it in the fridge. Slice the strawberries and mix them with sugar a few hours before serving for the best flavor. You can use other berries like blueberries or raspberries. Peaches or mangoes also work well. Just slice them evenly and toss with sugar. This will enhance their natural sweetness, making them a great fit for this dessert. Yes, you can! Replace all-purpose flour with a gluten-free blend. Be sure your cocoa powder is gluten-free too. For best results, check the labels on all ingredients. This way, you can enjoy the same great taste without gluten. The brownies are done when a toothpick comes out clean or with a few moist crumbs. The edges should look set, and the center may still be soft. Always keep an eye on your brownies during the last few minutes of baking. - Full Recipe: Brownie Strawberry Shortcake Delight This blog post covered everything you need for a Brownie Strawberry Shortcake. We explored key ingredients, from unsalted butter to fresh strawberries. You learned simple steps for baking and whipping cream. I shared tips for perfecting texture and storage advice to extend freshness. In closing, this dessert is both fun to make and delicious to eat. Enjoy creating your own version and impressing friends and family.

Brownie Strawberry Shortcake

Indulge in the ultimate dessert with my Brownie Strawberry Shortcake recipe! This delightful treat features rich, fudgy brownies layered with fresh strawberries and light, fluffy whipped cream. Perfect for impressing guests or satisfying your sweet cravings, this dessert is easy to make and bursting with flavor. Ready to create a sweet masterpiece? Click through to discover the full recipe and elevate your dessert game today!
Print Recipe Pin Recipe

Ingredients
  

1 cup (2 sticks) unsalted butter

2 cups granulated sugar

4 large eggs

1 teaspoon pure vanilla extract

1 cup all-purpose flour

1 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon sea salt

2 cups fresh strawberries, hulled and sliced

1 cup heavy whipping cream

2 tablespoons powdered sugar

Zest of 1 lemon

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease a 9x13-inch baking pan generously with butter or a non-stick cooking spray to prevent sticking.

    Make the Brownie Batter: In a medium saucepan set over low heat, melt the butter until completely liquid. Once melted, remove from heat and stir in the granulated sugar until thoroughly combined. Incorporate the eggs one at a time, ensuring to mix well after each addition. Finally, mix in the vanilla extract until the mixture is smooth.

      Mix the Dry Ingredients: In a separate mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and sea salt until evenly blended. Slowly fold these dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix; a few floury streaks are okay!

        Bake the Brownies: Pour the brownie batter into your prepared baking pan, spreading it out evenly with a spatula. Bake in your preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs attached. Allow the brownies to cool completely in the pan on a wire rack.

          Whip the Cream: In a large mixing bowl, combine the heavy whipping cream, powdered sugar, and lemon zest. Using an electric mixer, whip the cream on medium-high speed until soft peaks begin to form, which should take about 3-5 minutes.

            Prepare the Strawberries: In a separate bowl, toss the sliced strawberries with 1 tablespoon of granulated sugar. Allow them to sit for about 10 minutes; this will draw out their natural juices and enhance their sweetness.

              Assemble the Dessert: Once the brownies are completely cooled, cut them into generous squares. To serve, place a brownie square onto a dessert plate, spoon a generous dollop of whipped cream atop the brownie, and top with a heap of the sweetened strawberries.

                Create Repeat Layers: For an extravagant presentation, stack another brownie square on top of the first, and repeat the layers of whipped cream and strawberries, achieving a delightful shortcake effect.

                  Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12

                    - Presentation Tips: Serve each brownie strawberry shortcake assembly on individual plates for a personal touch. Garnish with a vibrant sprig of fresh mint and a few additional strawberry slices for a splash of color. For an elegant finish, drizzle any released strawberry juices around the plate, enhancing both flavor and visual appeal.

                      Leave a Comment

                      Recipe Rating