Brownie and Strawberry Shortcakes

By awright0511

Ingredients

• 1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
• Water, vegetable oil and egg called for on brownie mix box
• 1 1/4 cups milk
• 1 box (4-serving size) white chocolate instant pudding and pie filling mix
• 1 pint (2 cups) whipping cream
• 2 cups sliced fresh strawberries

Details

Servings 12

Preparation

Step 1

Heat oven to 350°F (325°F for dark or nonstick pan). Grease 13x9-inch pan with shortening or cooking spray. Make brownie batter as directed on box. Spread batter in pan.
2 Bake 28 to 33 minutes or until brownie springs back when touched lightly in center. Cool at least 30 minutes.
3 Meanwhile, in medium bowl, beat milk and pudding mix with wire whisk until thickened; set aside. In another medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Gently fold whipped cream into pudding mixture until well combined. Cover; refrigerate until serving.
4 Cut brownies into 6 rows by 4 rows, making 24 squares. Place 1 brownie square on each of 12 individual dessert plates; top each square with 3 tablespoons pudding mixture. Top each shortcake with another brownie square, 2 more tablespoons of pudding mixture and 2 tablespoons strawberries. Store covered in refrigerator.