Cream-Filled Strawberry-Brownie Cake Recipe

Name: Cream-Filled Strawberry-Brownie Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (19 1/2 ounce) box pillsbury chocolate fudge brownie mix; 1/2 cup vegetable oil; 1/4 cup water; 3 eggs (I used extra large); cake, layer; 1 (18 1/4 ounce) box if pillsbury strawberry cake mix; 1/4 cup water; 1/3 cup vegetable oil; 3 eggs; 1/2 cup of diced fresh strawberries; 1 (8 ounce) package cream cheese, softened; 1/2 cup butter, softened; 3 cups powdered sugar; 1 (8 ounce) container frozen whipped topping, thawed; frosting, and garnish; 1 (16 ounce) container frozen whipped topping, thawed2/3 cup; 2/3 cup powdered sugar; 3 cups of sliced fresh strawberries

Servings: persons

1 (19 1/2 ounce) box pillsbury chocolate fudge brownie mix
1/2 cup vegetable oil
1/4 cup water
3 eggs (I used extra large)
cake, layer
1 (18 1/4 ounce) box if pillsbury strawberry cake mix
1/4 cup water
1/3 cup vegetable oil
3 eggs
1/2 cup of diced fresh strawberries
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
3 cups powdered sugar
1 (8 ounce) container frozen whipped topping, thawed
frosting, and garnish
1 (16 ounce) container frozen whipped topping, thawed2/3 cup
2/3 cup powdered sugar
3 cups of sliced fresh strawberries

1
Heat oven to 350 degrees. Spray 3 9 inch cake pans with cooking spray. Line bottoms of pans with parchment paper and spray paper with cooking spray.
2
In a medium bowl, stir brownie mix, 1/2 cup vegetable oil, 1/4 cup of water and 3 eggs. Stir all brownie layer ingredients 50 strokes iwith a spoon. spread 1 cup of batter in each of the three pans.
3
In a large bowl beat all the cake layer ingredients except the diced strawberries with an electric mixer.
4
mix the strawberry cake mix,1/4 cup of water, 1/3 cup of vegetable oiland 3 eggs. beat on high speed for 2 minutes or until blended. fold in diced strawberries. Pour and spread 1 1/3 cup of mixture over brownie batter in each pan.
5
Bake 20 t0 30 minutes or until a toothpick inserted in the center comes out clean.
6
cool pans 10 minutes. carefully invert cake layers from pans onto a cooling rack. Remove parchment paper.Cool completely 1 hour. Meanwhile to make filling.beat cream cheese and butter at high speed until smooth and creamy. Beat in 3 cups of powdered sugar until creamy . Fold in 8 oz of whipped topping.
7
to make the frosting, in another medium bowl beat 16 oz of whipped topping,2/3 up of powdered sugar with and electric mixer until blended.
8
To assemble. Place 1 cake layer brownie side down on cake plate.spread 1/2 of the filling over cake to within 1/4 in of the edge of cake.top with 3/4 up of strawberry slices. Repeat the second layer with brownie side down, remaining filling and 3/4 cup of strawberry slices. Top with remaining cake layer, top side up.
9
frost top and side of cake with frosting and garnish with remaining strawberries.

1558

kcal

Calories

104

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 (19 1/2 ounce) box pillsbury chocolate fudge brownie mix, 1/2 cup vegetable oil, 1/4 cup water, 3 eggs (I used extra large), and more.

Yes, Cream-Filled Strawberry-Brownie Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cream-Filled Strawberry-Brownie Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions