Won't you join me for some Berry Zinger tea and a strawberry brownie shortcake? It is hot here in Texas, and you can choose your tea iced, if you'd like.
I'm using a favorite teacup that was gifted to me from a dear friend. The poppy design looks pretty with the strawberries, don't you think?
This recipe comes from Duncan Hines and I opted to make individual brownies in muffin pans, instead of the round cake pans. Make sure to use a baking spray that has the flour and oil in it to coat the muffin pans, if you decide to make the individual ones. If you have a crowd, the large one would be perfect. Another idea would be to make a trifle and just crumble the brownies, and alternate with the filling and strawberries.
- 1 package of brownies for a 9x13" pan
- 1 (3.5 oz.) package vanilla instant pudding and pie filling (I used a box of sugar-free)
- 1½ cups milk
- 2 cups frozen non-dairy whipped topping
- 1 quart fresh strawberries
- Preheat oven to 350 degrees. Grease bottom and sides of two 9" round cake pans.
- Prepare brownie mix according to package directions for cake-like brownies; pour into prepared pans.
- Bake 20 to 25 minutes or until top springs back when touched. Cool 10 minutes. Remove from pans; cool completely. (My brownies in the muffin pans baked in about 22 minutes)
- Meanwhile, stir pudding mix and milk in medium bowl; mix well. Chill 5 minutes. Fold in whipped topping. Chill. To serve, place one brownie layer on plate. Top with half each of pudding mixture and strawberries. Repeat. Garnish as desired.
I am sharing this with:
Thank you for your visit! xo