Strawberry Shortcake Brownies

• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/4 cup cocoa powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1 cup fresh strawberries, sliced
• 1/2 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 cup store-bought pound cake, cubed

Steps

1. 1 Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper.
2. 2 In a saucepan, melt butter over medium heat. Stir in sugar, then remove from heat.
3. 3 Whisk in eggs and vanilla until smooth.
4. 4 In a separate bowl, sift together flour, cocoa powder, salt, and baking powder. Stir into the butter mixture until just combined.
5. 5 Pour batter into prepared pan and bake for 20 minutes.
6. 6 Arrange strawberry slices over the semi-cooked brownies and bake an additional 5 minutes.
7. 7 While brownies cool, whip cream with powdered sugar until stiff peaks form.
8. 8 Crumble pound cake over the cooled brownies.
9. 9 Top with whipped cream before serving.

Nutrition

Tips

• For extra flair, sprinkle with fresh mint leaves.
• Use frozen strawberries if fresh aren't available; just thaw and drain well.

Storage

Store in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving for best flavor.

Serving Suggestions

• Serve with a scoop of vanilla ice cream for a decadent treat.
• Pair with a cup of coffee for a delightful afternoon snack.

FAQ