Introduction
Transform everyday baking ingredients into a delightful dessert that’s both impressive and surprisingly easy! These Strawberry Shortcake Brownies bring together the fudgy goodness of brownies with the sweet, summery taste of strawberry shortcake. Get ready for a flavor explosion that will have everyone asking for seconds (and thirds!).
Why This Works
This recipe works because it cleverly combines two classic desserts into one irresistible treat. The rich, chocolatey brownies provide a perfect base for the sweet and tangy strawberry topping. It’s a delightful balance of textures and flavors that’s guaranteed to be a crowd-pleaser, perfect for any occasion – from casual weeknight gatherings to fancy celebrations. Plus, the instructions are super easy to follow, even for beginner bakers!
Key Ingredients
- 🍫 1 cup unsweetened chocolate, chopped
- 🧈 1 cup unsalted butter, softened
- 🍯 1 cup granulated sugar
- 🥚 4 large eggs
- 🥛 1 teaspoon vanilla extract
- 🥣 1 cup all-purpose flour
- 🍓 1 pint fresh strawberries, hulled and sliced
- 🍰 1 cup heavy cream
- 🍓 1/4 cup powdered sugar
Instructions
1️⃣ Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2️⃣ In a double boiler or microwave, melt the chocolate and butter together. Stir until smooth and combined. Let it cool slightly.
3️⃣ In a large bowl, cream together the melted chocolate mixture and granulated sugar until light and fluffy.
4️⃣ Beat in the eggs one at a time, then stir in the vanilla extract.
5️⃣ Gradually add the flour, mixing until just combined. Do not overmix!
6️⃣ Pour the batter into the prepared pan and spread evenly.
7️⃣ Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
8️⃣ While the brownies are baking, whip the heavy cream with powdered sugar until stiff peaks form.
9️⃣ Once the brownies are baked, let them cool completely before adding the sliced strawberries and whipped cream.
Handy Tips
- For extra chocolatey flavor, use dark chocolate instead of unsweetened chocolate.
- If you don’t have fresh strawberries, you can use frozen strawberries (thawed and drained).
- Don’t overbake the brownies, or they will be dry. Start checking for doneness around the 25-minute mark.
Heat Control
The oven temperature of 350°F (175°C) is crucial for achieving perfectly baked brownies. Too low, and they’ll be gummy; too high, and they’ll be dry and crumbly. Use an oven thermometer to ensure accuracy.
Crunch Factor
While the brownies themselves have a fudgy texture, the contrast with the whipped cream and fresh strawberries adds a delightful lightness and a pleasing textural contrast.
Pro Kitchen Tricks
- For even easier cleanup, line your baking pan with parchment paper before adding the batter.
- To make the strawberries even more flavorful, macerate them in a little sugar for 15-20 minutes before adding them to the brownies.
- Add a pinch of salt to the brownie batter to enhance the chocolate flavor.
Storage Tips
Store leftover Strawberry Shortcake Brownies in an airtight container in the refrigerator for up to 3 days. The strawberries may soften slightly, but the brownies will still be delicious.
Gift Packaging Ideas
These brownies are perfect for gifting! Cut them into squares and package them in pretty boxes tied with ribbon. Alternatively, you can package individual brownies in cellophane bags with a festive tag.
Flavor Variations
🌟 Lemon Strawberry Shortcake Brownies: Add the zest of one lemon to the brownie batter and use lemon-flavored whipped cream.
🌟 Chocolate Covered Strawberry Brownies: Drizzle melted chocolate over the finished brownies before adding the strawberries and whipped cream.
🌟 White Chocolate Raspberry Brownies: Substitute white chocolate for the unsweetened chocolate and use fresh raspberries instead of strawberries.
🌟 Mini Strawberry Shortcake Brownies: Bake the batter in a mini muffin tin for individual portions.
Troubleshooting
- Brownies are dry: You may have overbaked them. Next time, check for doneness earlier.
- Brownies are gummy: You may have underbaked them. Bake for a few more minutes, checking frequently.
- Whipped cream won’t whip: Make sure your bowl and beaters are ice cold, and that the cream is very cold.
FAQ
- Can I use frozen strawberries? Yes, but make sure to thaw and drain them completely before using.
- Can I make these brownies ahead of time? Yes, you can bake the brownies ahead of time and store them in an airtight container. Add the strawberries and whipped cream just before serving.
- What kind of pan should I use? A 9×13 inch baking pan is recommended.
- Can I substitute the heavy cream? You could try using whipped topping, but the texture and taste might be slightly different.
- Are these brownies gluten-free? No, this recipe uses all-purpose flour. You could try using a gluten-free flour blend as a substitute.
Conclusion
These Strawberry Shortcake Brownies are a guaranteed hit! Their delicious combination of textures and flavors is perfect for sharing with family and friends. Give this recipe a try and let us know what you think – we can’t wait to see your photos! Don’t forget to share this recipe on social media and rate it on RateMyRecipes.com!
Strawberry Shortcake Brownies: The BEST Dessert Ever!
Deliciously rich brownies topped with fresh strawberries and whipped cream, combining the best of both worlds in one decadent dessert.
Ingredients
- 1 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 cup brown sugar
- 1/2 cup unsalted butter, melted
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 2 cups fresh strawberries, hulled and sliced
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract for whipped cream
Instructions
- Preheat the oven to 350u00b0F (175u00b0C). Grease and line an 8x8-inch baking pan with parchment paper.
- In a large mixing bowl, combine melted butter, granulated sugar, and brown sugar. Whisk until smooth.
- Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Sift in cocoa powder, flour, and salt. Mix until just combined; do not overmix.
- Pour the brownie batter into the prepared baking pan and spread evenly.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- While the brownies are baking, prepare the whipped cream by beating the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
- Once brownies are baked, let them cool completely in the pan. Once cooled, cut into squares.
- Top each brownie square with sliced strawberries and a generous dollop of whipped cream before serving.
Tips
- For an extra touch of flavor, add a teaspoon of almond extract to the brownie batter.
- Make sure to use fresh strawberries for the best taste and texture.