Brownie Strawberry Shortcake on a cake stand.

Brownie Strawberry Shortcake

Layers of fudgy chocolate brownie with a creamy center, topped with berries make this Brownie Strawberry Shortcake a winning dessert combination!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12
Calories 236kcal
Author Erin Henry


  • 1 box 18 to 20 oz. brownie mix + ingredients to prepare
  • 1 container 16 oz. sour cream, divided
  • 1 cup thawed Cool Whip Whipped Topping
  • 1 Tbsp. powdered sugar
  • 1 tsp. vanilla
  • 1 1/2 pints strawberries and blueberries


  • Preheat oven to 350 degrees and grease and flour 9-inch round pan. 
  • Prepare brownie mix as directed on package and stir in 1/2 cup sour cream. Pour into greased pan.
  • Bake 45 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not over bake.) Cool 10 min. Remove from pan and cool completely on a wire rack.
  • Mix remaining sour cream, Cool Whip, sugar and vanilla until blended. Cut brownie horizontally in half. Place bottom layer on plate and frost with half the sour cream mixture. Place the next layer and top with remaining sour cream mixture and fruit. Enjoy!


Make sure brownie cake is completely cooled before cutting and frosting. 
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
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Calories: 236kcal | Carbohydrates: 44g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 129mg | Potassium: 52mg | Fiber: 1g | Sugar: 29g | Vitamin A: 45IU | Vitamin C: 5.8mg | Calcium: 10mg | Iron: 1.4mg