Ingredients for Strawberry Brownie Torte
- 1 (18.3 ounce) package Pillsbury Fudge Brownie Mix
- Water, as per package directions for brownie mix
- Oil, as per package directions for brownie mix
- Eggs, as per package directions for brownie mix
- 1 (8 ounce) package cream cheese, softened
- 1 cup milk
- 1 (3.4 ounce) package vanilla instant pudding mix
- 4 cups sliced fresh strawberries
- Chocolate Syrup, for drizzling (as desired)
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How to Make Strawberry Brownie Torte
- Line two 8 or 9-inch round cake pans with foil and grease.
- In a large bowl, combine brownie ingredients (see recipe below).
- Beat the brownie batter by hand for 50 strokes.
- Divide the batter evenly between the prepared pans.
- Bake at 350°F (175°C) for 26-31 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the brownies cool completely in the pans.
- Once cooled, freeze the brownie layers for 1 hour, or until firm.
- In a medium bowl, beat the cream cheese until smooth and creamy.
- Gradually beat in the milk until well combined.
- Beat in the pudding mix until smooth and fluffy.
- Refrigerate the cream cheese filling for 5 minutes to allow it to thicken slightly.
- Remove the brownie layers from the pans and carefully peel off the foil.
- Place one brownie layer on a serving plate.
- Spread half of the cream cheese filling over the brownie layer.
- Top with 2 cups of sliced fresh strawberries.
- Place the remaining brownie layer on top, top side up.
- Spread the remaining cream cheese filling over the top layer.
- Top with the remaining sliced strawberries.
- Drizzle with chocolate syrup, if desired.
- Chill the torte in the refrigerator for at least 4 hours before serving. This allows the flavors to meld and the torte to set properly.
- Store any leftover torte in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
41g
Fat
37g
Carbs
17g
