Easy Brownie Shortcake Dessert Recipe - Allrecipes.com
Easy Brownie Shortcake Dessert Recipe
  • READY IN ABOUT 2 hrs

Easy Brownie Shortcake Dessert

Recipe by  

"This chocolate brownie shortcake is topped with a sweet sour cream topping and fresh fruit."

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
  • PREP

    10 mins

    1 hr 55 mins


  1. Preheat oven to 350 degrees F. Prepare brownie batter as directed on package; stir in 1/2 cup sour cream. Spoon into greased and floured 9-inch round cake pan.
  2. Bake 45 min.; cool 10 min. Remove from pan to wire rack; cool completely.
  3. Mix remaining sour cream, whipped topping, sugar and vanilla. Cut brownie horizontally in half. Place bottom half on plate; spread with half of the sour cream mixture. Cover with top of brownie, remaining sour cream mixture and fruit. Store in refrigerator.
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  • © 2008 Kraft Foods Inc. All rights reserved

Reviews More Reviews

Most Helpful Positive Review
Mar 21, 2008

I've never made this recipe, but I wanted to offer a tip for cutting the brownie horizontally. Use a piece of dental floss or thread; a few inches longer than the diameter of the brownie. Hold it level by wrapping around at a certain point on pointer finger of each hand as a guide. Saw through brownie.

Most Helpful Critical Review
Feb 25, 2012

Tasted yummy, beautiful presentation until I went to serve it. Cutting through brownie is not easy, the whipped topping smeared, it was not attractive at all served.


17 Ratings

Mar 22, 2008

I was looking for something new tonight and this was just want I wanted, since strawberries are in season right now. I wound up using 2 cake pans instead of one so that I avoided having to cut it in half (this also cut the baking time down to about 25-30 min). Also, after cutting the strawberries, I added a little bit of sugar to them in order to contrast it with the sour cream topping. Overall, it was a great mixture of flavors that balanced each other out really well, and most important, everyone loved it. Next time, I think I'll reduce some of the sour cream since its such a strong flavor and increase the cool whip, which also lowers the fat and calories as well. Great new recipe to add to my collection!

Mar 23, 2008

This is a great recipe - and presents very well! One bit of advice... Don't forget the sour cream in the brownie batter. My sister and I both made this for Easter and I made it first and forgot but was able to warn her - the batter fluffs up a lot more with the sour cream!! Still tastes great though :)

May 04, 2008

This looks absolutely beautiful! I'll be back to write a review after I've tried it. I'm sure it will taste as good as it looks though! Update: It will look like you slaved over it, but it really is so easy to make. A delicious, but rich dessert. I agree with others though, the sour cream is not for everybody. I liked it, but next time I will use more whipped cream.

Apr 01, 2008

I really enjoyed this dessert, however I omitted quite a bit of sour cream. I used the 1/2 c. in the batter (good), but only a dollop in the whipped cream mixture and even that was plenty. Another friend commented that she would leave it out next time. The fresh fruit on top made it very pretty and it was quick to assemble. Keeper! Also, it serves 8, maybe 12, NOT 16.

Jun 22, 2009

What a great dessert for Easter! I did change a few things after reading some of the reviews... I split the brownie mix into 2 cake pans so I didn't have to worry about cutting and added blueberries to give it more color. I did use the remaining sour cream but once I "filled" the cake, I added more cool whip to the mixture for the top. YUMMY!

Apr 09, 2008

beautiful presentation and easy!! I recommend dividing the batter and cooking in two round pans (or one at a time) to avoid the whole cutting apart. Otherwise pretty fun and foolproof and deliciously rich!


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  • Calories
  • 173 kcal
  • 9%
  • Carbohydrates
  • 29.9 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 5.9 g
  • 9%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 1.6 g
  • 3%
  • Sodium
  • 105 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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