Easy Brownie Shortcake Dessert

Easy Brownie Shortcake Dessert

14 Reviews 1 Pic
  • Prep

    10 m
  • Ready In

    1 h 55 m
Recipe by  Breakstone's and Knudsen Family of Products

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

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Adjust Servings

Original recipe yields 16 servings



  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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Reviews (14)

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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.



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!



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 :)

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Amount Per Serving (16 total)

  • Calories
  • 173 cal
  • 9%
  • Fat
  • 5.9 g
  • 9%
  • Carbs
  • 29.9 g
  • 10%
  • Protein
  • 1.6 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 105 mg
  • 4%

Based on a 2,000 calorie diet



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Moist Sour Cream Coffee Cake


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