Description
These Valentine Strawberry Shortcake Brownies are a delightful treat with a rich strawberry flavor, soft creamy frosting, and crunchy cookie topping. Perfect for any gathering, they are easy to make and sure to satisfy your sweet tooth.
Ingredients
Scale
- 1 strawberry cake mix
- ½ cup salted butter, melted
- 2 large eggs
- 2 tablespoons strawberry gelatin
- 8 ounce block cream cheese, softened
- ¼ cup salted butter, softened
- 1 teaspoon vanilla extract
- ½ cup powdered sugar
- 1 to 2 tablespoons heavy cream
- 20 golden oreos, about ½ standard package
- 4 tablespoons strawberry gelatin, the remaining amount
- 4 tablespoons salted butter, melted
Instructions
- Preheat the oven to 350°F. Line an 8×8-inch glass baking dish with parchment paper and spray it with non-stick cooking spray.
- In a medium mixing bowl, blend the melted butter, eggs, strawberry cake mix, and 2 tablespoons of strawberry gelatin until well mixed (the batter will be thick).
- Transfer the batter into the prepared baking dish and spread it evenly. Bake for 25 minutes, then let it cool completely.
- In another bowl, beat together cream cheese, softened butter, and vanilla extract until well combined. Mix in powdered sugar and heavy cream, beating until smooth and fluffy.
- Once the brownies are cooled, spread the cream cheese frosting on top.
- In a food processor, pulse the Golden Oreos until broken into pieces, leaving some larger chunks.
- Add the remaining strawberry gelatin and drizzled melted butter to the cookie crumbs, gently pulsing until combined.
- Evenly sprinkle the cookie crumbles over the frosted brownies and press them down gently.
- Cut into squares and serve.
Notes
Ensure the brownies are fully cooled before frosting to avoid melting the cream cheese topping.
If desired, garnish with fresh strawberries for an extra touch.
Store leftovers in an airtight container in the refrigerator.
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 50mg