Where Is My Spoon Recipes Sweet Recipes Cakes Strawberry Brownie Cake

Strawberry Brownie Cake

by Adina 22/04/2020 30 comments

strawberry torte on a platter with chocolate glaze
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An amazingly decadent strawberry brownie cake with a luscious filling made with sweetened condensed milk and cream.

 

Strawberry Torte (with Brownie Base)

Everybody loves brownies, at least I don’t know anybody who doesn’t! But this strawberry brownie cake is more than just a regular brownie, it is a brownie brought to the highest possible level!

 

Brownie Strawberry Cake

 

A moist and rich strawberry torte with a brownie cake base and filled with that amazing sweet and decadent condensed milk filling!!!

You will just love this cake!!!

 

Brownie Strawberry Cake

 

What do you need?

Cocoa powder:

  • Use good quality, unsweetened cocoa powder, you will notice it if the cocoa is not the best kind.

Oil:

  • You will need neutral-tasting vegetable oil, not olive oil, or any other flavorful oil.

Cream:

  • Use heavy/double cream and not sweetened whipped cream, cool whip or similar products. Pure heavy cream, which you will whip yourself, tastes best.

Vanilla pudding:

  • I live in Germany, so I used 1 package Dr. Oetker Galletta Instant Cremepulver for 500 ml milk.
  • In the US, you can use 1 package instant vanilla pudding (4 oz).

Strawberries:

  • Buy good quality, ripe and sweet strawberries.

 

Brownie Strawberry Cake

 

How to make a brownie cake from scratch?

Most of the brownie cake recipes I see online are made with brownie mix. I really don’t understand it, as it takes probably only 5 minutes more to mix the ingredients you need for a brownie cake. So, there is really no need for mixtures full of chemicals and weird stuff.

Here is all you have to do:

  • Prepare the pan – you will need to do that when you are baking a bought brownie mix as well.
  • Mix together the oil, vanilla extract, sugar, and eggs and whisk until well combined – it takes 2 minutes to weigh and place the ingredients into a bowl and less than another one to mix them well.
  • Mix together the flour, baking powder, cocoa powder, and salt and add slowly to the wet mixture – it takes 2 minutes to weigh the ingredients (probably less if using a kitchen scale) and less than a minute to combine.
  • Pour into the prepared form. That’s it!

So, about a total of 5 minutes! I really think that’s worth it!

Bake the brownie:

  • The cake needs about 25 to 30 minutes in the oven, but it really depends on your oven.
  • Check by inserting a toothpick in the middle of the brownie. The toothpick should still have some crumbs hanging on it.
  • Don’t overbake.
  • Let cool completely before slicing and filling.
  • If making the brownie cake one day in advance, let it cool completely, wrap it in cling film/plastic wrap to prevent it from drying, and keep at room temperature until ready to be filled.

 

Brownie Strawberry Cake

 

How to make the filling?

Making the filling for the strawberry torte is super easy as well.

  • Pour the condensed milk in a bowl and add the water. Mix well.
  • If using instant vanilla pudding powder (the one recommended above) beat it in for 1 minute. Chill while you whip the heavy cream.
  • If using a package of instant vanilla pudding beat it into the condensed milk mixture and chill for 5 minutes.
  • Whip the heavy cream and fold it carefully into the condensed milk – pudding mixture. Chill for about 10-15 minutes or until thickened.

Assemble the strawberry torte:

  • Wash and dry the strawberries. Only hull them after you wash them or they might become watery. Slice them thickly.
  • Slice the brownie base horizontally, using a long, jagged knife, to obtain two slices.
  • Place one slice on a cake platter. Spread half of the filling and some of the sliced strawberries on top. Place the second brownie slice on top, press gently, and top with the rest of the filling. Arrange the remaining strawberries on top.
  • Drizzle with some chocolate glaze, if using any.
  • The chocolate glaze is optional but good.

 

More brownies?

 

Sweet Potato Brownies – these are some of my favorite brownies, incredibly moist and delicious!

Cherry Chocolate Brownies – decadent double chocolate brownies topped with fresh cherries.

Romanian Brownies – Negrese recipe – a different sort of brownies topped with meringue.

Cheese Cake Brownies – rich and decadent yet easy to make cheesecake brownies with cream cheese.

Vegan Cocoa Brownies – moist, dark brownies with coconut cream topping.

 

brownie cake with strawberries on a platter

 

 

strawberry torte on a platter with chocolate glaze

Strawberry Brownie Cake

Yield: 12
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

An amazingly decadent strawberry brownie cake with a luscious filling made with sweetened condensed milk and cream.

Ingredients

  • Brownie base:
  • 180 ml/ 6 fl.oz/ ¾ cup neutral-tasting vegetable oil (for instance, canola)
  • 1 teaspoon vanilla extract
  • 250 g/ 8.8 oz/ 1 ¼ cup granulated sugar
  • 3 eggs
  • 90 g/3 oz/ ¾ cup all-purpose flour
  • 60 g/ 2 oz/ ½ cup cocoa powder, unsweetened
  • ½ teaspoon baking powder
  • a pinch of salt
  • Filling:
  • 1 can sweetened condensed milk (14 oz/ 400 g)
  • 1 package instant vanilla pudding (See note)
  • 120 ml/ 4 fl.oz/ ½ cup cold water
  • 230 ml/ 7.7 oz/ 1 cup heavy cream
  • 450 g/ 1 lb strawberries
  • some chocolate glaze for garnish, optional

Instructions

  1. Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
  2. Grease a 24 cm/ 9 inch round spring form and line the base and the sides with baking paper.
  3. Mix together the oil, vanilla extract, sugar and eggs and whisk until well combined.
  4. Mix together the flour, baking powder, cocoa powder and salt and add slowly to the wet mixture. Combine well and pour the mixture into the prepared pan. Level the batter and bake for 25 to 30 minutes or until a toothpick inserted comes out with only a few crumbs. Leave the brownie base cool completely.
  5. For the filling mix together the sweetened condensed milk and the cold water in a large bowl.
  6. If using instant vanilla pudding powder (the one recommended in the notes) beat it in for 1 minute. Chill while you whip the heavy cream.
  7. If using a package of instant vanilla pudding beat it into the condensed milk mixture and chill for 5 minutes.
  1. Whip the heavy cream until stiff and fold into the pudding mixture. Chill the mixture for about 10 minutes to allow it to thicken a bit.
  2. Wash and dry the strawberries very thoroughly. Slice them thickly.
  3. Cut the brownie base horizontally, using a long, jagged knife, to obtain two slices. Place one slice on a cake platter. Spread half of the filling and some of the sliced strawberries on top.
  4. Place the second brownie slice on top, press gently and top with the rest of the filling. Arrange the remaining strawberries on top. Drizzle with some chocolate glaze, if using any.
  5. Chill until ready to serve.

Notes

I live in Germany, so I used 1 package Dr Oetker Galletta Instant Cremepulver for 500 ml milk.
In the US, you can use 1 package instant vanilla pudding (4 oz).

Nutrition Information:
Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 470Total Fat: 26gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 80mgSodium: 110mgCarbohydrates: 53gFiber: 2gSugar: 43gProtein: 7g

Nutrition information isn’t always accurate.

30 comments
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30 comments

Rosa 20/06/2016 - 07:42

This looks and sounds delicious!!

Reply
Adina 20/06/2016 - 19:11

Thank you, Rosa. 🙂

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[email protected] Big Sweet Tooth 20/06/2016 - 08:19

Oh goodness! This is so beautiful… I don’t blame your boy for stretching his hands for a third piece… the brownie, the creamy layer and the strawberry just seemed to have married into each other quite well… Lovely selection for this month’s task… We all look for easy recipes so appreciate you trying your hands on one with a bit of work… 🙂

Reply
Adina 20/06/2016 - 19:10

Thank you for the nice words, Rafeeda. But I would say this cake looks more complicated than it actually is, everything went quite fast and was really no-fuss.

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Anca 20/06/2016 - 12:04

It’s the first time I hear about the Secret Recipe Club and it sounds interesting. I will apply these days, after I’ll change a few things to my blog.
The cake looks beautiful and it must be delicious too. xx

Reply
Adina 20/06/2016 - 19:08

I hope you will join, Anca. I think you would like it, I love discovering a new blog every month, the best part for me is searching for a recipe. 🙂

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Amy (Savory Moments) 20/06/2016 - 12:24

This looks awesome! So pretty and very tasty. Nice SRC pick!

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Adina 20/06/2016 - 19:05

Thank you, Amy.

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kirstin troyer 20/06/2016 - 14:27

Yay! Glad you chose it and glad you all liked it, it’s one of our favorites. I haven’t made it in awhile. I chuckled because you were saying you had to change some ingredients, etc….I had a blog from an aussie gal and struggled with a few recipes/ingredients/measurements, because of conversions or not knowing or having access to certain things. Glad you were able to improvise and it looks so good I might try your version 🙂 I made a dessert yesterday that called for instant pudding but in trying to avoid processed stuff as much as possible, made my own. It turned out good. I’ll be trying your version of this recipe this summer.

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Adina 20/06/2016 - 19:05

Thank you for the recipe, Kirstin, we loved it!!! I hope I was close enough when choosing the ingredients… 🙂

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Dawn @ Girl Heart Food 20/06/2016 - 14:57

This looks like a delicious recipe! Those strawberries on top adds such a pretty touch. I’m a brownie fan so this would be a recipe I’m sure to love as well. Sounds like the Secret Recipe Club has some great recipes! Thanks for sharing 🙂

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Adina 20/06/2016 - 19:03

Thank you, Dawn. You should check the other recipes too, I think this month there were several brownies on the list.

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Rebekah @ Making Miracles 20/06/2016 - 15:54

That is just GORGEOUS!! Perfect treat for summer berries.

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Adina 20/06/2016 - 19:02

Thank you, Rebekah, I can imagine this being also good with raspberries or blueberries or a mixture of many different berries…

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Sissi 20/06/2016 - 16:00

What a gorgeous summer cake! And such a beautiful presentation. I find the filling particularly interesting: it sounds creamy but fresh and not too fatty (not like old-fashioned butter creams…).

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Adina 20/06/2016 - 19:01

I’m with you concerning butter cream, not really my thing, a little bit it’s ok, but I could never eat it in this quantity.

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[email protected]'s Recipes 20/06/2016 - 19:00

This is a stunner! I Brownie, sweet creamy pudding filling and juicy sweet berries…just irresistible.

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Adina 20/06/2016 - 19:00

Thank you, Angie!
🙂

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Stephanie 20/06/2016 - 19:45

This Brownie Torte looks divine! Wonderful SRC post.

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Sarah E. 20/06/2016 - 19:51

Love that you conquered some improvisations! I always worry that non-US bloggers will have problems finding different ingredients because there are so many US bloggers in the club. But y’all international bloggers never cease to amaze me. Y’all are so quick on your feet and your recipes always look amazing! 😉

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Anne 20/06/2016 - 21:38

I am drooling over this – it looks delicious!

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Tara 21/06/2016 - 01:02

Such a beautiful torte! That filling with condensed milk sounds incredible!

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Susan @ My Wholefood Family 21/06/2016 - 07:59

This looks stunning Adina! I so enjoyed having your blog this month 🙂

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Sweet Treats by Dani 21/06/2016 - 14:32

almost too pretty to eat…. but just almost 😉

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Heather @ Join Us, Pull up a Chair 21/06/2016 - 23:33

It looks amazing!! Plus you can’t go wrong with chocolate and strawberries. Yum!

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Lauren @ Sew You Think You Can Cook 22/06/2016 - 05:20

B-E-A-UTIFUL!

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Kathy @ Beyond the Chicken Coop 23/06/2016 - 13:50

Oh my goodness! I just love this! Brownies are one of my favorite desserts….and you just made it even better!

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Evi @ greenevi 24/06/2016 - 10:54

No wonder everybody loved this cake, it looks so pretty! You just can’t go wrong with chocolate and strawberry, such an amazing combo 🙂

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Adina 24/06/2016 - 20:46

It is, isn’t it? 🙂

Reply
Cakes Indore 23/08/2016 - 23:09

Thanks for the recipe, it really helped me

Reply

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