Strawberry Brownie Cake

strawberry torte on a platter with chocolate glaze close up.

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5 from 3 votes

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

Prep Time30

Cook Time30

Total Time1

Course: Cakes

Cuisine: American

Servings: people

Calories: 470kcal

Author: Adina

Ingredients

Brownie base:

180 ml neutral-tasting vegetable oil for instance, canola, 6 fl.oz/ ¾ cup
1 teaspoon vanilla extract
250 g granulated sugar 8.8 oz/ 1 ¼ cup
3 eggs
90 g all-purpose flour 3 oz/ ¾ cup
60 g cocoa powder unsweetened, 2 oz/ ½ cup
½ teaspoon baking powder
a pinch of salt

Filling:

1 can sweetened condensed milk 14 oz/ 400 g
1 package instant vanilla pudding (Note 2)
120 ml cold water 4 fl.oz/ ½ cup
230 ml heavy cream 7.7 oz/ 1 cup
450 g strawberries 1 lb
some chocolate glaze for garnish, optional

Instructions

Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Grease a 24 cm/9-inch round springform and line the base and the sides with baking paper.
Wet ingredients: Mix the oil, vanilla extract, sugar, and eggs and whisk until well combined.
Dry ingredients: Mix 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.
Bake: 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.
Filling: Mix the sweetened condensed milk and the cold water in a large bowl.
Vanilla pudding: If using instant vanilla pudding powder (the one recommended in the notes), beat it 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 until stiff and fold into the pudding mixture. Chill the mixture for about 10 minutes to allow it to thicken a bit.
Strawberries: Wash and dry the strawberries very thoroughly. Slice them thickly.
Assemble: Cut the brownie base horizontally with a long, jagged knife to obtain two slices. Place one piece 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.
Chill until ready to serve.

Notes

Always use a digital kitchen scale in baking; it ensures the best results (Amazon affiliate link).
I live in Germany, so I used 1 package of Dr. Oetker Galletta Instant Cremepulver for 500 ml milk. In the US, you can use 1 package of instant vanilla pudding (4 oz).

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