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–+ servings
layered strawberry brownie cake on a high cake platter.
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5 from 3 votes

Strawberry Brownie Cake

This is an amazingly decadent strawberry brownie cake with a luscious filling made with sweetened condensed milk and cream.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Cakes
Cuisine: American
Servings: 12 people
Calories: 470kcal
Author: Adina

Equipment

Ingredients

Brownie base:

  • ¾ cup neutral-tasting vegetable oil for instance, canola
  • 1 teaspoon vanilla extract
  • 1 ¼ cup granulated sugar
  • 3 eggs
  • ¾ cup all-purpose flour Note 1
  • ½ cup unsweetened 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 Note 2
  • ½ cup cold water
  • 1 cup heavy cream
  • 1 lb strawberries
  • some chocolate glaze for garnish, optional
US - EU

Instructions

  • Preheat the oven to 350°F/ 180°C. Grease and line the base and the sides of the springform with parchment paper.
  • Wet ingredients: Mix oil, vanilla extract, sugar, and eggs and whisk until well combined.
    ¾ cup neutral-tasting vegetable oil + 1 teaspoon vanilla extract + 1 ¼ cup granulated sugar + 3 eggs
  • 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.
    ¾ cup all-purpose flour + ½ cup unsweetened cocoa powder + ½ teaspoon baking powder + a pinch of salt
  • 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.
    1 can sweetened condensed milk + ½ cup cold water
  • 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.
    1 package instant vanilla pudding + 1 cup 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.
    1 lb strawberries
  • 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

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

Nutrition

Serving: 1slice | Calories: 470kcal | Carbohydrates: 53g | Protein: 7g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 17g | Cholesterol: 80mg | Sodium: 110mg | Fiber: 2g | Sugar: 43g