What's Valentine's Day without something sweet and indulgent?
Last week I shared a classic and easy pasta dish for a holiday at home main course, and today's dessert makes for a perfect pairing. It's a new twist on the classic chocolate covered strawberries and an easy icebox cake.
Chocolate Strawberry Cream Cake
1 Box Brownie Mix
1 Stick Butter (Melted)
12 Oz. Frozen Strawberries (Thawed)
1 Pint Heavy Whipping Cream
1 Box Instant Vanilla Pudding
2 Tbsp. Water
1 tsp. Vanilla Extract
Chocolate Syrup (Optional)
Combine butter, brownie mix, eggs, vanilla, and water in a large mixing bowl. Pour into a greased 9x13 baking dish and bake at 350 degrees until set in the middle. Allow brownies to cool.
Blend thawed strawberries until smooth, adding just a bit of water if needed. In a large mixing bowl, beat instant pudding, blended strawberries, and heavy whipping cream using a hand mixer for 5-10 minutes or until soft peaks begin to form.
Pour the strawberry cream mixture over the cooled brownies and refrigerate for at least one hour to set. However, for best results, allow it to chill overnight. If the brownie and cream both haven't had sufficient time to chill all the way through, the brownie may split, and the cream might run after cutting. It will still taste good, but it'll look like a mess and be a bit harder to eat.
Serve with a drizzle of chocolate syrup if desired.
You can make this gluten free simply by using a gluten free brownie mix since most instant pudding mixes use corn starch as their thickener. Make sure to double check the box first though. Also, check the baking directions for the mix since some require higher baking temperatures. Adjust temperature and baking time accordingly.
Additionally, there is usually just a bit of the strawberry cream mixture left. Simply keep chilled, and it can make a nice dessert or snack on its own.