I got together with my friend Katie Lee to bake this DELISH cake from her new book ENDLESS SUMMER!


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From Katie Lee: "Every year when strawberries came into season, my grandma would make a strawberry shortcake, and I have followed her tradition. Then I got thinking… I love chocolate, I love strawberries, and I especially love chocolate and strawberries, so why not do a chocolate shortcake? And why not just use a brownie mix? This is so good and ridiculously simple to make and people go c-r-a-z-y for it."

Serves 8-10

2 boxes brownie mix


4 large eggs 


2.3 cup canola oil 


1 cup sour cream 


1 cup prepared whipped cream (I have been known to use Cool Whip on occasion) 


1 pint strawberries, hulled and sliced



  1. Preheat the oven to the temperature indicated on the brownie mix box.
  2. Spray 2 8” round cake pans with nonstick cooking spray.
  3. Using an electric mixer, combine brownie mix, eggs, ¼ cup water, and the oil.
  4. Divide the batter between the prepared pans and bake according to the box instructions.
  5. Let cool on wire racks, then turn out of the pans.
  6. Put 1 brownie on a serving platter to form the bottom layer.
  7. Fold the sour cream into the whipped cream.
  8. Spread the brownie with about half of the whipped cream mixture and half of the berries.
  9. Place the second brownie layer on top.
  10. Add a scoop of the whipped cream mixture and a few berries.
  11. Slice and serve with extra berries and whipped cream mixture.

TIP:

You could ABSOLUTELY substitute your favorite scratch brownie recipe for the boxed mixes!

Every year when strawberries came into season, my grandma would make a strawberry shortcake, and I have followed her tradition. Then I got thinking… I love chocolate, I love strawberries, and I especially love chocolate and strawberries, so why not do a chocolate shortcake? And why not just use a brownie mix? This is so good and ridiculously simple to make and people go c-r-a-z-y for it.
Photography by Alexandra Grablewski

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