Cake of the Day: Strawberry Brownie Cake from ‘Endless Summer’
Every day, Yahoo Food features delectable cakes. They taste good, they look good, and they’re made by good people — talented bakers from around the world. Today, Katie Lee shares a delicious way to turn your store bought brownie mix into a a decadent cake from her cookbook Endless Summer.
Photograph by Lucy Schaeffer
Strawberry Brownie Cake
Serves 8-10
I am a notorious doctorer of brownie mixes. Every year when strawberries came into season, my grandma would make a strawberry shortcake, and I have followed her tradition. Then I got to 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.
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 (335 g) strawberries, hulled and sliced
Preheat the oven to the temperature indicated on the brownie mix box. Spray two 8-inch (20-cm) round cake pans with nonstick cooking spray.
Using an electric mixer, combine the brownie mix, eggs, ¼ cup (60 ml) water, and the oil. Divide the batter between the prepared pans and bake according to the box instructions. Let cool on wire racks, then turn out of the pans. Put one brownie on a serving platter for the bottom layer.
Fold the sour cream into the whipped cream. Spread the brownie with about half of the whipped cream mixture and half of the berries. Place the second brownie layer on top. Add a scoop of the whipped cream mixture and a few berries. Slice and serve with the remaining berries and whipped cream mixture.
Reprinted with permission from Endless Summer Cookbook by Katie Lee (Stewart, Tabori & Chang).
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