Description

These Valentine Strawberry Shortcake Brownies are a delightful blend of strawberry cake and cream cheese frosting, topped with Golden Oreos. Perfect for celebrations!

Ingredients

Scale

1 strawberry cake mix
½ cup salted butter, melted
2 large eggs
2 tablespoons strawberry gelatin
8 ounce block cream cheese, softened
¼ cup salted butter, softened
1 teaspoon vanilla extract
½ cup powdered sugar
1 to 2 tablespoons heavy cream
20 golden oreos, about ½ standard package
4 tablespoons strawberry gelatin, the remaining amount
4 tablespoons salted butter, melted

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Instructions

Preheat the oven to 350°F. Line an 8×8-inch glass baking dish with parchment paper, spray with non-stick cooking spray, and set aside.
In a medium mixing bowl, mix together ½ cup melted butter, eggs, strawberry cake mix, and 2 tablespoons strawberry gelatin until well combined. The batter will be thick.
Spread the batter into the prepared baking dish using a rubber spatula. Bake for 25 minutes and then cool completely.
In a bowl, beat together cream cheese, butter, and vanilla until mixed well. Add powdered sugar and heavy cream, beating until the mixture is smooth and fluffy.
Spread the cream cheese frosting over the cooled brownies.
In a food processor, pulse Golden Oreos until broken into pieces, leaving some larger chunks for texture.
Sprinkle the remaining strawberry gelatin over the cookie crumbs, drizzle with melted butter, and pulse a few more times until mixed together.
Sprinkle the cookie crumbles over the strawberry brownies and press them down into the frosting.
Cut into squares and serve.

Notes

For a more intense strawberry flavor, you could add fresh strawberries on top of the brownies before slicing.
Make sure to let the brownies cool completely before adding the frosting for best results.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 square
Calories: 256
Sugar: 18g
Sodium: 290mg
Fat: 13g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg