Some combinations are simply made for each other: strawberries and chocolate. And for the latter, you’ve come to the right place. This strawberry brownie cake is a delicious treat and goes perfectly with the increasingly sunny weather. More and more often you finally see strawberries again in supermarkets, at markets, and at strawberry stands. And accordingly, it’s high time to fully enjoy the queen of berry fruits. Even if, strictly speaking, it’s not a berry at all, but belongs to the nuts. Nevertheless, this strawberry brownie cake is an ideal opportunity to enjoy the red fruits wonderfully. For me, among the chocolate fruits at the fair, strawberries are always the absolute winners. The fact that the base of this cake is formed by a brownie dough could hardly be a better fit. The melted chocolate mass and the coarsely chopped chocolate pieces make the dough wonderfully fudgy and moist – as it should be with brownies. The slightly pressed-in strawberries also provide little fruit moments again and again when enjoying. The rest of the strawberries are spread on the tasty, slightly vanilla cream and provide freshness and bite there. This strawberry brownie cake is crying out to provide moments of happiness on a sunny day on the balcony. Especially when it has been in the refrigerator for a few hours, it is a wonderful refreshment.
At Scrumdiddlyumptious you will find everything your heart desires during strawberry season. You can conjure up a classic with our Strawberry Cream Cake from the Tray. A Strawberry Cream Shake is always a good choice for breakfast. And if you’re in the mood for a fresh summer cocktail, treat yourself to a fresh Strawberry Mule.
Strawberry Brownie Cake
Equipment
- 1 9×13 inch baking dish
Ingredients
- 2⅓ cups dark chocolate
- ½ cup butter
- ¾ cup sugar
- 7-8 cups strawberries
- 4 large eggs
- 1¼ cups flour
- ½ tsp baking soda
- 1 pinch salt
- 1 cup mascarpone
- 1 cup Skyr
- 3 tbsp brown sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
Instructions
- Preheat oven to 375°F (350°F convection oven).
- Chop the chocolate coarsely. Melt 10.5 oz of the chocolate together with the butter and sugar, stirring constantly, over a double boiler. Let the mixture cool completely.
- Clean and hull the strawberries. Set aside about 14 oz of evenly sized strawberries and cut the rest into thick slices.
- Whisk the eggs and stir them into the cooled chocolate mixture.
- In a bowl, combine flour, baking soda, and salt. Then mix it into the melted chocolate mixture along with the remaining chopped chocolate.
- Line the baking dish with parchment paper or grease it evenly. Pour the batter into the dish and spread the remaining strawberries evenly on top. Gently press them into the batter.
- Bake the cake for about 30 minutes and let it cool afterwards.
- Meanwhile, in a bowl, mix together mascarpone, Skyr, brown sugar, and vanilla extract.
- Whip the heavy cream until stiff, then fold it into the mascarpone-Skyr-cream. Evenly frost the cake and garnish with strawberry slices.