Strawberry Crownie – Cake and Brownie Baked Together

Strawberry Crownie (Cake and Brownie baked together in Bundt pan)

You might be thinking that it doesn’t get better than than a strawberry cake and brownie baked together, but it does!

This Strawberry Crownie is baked in that time-tested vintage vessel — the beautiful Bundt pan — which earns you immediate brownie points for keeping it retro!

Strawberry Crownie! A strawberry cake and brownie baked together in a Bundt pan and topped with Strawberry Cream Cheese Icing.

 

The original Crownie recipe, the Birthday Crownie, is made with yellow cake and brownie baked together and topped with a chocolate ganache glaze. Combining two classic favorites — brownies and birthday cake. It’s the perfect birthday dessert.


The Strawberry Crownie was inspired by the delicious duo of strawberries dipped in chocolate. Mmm!

 

What you’ll do is doctor up a strawberry cake mix so that it is super-moist and intensely strawberry-y, and whip up some delicious dark chocolate brownie batter. You’ll bake the strawberry cake and brownie together for an hour, then top it off with a homemade Strawberry Cream Cheese Frosting. The frosting is a pretty pink and pairs perfectly with both of the layers.

Here’s a 1-minute video of the Strawberry Crownie in action:

 

 

How to make a Strawberry Crownie (Cake and Brownie Baked Together)

 

Ghirardelli Dark Chocolate Brownies are baked with strawberry cake.

First, prepare a box of brownie mix according to the instructions on the back (water, oil, egg).

My absolute favorite? Ghirardelli Dark Chocolate Brownie Mix.


While you’re on a chocolate kick, try my Caramel Macchiato Brownies with Dark Chocolate Espresso. You’ll never think of coffee the same way again. I also like Ghirardelli’s Double Chocolate brownie mix, which I used in this Brownie Crunch Ice Cream Cake. For you dark chocolate lovers, I present to you Gold Medal Dark Chocolate Pecan Pie.

Chocolate. Can you tell I’m a fan?

How to bake brownies in a bundt pan.

Brush softened butter all over the inside of a Bundt pan and dust with flour. Tap out excess flour. Pour the brownie batter into the pan.

How to doctor up a strawberry cake mix using instant pudding, egg yolks, and fresh strawberries.

Next, whip up some strawberry cake batter by following the instructions on the package. I use Duncan Hines Strawberry Supreme. It’s quite tasty but even better when you add the next three ingredients. . .

Jello instant cheesecake pudding and egg yolks added to strawberry boxed cake mix to make it super moist.

How do you doctor up a cake mix to make it super moist?

 

The answer is simple: Add in a package of Jell-O instant pudding plus two additional egg yolks.

For this Strawberry Crownie, I used a small box of Jell-O Cheesecake Flavor Instant Pudding mix.


 

Add fresh diced strawberries to boxed strawberry cake mix for authentic strawberry flavor.

To intensify the strawberry flavor in your cake, fold in a cup of diced strawberries.

Layer brownie mix and strawberry cake mix in Bundt pan.

Pour the strawberry cake batter on top of the brownie batter and smooth it out with a spoon.

Cake and brownie baked together at 325 degrees F for 60 minutes.

Bake the cake and brownie together in the Bundt pan at 325° F for 60 – 65 minutes or until it no longer jiggles in the middle and it passes the press test: Gently press on the top of the cake with your finger. If it bounces back fully, it’s done. Otherwise, give it another 5 minutes.

Cake and brownie baked together (Strawberry Crownie)

Remove from oven and allow to cool for 15 minutes. I like to cover the top with a damp, steamy dish towel during the initial cooling process. The steam helps the Crownie release from the Bundt pan.

After 15 minutes of cooling, place a piece of parchment paper on top of the Bundt pan followed by a cooling rack. Then flip it over. If the Crownie seems to be sticking a little, flip it back over and gently run a butter knife around the inside and outside edges. That should do the trick.

Pureed strawberries for homemade strawberry cream cheese frosting.

Make Strawberry Cream Cheese frosting while your Crownie is cooling.

 

Puree strawberries in a food processor until you have about 3/4 cup strawberry puree.

Ingredients for strawberry cream cheese frosting with fresh strawberries.

Add the strawberry puree to a mixing bowl along with softened butter, cream cheese, vanilla, and salt. Beat with electric mixer until creamy.

Add powdered sugar until frosting is very thick.

Continue to beat the mixture while adding about 3 cups of powdered sugar, 1/2 cup at a time. You can add more or less powdered sugar depending on how thick you want your frosting. If it ends up too thick, thin it out with a little milk. Add more powdered sugar for a thicker frosting.


Spoon strawberry cream cheese frosting over Crownie - Cake and brownie baked together.

I use 3 1/2 cups of powdered sugar to get a consistency that is thick yet pourable.

Dark chocolate brownie and strawberry cake with strawberry cream cheese icing.

Just before serving, slice your strawberries and place on top for garnish.

See Recipe notes for tips on storing your Crownie without the strawberries on top (to minimize weeping/strawberry juices).

Here’s the complete, printable recipe for Strawberry Crownie – Cake and Brownie Baked Together:

 

Strawberry Crownie – Cake and Brownie Baked Together

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Strawberry Crownie – Cake and Brownie Baked Together

Ingredients

    Crownie Ingredients:
  • 1 box brownie mix, such as Ghirardelli Dark Chocolate (plus wet ingredients according to box instructions—eggs, water, oil)
  • 1 box strawberry cake mix, such as Duncan Hines Strawberry Supreme (plus wet ingredients according to box instructions—eggs, water, oil)
  • 1 box (3.4 oz) Jell-O Instant Pudding, Cheesecake flavor
  • 2 additional egg yolks
  • 1 cup fresh strawberries, chopped
  • Strawberry Cream Cheese Frosting Ingredients:
  • ½ cup (1 stick) butter, unsalted, room temperature
  • 4 oz cream cheese, room temperature
  • ¾ cup pureed strawberries
  • 1 tsp vanilla extract
  • ¼ teaspoon salt
  • 3 ½ cups powdered (confectioner’s) sugar

Instructions

  1. Preheat oven to 325º F. Grease a 10-inch nonstick Bundt pan generously with softened butter and dust with flour. Tap out excess flour.
  2. In a large bowl, prepare brownie mix according to box instructions. Spoon brownie batter into bottom of prepared Bundt pan.
  3. Prepare cake mix according to box instructions also adding the packet of instant pudding and two additional egg yolks. Fold in chopped strawberries. Spoon the cake batter into the Bundt pan on top of the brownie batter and smooth it out with the back of your spoon.
  4. Bake at 325º F for 60-65 minutes or until no longer jiggly and it springs back fully when you press it gently with your finger.
  5. Remove from oven and cover with a damp, steamy dish towel and allow to rest for 15 minutes. Remove towel, top the Bundt pan with parchment paper and a cooling rack, and flip over to release Crownie from pan. If it doesn’t release, tip the pan back over and carefully insert a butter knife or thin silicone spatula around the edges.
  6. Allow to cool completely and then top with Strawberry Cream Cheese Frosting (see instructions below). Just before serving, garnish with fresh sliced strawberries.
  7. Instructions for Strawberry Cream Cheese Frosting:
  8. With an electric mixer, beat room temp butter, room temp cream cheese, pureed strawberries, vanilla, and salt until well blended and creamy.
  9. Add the powdered sugar ½ cup at a time, and continue beating until fully combined and very thick.
  10. The frosting should be a pourable consistency but still very thick. If you need to thin it a little, beat in milk, a tablespoon at a time, until desired consistency. If you want it thicker, add more powdered sugar. Spoon over cooled cake.

Storage Tips: Because of the fresh strawberries, this cake is best when eaten within a day or two. To store in refrigerator, first remove any sliced strawberries from top (to prevent weeping of juices). Refrigerate in airtight container. To freeze leftovers, I prefer to cut the cake into slices first. Remove strawberry garnish and place slices onto a plate, uncovered; place plate in freezer until completely frozen. Then wrap each slice in plastic wrap. Place all wrapped slices into a freezer storage bag and store in freezer. To thaw, place on counter for a few hours.

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This recipe is linked up with other zesty bloggers at Weekend Potluck, (and here), Meal Plan Monday, and Saturday Sharefest.

 

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8 Comments


    1. i made this for Valentines Day, the taste was amazing, however mine stuck in pan terribly, I had to piece back
      together, it was still a big hit tho. Delicious

      Reply

      1. I am so glad you enjoyed it, but it’s too bad that yours didn’t release nicely from the bundt pan! I have a nonstick pan, and I have great luck with using softened (not melted) butter, brushing into every nook and cranny. Then lots of flour–tap out excess. I always put a hot, steamy towel over the top once I remove it from the oven. After 15 minutes, I run a knife around it to help it release. It is always tricky, but mine always comes out cleanly. You can also shake it back and forth in different directions to help it loosen before flipping it over. Please do let me know if you make the Strawberry Crownie again and if you figure out how to get it out of your pan in one piece.

        Reply

  1. This looks so yummy. I never would have thought to layer a brownie with strawberry cake but it makes so much sense to me now. I’ll have to give it a try.

    Reply

    1. I love chocolate covered strawberries, and that flavor combo is delicious in this Crownie as well!

      Reply

  2. Ooohhh La La!! Just in time for V-Day!! This looks amazing! XOXO

    Reply

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