Oatmeal Brownie Strawberry Shortcakes

Name: Oatmeal Brownie Strawberry Shortcakes
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 8
Cuisine: American
Ingredients: 1 large egg; 1 package Pillsbury® Supreme Fudge Brownie Chocolate Chunk; 59 milliliters powdered sugar; 237 milliliters rolled oats; 1 liters pints fresh strawberries; 473 milliliters whipping cream, divided

Oatmeal Brownie Strawberry Shortcakes is a gluten free dessert. One portion of this dish contains about 4g of protein, 24g of fat, and a total of 301 calories. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 8. It is perfect for Mother's Day. This recipe is typical of American cuisine. If you have rolled oats, supreme fudge brownie chocolate, powdered sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 20 minutes.

Instructions

Pre HEAT oven to 350°F COMBINE brownie mix, oats, 1/2 cup of cream and egg in large bowl and mix well. Drop large tablespoonfuls of brownie mixture on to greased cookie sheets. Yields approximately 20 cookies. BAKE 8 to 10 minutes or until set. Cool 2 minutes; remove from cookie sheets to cool completely. COMBINE remaining 1 1/2 cups whipping cream and powdered sugar in medium bowl; beat on high until stiff peaks form. SLICE strawberries (*I added a little sugar and smashed with a potato smasher to juice them up a little) PLACE 1 brownie cookie on each individual dessert plate or shallow bowl. Top each with strawberries, whipped cream and another cookie. Top each stack with dollop of whipped cream and a little strawberries.

Ingredients you will need

Powdered Sugar