Strawberry Brownie Shortcake

Ingredients:

• 1 package brownie mix
• 1 package (90 g) of instant vanilla pudding mix
• 1.5 cups of milk
• 2 cups frozen dairy-free whipped topping, thawed
• 1 liter of fresh strawberries

Preparation:

1. Preheat the oven to 350°F (175°C). Grease the bottom and sides of two 9-inch round cake pans. Line the bottom of each pan with a circle of parchment paper to make it easier to remove the cakes. Mix the brownie batter according to the package directions and pour into the prepared pans.
2. Bake for 20-25 minutes, or until the tops spring back when lightly pressed. Let cool for 10 minutes. Remove the cakes from the pans and let cool completely.
3. Meanwhile, combine the pudding mixture and milk in a medium bowl; mix well. Refrigerate for 5 minutes or until the pudding thickens. Add the whipped topping. Refrigerate. To serve, place one brownie layer on a plate. Top with half the pudding and strawberries. Repeat layers. Decorate as desired.