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+ servings


Prep Time10 mins
Total Time10 mins
Servings: 8


  • 1 box Pillsbury™ Chocolate Fudge Brownies baked according to package directions
  • 9-12 fresh strawberries washed
  • 1 tub Pillsbury™ Vanilla Frosting any type
  • colorful sprinkles


  • Spray pan with non-stick spray or use parchment paper. Bake brownies in a 9x13 pan according to package directions. Cool completely.
  • Cut pan of brownies in half or quarters. (Whichever is easier for you to be able to remove the entire piece out!) Remove each piece and place on a cutting board. Use a medium flower cookie cutter to cut shapes into the brownies. (The flower cookie cutter I used measured 2.5" across) I was able to easily cut 14 flowers and had scraps left over for snacking.
  • Scoop frosting out into a bowl. You can use any variety of Pillsbury™ frosting, but we love the Vanilla Marshmallow. Beat the frosting about a minute so that it's smooth. Divide frosting in half. Put half into a pastry bag. Combine the other half with 1/2 cup finely diced strawberries.
  • Take a brownie flower cut-out and put a spoonful of frosting with strawberries on top. Stack with another brownie flower cut-out. Top with a piping of buttercream, sprinkles and a slice of strawberry.
  • Repeat with remaining brownies and frosting. Refrigerate leftovers.