Easy And Decadent Summer Dessert From Katie Lee

EAST HAMPTON, NY — “People go c-r-a-z-y for this,” says long-time Hampton resident Katie Lee, the co-host of the Food Network’s The Kitchen and author of The Endless Summer Cookbook.

“I am a notorious doctorer of brownie mixes," Lee admits. "Every year when strawberries came into season, my grandma would make a strawberry shortcake, and I have followed her tradition. Then I got to thinking . . . I love chocolate, I love strawberries, and I especially love chocolate and strawberries, so why not do a chocolate shortcake? And why not just use a brownie mix? This is so good and ridiculously simple.”

Below Katie Lee gives Patch her recipe.

Strawberry Brownie Cake

Serves 8-10

2 boxes brownie mix

4 large eggs

2⁄3 cup canola oil

1 cup sour cream

1 cup prepared whipped cream (I have been known to use Cool Whip on occasion)

1 pint strawberries, hulled and sliced

Preheat the oven to the temperature indicated on the brownie mix box. Spray two 8-inch round cake pans with nonstick cooking spray.

Using an electric mixer, combine the brownie mix, eggs, 1/4 cup water, and the oil. Divide the batter between the prepared pans and bake according to the box instructions. Let cool on wire racks, then turn out of the pans. Put one brownie cake layer on a serving platter for the bottom layer.

Fold the sour cream into the whipped cream. Spread the brownie with about half of the whipped cream mixture and half of the berries. Place the second brownie layer on top. Add a scoop of the whipped cream mixture and a few berries. Slice and serve with the remaining berries and whipped cream mixture.