I know I'm posting this recipe too late for this year's Fourth of July, but you can keep it in mind for next year. :) Or you can do the Fourth of July Shortcake I made last year. That photo is still one of my favorites. I swear the blueberry in the lower left corner is smiling at me.
This recipe is yet another adaptation of a Kraft Food recipe. The original version was called Easy Brownie Shortcake Dessert. It called for strawberries and kiwis on the top. I switched the fruit to strawberries and blueberries to give it a Fourth of July flair. After tasting the frosting, I also added more powdered sugar because I was tasting too much of the sour cream and not the Cool Whip.
1 package brownie mix (plus the ingredients listed on the box)
8 oz. sour cream, divided
1 cup Cool Whip, thawed
3 tablespoons powdered sugar
1 teaspoon vanilla
about twenty-five strawberry slices and at least fifteen blueberries
Preheat oven to 350.
Make brownie batter according to the package direction, but add in 1/2 cup of the sour cream. Pour batter into greased and floured 9-inch pan. Bake for 40-45 min. Cool 10 minutes before removing to wire rack. Allow cake to cool completely before frosting.
For frosting, mix remaining sour cream with Cool Whip, powdered sugar, and vanilla.
Cut brownie horizontally in half. Put one layer on cake plate and spread with some of frosting. Gently top with the other layer. Frost again and then decorate with the strawberries and blueberries.
To go with the patriotic theme of the holiday, I arranged the strawberry slices into five-pointed stars and then placed the blueberries in the middle.
Serves about 12.