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Gluten Free Strawberry Brownie Tart


  • 1 15.5 ounce box Pillsbury Gluten Free Chocolate Fudge Brownie Mix and ingredients required for making the brownies (egg, oil, water)
  • 1 8 ounce package cream cheese (1/3 fat works well), room temperature
  • 1 8 ounce tub frozen whipped topping, thawed
  • 1 cup powdered sugar
  • 1/4 cup of semi-sweet chocolate
  • 8 ounces strawberries or berry of your choice


  • Preheat the oven to 325 degrees OR 350 degrees, depending on the size and color of your pan. (See the gluten free brownie mix package for details.)
  • Prepare the brownie mix according to package directions.
  • Pour batter into the pan, spreading evenly. Tap the pan against the counter to allow the brownie batter to settle into the grooves of the tart pan.
  • While the brownie bakes, mix together cream cheese and powdered sugar. Once blended well, fold in one large scoop of whipped topping first and then the remainder to keep the mixture light and fluffy.
  • Cool the brownie slightly before removing from the pan and then allow the tart to cool completely.
  • Spoon your cream cheese mixture over the brownie and smooth evenly.
  • Top with sliced strawberries (or fruit of your choice).
  • Melt semi-sweet chocolate in the microwave, stirring after 20 second increments to avoid over-heating.
  • Drizzle the chocolate over the sliced strawberries and refrigerate until ready to serve.