Method:

• Heat oven to 350ºF. Line bottom and sides of 9x13-inch rectangular baking pan with foil. Grease bottom only of foil with shortening or cooking spray.
• Stir brownie mix, water, oil and eggs in large bowl until well blended. Spread in pan. Bake 18 to 20 minutes or until toothpick inserted 2-inches (5 cm) from side of pan comes out almost clean. Cool completely, about 1 hour, on cooling rack.
• Meanwhile, in medium bowl, beat milk and pudding mix with wire whisk until thickened; set aside. In another medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Gently fold whipped cream into pudding mixture until well combined. Cover; refrigerate until serving.
• Cut brownies into 6 rows by 4 rows, making 24 squares. Place 1 brownie square on each of 12 individual dessert plates; top each square with 3 tablespoons pudding mixture. Top each shortcake with another brownie square, 2 more tablespoons of pudding mixture and 2 tablespoons strawberries. Store covered in refrigerator.