Line two 8 or 9 inch round cake pans with foil; grease. In large bowl, combine all brownie ingredients; beat 50 strokes by hand. Divide batter evenly between lined, greased pans. Bake at 350 for 26-31 minutes. Cool. Freeze 1 hour or until firm.
In small bowl, beat cream cheese until smooth and creamy. Gradually beat in milk. Beat in pudding mix. Refrigerate 5 minutes.
To assemble torte, remove brownie layers from pans; remove foil. Place one layer on serving plate; top with half of the filling and 2 cups of the berries. Place remaining layer, top side up, on strawberries. Top with remaining filling and strawberries.
Drizzle with chocolate syrup, if desired.
Chill several hours in refrigerator before serving. Store any remaining dessert in refrigerator.