Half Strawberry Shortcake Half Banana Pudding Cake is a decadent dessert that beautifully combines the best of both worlds. As someone who adores both banana pudding and strawberry shortcake, I can assure you that this cake delivers the perfect balance of flavors and textures. The light, fluffy vanilla cake serves as the ideal base for creamy banana pudding and fresh strawberries, making it an excellent choice for special occasions or a delightful everyday treat. With its bright colors and delightful sweetness, it’s sure to impress friends and family alike!

What Sets This Recipe Apart

This recipe offers a unique twist on classic dessert favorites. The blend of soft vanilla cake, luscious banana pudding, and sweet, juicy strawberries makes every bite feel like a celebration. It’s perfect for summer barbecues, birthday parties, or simply a cozy afternoon treat with your family. The nostalgic flavors appeal to both kids and adults, ensuring that this cake is a hit for gatherings or quiet weekends at home.

"I made this for my daughter’s birthday, and it was the highlight of the party! Everyone fell in love with the fluffy layers and fresh strawberries!" – Sarah M., happy baker.

Preparing Half Strawberry Shortcake Half Banana Pudding Cake Recipe

Ready to indulge? Creating this dreamy dessert is easier than you might think. The process involves three main components: the vanilla cake, the homemade banana pudding, and the fresh strawberry topping. You’ll cool each layer before layering them together for optimal taste and texture. Let’s dive into the ingredients and get started on this delightful cake!

Gather Your Ingredients

To whip up this delicious dessert, here’s what you’ll need:

For the Vanilla Cake:

2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
1 and 1/4 cups (250g) granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup (170g) unsalted butter, softened
3 large eggs
1 cup (240ml) milk (whole milk preferred)
2 teaspoons vanilla extract

For the Banana Pudding:

2 cups (480ml) milk
1/3 cup (40g) cornstarch
1/2 cup (100g) granulated sugar
3 egg yolks
1 teaspoon vanilla extract
3 ripe bananas, sliced
1 and 1/2 cups vanilla wafers, crushed

For the Strawberries:

2 cups (300g) fresh strawberries, hulled and sliced
2 tablespoons granulated sugar (for macerating)

For the Whipped Cream:

1 cup (240ml) heavy cream, cold
1/4 cup (30g) powdered sugar
1 teaspoon vanilla extract

Feel free to consider alternatives when necessary, such as using dairy-free milk or swapping vanilla wafers for another cookie of your choice!

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Step-by-Step Directions

Make the Vanilla Cake: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch dish or two 9-inch round pans.
In a mixing bowl, whisk together the flour, baking powder, and salt.
In another large bowl, cream the softened butter and granulated sugar until fluffy. Add the eggs one at a time, then stir in the vanilla.
Gradually alternate adding the dry mixture and milk to the creamed mixture, starting and ending with the dry ingredients. Be sure to mix gently until combined.
Pour the batter into the prepared pan(s) and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
Prepare the Banana Pudding: In a saucepan, whisk together the sugar, cornstarch, and milk over medium heat until the mixture thickens.
Temper the egg yolks with a bit of hot milk, then stir them back into the saucepan. Cook for an additional 2-3 minutes until well combined. Remove from heat and stir in the vanilla. Cool slightly, then fold in the bananas and crushed wafers.
Prepare the Strawberries: Toss the sliced strawberries with 2 tablespoons of sugar and let them sit for about 15 minutes to release their juices.
Make the Whipped Cream: In a mixing bowl, beat together the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Refrigerate until ready to use.
Assemble the Cake: Spread the banana pudding over the cooled cake layer. Layer the macerated strawberries on top, finishing with a generous spread of whipped cream. Smooth the cream to the edges for a polished look. Chill for at least an hour before serving to enhance flavors.

Tips for Serving

Serving this cake is just as enjoyable as making it! For a beautiful presentation, slice the cake into squares or wedges and serve on individual dessert plates. You could garnish each slice with extra strawberries or a drizzle of chocolate sauce if you’re feeling indulgent. It pairs perfectly with a scoop of vanilla ice cream or a cup of freshly brewed coffee, making it an ideal dessert option for any gathering or weekend brunch.

Best Way to Store Half Strawberry Shortcake Half Banana Pudding Cake Recipe

To keep your cake fresh, store any leftovers in the refrigerator. Use an airtight container or cover with plastic wrap to prevent it from drying out. The cake is best enjoyed within three days of assembly, as the whipped cream may lose its texture and the cake could become soggy. If you need to make it ahead of time, consider baking and cooling the cake a day in advance, and then layer the toppings closer to serving time to maintain freshness.

Pro Chef Tips

Timing Is Key: Make sure each layer is cool before you begin layering. This ensures that the whipped cream doesn’t melt and becomes a soupy mess.
Perfect Banana Pudding: For an extra creamy banana pudding, you can mix in a touch of cream cheese along with the other ingredients.
Flavor Boosters: If you want a hint more sweetness or flavor, consider adding a splash of rum or bourbon to the banana pudding for an adult twist!

Creative Twists

Don’t be afraid to experiment with this delightful cake! Consider incorporating different fruits like blueberries or peaches for a mixed berry version. If you’re looking for a lighter version, use yogurt instead of heavy cream for the toppings. For a chocolate twist, swap out half the vanilla wafers with chocolate ones. The possibilities are endless!

Your Questions Answered

Can I use frozen strawberries? Absolutely! Just allow them to thaw and drain any excess liquid before using them to avoid making the cake soggy.
How long will the cake last in the fridge? For optimal freshness, enjoy the cake within three days. After that, the texture of the whipped cream and the cake may change.
Can I make the cake ahead of time? Yes! You can bake the vanilla cake the day before, wrap it well, and store it in the fridge. Assemble the cake on the day you plan to serve for the best results.

Now, roll up your sleeves and get ready to create a dessert that will have everyone coming back for seconds! Enjoy every delicious bite!

Half Strawberry Shortcake Half Banana Pudding Cake

Total Time: 80 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Description

A decadent dessert that beautifully combines the flavors of banana pudding and strawberry shortcake with a fluffy vanilla cake base.

Ingredients

Scale

2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
1 and 1/4 cups (250g) granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup (170g) unsalted butter, softened
3 large eggs
1 cup (240ml) whole milk
2 teaspoons vanilla extract
2 cups (480ml) milk (for pudding)
1/3 cup (40g) cornstarch
1/2 cup (100g) granulated sugar (for pudding)
3 egg yolks
1 teaspoon vanilla extract (for pudding)
3 ripe bananas, sliced
1 and 1/2 cups vanilla wafers, crushed
2 cups (300g) fresh strawberries, hulled and sliced
2 tablespoons granulated sugar (for macerating strawberries)
1 cup (240ml) heavy cream, cold
1/4 cup (30g) powdered sugar
1 teaspoon vanilla extract (for whipped cream)

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch dish or two 9-inch round pans.
In a mixing bowl, whisk together the flour, baking powder, and salt.
In another large bowl, cream the softened butter and granulated sugar until fluffy. Add the eggs one at a time, then stir in the vanilla.
Gradually alternate adding the dry mixture and milk to the creamed mixture, starting and ending with the dry ingredients.
Pour the batter into the prepared pan(s) and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
For the banana pudding: In a saucepan, whisk together the sugar, cornstarch, and milk over medium heat until the mixture thickens.
Temper the egg yolks with a bit of hot milk, then stir them back into the saucepan. Cook for an additional 2-3 minutes until well combined. Remove from heat and stir in the vanilla. Fold in the bananas and crushed wafers.
For the strawberries: Toss the sliced strawberries with 2 tablespoons of sugar and let them sit for about 15 minutes.
For the whipped cream: Beat together the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Refrigerate until ready to use.
To assemble: Spread the banana pudding over the cooled cake layer, layer the macerated strawberries on top, and finish with a generous spread of whipped cream. Smooth the cream to the edges. Chill for at least an hour before serving.

Notes

Store leftovers in an airtight container in the refrigerator. Best consumed within three days after assembly.

Prep Time: 45 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 22g
Sodium: 250mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 2g
Protein: 5g
Cholesterol: 80mg

Keywords: cake, dessert, strawberry, banana, pudding, shortcake