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