Strawberry Shortcake Meets Banana Pudding

Hey y'all! If you've ever been torn between classic strawberry shortcake and rich banana pudding, you're in for a real treat. This Strawberry Shortcake Meets Banana Pudding recipe combines juicy strawberries, fluffy whipped cream, and buttery shortcake with creamy banana pudding for an unforgettable, crowd-pleasing dessert. Whether it's Sunday dinner, holiday gatherings, or just because you want something sweet, this layered beauty always wows. Let's get cooking!

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Why You'll Love This

• It’s a dreamy clash of two nostalgic desserts in one irresistible bite.
• Simple ingredients come together for a show-stopping presentation.
• Perfect made ahead, it actually tastes even better after chilling!
• Kid-friendly and great for gatherings, potlucks, or backyard BBQs.
• The textures: creamy, fluffy, and cake-like with every spoonful.

Ingredients

• 1 pound fresh strawberries, hulled and sliced
• ¼ cup granulated sugar (for strawberries)
• 2 cups heavy whipping cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 (3.4-ounce) package instant banana pudding mix
• 2 cups cold milk
• 1 (12-ounce) pound cake or angel food cake, cut into 1-inch cubes
• 2 large ripe bananas, sliced
• 20-24 vanilla wafer cookies
• Fresh mint or extra strawberries for garnish (optional)

Directions

Prep the Strawberries

1. Place sliced strawberries in a bowl. Sprinkle with ¼ cup granulated sugar and toss to coat. Let them macerate for at least 15 minutes until juicy.

Whip the Cream

2. In a chilled bowl, beat heavy whipping cream, powdered sugar, and vanilla until medium peaks form. Refrigerate until ready to layer.

Make the Banana Pudding

3. In another bowl, whisk together instant banana pudding mix and cold milk for 2 minutes until thick. Let sit for 5 minutes to set.

Layer the Dessert

4. In a trifle dish or large glass bowl, start with a layer of pound cake cubes, followed by a layer of banana slices and strawberry slices.
5. Spoon half of the banana pudding over the fruit, then add a layer of vanilla wafers. Spread half of the whipped cream over the cookies.
6. Repeat layers with remaining ingredients: cake, fruit, pudding, cookies, and whipped cream.
7. Top with a few extra strawberries and mint leaves to garnish, if desired.

Chill and Serve

8. Cover and refrigerate for at least 2 hours (or up to 24 hours) to let flavors meld before serving.

Notes

• If using homemade pound cake, make sure it’s completely cooled before cubing.
• Letting the dessert chill overnight enhances the flavors and softens the cookies perfectly.
• Gently fold the whipped cream for lightest, fluffiest texture.

Variations

• Use chocolate wafer cookies for a chocolatey twist.
• Add blueberries for a mixed berry shortcake pudding.
• Try mascarpone or cream cheese whipped cream topping for a richer finish.

Required Equipment

• Large mixing bowls
• Whisk or electric mixer
• Trifle dish or large glass bowl
• Measuring cups and spoons
• Spatula
• Sharp knife and cutting board

Storage Instructions

• Cover leftover dessert with plastic wrap or transfer to an airtight container.
• Store in the refrigerator for up to 3 days for best texture and flavor.
• Not recommended for freezing, as the creamy layers can separate.

Serving Suggestions

• Serve chilled in individual glass cups for elegant presentation.
• Pair with iced sweet tea or sparkling lemonade for a refreshing treat.
• Top with extra whipped cream and a sprinkle of crushed cookies for added crunch.

Pro Tips

• Chill your mixing bowl and beaters before whipping cream for fastest, fluffiest peaks.
• Make sure bananas are ripe but not overly soft to prevent mushiness in the layers.
• Reserve a few strawberries and cookies for decorating the top just before serving.

FAQ

Can I make this recipe a day ahead?

Absolutely! The flavors meld beautifully, and the cookies soften to perfection overnight in the fridge.

Can I use store-bought whipped topping instead of fresh whipped cream?

Yes, you can substitute thawed whipped topping for convenience—just note it'll be a bit sweeter and lighter.

What’s the best type of cake for layering?

Pound cake or angel food cake both work well, but pound cake offers a sturdier, richer base for the layers.

★★★★★ 4.20 from 23 ratings

Strawberry Shortcake Meets Banana Pudding

yield: 8 servings

prep: 35 mins

cook: 0 mins

total: 35 mins

A delicious dessert fusion of classic strawberry shortcake and creamy banana pudding. Layers of tender cake, juicy strawberries, vanilla wafers, velvety banana pudding, and freshly whipped cream make this the ultimate treat for fruit and pudding lovers alike.

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🖨️ Print Pin Recipe

Ingredients

• 1 pound fresh strawberries, hulled and sliced
• ¼ cup granulated sugar (for strawberries)
• 2 cups heavy whipping cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 (3.4-ounce) package instant banana pudding mix
• 2 cups cold milk
• 1 (12-ounce) pound cake or angel food cake, cut into 1-inch cubes
• 2 large ripe bananas, sliced
• 20-24 vanilla wafer cookies
• Fresh mint or extra strawberries for garnish (optional)

Instructions

1. 1
   Place sliced strawberries in a bowl. Sprinkle with ¼ cup granulated sugar and toss to coat. Let them macerate for at least 15 minutes until juicy.
2. 2
   In a chilled bowl, beat heavy whipping cream, powdered sugar, and vanilla until medium peaks form. Refrigerate until ready to layer.
3. 3
   In another bowl, whisk together instant banana pudding mix and cold milk for 2 minutes until thick. Let sit for 5 minutes to set.
4. 4
   In a trifle dish or large glass bowl, start with a layer of pound cake cubes, followed by a layer of banana slices and strawberry slices.
5. 5
   Spoon half of the banana pudding over the fruit, then add a layer of vanilla wafers. Spread half of the whipped cream over the cookies.
6. 6
   Repeat layers with remaining ingredients: cake, fruit, pudding, cookies, and whipped cream.
7. 7
   Top with a few extra strawberries and mint leaves to garnish, if desired.
8. 8
   Cover and refrigerate for at least 2 hours (or up to 24 hours) to let flavors meld before serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 380 caloriescal

Protein: 5 gg

Fat: 18 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 50 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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