Indulging in dessert should always evoke joy, and the Half Strawberry Shortcake Half Banana Pudding Cake delivers just that. This delightful treat combines the lusciousness of strawberry shortcake with the creamy charm of banana pudding, creating a symphony of flavors and textures. Its beautiful presentation, coupled with the heavenly blend of whipped cream, fresh fruit, and cake, makes it perfect for gatherings or a simple family dinner. With a balance of sweetness and a hint of nostalgia, this cake promises an unforgettable experience for every palate.
Why We Love This Half Strawberry Shortcake Half Banana Pudding Cake Recipe
This cake holds a special place in many hearts, bringing together two beloved desserts in a harmonious blend that feels both familiar and exciting. The Half Strawberry Shortcake Half Banana Pudding Cake is not just a dessert; it’s a celebration of flavors that remind you of sunny days and family gatherings. It’s simple enough for a weekday treat yet elegant enough for special occasions. The moist texture of the cake combined with the rich banana pudding and the fresh burst of strawberries creates a dessert that everyone will rave about. It’s also versatile—you can customize it to suit various tastes while maintaining its essence. Every slice tells a story, and you’ll find yourself coming back for more.
Ingredients about Half Strawberry Shortcake Half Banana Pudding Cake
List of ingredients with measurements
- 2 and 1/4 cups all-purpose flour
- 1 and 1/4 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3 large eggs
- 1 cup milk
- 2 teaspoons vanilla extract
- 2 cups milk (for pudding)
- 1/3 cup cornstarch
- 1/2 cup 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 fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar (for maceration)
- 1 cup heavy cream, cold
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
How to Make Half Strawberry Shortcake Half Banana Pudding Cake Directions
Creating your Half Strawberry Shortcake Half Banana Pudding Cake involves a series of enjoyable steps that will fill your kitchen with delightful aromas. Begin by preheating your oven to 350°F (175°C) and preparing your baking dish. Grease and flour a 9×13-inch baking dish or two 9-inch round pans to ensure easy removal later. In a mixing bowl, whisk together the flour, baking powder, and salt to form your dry ingredients.
In a separate bowl, cream the softened butter and sugar until the mixture is light and fluffy. This crucial step builds the foundation of your cake, creating a tender crumb. Add the eggs, one at a time, mixing well after each addition before stirring in the vanilla extract, allowing for a wonderful aroma to fill the room.
Next, gradually add the flour mixture to the butter mixture, alternating it with milk. You want to mix until just combined, being careful not to over-mix, as this can lead to a dense texture. Pour the batter into your prepared pan(s) and bake for 30-35 minutes. You’ll know your cake is done when a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool completely in the pan.
While the cake is cooling, you can prepare the banana pudding, a key component of this dessert. In a saucepan over medium heat, whisk together sugar, cornstarch, and milk until the mixture thickens. This step requires some attention, so whisk constantly to keep the mixture smooth. Once thickened, temper the egg yolks with the hot milk mixture. Gradually incorporate the egg yolks back into the saucepan, returning it to the stove for a brief cook. Stir in the vanilla extract, then carefully fold in the sliced bananas and crushed vanilla wafers, which will add a delightful texture and flavor.
Next, prepare your strawberries. Toss the hulled and sliced strawberries with granulated sugar, allowing them to macerate for about 15 minutes. This process enhances their sweetness, making them a perfect topping for your cake.
For the final touch, whip the heavy cream in a chilled bowl with powdered sugar and vanilla extract until soft peaks form. This whipped cream will add a rich, creamy finish to your layered cake.
With all components ready, it’s time to assemble. Start by spreading the rich banana pudding over the cooled cake. Layer it with the macerated strawberries, allowing their sweet juices to seep into the pudding for extra flavor. Finally, top everything with a generous dollop of whipped cream. After assembling, chill your cake in the refrigerator for at least an hour before serving. This not only enhances the flavors but also makes cutting into the cake cleaner and easier.
How to Serve Half Strawberry Shortcake Half Banana Pudding Cake
Serving your Half Strawberry Shortcake Half Banana Pudding Cake is a delightful experience. Once chilled, slice the cake into squares or wedges, depending on how you assembled it. Each slice should showcase the beautiful layers of the banana pudding, macerated strawberries, and whipped cream atop a moist cake base. For an added touch, you could garnish each slice with a fresh strawberry or a few banana slices for decoration.
If you are hosting, consider serving the cake with vibrant plates and some additional whipped cream on the side for guests to add as they please. This cake can be the centerpiece of your dessert table, offering a colorful and appealing sight that will draw guests in. Pair it with a warm cup of tea or coffee to elevate the experience, balancing the flavors and providing a delightful contrast to the cool, creamy cake.
Expert Tips: Half Strawberry Shortcake Half Banana Pudding Cake
To ensure your Half Strawberry Shortcake Half Banana Pudding Cake turns out perfectly, consider these expert tips. First, measure your ingredients accurately. Precision plays a key role in baking success, so using measuring cups and spoons gives you the best results. When creaming the butter and sugar, beat until truly fluffy and light. This incorporates air into the batter, contributing to a lighter texture.
Another tip is to ensure your butter is at room temperature. Cold butter won’t cream well, leading to a dense cake. Additionally, when mixing your dry and wet ingredients, do so gently. Over-mixing can result in a tough cake rather than the tender texture you desire.
If the pudding seems too thick, don’t hesitate to adjust it with a splash of milk until you achieve your desired consistency. Lastly, plan to chill your assembled cake for longer if possible; overnight can be even better. This allows the flavors to meld beautifully together, enhancing the overall taste.
How to Store Half Strawberry Shortcake Half Banana Pudding Cake
To store your Half Strawberry Shortcake Half Banana Pudding Cake effectively, keep it covered in the refrigerator. Use plastic wrap or place it in an airtight container to maintain its freshness. It’s best to store the cake whole rather than in slices to prevent it from drying out; however, if you have leftovers, individual slices can be stored as well.
The cake should be consumed within 3-4 days for optimal freshness. If you need to store it longer, consider freezing individual slices. Wrap them tightly in plastic wrap and place in a freezer-safe container. This way, you can enjoy a slice anytime. When you’re ready to eat, thaw in the refrigerator overnight for the best texture and taste.
Variation of Half Strawberry Shortcake Half Banana Pudding Cake
There are numerous ways to get creative with your Half Strawberry Shortcake Half Banana Pudding Cake. For those who enjoy experimenting with flavors, consider substituting the bananas with other fruits like peaches or blueberries for a refreshing twist. You can also change the type of cookies used in the pudding; ginger snaps or chocolate wafers can add an exciting flavor and texture.
Adding a layer of chocolate ganache beneath the whipped cream can introduce a rich layer of flavor that many will love. If you’re feeling adventurous, consider infusing the whipped cream with flavors like lemon or almond for an extra zing. For a lighter option, you can use a sponge cake instead of the more dense cake. The possibilities are endless, allowing you to customize it to your liking or seasonal availability of fruits.
FAQ
What is Half Strawberry Shortcake Half Banana Pudding Cake?
This dessert combines two classic favorites—strawberry shortcake and banana pudding—into one delicious cake. It features layers of moist cake, creamy banana pudding, fresh strawberries, and whipped cream.
Can I make Half Strawberry Shortcake Half Banana Pudding Cake ahead of time?
Yes! You can prepare the cake and the pudding in advance. Just assemble the dessert the day you plan to serve it to ensure the cake remains fresh.
How do I make this cake gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Ensure the other ingredients, especially baking powder, are also gluten-free.
Can I use frozen strawberries for this recipe?
While fresh strawberries work best for flavor and texture, you can use frozen strawberries if fresh ones are unavailable. Make sure to thaw and drain them before using.
How do I prevent the cake from becoming soggy?
To prevent sogginess, let the pudding cool completely before spreading it on the cake, and avoid over-soaking the layers. Chilling the cake helps the components set nicely too.
Half Strawberry Shortcake Half Banana Pudding Cake
Ingredients
For the Cake
- 2.25 cups all-purpose flour
- 1.25 cups granulated sugar for cake
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.75 cups unsalted butter, softened
- 3 large eggs
- 1 cup milk
- 2 teaspoons vanilla extract
For the Pudding
- 2 cups milk
- 0.33 cups cornstarch
- 0.5 cups granulated sugar for pudding
- 3 large egg yolks
- 1 teaspoon vanilla extract for pudding
For the Assembly
- 3 ripe bananas, sliced
- 1.5 cups vanilla wafers, crushed
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar for maceration
For the Whipped Cream
- 1 cup heavy cream, cold
- 0.25 cups powdered sugar
- 1 teaspoon vanilla extract for whipped cream
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare your baking dish by greasing and flouring a 9×13-inch baking dish or two 9-inch round pans.
- In a mixing bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, cream the softened butter and 1.25 cups of sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition, and then stir in the 2 teaspoons of vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the milk, mixing until just combined.
Baking the Cake
- 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 in the pan.
Making the Pudding
- In a saucepan over medium heat, whisk together the sugar, cornstarch, and 2 cups of milk until it thickens.
- Temper the egg yolks with the hot milk mixture and then return the mixture to the stove for a brief cook. Stir in 1 teaspoon of vanilla extract, and fold in the sliced bananas and crushed vanilla wafers.
Preparing the Strawberries
- Toss the hulled and sliced strawberries with 2 tablespoons of granulated sugar and let them macerate for about 15 minutes.
Whipping the Cream
- In a chilled bowl, whip the heavy cream with 0.25 cups of powdered sugar and 1 teaspoon of vanilla extract until soft peaks form.
Assembly
- Spread the banana pudding over the cooled cake and layer with the macerated strawberries.
- Top with a generous dollop of whipped cream and chill in the refrigerator for at least an hour before serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!