Half Strawberry Shortcake Half Banana Pudding Cake
A delightful treat that combines the lusciousness of strawberry shortcake with creamy banana pudding, creating a symphony of flavors and textures perfect for gatherings or family dinners.
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.
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Notes
To ensure the best result, measure ingredients accurately, use room temperature butter, and avoid over-mixing.