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Half Strawberry Shortcake, Half Banana Pudding Cake

Featured in Irresistible Sweet Treats.

This Half Strawberry Shortcake, Half Banana Pudding Cake is a delightful fusion of two beloved desserts. It combines the freshness of strawberry shortcake with the creamy indulgence of banana pudding, offering a unique, layered cake that’s perfect for any special occasion. The base is a tender shortcake filled with sliced strawberries, while the rich banana pudding layer is complete with vanilla wafers for extra texture. Topped with freshly whipped cream, this cake is both visually stunning and incredibly delicious. Serve this cake at family gatherings, birthdays, or summer barbecues for a guaranteed hit.

Clare Greco
Updated on Mon, 20 Jan 2025 16:00:48 GMT
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This Half Strawberry Shortcake, Half Banana Pudding Cake is the ultimate dessert mash-up, combining two iconic treats into one spectacular layered cake. The base is a tender and buttery shortcake filled with fresh, sweet strawberries. Layered on top is a creamy banana pudding made with ripe bananas, rich vanilla wafers, and a smooth vanilla custard. The cake is finished off with a generous layer of homemade whipped cream, making it as light and fluffy as it is indulgent. Whether you're celebrating a birthday or hosting a summer gathering, this cake is sure to impress your guests.

INGREDIENTS
  • All-purpose flour: 1 cup, for the base of the shortcake.
  • Granulated sugar: ½ cup for the shortcake, and ½ cup for the pudding, to sweeten both layers.
  • Baking powder: 1 tsp, to help the cake rise.
  • Salt: ¼ tsp, to balance the flavors.
  • Unsalted butter: ½ cup, cold and cubed, for a flaky shortcake texture.
  • Egg: 1 large, to bind the shortcake dough.
  • Milk: ½ cup for the shortcake and 1 cup for the banana pudding, adds moisture and richness.
  • Vanilla extract: 1 tsp for the shortcake, and 1 tsp for the pudding, for added flavor.
  • Strawberries: 1 cup, sliced for a fresh, fruity layer.
  • Heavy cream: 1 cup for the banana pudding and 1 cup for the whipped cream topping, for a creamy texture.
  • Cornstarch: 2 tbsp, to thicken the banana pudding.
  • Egg yolks: 3 large, for the custard base of the banana pudding.
  • Bananas: 2 ripe, sliced for the pudding layer.
  • Vanilla wafers: 1 package, for a classic banana pudding texture.
  • Powdered sugar: ¼ cup, to sweeten the whipped cream topping.
INSTRUCTIONS
Step 1:
Preheat the oven to 350°F (175°C) and lightly grease an 8-inch round cake pan.
Step 2:
In a large bowl, mix 1 cup flour, ½ cup sugar, 1 tsp baking powder, and ¼ tsp salt. Cut in ½ cup cold butter until the mixture resembles coarse crumbs.
Step 3:
In a separate bowl, whisk together 1 egg, ½ cup milk, and 1 tsp vanilla extract. Add the wet ingredients to the dry ingredients and stir just until combined. Gently fold in 1 cup sliced strawberries.
Step 4:
Transfer the batter to the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 10 minutes before transferring to a wire rack to cool completely.
Step 5:
In a medium saucepan, heat 1 cup milk, ½ cup sugar, 2 tbsp cornstarch, and 3 egg yolks over medium heat, stirring constantly until thickened (about 5-7 minutes). Remove from heat, stir in 1 tsp vanilla extract, and allow the pudding to cool.
Step 6:
Whip 1 cup heavy cream until stiff peaks form, then gently fold it into the cooled pudding mixture.
Step 7:
Slice the cooled shortcake horizontally. Place the bottom layer on a serving plate and spread half of the banana pudding over the cake. Top with banana slices and vanilla wafers.
Step 8:
Place the second layer of the shortcake on top, spread the remaining banana pudding, and garnish with additional banana slices and vanilla wafers.
Step 9:
In a mixing bowl, whip 1 cup heavy cream with ¼ cup powdered sugar and 1 tsp vanilla extract until stiff peaks form. Spread the whipped cream over the top of the cake.
Serving and Storage Tips
  • This cake is best served chilled and can be stored in the refrigerator for up to 3 days.
  • For added flavor, top the cake with fresh strawberries and banana slices before serving.
Helpful Notes
  • If you prefer a sweeter cake, increase the sugar in the shortcake layer by 2 tbsp.

Tips from Well-Known Chefs

  • Chef Sarah recommends adding a touch of lemon zest to the shortcake batter for a bright, citrusy flavor that pairs well with the strawberries and bananas.
How to Make Perfect Banana Pudding

To make the perfect banana pudding, cook the pudding mixture slowly over medium heat, stirring constantly to prevent it from scorching. Be sure to let the pudding cool completely before layering it with the cake, as this helps the pudding set properly and keeps the cake from becoming soggy.

FAQs

Can I use frozen strawberries?

Yes, but be sure to thaw and drain them well to avoid adding extra moisture to the cake batter.

Do I have to use vanilla wafers?

No, you can substitute any crunchy cookie, like graham crackers or shortbread, if preferred.

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Conclusion

This Half Strawberry Shortcake, Half Banana Pudding Cake offers a delightful combination of two classic desserts in one irresistible treat. The cake features a light, buttery shortcake base filled with fresh strawberries, and a creamy banana pudding layer made with real bananas and vanilla wafers. The entire cake is topped with homemade whipped cream for an extra touch of decadence. With layers of sweet, fruity flavors and a combination of textures, this cake is sure to be the star of any dessert table. Perfect for special occasions or whenever you're craving something indulgent, this cake is as delicious as it is unique.

Half Strawberry Shortcake, Half Banana Pudding Cake

Delight in the perfect combination of strawberry shortcake and banana pudding in this delectable layered dessert, perfect for any occasion.

Prep Time
30 Minutes
Cook Time
30 Minutes
Total Time
60 Minutes

Category: Sweet Treats

Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings (1 8-inch cake)

Dietary: Vegetarian

Ingredients

01 1 cup all-purpose flour.
02 ½ cup granulated sugar.
03 1 tsp baking powder.
04 ¼ tsp salt.
05 ½ cup unsalted butter (cold, cubed).
06 1 large egg.
07 ½ cup milk.
08 1 tsp vanilla extract.
09 1 cup fresh strawberries (sliced).
10 1 cup milk (for pudding).
11 1 cup heavy cream (for pudding).
12 ½ cup granulated sugar (for pudding).
13 1 tsp vanilla extract (for pudding).
14 2 tbsp cornstarch.
15 3 large egg yolks.
16 2 ripe bananas (sliced).
17 1 package vanilla wafers (for layering).
18 1 cup heavy cream (for topping).
19 ¼ cup powdered sugar (for topping).
20 1 tsp vanilla extract (for topping).

Instructions

Step 01

Preheat oven to 350°F (175°C) and lightly grease an 8-inch round cake pan.

Step 02

In a large bowl, mix flour, sugar, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs.

Step 03

In a separate bowl, whisk together the egg, milk, and vanilla extract. Combine the wet ingredients with the dry mixture, then fold in the sliced strawberries.

Step 04

Transfer the batter to the prepared cake pan and bake for 25-30 minutes, or until a toothpick comes out clean. Let the cake cool for 10 minutes before transferring to a cooling rack.

Step 05

For the banana pudding, heat milk, sugar, cornstarch, and egg yolks over medium heat, stirring constantly until thickened, about 5-7 minutes. Remove from heat, stir in vanilla extract, and allow the mixture to cool.

Step 06

Whip the heavy cream until stiff peaks form, then gently fold it into the cooled pudding mixture.

Step 07

Slice the cooled shortcake horizontally. Place the bottom half on a serving plate and layer with half of the banana pudding, banana slices, and vanilla wafers.

Step 08

Place the second cake layer on top, spread the remaining banana pudding, and garnish with more banana slices and vanilla wafers.

Step 09

In a mixing bowl, whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread the whipped cream over the top of the cake.

Notes

  1. This cake is a perfect fusion of classic strawberry shortcake and creamy banana pudding, combining the sweetness of strawberries with the richness of banana pudding and vanilla wafers.
  2. Chilling the pudding before assembling ensures a firm texture and better flavor.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 400
  • Total Fat: 22 g
  • Total Carbohydrate: 45 g
  • Protein: 6 g