Strawberry Shortcake Banana Pudding
The creamy dreaminess of banana pudding meets the fresh, fruity delight of strawberry shortcake! This spectacular dessert hybrid is a showstopper that’s surprisingly simple to whip up, layering cake or cookies with luscious pudding, bananas, and juicy strawberries. Inspired by the famous Magnolia Bakery version.
Equipment
- Large Bowls (at least 2)
- Whisk
- Electric Mixer (Handheld or Stand)
- Measuring Cups
- Measuring spoons
- Large Trifle Bowl or 9x13 inch Dish
- Knife
- Cutting Board
- Rubber Spatula or Large Spoon
- Plastic Wrap
Ingredients
For the Pudding Base:
- 1 5.1 oz large box OR 2 (3.4 oz) small boxes Instant Vanilla Pudding Mix (Jell-O brand recommended)
- 1 ½ cups Cold Milk whole milk recommended
- 1 14 oz can Sweetened Condensed Milk
- 3 cups Heavy Whipping Cream cold
- 1 teaspoon Vanilla Extract
For the Fruit & Layers:
- 1 lb Fresh Strawberries hulled and sliced (plus more for garnish)
- 2 tablespoons Sugar for macerating strawberries
- 4-5 medium Bananas ripe but firm, sliced
- About 12 oz Layering Element Choose ONE:
- Option 1: Cubed pound cake or angel food cake store-bought ok
- Option 2: Vanilla Wafers like Nilla OR buttery shortbread cookies (like Lorna Doone or Walker's)
Instructions
- Make the Pudding Base: In a large bowl, whisk together the instant vanilla pudding mix and cold milk until smooth and slightly thickened (about 2 minutes).
- Add Creaminess & Chill Base: Whisk in the sweetened condensed milk until fully combined. Cover and refrigerate this mixture for at least 4 hours, or preferably overnight, to set and chill thoroughly.
- Whip the Cream: Just before assembling, pour the cold heavy whipping cream and vanilla extract into a separate large bowl (or stand mixer bowl). Beat on medium-high speed until stiff peaks form.
- Combine Pudding & Cream: Gently fold the whipped cream into the chilled pudding/condensed milk mixture until just combined and no streaks remain.
- Macerate Strawberries: In a medium bowl, gently toss the sliced strawberries with the 2 tablespoons of sugar. Let sit for 10-15 minutes at room temperature to release juices.
- Start Layering: Spread a thin layer of the pudding mixture on the bottom of a large trifle bowl or 9x13 inch dish.
- Layer 1: Add a layer of your chosen cake cubes OR cookies. Top with a layer of sliced bananas. Spoon about half of the macerated strawberries (with juice) over the bananas. Spread about one-third of the remaining pudding mixture over the fruit.
- Layer 2: Add another layer of cake/cookies, the remaining bananas, the rest of the strawberries (with juice), and another third of the pudding mixture.
- Final Layer: Finish with the remaining pudding mixture, spreading it smoothly.
- Chill Final Dessert: Cover tightly with plastic wrap and refrigerate for at least 4 hours, or up to 8 hours, to allow flavors to meld and layers to soften.
Notes
Chilling is Crucial: Don't skip the initial 4+ hour chill for the pudding base AND the final 4+ hour chill for the assembled dessert. This ensures proper texture and flavor melding.
Layering Choice: Pound/angel food cake gives a softer, true "shortcake" feel. Cookies (Nilla or shortbread) provide a firmer, more traditional pudding texture.
Macerate Strawberries: Letting strawberries sit in sugar creates a delicious syrup that enhances the flavor.
Ingredient Swaps: Use GF cookies/cake for Gluten-Free. Cheesecake or white chocolate pudding mix can be substituted. Omitting bananas creates a strawberry shortcake pudding. Dairy-free is challenging but possible with substitutes (texture/taste will vary).
Storage: Store leftovers tightly covered in the fridge for 2-3 days. Texture will soften over time. Do not freeze.
Strawberry Crunch Variation: For extra texture, sprinkle a "strawberry crunch topping" (crushed Golden Oreos, melted butter, dry strawberry Jell-O powder) on top before serving.
Layering Choice: Pound/angel food cake gives a softer, true "shortcake" feel. Cookies (Nilla or shortbread) provide a firmer, more traditional pudding texture.
Macerate Strawberries: Letting strawberries sit in sugar creates a delicious syrup that enhances the flavor.
Ingredient Swaps: Use GF cookies/cake for Gluten-Free. Cheesecake or white chocolate pudding mix can be substituted. Omitting bananas creates a strawberry shortcake pudding. Dairy-free is challenging but possible with substitutes (texture/taste will vary).
Storage: Store leftovers tightly covered in the fridge for 2-3 days. Texture will soften over time. Do not freeze.
Strawberry Crunch Variation: For extra texture, sprinkle a "strawberry crunch topping" (crushed Golden Oreos, melted butter, dry strawberry Jell-O powder) on top before serving.
