Okay, imagine this: the creamy dreaminess of banana pudding meets the fresh, fruity delight of strawberry shortcake. Yes, it’s real, and yes, it’s spectacular! This strawberry shortcake banana pudding recipe is the ultimate dessert hybrid – a showstopper that’s surprisingly simple to whip up. If you love my classic strawberry banana pudding, think of this as its fancy cousin, ready for a party. It takes inspiration from the famous Magnolia Bakery version but with our own little home-cooked spin.
What is Strawberry Shortcake Banana Pudding?
So, what makes this different from regular banana pudding? Instead of relying solely on vanilla wafers, this strawberry shortcake pudding incorporates elements of classic strawberry shortcake – think tender cake pieces (like pound cake or angel food cake) or buttery shortbread cookies layered with that luscious pudding, sweet bananas, and juicy, macerated strawberries. Traditional strawberry shortcake recipes, like the lovely ones Deb Perelman features over on Smitten Kitchen with their biscuit base, focus on that simple cake/biscuit, berry, and cream combo. We’re taking that vibe and folding it right into the creamy comfort of banana pudding. Genius, right?
Why This Recipe Works
Listen, you need this recipe in your life. Here’s the scoop:
- Flavor Explosion: The combination of creamy vanilla, sweet banana, tangy cream cheese, buttery cake/cookies, and bright strawberries is just chef’s kiss.
- Texture Heaven: You get creamy pudding, soft fruit, and tender cake/cookie bits all in one bite. It’s divine!
- Showstopper Status: Layered in a trifle bowl, it looks absolutely stunning. Perfect for impressing guests without breaking a sweat. It’s become my go-to for potlucks, right alongside my buttery Chessmen strawberry banana pudding.
- Magnolia Magic at Home: It captures the essence of that beloved magnolia bakery strawberry shortcake pudding recipe but is totally achievable in your own kitchen. I’ve tweaked this over the years for family gatherings, and it always disappears first!
Ingredients
What You’ll Need
Let’s gather our goodies for this dessert masterpiece:
- Instant Vanilla Pudding Mix: One (5.1 oz) large box OR two (3.4 oz) small boxes. Jell-O brand is standard.
- Cold Milk: 1 ½ cups. Whole milk gives the best richness.
- Sweetened Condensed Milk: One (14 oz) can. This is the key to that signature Magnolia-style creaminess!
- Heavy Whipping Cream: 3 cups, cold.
- Vanilla Extract: 1 teaspoon. A good splash makes a difference! I swear by Nielsen-Massey.
- Fresh Strawberries: 1 lb, hulled and sliced, plus more for garnish.
- Sugar: 2 tablespoons (for macerating strawberries).
- Ripe Bananas: 4-5 medium, ripe but firm, sliced.
- Layering Element – Your Choice! About 12 oz total:
- Option 1 (Cake): Cubed pound cake or angel food cake (store-bought is totally fine!). Using simple cake cubes reminds me a bit of my easy school cake recipe – straightforward and delicious.
- Option 2 (Cookies): Vanilla Wafers (like Nilla) OR buttery shortbread cookies (like Lorna Doone or Walker’s).
Ingredient Swaps
Flexibility is key in a busy kitchen!
- Gluten-Free: Use GF vanilla wafers or shortbread cookies, or bake/buy a GF pound cake.
- Pudding Flavor: While vanilla is classic, cheesecake or white chocolate pudding mix could be fun twists.
- No Bananas? You can make this a pure simple strawberry pudding shortcake version by omitting the bananas and maybe adding extra strawberries or another berry like raspberries.
- Dairy-Free: This one’s trickier due to the condensed milk and heavy cream. You could experiment with coconut condensed milk, full-fat coconut milk/cream for whipping, and dairy-free pudding/cookies/cake, but the texture and taste will be significantly different.
How to Make Strawberry Shortcake Banana Pudding
Step-by-Step Instructions
Get ready to layer up some deliciousness!
- 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 the Creaminess: Whisk in the sweetened condensed milk until fully combined. Cover and refrigerate this mixture for at least 4 hours, or preferably overnight, to allow it to set and chill thoroughly. Don’t skip this chilling step for the base!
- Whip the Cream: Just before assembling, pour the cold heavy whipping cream into a separate large bowl (or the bowl of your stand mixer). Add the vanilla extract. Beat on medium-high speed until stiff peaks form. Be careful not to overbeat into butter!
- Combine Pudding & Cream: Gently fold the whipped cream into the chilled pudding/condensed milk mixture until just combined and no streaks remain. This glorious concoction is your pudding base. Mamma Mia, try not to eat it all with a spoon!
- Macerate Strawberries: In a medium bowl, gently toss the sliced strawberries with the 2 tablespoons of sugar. Let them sit for about 10-15 minutes at room temperature. They’ll release some lovely juices.
- Layering Time!: Grab a large trifle bowl or a 9×13 inch dish. Let’s build this beauty:
- Spread a thin layer of the pudding mixture on the bottom.
- Add a layer of your chosen cake cubes or cookies.
- Top with a layer of sliced bananas.
- Spoon about half of the macerated strawberries (and their juice) over the bananas.
- Spread about one-third of the remaining pudding mixture over the fruit.
- Repeat: Add another layer of cake/cookies, the remaining bananas, the rest of the strawberries, and another third of the pudding. Understanding how different textures layer up is key, kind of like exploring how are madeleines different from cakes affects the final bite.
- Finish with the final layer of pudding mixture, spreading it smoothly.
- Chill Out: Cover tightly with plastic wrap and refrigerate for at least 4 hours, or up to 8 hours. This allows the flavors to meld and the cake/cookies to soften perfectly.
Serving Suggestions
- Garnish with extra whipped cream, fresh strawberry slices, and maybe some crumbled cookies or cake just before serving.
- Serve chilled, scooped generously into bowls.
Ways to Enjoy Strawberry Shortcake Banana Pudding
This isn’t just for special occasions (though it makes them better!):
- Potluck Perfection: Bring this and watch it vanish. Guaranteed crowd-pleaser.
- Holiday Dessert Table: Ideal for Easter, Mother’s Day, 4th of July… basically any celebration.
- Weekend Treat: Make any Saturday night feel a little fancier.
- Comfort Food Cure: Sometimes you just need creamy, fruity, cakey goodness. It’s as comforting, in its own way, as my strawberry banana cheesecake salad.
Time-Saving Tips
Let’s keep it manageable!
Shortcuts
- Store-Bought Cake: Using pre-made pound cake or angel food cake is a massive time-saver. No judgment here!
- Pudding Prep: Make the pudding/condensed milk base (steps 1-2) the day before. Whip the cream and assemble the next day.
Pro Tips
- Chill Thoroughly: Don’t rush the chilling times! Letting the pudding base set properly and allowing the final dessert to meld makes a huge difference in texture and flavor.
- Macerate Berries: Letting the strawberries sit in sugar draws out their juices, creating a light syrup that infuses the layers beautifully. Nonna always said a little sugar makes everything better!
- Layering Choice: Using cake gives a softer, more shortcake-like texture. Using cookies (especially shortbread) adds a firmer, buttery element. Choose based on your preference!
Storage and Freezing Tips
- Fridge: Store leftovers tightly covered in the fridge for up to 2-3 days. The cake/cookies will continue to soften.
- Freezer: Like most puddings with fresh fruit and dairy, this doesn’t freeze well. The texture gets icy and watery upon thawing. Best enjoyed fresh!
Strawberry Shortcake Banana Pudding
Equipment
- Large Bowls (at least 2)
- Whisk
- Electric Mixer (Handheld or Stand)
- Measuring Cups
- Measuring spoons
- Large Trifle Bowl or 9×13 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 9×13 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
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.
Frequently Asked Questions
Got questions about this dreamy dessert? I’ve got answers!
u003cstrongu003eWhat’s the difference between strawberry shortcake pudding and regular banana pudding?u003c/strongu003e
The main difference is the addition of strawberry shortcake elements! This version includes fresh strawberries (often macerated) and uses layers of cake pieces (like pound cake) or shortbread cookies alongside or instead of just vanilla wafers, creating a hybrid flavor and texture.
u003cstrongu003eWhat kind of cookies or cake is used in strawberry shortcake pudding?u003c/strongu003e
You have options! Cubed pound cake or angel food cake provides a soft, absorbent layer true to the u0022shortcakeu0022 name. Alternatively, vanilla wafers or buttery shortbread cookies offer a slightly different texture, similar to other banana pudding variations.
u003cstrongu003eCan I make strawberry shortcake pudding ahead of time?u003c/strongu003e
Yes, absolutely! It u003cemu003eneedsu003c/emu003e to be made at least 4 hours ahead to allow the flavors to meld and layers to set. Making it up to 8 hours ahead or even the morning of the day you plan to serve it works perfectly.
u003cstrongu003eIs this recipe similar to the one from Magnolia Bakery?u003c/strongu003e
This recipe is definitely inspired by the famous Magnolia Bakery version! It uses a similar rich pudding base (with condensed milk and heavy cream) and incorporates the strawberry element. While not their exact proprietary recipe, it captures that beloved flavor profile.
u003cstrongu003eWhat is strawberry crunch topping? (Relevant for strawberry crunch banana pudding)u003c/strongu003e
Strawberry crunch topping, often associated with strawberry crunch cakes or ice cream bars, is typically a crumble made from crushed Golden Oreo cookies (or similar vanilla sandwich cookies), melted butter, and strawberry-flavored Jell-O powder (dry). You could sprinkle this on top of the finished pudding for extra texture and flavor if you wanted to lean into that strawberry crunch banana pudding idea!
Final Thoughts
There you have it – a dessert that truly combines the best of two classics! This strawberry shortcake banana pudding is creamy, fruity, decadent, and guaranteed to wow your family and friends. It takes a little layering effort, but the payoff is huge. It’s the perfect centerpiece dessert for your next gathering or just a special treat because you deserve it! Give it a go and let me know how you like this delightful mashup in the comments below! Buon appetito!
