The Ultimate Half Strawberry Shortcake Half Banana Pudding Cake Recipe

Sweet memories dance through my half strawberry shortcake half banana pudding cake, blending nostalgic flavors into one magical dessert.

Summer afternoons suddenly feel more delightful with this creative fusion.

Layers of soft cake mingle with creamy pudding, creating unexpected texture surprises.

Ripe bananas and fresh strawberries peek through each decadent slice, promising pure indulgence.

Childhood comfort meets sophisticated baking in this unique recipe.

Layers of tradition and innovation stack perfectly on your plate.

You can’t resist diving into this delectable masterpiece that celebrates two classic desserts in one incredible creation.

Cake Mashup Ingredients to Gather

• All-Purpose Flour: A key component that provides structure and texture to the cake.
• Granulated Sugar: Adds sweetness and helps create a tender crumb.
• Baking Powder: Ensures the cake rises and becomes light and fluffy.
• Salt: Enhances the overall flavor of the cake.
• Cold Butter: Creates a rich, tender texture in the cake.

• Egg: Binds the ingredients and adds richness to the cake.
• Milk: Provides moisture and helps create a soft cake texture.
• Vanilla Extract: Adds a warm, sweet flavor to the cake base.
• Fresh Strawberries: Brings a bright, fruity element to the shortcake.

• Milk: Forms the base of the creamy pudding.
• Granulated Sugar: Sweetens the pudding mixture.
• Cornstarch: Helps thicken the pudding to the right consistency.
• Egg Yolks: Contribute to the rich, smooth texture of the pudding.
• Banana Slices: Adds fresh banana flavor and natural sweetness.
• Vanilla Wafers: Provides a classic crunch and traditional pudding texture.

• Heavy Cream, Powdered Sugar, Vanilla Extract: Combine to create a light and fluffy whipped cream topping.

Baking Your Cake Mashup Guide

Step 1: Warm Up The Oven

Heat the oven to 350F.

Grab an 8-inch round cake pan and give it a light coating of grease to prevent sticking.

Step 2: Mix Dry Ingredients

• Flour
• Sugar
• Baking powder
• Salt

Use a pastry cutter or your fingers to work cold butter into the mixture until it looks like chunky breadcrumbs.

Step 3: Create Cake Batter

• Egg
• Milk
• Vanilla extract

Pour the wet ingredients into the dry mixture and gently fold in fresh strawberry slices.

Step 4: Bake The Cake

Pour the batter into the prepared pan.

Slide it into the preheated oven and bake for 25-30 minutes.

Check doneness by inserting a toothpick – it should come out clean.

Let the cake rest for 10 minutes, then transfer to a cooling rack.

Step 5: Craft Banana Pudding

Combine milk, sugar, cornstarch, and egg yolks in a saucepan.

Cook over medium heat, stirring constantly until the mixture thickens and becomes smooth.

Remove from heat, stir in vanilla extract, and let it cool completely.

Step 6: Whip Creamy Goodness

Whip heavy cream until it forms stiff, fluffy peaks.

Gently fold the whipped cream into the cooled pudding mixture.

Step 7: Layer First Cake Section

Carefully slice the cooled shortcake horizontally.

Place the bottom half on a serving plate.

• Banana pudding
• Sliced bananas
• Vanilla wafers

Step 8: Complete The Cake Stack

Position the second cake layer on top.

Cover with remaining banana pudding.

Decorate with additional banana slices and vanilla wafers.

Step 9: Crown With Whipped Cream

• Heavy cream
• Powdered sugar
• Vanilla extract

Spread the billowy whipped cream over the entire cake surface.

Cake Mashup Tips for Best Results

• Take butter out of the refrigerator 30 minutes before baking to ensure easy cutting into dry ingredients for a perfectly textured cake.
• When assembling the cake, press vanilla wafers gently into pudding to prevent them from becoming soggy and maintain their delightful crunch.
• Stir pudding mixture continuously while cooking to prevent lumps and achieve a smooth, silky texture that spreads beautifully.
• Refrigerate the assembled cake for at least an hour before serving to allow flavors to meld and pudding to set completely.
• Toss sliced bananas with a little lemon juice to keep them fresh and prevent discoloration during cake assembly.

Flavor Ideas for Cake Mashups

• Gluten-Free Version: Replace regular flour with almond or coconut flour, ensuring a light, tender cake suitable for those with gluten sensitivities.
• Vegan Adaptation: Swap eggs with mashed banana or flax eggs, use plant-based milk, and substitute butter with coconut oil for a dairy-free alternative.
• Low-Sugar Option: Use stevia or monk fruit sweetener instead of sugar, and incorporate fresh berries for natural sweetness without added calories.
• Tropical Remix: Replace strawberries with diced mangoes or pineapple, and add shredded coconut to the banana pudding for a Caribbean-inspired dessert.

Serving Cake Mashups at Parties

• Sweet Summer Slice: Serve chilled on a sunny afternoon, making each bite a refreshing dessert experience perfect for backyard gatherings or family celebrations.
• Elegant Dessert Presentation: Dust the top with powdered sugar, add fresh strawberry and banana slices around the cake's edges, creating a gorgeous restaurant-style visual appeal that impresses guests.
• Party Companion Pairing: Complement the cake with a scoop of vanilla ice cream or a small glass of chilled moscato wine, enhancing the dessert's creamy and fruity flavor profile for a delightful treat.
• Breakfast Transformation: Cut small squares and pair with morning coffee, turning this decadent cake into a special weekend brunch indulgence that feels like a luxurious morning surprise.

Cake Mashup Storage Advice

• Store the cake in an airtight container in the refrigerator for up to 3-4 days. Cover with plastic wrap or place in a cake carrier to prevent drying out and absorbing other food odors.
• Wrap the entire cake tightly in plastic wrap, then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Cut individual cake slices, wrap each separately in plastic wrap, then place in a freezer-safe container. Freeze for up to 1 month. Thaw at room temperature for 30-45 minutes.

FAQs

• Can I use frozen strawberries instead of fresh ones?

Yes, you can use frozen strawberries, but make sure to thaw and drain them completely before adding to the cake batter to prevent excess moisture.

• Is it possible to make this cake gluten-free?

Absolutely! Simply substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for better texture.

• How ripe should the bananas be for the pudding?

Choose bananas that are yellow with some brown spots – these are perfectly ripe and will provide the best flavor for the banana pudding layer.

• Can I prepare components of this cake in advance?

Yes, you can make the cake layers and banana pudding a day ahead. Store them separately in the refrigerator and assemble just before serving to maintain the best texture.

Half Strawberry Shortcake, Half Banana Pudding Cake Highlights

• Fusion Fun: Combine two beloved desserts into one spectacular cake that blends the classic strawberry shortcake with creamy banana pudding for a unique flavor explosion.
• No-Stress Preparation: Simple ingredients and straightforward steps make this cake accessible for bakers of all skill levels, from novice kitchen explorers to seasoned dessert enthusiasts.
• Crowd-Pleasing Delight: Perfect for potlucks, family gatherings, and special celebrations, this cake offers a delightful twist on traditional desserts that will impress guests and satisfy sweet cravings.
• Textural Wonderland: Experience a delicious mix of soft cake, creamy pudding, crunchy vanilla wafers, and fresh fruit slices that create an exciting and memorable taste adventure.

Half Strawberry Shortcake Half Banana Pudding Cake Recipe

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4.5 from 12 reviews

• Total Time: 1 hour
• Yield: 8 1x

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Description

Tropical paradise meets classic dessert in this Half Strawberry Shortcake Half Banana Pudding Cake, blending sweet memories with luscious layers. Southern comfort merges with fruity elegance, promising a delightful slice of pure indulgence you won’t want to miss.

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Ingredients

Scale 1x2x3x

Cake Base:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (cold, cubed)
• 1 large egg
• 1/2 cup milk
• 1 teaspoon vanilla extract

Fruit and Pudding Ingredients:

• 1 cup fresh strawberries (sliced)
• 2 ripe bananas (sliced)
• 1 cup milk (for pudding)
• 1 cup heavy cream (for pudding)
• 1/2 cup granulated sugar (for pudding)
• 1 teaspoon vanilla extract (for pudding)
• 2 tablespoons cornstarch
• 3 large egg yolks
• 1 package vanilla wafers (for layering)

Topping:

• 1 cup heavy cream (for topping)
• 1/4 cup powdered sugar (for topping)
• 1 teaspoon vanilla extract (for topping)

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Instructions

1. Prepare the oven at 350F (175C) and coat an 8-inch round cake pan with a light layer of grease to prevent sticking.
2. Create a dry blend by combining flour, sugar, baking powder, and salt in a large mixing bowl. Incorporate cold butter into the mixture until it resembles grainy crumbs.
3. In a separate container, thoroughly whisk the egg, milk, and vanilla extract. Gently integrate the wet ingredients into the dry mixture, carefully folding in sliced strawberries to distribute evenly.
4. Pour the batter into the prepared cake pan, ensuring an even spread. Bake for 25-30 minutes until a toothpick inserted comes out clean. Allow the cake to rest for 10 minutes before transferring to a cooling rack.
5. Craft the banana pudding by warming milk, sugar, cornstarch, and egg yolks over medium heat. Continuously stir the mixture for 5-7 minutes until it thickens and reaches a smooth consistency. Remove from heat, mix in vanilla extract, and let cool completely.
6. Whip the heavy cream until it forms sturdy, defined peaks. Delicately fold the whipped cream into the cooled pudding mixture, creating a light and airy texture.
7. Carefully slice the cooled shortcake horizontally. Position the bottom layer on a serving plate, then generously spread half the banana pudding. Arrange banana slices and vanilla wafers across the surface.
8. Position the second cake layer on top. Cover with remaining banana pudding, then garnish with additional banana slices and vanilla wafers for visual appeal and texture.
9. Prepare the final topping by whipping heavy cream with powdered sugar and vanilla until stiff peaks form. Smoothly spread the whipped cream across the entire top of the cake for a luxurious finish.

Notes

• Butter Temperature Matters ensure cold butter is cut into the flour mixture for a flakier, more tender cake texture that creates delightful crumbly layers.
• Fruit Freshness select ripe, sweet strawberries and bananas at peak ripeness to enhance the natural flavor profile of the dessert.
• Pudding Consistency control the thickness by whisking cornstarch mixture continuously and removing from heat immediately to prevent lumps or burning.
• Whipped Cream Stability chill the mixing bowl and beaters beforehand for maximum volume and stability when creating the whipped cream topping.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 360 kcal
• Sugar: 30 g
• Sodium: 120 mg
• Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.5 g
• Carbohydrates: 40 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 90 mg