Half Strawberry Shortcake Banana Pudding (Printable Version)
Layers of vanilla cake, banana pudding, macerated strawberries, and whipped cream create a refreshing layered dessert.
# Ingredients Required:
→ Vanilla Cake
01 -
281 g all-purpose flour, spooned and leveled
02 -
250 g granulated sugar
03 -
1 tablespoon baking powder
04 -
½ teaspoon salt
05 -
170 g unsalted butter, softened
06 -
3 large eggs
07 -
240 ml whole milk
08 -
2 teaspoons vanilla extract
→ Banana Pudding Layer
09 -
480 ml milk
10 -
40 g cornstarch
11 -
100 g granulated sugar
12 -
3 egg yolks
13 -
1 teaspoon vanilla extract
14 -
3 ripe bananas, sliced
15 -
150 g vanilla wafers, crushed
→ Strawberry Shortcake Layer
16 -
300 g fresh strawberries, hulled and sliced
17 -
2 tablespoons granulated sugar
→ Whipped Cream Topping
18 -
240 ml cold heavy cream
19 -
30 g powdered sugar
20 -
1 teaspoon vanilla extract
# Guide to Cooking:
01 -
Preheat oven to 175°C. Grease and flour a 23x33 cm baking dish or two 23 cm pans. Whisk together flour, baking powder, and salt. Cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract. Alternately add dry ingredients and milk, starting and ending with dry ingredients, mixing gently until combined.
02 -
Pour batter into prepared pan(s) and bake for 30 to 35 minutes, or until a toothpick inserted near the center comes out clean. Allow cake to cool completely.
03 -
In a saucepan over medium heat, whisk together sugar, cornstarch, and milk until thickened. Temper egg yolks with a small amount of hot milk mixture, then stir into saucepan. Cook for an additional 2 to 3 minutes, stirring constantly. Remove from heat, stir in vanilla extract, and allow to cool slightly before folding in sliced bananas and crushed vanilla wafers.
04 -
Combine sliced strawberries with 2 tablespoons granulated sugar and let sit for 15 minutes to release their juices.
05 -
Beat cold heavy cream with powdered sugar and vanilla extract until soft peaks form. Chill until ready to use.
06 -
Spread banana pudding evenly over the cooled cake. Arrange the macerated strawberries on top. Finish by spreading whipped cream over the strawberries, smoothing to cover edges evenly.
07 -
Refrigerate assembled layers for at least 1 hour to allow flavors to meld and textures to set before serving.
# Extra Suggestions:
01 -
Ensure the cake is completely cooled before layering to prevent pudding from melting.