Introduction
Welcome to a delightful fusion of flavors: the Half Strawberry Shortcake, Half Banana Pudding Cake! This indulgent dessert brings together juicy strawberries and creamy banana pudding, creating a layered masterpiece that is sure to impress your friends and family. Imagine sinking your fork into tender cake, layered with sweet macerated strawberries and luscious banana pudding, topped with a cloud of whipped cream. It’s a perfect centerpiece for any gathering, and a guaranteed crowd-pleaser!
Ingredients
Here’s what you’ll need to create this tempting dessert:
- For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 ½ tsp baking powder
- 1 tsp vanilla extract
- ½ tsp salt
- 3 large eggs
- For the Strawberry Shortcake Layer:
- 2 cups fresh strawberries, hulled and sliced
- ½ cup granulated sugar (for macerating strawberries)
- Whipped cream (for serving)
- For the Banana Pudding Layer:
- 2 cups milk
- 1 (5 oz) package instant vanilla pudding mix
- 3 ripe bananas, sliced
- 1 cup whipped cream
Prep Time, Cook Time, Total Time, Yield
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes (includes chilling)
Yield: 12 servings
Directions and Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two round cake pans to ensure easy removal.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, filling your kitchen with a sweet aroma.
- Add the eggs, one at a time, mixing well after each addition to create a rich base.
- Stir in the milk and vanilla extract, combining until smooth and creamy.
- In another bowl, whisk together the flour, baking powder, and salt to prepare your dry ingredients.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix!
- Divide the batter evenly between the prepared cake pans, smoothing the tops for even baking.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the cakes are golden brown.
- Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- While the cakes are cooling, prepare the strawberry layer by tossing the sliced strawberries with ½ cup of sugar. Set aside for at least 10 minutes to allow the strawberries to macerate and release their juices.
- For the banana pudding layer, whisk together the milk and pudding mix in a bowl until smooth. Allow it to sit for about 5 minutes to thicken.
- Fold in 1 cup of whipped cream gently into the pudding mixture, creating a fluffy consistency.
- Once the cakes are completely cooled, place one layer on a serving platter.
- Spread the macerated strawberries evenly over the first cake layer, letting their juices seep into the cake.
- Top with a generous layer of the banana pudding mixture, followed by the sliced bananas.
- Carefully place the second cake layer on top of the bananas, creating a beautiful layered effect.
- Frost the top and sides of the cake with more whipped cream, if desired. Feel free to get creative with your decoration!
- Chill the cake in the refrigerator for at least 2 hours before serving, allowing all those delightful flavors to meld together.
Notes or Tips
For the best flavor and texture, use ripe, sweet bananas and fresh strawberries. If you want to make this dessert ahead of time, you can assemble it a day in advance and keep it in the refrigerator. Just remember, the longer it sits, the more delicious it becomes as the flavors meld!
Cooking Techniques
When creaming butter and sugar, be patient and mix until it’s fluffy for a light, airy cake. Always allow the cakes to cool completely before layering; this prevents the filling from melting and creating a mess! Macerating the strawberries enhances their sweetness and adds a wonderful syrupy quality that complements the cake beautifully.
FAQ
Can I use frozen strawberries?
Yes, you can use frozen strawberries, but be sure to thaw and drain them well before macerating to avoid excess moisture in your cake.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to three days. Just know that the layers may become a bit softer over time, but the flavors will remain delicious!
Conclusion
This Half Strawberry Shortcake, Half Banana Pudding Cake is more than just a dessert; it’s a celebration of flavors and textures that come together to create something truly special. Perfect for birthdays, potlucks, or simply a sweet treat at home, this cake will surely leave everyone asking for seconds. Enjoy each luscious bite, and happy baking!