Half Strawberry Shortcake Half Banana Pudding Cake Recipe

Okay, so have you ever wanted two cakes at once? Like, strawberry shortcake and banana pudding? Well, guess what — I made both in one cake, and it’s so yummy!

It’s soft, creamy, and full of fruity goodness. First, you get that sweet strawberry bite, then — bam — banana pudding magic! And the best part? You don’t have to pick just one!

I tried it for a party, and everyone went crazy over it. So, if you wanna wow your family too, you gotta try this. Trust me, it’s way easier than it sounds!

Keep reading, and I’ll show you step by step how I made it. You’ll be slicing into this sweet treat in no time. Ready? Let’s go!

Why You’ll Love This Recipe

• Two Desserts in One: Combines classic strawberry shortcake with comforting banana pudding for a unique twist.
• Perfect for Gatherings: Great for birthdays, potlucks, or anytime you want to impress guests with something different.
• Fresh and Creamy Layers: Juicy strawberries, real bananas, and smooth vanilla pudding bring natural sweetness.
• Make-Ahead Friendly: Can be assembled and refrigerated a day ahead for easy serving.
• Balanced Flavor and Texture: Moist cake, layered fruit, creamy pudding, and whipped cream—every layer adds something special.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Chill Time: 1 hour (for best results)
• Total Time: About 2 hours including chilling

Servings:

Makes one 9×13-inch cake or two 9-inch round layers — serves 10 to 12 people.

Difficulty:

Beginner-friendly with simple steps, but impressive enough for special occasions.

Required Kitchen Tools

Before starting, gather these tools for a smooth process:

• Mixing Bowls: Multiple bowls for mixing wet and dry ingredients separately.
• Electric Hand Mixer or Stand Mixer: For creaming butter and sugar.
• Measuring Cups and Spoons: For accurate measurements.
• Rubber Spatula: To fold ingredients without deflating the batter.
• 9×13-Inch Baking Dish or 9-Inch Round Cake Pans: Depending on your cake style.
• Whisk: For making pudding and whipped cream.
• Knife and Cutting Board: To slice strawberries and bananas.

Ingredients for the Cake, Filling, and Topping

For the Vanilla Cake Layers:

• 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
• 1 and 1/4 cups (250g) granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3/4 cup (170g) unsalted butter, softened
• 3 large eggs
• 1 cup (240ml) milk (whole milk recommended)
• 2 teaspoons pure vanilla extract

For the Banana Pudding Layer:

• 2 cups (480ml) milk
• 1/3 cup (40g) cornstarch
• 1/2 cup (100g) granulated sugar
• 3 egg yolks
• 1 teaspoon vanilla extract
• 3 ripe bananas, sliced thin
• 1 and 1/2 cups vanilla wafers, roughly crushed

For the Strawberry Shortcake Layer:

• 2 cups (300g) fresh strawberries, hulled and sliced
• 2 tablespoons granulated sugar (for macerating strawberries)

For the Whipped Cream Topping:

• 1 cup (240ml) heavy cream, cold
• 1/4 cup (30g) powdered sugar
• 1 teaspoon vanilla extract

Variations for Half Strawberry Shortcake Half Banana Pudding Cake

• Add Lemon Zest: Mix a little lemon zest into the cake batter for brightness.
• Chocolate Twist: Layer some chocolate ganache between the banana pudding for extra richness.
• Gluten-Free Version: Substitute a 1:1 gluten-free flour blend.
• Extra Fruity: Add a layer of blueberries or raspberries for more color and flavor.
• Coconut Cream: Replace whipped cream with coconut whipped cream for a dairy-free option.

How to Make Half Strawberry Shortcake Half Banana Pudding Cake — Step-by-Step Instructions

1. Make the Vanilla Cake Layers

Prepare the Batter:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the butter and granulated sugar using a hand or stand mixer on medium speed until light and fluffy (about 2-3 minutes).
4. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Mix on low speed until just combined. Do not overmix.

Bake the Cake:

6. Pour the batter evenly into your prepared baking dish or divide between the cake pans.
7. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool completely in the pan on a wire rack before assembling.

2. Prepare the Banana Pudding Layer

1. In a medium saucepan, whisk together sugar and cornstarch.
2. Slowly pour in the milk, whisking constantly to avoid lumps.
3. Place over medium heat, stirring constantly, until the mixture starts to thicken (about 5-7 minutes).
4. In a small bowl, beat the egg yolks. Gradually add a spoonful of the hot milk mixture to the yolks to temper them, stirring quickly.
5. Slowly pour the egg yolk mixture back into the saucepan, whisking the entire time.
6. Cook for an additional 2-3 minutes, until thickened.
7. Remove from heat and stir in vanilla extract. Let cool slightly.
8. Once cooled, gently fold in sliced bananas and crushed vanilla wafers. Set aside.

3. Macerate the Strawberries

1. Place sliced strawberries in a bowl.
2. Sprinkle with 2 tablespoons of granulated sugar.
3. Let sit for about 15 minutes, stirring occasionally, until strawberries release their natural juices. This helps soften them and brings out their flavor.

4. Make the Whipped Cream Topping

1. In a large mixing bowl, add cold heavy cream, powdered sugar, and vanilla extract.
2. Using a hand mixer or stand mixer, beat on medium-high speed until soft peaks form (about 3-4 minutes).
3. Refrigerate until ready to use.

Cake Assembly, Serving, and Storage Tips

1. How to Assemble the Cake

Step 1: Layer the Cake Base

• Once the cake is completely cooled, if using round pans, trim the tops if necessary to level them.
• Place the first cake layer on a serving plate or leave the sheet cake in the pan if using a 9×13 dish.

Step 2: Add the Banana Pudding Layer

• Spread a generous layer of banana pudding mixture evenly over the cake. Make sure to distribute the banana slices and vanilla wafers throughout.

Step 3: Layer the Macerated Strawberries

• Spoon the juicy strawberries over the banana pudding layer. Spread them out evenly to ensure every bite has some fruit.

Step 4: Add the Whipped Cream Topping

• Using a spatula or spoon, gently spread the whipped cream over the strawberry layer. Smooth it out to the edges for a clean look.

Step 5: Optional Second Layer (if using round pans)

• If you baked two round cakes, place the second cake layer on top of the whipped cream.
• Repeat with more banana pudding, strawberries, and whipped cream on top.

2. How to Serve Half Strawberry Shortcake Half Banana Pudding Cake

• Slice with a sharp knife, cleaning the knife between cuts for neat slices.
• Serve chilled for the best texture and flavor balance.
• Optional: Garnish each slice with extra sliced strawberries, banana rounds, or a sprinkle of crushed vanilla wafers for presentation.

3. Storing the Cake

Short-Term Storage:

• Refrigerate the assembled cake in an airtight container or covered tightly with plastic wrap.
• Best enjoyed within 2-3 days as the bananas and whipped cream are freshest during this time.

Make-Ahead Tips:

• You can bake the cake layers a day ahead and keep them tightly wrapped at room temperature.
• Banana pudding and whipped cream can also be prepared in advance and stored in the fridge.
• Assemble the cake the day you plan to serve for the freshest flavor.

Freezing (Not Recommended for Fully Assembled Cake):

• Due to fresh fruit and pudding, freezing the assembled cake is not advised.
• However, cake layers alone can be frozen (wrapped tightly) for up to 2 months. Thaw before assembling.

Nutrition Information

Here’s a general estimate for one serving (based on 12 servings total):

Nutrient	Amount (per serving)
Calories	360
Total Fat	18g
Saturated Fat	11g
Cholesterol	105mg
Sodium	180mg
Total Carbohydrates	45g
Dietary Fiber	1g
Sugars	28g
Protein	5g

Note: These values are approximate and can vary based on ingredient brands and specific measurements used.

Half Strawberry Shortcake Half Banana Pudding Cake FAQs

Can I make this cake ahead of time?

Yes, you can make and assemble the entire cake a day in advance. Store it covered in the refrigerator until ready to serve. This actually allows the flavors to meld together beautifully.

How do I keep the bananas from turning brown?

To prevent browning, slice bananas just before mixing them into the pudding. The pudding helps protect them from air exposure. Assembling the cake and storing it covered also helps minimize browning.

Can I use boxed cake mix to save time?

Absolutely. If you prefer a quicker option, a vanilla or yellow boxed cake mix works fine. Bake according to the package instructions and follow the layering steps as written.

Is there a way to make this dairy-free?

Yes. You can substitute:

• Dairy-free butter for regular butter in the cake.
• Almond, oat, or soy milk for regular milk.
• Coconut whipped cream instead of dairy whipped cream.
  Make sure any pudding mix or vanilla wafers you use are also dairy-free.

Can I make this recipe gluten-free?

Yes. Use a gluten-free 1:1 baking flour instead of all-purpose flour for the cake, and be sure to choose gluten-free vanilla wafers.

Conclusion

This Half Strawberry Shortcake Half Banana Pudding Cake is a beautiful way to bring two classic desserts together in one stunning, layered creation. With fresh fruit, creamy pudding, and soft vanilla cake, it’s a showstopper that tastes as good as it looks—perfect for spring, summer, or any time you want something special. Whether you’re making it for a party or as a fun family dessert, this cake is sure to bring smiles and empty plates.