Half Strawberry Shortcake Half Banana Pudding Cake
A delightful dessert combining layers of fluffy cake, creamy banana pudding, and fresh strawberries for a nostalgic and refreshing treat.
Ingredients
For the Cake
- 2 and 1/4 cups all-purpose flour
- 1 and 1/4 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened Use room temperature for better mixing.
- 3 large eggs Use room temperature.
- 1 cup milk Whole milk is recommended.
- 2 teaspoons vanilla extract
For the Pudding
- 2 cups milk For pudding.
- 1/3 cup cornstarch
- 1/2 cup granulated sugar For pudding.
- 1 teaspoon vanilla extract For pudding.
For the Layers
- 3 ripe bananas, sliced Use ripe bananas for sweetness.
- 1 and 1/2 cups vanilla wafers, crushed
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar For maceration.
For the Whipped Cream
- 1 cup heavy cream, cold
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish or two 9-inch round pans.
- In a mixing bowl, whisk together the flour, baking powder, and salt.
- In another bowl, cream together the softened butter and granulated sugar until fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually incorporate the dry mixture into the butter mixture, alternating with the milk, until just combined.
Baking
- Pour the batter into the prepared pan and smooth the top. Bake for 30 to 35 minutes or until a toothpick comes out clean.
- Allow the cake to cool completely in the pan on a wire rack.
Making the Pudding
- In a saucepan over medium heat, whisk together sugar, cornstarch, and milk until it thickens.
- Temper the egg yolks by adding a little hot mixture, then return the yolks to the saucepan and stir.
- Remove from heat and stir in vanilla extract, then fold in bananas and crushed vanilla wafers.
Macerating Strawberries
- Toss hulled strawberries with granulated sugar and allow them to macerate for about 15 minutes.
Whipping Cream
- In a bowl, combine heavy cream, powdered sugar, and vanilla extract. Whip until soft peaks form.
Assembly
- Spread the banana pudding over the cooled cake, followed by the macerated strawberries. Top with whipped cream.
- Chill in the refrigerator for at least an hour before serving.
Notes
Ensure to use room-temperature ingredients for better mixing. Perfect dessert for warm days; garnish with fresh fruit for an extra touch.