Description
A delightful combination of strawberry shortcake and banana pudding, this cake features layers of fluffy cake, fresh strawberries, and creamy banana pudding, making it a perfect dessert for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (for strawberries)
- 1 cup heavy whipping cream (for strawberries)
- 1 teaspoon vanilla extract (for strawberries)
- 2 ripe bananas, sliced
- 1 (3.4 oz) package instant vanilla pudding mix
- 2 cups milk (for pudding)
- 1 cup heavy whipping cream (for pudding)
- 1 teaspoon vanilla extract (for pudding)
- 1/2 cup crushed vanilla wafers
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Add the softened butter, milk, eggs, and vanilla extract. Beat on medium speed for about 2 minutes until well combined.
- Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- While the cakes are cooling, prepare the strawberry shortcake layer. In a medium bowl, combine the sliced strawberries and 1/4 cup sugar. Let sit for about 15 minutes to release juices.
- In another bowl, whip 1 cup of heavy cream with 1 teaspoon of vanilla extract until soft peaks form. Set aside.
- For the banana pudding layer, in a large bowl, whisk together the instant pudding mix and 2 cups of milk until thickened, about 2 minutes.
- In a separate bowl, whip 1 cup of heavy cream with 1 teaspoon of vanilla extract until soft peaks form. Gently fold the whipped cream into the pudding mixture.
- To assemble, place one cake layer on a serving platter. Spread the whipped cream over the top, followed by the macerated strawberries. Place the second cake layer on top.
- Spread the banana pudding mixture over the second layer, then top with sliced bananas and crushed vanilla wafers.
- Chill the assembled cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
Notes
- For a lighter version, use low-fat milk and sugar substitutes in the pudding and whipped cream.
- You can substitute the bananas with other fruits like peaches or blueberries for a different flavor profile.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg