When it comes to delightful desserts, nothing quite compares to the joyful combination of flavors found in a Half Strawberry Shortcake Half Banana Pudding Cake. This unique dessert merges two beloved classics into one stunning and delicious treat. Imagine fluffy vanilla cake layered with creamy banana pudding, fresh strawberries, and a light whipped topping. It’s the perfect dessert for any occasion and is sure to impress your guests and family alike. Plus, it’s an excellent way to showcase summer’s best fruits. Let’s dive into what makes this cake so special!
Why We Love This Half Strawberry Shortcake Half Banana Pudding Cake Recipe
What makes this dessert stand out is its delightful duality. Half of it boasts the lightness of a strawberry shortcake, while the other half offers the creamy richness of a classic banana pudding. The balance between the fresh, tart strawberries and the sweet, luscious banana pudding creates a flavor profile that is both refreshing and indulgent. Whether you’re hosting a summer barbecue, celebrating a birthday, or simply craving something sweet and satisfying, this cake fits the bill perfectly. The way it brings together two desserts into one harmonious dish is not only ingenious but utterly delicious.
Ingredients about Half Strawberry Shortcake Half Banana Pudding Cake Recipe
To make your Half Strawberry Shortcake Half Banana Pudding Cake, you’ll need the following ingredients:
For the Vanilla Cake
- 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 preferred)
- 2 teaspoons vanilla extract
For the Banana Pudding
- 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
- 1 and 1/2 cups vanilla wafers, crushed
For the Strawberries
- 2 cups (300g) fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar (for macerating)
For the Whipped Cream
- 1 cup (240ml) heavy cream, cold
- 1/4 cup (30g) powdered sugar
- 1 teaspoon vanilla extract
How to Make Half Strawberry Shortcake Half Banana Pudding Cake Recipe Directions
Creating this delectable dessert involves a few key steps, but don’t worry, it all comes together beautifully! Here’s how to make your Half Strawberry Shortcake Half Banana Pudding Cake:
- Make the Vanilla Cake: Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or two 9-inch round pans. This will prevent the cake from sticking. In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt. This step is essential for achieving the right texture in your cake.
- Cream the Butter and Sugar: In a separate large bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar until the mixture turns light and fluffy. This usually takes about 2-3 minutes. Next, add the eggs one by one, mixing well after each addition. Stir in the vanilla extract for an aromatic touch.
- Combine Dry and Wet Ingredients: Now, it’s time to combine the dry and wet ingredients. Gradually add the flour mixture to the butter mixture, alternating with the milk. Make sure to start and end with the dry ingredients. Mix gently until just combined, as over-mixing can make the cake dense.
- Bake the Cake: Pour the batter into your prepared pan(s). Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Once done, remove the cake from the oven and let it cool completely in the pan before removing it to a wire rack.
- Prepare the Banana Pudding: While the cake is cooling, you can work on the banana pudding. In a saucepan over medium heat, whisk together the sugar, cornstarch, and 2 cups of milk. Cook this mixture until it thickens, stirring constantly to prevent lumps.
- Temper the Egg Yolks: In a separate bowl, whisk the egg yolks. To temper the yolks, gradually add a small amount of the hot milk mixture to the egg yolks, whisking continuously. This prevents them from scrambling. Then, pour the yolk mixture back into the saucepan. Continue to cook for another 2-3 minutes.
- Finish the Banana Pudding: Remove the saucepan from the heat and stir in the vanilla extract. Allow the pudding to cool slightly before gently folding in the sliced bananas and crushed vanilla wafers.
- Prepare the Strawberries: For the strawberry layer, toss the hulled and sliced strawberries with 2 tablespoons of sugar. Let them sit for about 15 minutes. This process, known as maceration, helps release the strawberries’ natural juices, enhancing their sweetness.
- Make the Whipped Cream: In a mixing bowl, beat the cold heavy cream with powdered sugar and vanilla extract until soft peaks form. This whipped cream will add a light and airy finish to the cake.
- Assemble the Cake: Once your vanilla cake has completely cooled, spread the banana pudding evenly over the top. Layer the macerated strawberries next. Finally, top with the whipped cream, smoothing it out to the edges to create a beautiful finish.
- Chill and Serve: For the best flavor and texture, chill the assembled cake in the refrigerator for at least one hour before serving. This will allow the flavors to meld together wonderfully.
How to Serve Half Strawberry Shortcake Half Banana Pudding Cake Recipe
Serving your Half Strawberry Shortcake Half Banana Pudding Cake is as delightful as making it. Here are some ideas to enhance your serving experience:
- Slice It Right: Use a sharp knife to cut clean slices for serving. This cake is rich, so a small slice goes a long way.
- Garnish: Consider garnishing each slice with extra sliced strawberries or a sprinkle of crushed vanilla wafers for added texture and flavor.
- Pairing Options: This cake goes wonderfully with a cup of coffee or tea, providing a cozy and inviting experience.
- Presentation: To make your dessert table pop, serve slices on colorful plates or add a drizzle of chocolate sauce for a decorative touch.
This cake makes an incredible centerpiece for gatherings, parties, or any special occasion.
Expert Tips: Half Strawberry Shortcake Half Banana Pudding Cake Recipe
Creating the perfect Half Strawberry Shortcake Half Banana Pudding Cake can be a breeze with these expert tips:
- Ensure Freshness: Always use fresh, ripe bananas and strawberries, as they add the best flavor to your dessert.
- Let It Chill: Allowing the cake to chill after assembling helps the flavors develop and makes it easier to slice.
- Avoid Over-Mixing: When preparing the vanilla cake batter, be gentle. Over-mixing can lead to a dense texture, so mix until just combined.
- Preheat Properly: Make sure your oven is fully preheated to avoid uneven baking. An oven thermometer can help verify the accuracy of your oven’s temperature.
- Store Leftovers Correctly: If you have leftover cake, cover it tightly with plastic wrap or store it in an airtight container to keep it fresh.
By following these tips, you’ll ensure your cake turns out delicious every time.
How to Store Half Strawberry Shortcake Half Banana Pudding Cake Recipe
Proper storage of your Half Strawberry Shortcake Half Banana Pudding Cake will keep it fresh and delicious:
- Refrigeration: Store any leftover cake in the refrigerator. Use an airtight container or cover it tightly with plastic wrap. It should keep well for 3-4 days.
- Freezing: If you want to freeze the cake, it’s best to do so before adding the whipped cream. Wrap individual slices tightly in plastic wrap, followed by aluminum foil. When ready to eat, simply thaw it in the refrigerator and add the whipped cream before serving.
Storing it properly ensures that you can enjoy your delicious creation even days later!
Variation of Half Strawberry Shortcake Half Banana Pudding Cake Recipe
Feel free to get creative with your Half Strawberry Shortcake Half Banana Pudding Cake! Here are some variations you might enjoy:
- Different Fruits: Swap out strawberries for other berries like blueberries or raspberries. You could also add peaches when they are in season for a delightful twist.
- Different Flavors: Incorporate flavors like almond or coconut extract instead of vanilla for a unique taste.
- Add Nutmeg or Cinnamon: Sprinkle some nutmeg or cinnamon into the cake batter or banana pudding for an added depth of flavor.
- Nutty Crunch: For those who love texture, add chopped nuts to the banana pudding layer or as a garnish on top.
Experimenting with these variations can make each occasion feel unique and special.
FAQ
What is the best way to ensure my cake is fluffy?
To ensure your cake is fluffy, make sure to cream the butter and sugar well until it is light and airy. Also, be cautious not to over-mix the batter when combining the dry and wet ingredients.
Can I make this cake a day in advance?
Yes, you can definitely make this cake a day in advance. Just remember to store it properly in the refrigerator and wait to add the whipped cream until you’re ready to serve.
How can I make this recipe gluten-free?
To make this recipe gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend specifically designed for baking. Make sure it includes xanthan gum for the right texture.
What can I substitute if I don’t have vanilla wafers?
If you don’t have vanilla wafers, you can use crushed graham crackers, shortbread cookies, or even crushed biscuits as a substitute in the banana pudding layer.
How do I make the whipped cream extra stable?
To make whipped cream extra stable, you can add a tablespoon of cornstarch or instant pudding mix into the cream and sugar mixture while whipping. This will help it maintain its structure longer.
This Half Strawberry Shortcake Half Banana Pudding Cake is sure to become a favorite in your dessert repertoire, offering a unique twist on classic flavors that everyone will love. Enjoy baking and sharing this treat with your family and friends!
Half Strawberry Shortcake Half Banana Pudding Cake
Ingredients
For the Vanilla Cake
- 2.25 cups 2 and 1/4 cups all-purpose flour (spooned & leveled)
- 1.25 cups 1 and 1/4 cups granulated sugar
- 1 tablespoon 1 tablespoon baking powder
- 0.5 teaspoon 1/2 teaspoon salt
- 0.75 cups 3/4 cup unsalted butter, softened
- 3 large 3 large eggs
- 1 cup 1 cup milk (whole milk preferred)
- 2 teaspoons 2 teaspoons vanilla extract
For the Banana Pudding
- 2 cups 2 cups milk
- 0.33 cup 1/3 cup cornstarch
- 0.5 cup 1/2 cup granulated sugar
- 3 large 3 egg yolks
- 1 teaspoon 1 teaspoon vanilla extract
- 3 ripe 3 ripe bananas, sliced
- 1.5 cups 1 and 1/2 cups vanilla wafers, crushed
For the Strawberries
- 2 cups 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons 2 tablespoons granulated sugar (for macerating)
For the Whipped Cream
- 1 cup 1 cup heavy cream, cold
- 0.25 cup 1/4 cup powdered sugar
- 1 teaspoon 1 teaspoon vanilla extract
Instructions
Make the Vanilla Cake
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or two 9-inch round pans.
- In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
- In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy (about 2-3 minutes). Add the eggs one by one, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the milk, starting and ending with dry ingredients. Mix gently until just combined.
- Pour the batter into prepared pan(s). Bake for 30-35 minutes or until a toothpick comes out clean. Let cool completely in the pan before removing.
Prepare the Banana Pudding
- In a saucepan over medium heat, whisk together the sugar, cornstarch, and 2 cups of milk. Cook until thickened, stirring constantly.
- In a separate bowl, whisk the egg yolks. Gradually add hot milk mixture to temper yolks, then return to saucepan and cook for another 2-3 minutes.
- Remove from heat and stir in the vanilla extract. Fold in sliced bananas and crushed vanilla wafers.
Prepare the Strawberries
- Toss hulled and sliced strawberries with 2 tablespoons of sugar and let sit for 15 minutes.
Make the Whipped Cream
- In a mixing bowl, beat the cold heavy cream with powdered sugar and vanilla extract until soft peaks form.
Assemble the Cake
- Once the cake is completely cooled, spread banana pudding evenly over the top.
- Layer macerated strawberries next, then top with whipped cream.
- Chill in the refrigerator for at least one hour before serving.
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