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Side view of a clear rectangular baking dish showing the distinct layers of golden-brown cake, pale yellow banana pudding, red strawberries, and white whipped cream for the Strawberry Shortcake Banana Pudding Cake.

Strawberry Shortcake Banana Pudding Cake

A stunning fusion of moist vanilla sponge, creamy banana pudding, and fresh summer berries. This layered Strawberry Shortcake Banana Pudding Cake features vibrant fruit and fluffy whipped cream for the ultimate Pinterest-worthy dessert.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Cake, Desserts
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

The Cake Base
  • 2 cups all-purpose flour 240g
  • 1 cup granulated sugar 200g
  • 1/2 cup unsalted butter 113g, softened
  • 2 large eggs
  • 3/4 cup buttermilk 180ml
  • 1 tbsp vanilla extract 15ml
Pudding and Fruit
  • 1 box instant vanilla pudding mix 100g
  • 2 cups whole milk 480ml, cold
  • 3 large ripe bananas sliced into rounds
  • 2 cups fresh strawberries 300g, thinly sliced
The Topping
  • 2 cups heavy whipping cream 480ml
  • 1/2 cup powdered sugar 60g
  • 5-7 whole strawberries with green stems
  • 1/2 cup vanilla wafer crumbs 60g, crushed

Equipment

  • 1 9x13 inch clear glass baking dish
  • 1 Electric Hand Mixer

Method
 

Baking the Base
  1. Preheat oven to 350°F (175°C). Cream butter and sugar, then add eggs and vanilla.
  2. Fold in flour and buttermilk. Bake in a glass dish for 25-30 minutes until golden-brown. Cool completely.
Assembling the Layers
  1. Whisk pudding mix and milk. Spread over the cooled cake base.
  2. Layer banana slices followed by sliced strawberries over the pudding.
  3. Whip heavy cream and powdered sugar to stiff peaks. Spread over the fruit.
  4. Top with whole strawberries and crushed vanilla wafer crumbs before serving.

Notes

Ensure the cake is fully cooled to prevent the layers from running.
Toss banana slices in lemon juice to prevent browning.