Description
A delightful layered dessert combining the flavors of strawberry shortcake and banana pudding, perfect for any occasion.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
- 1 (3.4 oz) box instant banana pudding mix
- 1 ½ cups cold milk
- 1 (8 oz) tub whipped topping (Cool Whip), thawed
- 1 cup crushed Golden Oreos (or shortbread cookies)
- ½ cup freeze-dried strawberries, crushed
- 3 tbsp melted butter
- 2 cups heavy cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
- Fresh strawberries, halved or whole (for garnish)
- White chocolate drizzle (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
- Whisk flour, baking powder, and salt.
- Beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.
- Alternate adding dry ingredients and milk. Mix until smooth.
- Divide batter between pans and bake 25–30 minutes, until golden. Cool completely.
- Whisk pudding mix and cold milk until thickened.
- Fold in whipped topping until creamy. Chill until set.
- Combine crushed Oreos, freeze-dried strawberries, and melted butter until crumbly.
- Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Place first cake layer on a board. Spread banana pudding filling, then pipe whipped cream and layer sliced strawberries.
- Repeat with the second cake layer.
- Top with the third cake layer, then pipe whipped cream swirls and drizzle with white chocolate.
- Sprinkle with strawberry shortcake crumble.
- Garnish with fresh strawberries.
Notes
- Ensure the cake layers are completely cooled before assembling.
- For best results, chill the assembled cake for a few hours before serving.
- Feel free to substitute with gluten-free cookies for a gluten-free version.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg