Strawberry Shortcake Banana Pudding Cake: Best of Both Worlds

The Half Strawberry Shortcake Half Banana Pudding Cake Recipe isn’t just a dessert; it’s a testament to culinary creativity and the joy of not having to choose between two beloved classics. Have you ever found yourself torn between the fresh, light sweetness of a strawberry shortcake and the rich, comforting embrace of a creamy banana pudding? I certainly have! This innovative cake offers the perfect solution, bringing together the best of both worlds into one spectacular, show-stopping creation that will undoubtedly be the star of any gathering.

Strawberry shortcake holds a special place in my heart, evoking images of sunny summer days and freshly picked berries. It’s a quintessential American dessert, celebrated for its simple elegance and vibrant flavors. On the other hand, banana pudding is a cornerstone of Southern comfort, a dessert steeped in tradition and cherished for its creamy layers, tender bananas, and satisfying vanilla wafer crunch. Combining these two distinct legacies into a single, harmonious dessert allows us to honor their individual charms while forging a new, exciting experience.

Why You’ll Fall in Love with This Unique Creation

What makes this particular Half Strawberry Shortcake Half Banana Pudding Cake Recipe so utterly irresistible? It’s the delightful juxtaposition of textures and tastes. One side offers a tender, airy cake base, layered with fresh, slightly tart strawberries and clouds of whipped cream, delivering a refreshing burst of flavor. The other side indulges with a rich, velvety banana pudding, complete with soft, ripe bananas and the nostalgic crunch of vanilla wafers. Every single slice is an adventure, a perfect balance of lightness and richness, freshness and deep comfort. I’m truly excited for you to experience this extraordinary dessert!

Ingredients:

Crafting this unique Half Strawberry Shortcake Half Banana Pudding Cake Recipe requires a variety of components, but I promise, each one contributes to an unforgettable dessert experience. Here’s everything we’ll need:

• For the Vanilla Cake (2 x 8 or 9-inch round cakes):
  • 2 ½ cups (300g) all-purpose flour, sifted – Sifting is key for a light and airy texture!
  • 1 tablespoon baking powder – Our rising agent for a beautiful lift.
  • ½ teaspoon salt – To balance the sweetness and enhance flavors.
  • 1 cup (226g) unsalted butter, softened – Make sure it’s truly soft for proper creaming.
  • 2 cups (400g) granulated sugar – For sweetness and moisture.
  • 4 large eggs, at room temperature – Room temperature eggs incorporate better into the batter.
  • 1 cup (240ml) whole milk, at room temperature – Adds richness and moisture.
  • 2 teaspoons pure vanilla extract – For that classic, comforting vanilla flavor.
• For the Strawberry Shortcake Filling & Topping:
  • 2 lbs (approx. 4 cups) fresh strawberries, hulled and sliced – The fresher, the better for vibrant flavor.
  • ¼ cup (50g) granulated sugar (or more, to taste) – To macerate the strawberries and create a delicious syrup.
  • 1 teaspoon fresh lemon juice (optional, but highly recommended) – It brightens the strawberry flavor beautifully.
  • 2 cups (480ml) heavy cream, very cold – Essential for stable, fluffy whipped cream.
  • ½ cup (60g) powdered sugar (confectioners’ sugar) – To sweeten our strawberry whipped cream.
  • 1 teaspoon pure vanilla extract – A touch of warmth for the whipped cream.
• For the Banana Pudding Filling:
  • 2 cups (480ml) whole milk – The base of our creamy custard.
  • 1 cup (240ml) heavy cream – For extra richness and a luxurious mouthfeel.
  • ½ cup (100g) granulated sugar, divided – Sweetness for the pudding.
  • ¼ cup (30g) cornstarch – Our primary thickening agent for the pudding.
  • ¼ teaspoon salt – To balance and enhance the overall taste.
  • 3 large egg yolks – Adds richness and helps to thicken the custard.
  • 2 tablespoons unsalted butter, softened – For silkiness and a glossy finish.
  • 1 teaspoon pure vanilla extract – Essential for classic banana pudding flavor.
  • 3-4 ripe, but firm, bananas (about 2 cups sliced) – The stars of our banana pudding show!
  • 5 oz (about 35-40 wafers) vanilla wafers, approximately half a standard box – For that iconic banana pudding crunch and texture.
• For the Whipped Cream Frosting (for the outside of the cake and additional topping):
  • 3 cups (720ml) heavy cream, very cold – We need a good amount for frosting!
  • ¾ cup (90g) powdered sugar (confectioners’ sugar) – For a sweet, melt-in-your-mouth frosting.
  • 2 teaspoons pure vanilla extract – Our go-to flavor enhancer.

Preparation: Baking the Vanilla Cake

Let’s start with the foundation of our Half Strawberry Shortcake Half Banana Pudding Cake – a perfectly moist and tender vanilla cake. This recipe yields two delightful layers, providing the ideal canvas for our dual fillings.

1. Preheat and Prepare Your Pans: My first step for any baking adventure is to get the oven ready and the pans greased. Preheat your oven to a cozy 350°F (175°C). Grease and flour two 8 or 9-inch round cake pans. You can also line the bottoms with parchment paper for extra assurance that your beautiful cakes won’t stick. This small step truly saves so much heartbreak later on, ensuring your cakes release effortlessly.
2. Whisk Dry Ingredients: In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and salt. Sifting the flour is key here, as it helps create a lighter, more airy cake texture, preventing any lumps and ensuring everything is evenly distributed. It also incorporates air, which contributes to the cake’s rise. Set this perfectly combined dry mixture aside for a moment.
3. Cream Butter and Sugar: In a large mixing bowl, using an electric mixer fitted with the paddle attachment, or if you’re like me and enjoy a good arm workout, a sturdy whisk, cream together the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and noticeably pale in color. This process typically takes about 3-5 minutes of continuous beating. During this time, the sugar crystals cut through the butter, creating tiny air pockets. These air pockets expand during baking, resulting in that wonderfully tender and airy crumb we all love. Don’t rush this step; it’s absolutely fundamental for a tender cake with a beautiful structure!
4. Add Eggs Gradually: Add the large eggs one at a time, beating well after each addition. It’s important to make sure each egg is fully incorporated into the butter-sugar mixture before adding the next one. This prevents the mixture from separating and ensures a smooth batter. Scrape down the sides of the bowl as needed to ensure everything is mixing evenly. The mixture might look a little curdled at first, but don’t worry, it will come together as you continue to beat it.
5. Alternate Dry and Wet Ingredients: In a separate small bowl or measuring cup, whisk together the whole milk and pure vanilla extract. Now, with your mixer on low speed, begin adding the dry ingredient mixture to the wet mixture, alternating with the milk mixture. Start and end with the dry ingredients. For example, add about a third of the flour mixture, mix until just combined, then half of the milk mixture, mix again, then another third of the flour, the remaining milk, and finally the last third of the flour. Be careful not to overmix! Overmixing develops the gluten in the flour too much, leading to a tough, dense cake. Mix only until just combined and no streaks of flour remain, which usually takes only a few seconds after each addition.
6. Divide and Bake: Divide the perfectly smooth batter evenly between your two prepared cake pans. You can use a kitchen scale for precision if you wish, ensuring both layers bake evenly. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean, indicating they are fully cooked.
7. Cooling Process: Once baked, let the cakes cool in their pans on a wire rack for about 10-15 minutes. This allows them to firm up slightly and contract from the sides of the pan, making them easier to handle. Then, carefully invert the cakes onto the wire rack to cool completely. Patience is a virtue here; attempting to frost warm cakes will lead to a melty mess and a crumbling disaster! While the cakes cool to room temperature, which can take an hour or more, we can get started on our delicious fillings.

Preparing the Strawberry Shortcake Components

Now that our cake layers are cooling, let’s turn our attention to the vibrant and fresh strawberry components for one half of our unique creation. This will bring a beautiful burst of summer flavor to the Half Strawberry Shortcake Half Banana Pudding Cake.

8. Macerate the Strawberries: Hull your fresh strawberries and slice them into bite-sized pieces. I like a mix of thinner slices and slightly chunkier pieces for varied texture. In a medium bowl, combine the sliced strawberries with ¼ cup of granulated sugar and the optional (but highly recommended!) teaspoon of fresh lemon juice. Stir gently to coat all the berries. Let them sit at room temperature for at least 30 minutes, or up to an hour. During this crucial time, the sugar will draw out the natural juices from the strawberries, creating a luscious, sweet syrup that will infuse our cake with incredible flavor. This “macerating” process is what makes the shortcake filling so incredibly flavorful and juicy, almost like a natural jam.
9. Prepare Strawberry Whipped Cream: In a very cold large mixing bowl, preferably one that has been chilled in the freezer for 10-15 minutes (a cold bowl helps the cream whip up faster and hold its shape better!), combine 2 cups of very cold heavy cream, ½ cup of powdered sugar, and 1 teaspoon of pure vanilla extract. Using an electric mixer fitted with the whisk attachment, beat on medium-high speed until firm peaks form. This means when you lift the whisk, the peaks of cream should stand up straight and hold their shape without collapsing. Be careful not to overbeat, or you’ll end up with butter! This particular batch of whipped cream needs to be sturdy enough to hold its shape beautifully between cake layers, providing that classic shortcake creaminess.

Crafting the Banana Pudding Filling

Next up, the comforting and classic banana pudding! This homemade custard will provide a rich, creamy, and utterly delicious counterpoint to the fresh strawberries on the other side of our Half Strawberry Shortcake Half Banana Pudding Cake.

10. Whip the Egg Yolks: In a medium bowl, whisk the 3 large egg yolks until they are light yellow and slightly thickened. This usually takes about 1-2 minutes of vigorous whisking. Setting them aside ensures they’re ready for tempering without scrambling.
11. Combine Wet Ingredients for Custard Base: In a heavy-bottomed saucepan (this helps prevent scorching), combine the whole milk, heavy cream, ¼ cup of the granulated sugar, cornstarch, and salt. Whisk everything together thoroughly until the cornstarch is fully dissolved and there are no lumps. A smooth start leads to a smooth pudding.
12. Cook the Custard Base: Place the saucepan over medium heat. Whisk constantly as the mixture heats up. As it warms, it will begin to thicken. Bring the mixture to a gentle simmer, still whisking. It will become noticeably thicker, coating the back of a spoon. Continue to cook for 1-2 minutes after it starts simmering to ensure the cornstarch is fully cooked and activated, which will prevent a starchy taste.
13. Temper the Egg Yolks: Remove the saucepan from the heat. This is a crucial step to prevent the eggs from scrambling when added to the hot liquid. Slowly drizzle about half a cup of the hot milk mixture into the whisked egg yolks while vigorously whisking the yolks with your other hand. This process is called “tempering” and it slowly raises the temperature of the egg yolks without cooking them too quickly, creating a smooth transition.
14. Return to Pan and Finish Custard: Pour the tempered egg yolk mixture back into the saucepan with the remaining hot milk mixture. Return the saucepan to medium-low heat. Continue to cook, stirring constantly with a whisk or a wooden spoon, until the pudding thickens considerably, taking on a consistency similar to Greek yogurt or thick gravy. This usually takes another 2-3 minutes. Do not let it come to a rolling boil once the eggs are added, as this can cause it to curdle. You’re looking for a thick, velvety custard.
15. Enrich the Pudding: Remove the pudding from the heat. Stir in the remaining ¼ cup of granulated sugar (this adds extra sweetness and helps the pudding set even more firmly), the 2 tablespoons of softened unsalted butter, and 1 teaspoon of pure vanilla extract until fully incorporated and melted. The butter adds incredible richness, a beautiful, glossy finish, and a wonderfully smooth texture to our banana pudding.
16. Cool the Pudding: Pour the hot banana pudding mixture into a clean bowl. Press a piece of plastic wrap directly onto the surface of the pudding, ensuring it touches every part, to prevent a skin from forming as it cools. Refrigerate for at least 2-3 hours, or until completely chilled and set. Chilling is non-negotiable for a firm, delicious pudding that will hold its shape in the cake!
17. Prepare Bananas and Wafers: While the pudding chills, slice your ripe, but firm, bananas into ¼-inch thick rounds. Gently crush about half of the vanilla wafers into coarse crumbs; leave the other half whole. The crumbs will help absorb moisture and add a lovely textural element, while the whole wafers provide that classic banana pudding experience. You might want to toss the banana slices with a tiny bit of lemon juice to prevent browning if you’re concerned about aesthetics, though for an immediate assembly, it’s less critical.

Assembling the “Half Strawberry Shortcake Half Banana Pudding Cake”

This is where the magic truly happens! We’re bringing all our delicious components together to create a show-stopping Half Strawberry Shortcake Half Banana Pudding Cake that will impress everyone. Take your time, and enjoy the creative process!

18. Level the Cakes: Once your cake layers are completely cool, use a serrated knife (a bread knife works great!) to carefully level the tops if they have domed during baking. You want nice, flat surfaces for easy stacking and to ensure a stable cake. Any trimmed cake can be a chef’s treat!
19. Prepare the Whipped Cream Frosting: In another very cold large mixing bowl (remember my tip about chilling it?), combine 3 cups of very cold heavy cream, ¾ cup of powdered sugar, and 2 teaspoons of pure vanilla extract. Using an electric mixer with the whisk attachment, beat on medium-high speed until firm peaks form. This will be the robust frosting for the outside of your entire cake and for any final decorative touches.
20. The “Dividing Line” – Essential for Our Half-and-Half Cake: Place one of your cooled, leveled cake layers on your serving platter or cake stand. Now, here’s the clever part, and it’s truly essential for this Half Strawberry Shortcake Half Banana Pudding Cake! Take a long strip of parchment paper or wax paper, about 2 inches wide. Fold it in half lengthwise for extra rigidity. Gently but firmly press this folded paper strip vertically down the middle of the cake, creating a physical barrier that divides the cake exactly in half. This will help keep our two distinct fillings completely separate during assembly. You can also use a thin, flexible plastic ruler or even a very thin piece of cardboard covered in plastic wrap for this purpose. This step is crucial for achieving distinct halves for your Half Strawberry Shortcake Half Banana Pudding Cake and ensuring clean lines when sliced.
21. Fill the Strawberry Shortcake Half (First Layer): On one side of your cake layer, carefully working within the boundary of your divider, spread about half of the strawberry whipped cream you prepared earlier (from step 9). Make sure it’s a generous, even layer. Then, spoon about half of your macerated strawberries over the whipped cream. You can drizzle some of their delicious, sweet syrup too, but don’t make the cake too wet on this layer, as excess liquid can compromise the cake’s structure.
22. Fill the Banana Pudding Half (First Layer): On the other side of your cake layer, snug against the other side of your divider, spread about half of your now-chilled and wonderfully set banana pudding (from step 16). On top of the pudding, evenly layer half of your sliced bananas and half of your whole and crushed vanilla wafers. The wafers will soften slightly, creating that delightful banana pudding texture.
23. Add the Second Cake Layer: Carefully place the second cake layer on top of the first, aligning it as best as possible. Gently press down to ensure it’s level and stable. You might need to slightly adjust your divider if it shifts during this step, ensuring it remains perfectly in the middle.
24. Repeat the Filling Process: Repeat steps 21 and 22 for the second cake layer. Spread the remaining strawberry whipped cream and macerated strawberries on the strawberry side, ensuring you use all the juicy goodness. On the banana pudding side, spread the remaining chilled banana pudding, then top with the rest of your sliced bananas and vanilla wafers. Make sure to build up the fillings to create a substantial, impressive layer that shows off both components.
25. Remove the Divider: Now for the satisfying reveal! Gently and carefully pull out your parchment paper or plastic divider from the middle of the cake. You should now have two distinct halves of filling on your cake, side-by-side, ready for their final adornment.
26. Crumb Coat: It’s time to use the whipped cream frosting you just made (from step 19). Apply a thin, even layer of this frosting all over the top and sides of the entire cake. This is called a “crumb coat” and it serves to trap any stray crumbs, ensuring your final layer of frosting is smooth, clean, and pristine. Don’t worry if this first layer looks a little messy; its job is functional, not aesthetic.
27. Chill the Crumb Coated Cake: Place the crumb-coated cake in the refrigerator for 20-30 minutes to allow the frosting to firm up. This will make applying the final, decorative coat much easier and prevent any tearing of the cake.
28. Final Frosting and Decoration: Once the crumb coat is firm, apply the remaining whipped cream frosting generously over the entire cake, smoothing it out with an offset spatula or bench scraper for a polished finish. Now for the fun part: decorating to highlight the “half-and-half” nature of your Half Strawberry Shortcake Half Banana Pudding Cake!
    • On the strawberry shortcake half of the top, arrange some fresh whole or artfully sliced strawberries. You can also dollop extra strawberry whipped cream if you have any leftover for an even more opulent look.
    • On the banana pudding half of the top, arrange some fresh banana slices (perhaps quickly dipped in a little lemon juice to prevent browning, though not strictly necessary if serving soon) and sprinkle with whole or crushed vanilla wafers.

    You can even draw a subtle line down the middle of the cake on top with a single vanilla wafer or a row of strawberry slices to clearly emphasize the delicious division.

29. Final Chill: For best results and to allow all the flavors to meld beautifully, as well as for the fillings and frosting to completely set, refrigerate your magnificent Half Strawberry Shortcake Half Banana Pudding Cake for at least 2 hours before slicing and serving. This also helps the fillings and frosting to firm up, making for incredibly clean and impressive slices.

Tips for Success & Enjoyment

Achieving the Perfect Half-and-Half Slice:

• When slicing this truly unique cake, use a very sharp, thin knife. For the cleanest cuts, especially when navigating through the different fillings and the delicate whipped cream, dip the knife in hot water and wipe it clean between each slice. This will help maintain the beautiful separation you worked so hard to create and showcase both halves perfectly.
• Since banana pudding and fresh bananas tend to brown over time, it’s best to enjoy this Half Strawberry Shortcake Half Banana Pudding Cake within 1-2 days of assembly for peak freshness and visual appeal. The fresh strawberries are also at their absolute best when vibrant and freshly cut.
• For an even more dramatic presentation when serving, consider using different color plates for each half, or placing a small sprig of fresh mint on the strawberry side and a small chocolate curl or a dusting of cinnamon on the banana side to visually differentiate them further.

Make Ahead Components:

• The vanilla cake layers can be baked a day in advance. Once completely cooled, wrap them tightly in plastic wrap and store at room temperature. They can also be frozen for longer storage.
• The banana pudding can be made a day ahead and chilled thoroughly in the refrigerator. Just remember to press plastic wrap directly onto its surface to prevent a skin from forming.
• The strawberries can be macerated a few hours in advance, allowing their juices to truly develop.
• However, the whipped creams (both for the filling and the frosting) are best made just before assembly and should not be made too far in advance, as they can lose their structure and become watery.

There you have it! A truly unique and show-stopping Half Strawberry Shortcake Half Banana Pudding Cake that offers the best of both worlds in one magnificent dessert. The light, airy texture of the vanilla cake beautifully complements the juicy sweetness of the macerated strawberries and the creamy, comforting richness of the homemade banana pudding. It’s a delightful journey for your taste buds, offering a distinct experience with every forkful. Enjoy the process of creating this masterpiece and the sheer joy of sharing it with others!

Conclusion:

If there’s one recipe I implore you to try this year, it’s truly this magnificent creation. We’ve journeyed through layers of tender cake, sumptuously sweet strawberries, and the creamy, nostalgic embrace of banana pudding, all culminating in an experience that transcends the ordinary. This isn’t just a dessert; it’s a celebration, a testament to the joy of combining two beloved classics into something even greater than the sum of their parts. I promise you, once you taste the harmonious blend of the fresh, vibrant strawberry shortcake side with the comforting, rich banana pudding side, you’ll understand exactly why this “Half Strawberry Shortcake Half Banana Pudding Cake Recipe” has earned a permanent spot in my heart and recipe rotation. It’s a guaranteed showstopper, a conversation starter, and ultimately, a plate-cleaner at any gathering. The sheer brilliance of having both your strawberry shortcake fanatics and your banana pudding devotees equally thrilled with a single dessert is pure genius, and watching their faces light up as they discover the delightful duality of each slice is immensely rewarding.

I know it might seem like a grand undertaking, but trust me, the process is incredibly rewarding, and the steps are more straightforward than you might imagine for such an impressive result. Imagine a world where you no longer have to choose between the bright, summery notes of fresh strawberries and a cloud of whipped cream, or the comforting, custardy delight of ripe bananas and vanilla wafers. With this cake, you get to have it all, and the balance between the two distinct profiles is truly what makes it a must-try. Each forkful is an adventure, a delightful surprise, whether you opt for a pure bite of one side or manage to get a perfect spoonful of both, experiencing the delightful contrast of textures and temperatures, the cool creaminess against the soft cake, and the burst of fresh fruit.

When it comes to serving, I highly recommend chilling the cake thoroughly before slicing. This not only makes for cleaner cuts but also enhances the refreshing quality of the strawberry side and firms up the banana pudding layers perfectly. A simple dollop of extra homemade whipped cream on the side of each slice never goes amiss, perhaps with a solitary fresh strawberry half or a sprinkle of crushed vanilla wafers as a garnish to hint at the deliciousness within. But don’t stop there! Feel free to get creative with your presentation. Consider serving it on a beautiful cake stand to highlight its impressive stature, or if you’re feeling ambitious, you could even try making individual portions in small glass dishes, layering the components for a stunning deconstructed effect.

And for those of you who love to experiment, this recipe is wonderfully adaptable. Perhaps you prefer raspberries to strawberries? Go ahead and substitute them on the shortcake side for a slightly tarter twist. Or maybe you’d like to add a subtle hint of cinnamon or nutmeg to the banana pudding mixture for an extra layer of warmth. For a different texture, try swapping out the vanilla wafers for gingersnap cookies on the banana pudding side – a surprisingly delicious pairing! You could even consider adding a thin layer of toasted pecans or walnuts between the banana pudding and the cake for a delightful crunch. Don’t be afraid to make this recipe your own, to infuse it with your personal culinary flair, whether that’s through different fruit choices, alternative cookies, or even a different type of cake base if you’re feeling adventurous.

Now, it’s your turn. I’ve shared my passion for this extraordinary dessert, and now I’m passing the whisk to you. Take the plunge, gather your ingredients, and embark on this incredibly rewarding baking adventure. Don’t be intimidated; instead, embrace the joy of creating something truly special. Once you’ve baked, chilled, and most importantly, tasted this incredible dessert, I would absolutely love to hear about your experience. Did it live up to the hype? Which side was your personal favorite? Did you try any exciting variations? Please share your triumphs, your photos, and your feedback. Your stories inspire me and help build our wonderful community of home bakers. So, go forth, bake with joy, and prepare to delight everyone lucky enough to share a slice of this truly unforgettable creation!

Half Strawberry Shortcake Half Banana Pudding Cake

A creative dessert that brings together the fresh, light sweetness of strawberry shortcake and the rich, comforting embrace of creamy banana pudding into one spectacular, show-stopping creation. This innovative cake offers the perfect solution, bringing together the best of both worlds.

Prep Time
2 Hours

Cook Time
45 Minutes

Total Time
15 Minutes

Servings
1 (8-9 inch, 2-layer) cake

Ingredients

• 2 ½ cups (300g) all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup (226g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 4 large eggs, room temperature
• 1 cup (240ml) whole milk, room temperature
• 2 tsp pure vanilla extract
• 2 lbs (approx. 4 cups) fresh strawberries, hulled & sliced
• ¼ cup (50g) granulated sugar (plus 2 tbsp optional for sweeter shortcake)
• 1 tsp fresh lemon juice (optional)
• 2 cups (480ml) heavy cream, cold
• ½ cup (60g) powdered sugar
• 1 tsp pure vanilla extract
• 2 cups (480ml) whole milk
• 1 cup (240ml) heavy cream
• ½ cup (100g) granulated sugar, divided
• ¼ cup (30g) cornstarch
• ¼ tsp salt
• 3 large egg yolks
• 2 tbsp unsalted butter, softened
• 1 tsp pure vanilla extract
• 3-4 ripe, firm bananas (approx. 2 cups sliced)
• 5 oz (35-40) vanilla wafers
• 3 cups (720ml) heavy cream, cold
• ¾ cup (90g) powdered sugar
• 2 tsp pure vanilla extract

Instructions

1. Step 1
   1. Preheat oven to 350°F (175°C). Grease and flour two 8 or 9-inch round cake pans. 2. Whisk flour, baking powder, and salt. 3. Cream softened butter and 2 cups granulated sugar until light and fluffy (3-5 min). Add eggs one at a time, beating well after each. 4. In a separate bowl, combine 1 cup milk and 2 tsp vanilla extract. Alternately add dry ingredients and milk mixture to butter mixture, starting and ending with dry. Mix until just combined. 5. Divide batter evenly between pans. Bake for 25-30 min, or until a toothpick inserted into the center comes out clean. 6. Cool in pans for 10-15 min, then invert onto a wire rack to cool completely.
2. Step 2
   7. Hull and slice strawberries. Combine with ¼ cup granulated sugar and 1 tsp lemon juice; let sit for 30-60 min to macerate. 8. In a chilled large bowl, beat 2 cups cold heavy cream, ½ cup powdered sugar, and 1 tsp vanilla extract until firm peaks form.
3. Step 3
   9. Whisk 3 egg yolks until light yellow. 10. In a heavy-bottomed saucepan, whisk 2 cups milk, 1 cup heavy cream, ¼ cup granulated sugar, cornstarch, and salt. Cook over medium heat, whisking constantly, until thickened and gently simmering (1-2 min after simmering). 11. Remove from heat. Temper egg yolks by slowly whisking in ½ cup of the hot milk mixture. Pour tempered yolks back into the saucepan. 12. Return to medium-low heat. Cook, stirring constantly, until considerably thickened (2-3 min). Do not boil. 13. Remove from heat. Stir in the remaining ¼ cup granulated sugar, 2 tbsp softened butter, and 1 tsp vanilla extract until melted and incorporated. 14. Pour pudding into a clean bowl, press plastic wrap directly onto surface, and refrigerate for 2-3 hours until completely chilled and set. 15. Slice 3-4 ripe, firm bananas into ¼-inch rounds. Crush half of 5 oz vanilla wafers; leave the remaining half whole.
4. Step 4
   16. Level cooled cake layers with a serrated knife. 17. In a chilled large bowl, beat 3 cups cold heavy cream, ¾ cup powdered sugar, and 2 tsp vanilla extract until firm peaks form (this is for the final frosting). 18. Place the first cake layer on your serving platter. Insert a folded 2-inch wide strip of parchment paper vertically down the middle of the cake as a divider. 19. On one side of the divider, spread half of the strawberry whipped cream, then layer with half of the macerated strawberries. 20. On the other side of the divider, spread half of the chilled banana pudding, then layer with half of the sliced bananas and half of the whole and crushed vanilla wafers. 21. Carefully place the second cake layer on top, aligning it. Repeat steps 19 and 20 for the second layer using the remaining fillings. 22. Gently remove the parchment paper divider. 23. Apply a thin, even ‘crumb coat’ layer of the frosting (from step 17) over the entire cake. Chill for 20-30 minutes. 24. Apply the remaining frosting generously over the entire cake. Decorate the strawberry shortcake half of the top with fresh strawberries and the banana pudding half with fresh banana slices and vanilla wafers. 25. Refrigerate for at least 2 hours before slicing and serving. For the cleanest cuts, use a very sharp, hot knife, wiping it clean between each slice.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.