Some desserts are cute. Some are delicious. And then there’s this one… which basically shows off and steals the whole party.

This dreamy Banana Pudding And Strawberry Cake brings together two all-time favorites in one ridiculously fun dessert: creamy banana pudding and sweet strawberry shortcake. Honestly, why choose one when you can have both? One bite gives you soft cake, fruity flavor, and fluffy creamy layers that taste like dessert chaos in the best possible way.

This is the kind of treat that instantly earns a spot on your list of go-to Dessert Recipes For Birthdays. It looks impressive, tastes amazing, and somehow manages to feel nostalgic and over-the-top at the same time. A rare talent, really.

What makes this cake extra fun is the flavor combo. You get all the sweet goodness of a Banana Pudding Strawberry Shortcake, plus the bright berry flavor that makes every bite pop. Think of it as a mash-up between a Strawberry Shortcake Pudding Recipe and a creamy pudding cake that refuses to be boring.

It also works beautifully as a Strawberry Banana Shortcake for spring and summer parties, family get-togethers, or those random weekends when you just feel like making a dessert that causes unnecessary excitement in the kitchen. Totally valid, FYI.

Love layered desserts? Then this recipe is right up your alley. It has the creamy comfort of Strawberry Shortcake Pudding, the fun twist of a Banana Pudding Shortcake, and even gives a little Strawberry Banana Pudding Poke Cake energy—just with more flair and fewer crumbs all over the counter. Hopefully.

So grab your cake pan and your sweet tooth. This Banana Strawberry Shortcake masterpiece is about to become your new party favorite.

Half Strawberry Shortcake Half Banana Pudding Cake Everyone Will Love

Half Strawberry Shortcake Half Banana Pudding Cake Everyone Will Love is the ultimate dessert mashup for parties, birthdays, and family gatherings. This fun layered cake combines the sweet, juicy flavor of strawberries with the creamy, nostalgic goodness of banana pudding in one irresistible treat. With soft vanilla cake, fresh fruit, crushed wafers, and fluffy whipped topping, every bite is rich, fruity, and full of texture. It’s a crowd-pleasing dessert that looks impressive but is surprisingly easy to make. Perfect for spring and summer celebrations, this cake is made for sharing—and trust me, everyone will be asking for seconds.

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Course: Dessert, Snack

Cuisine: American

Ingredients Method Notes

Ingredients

  

For the Vanilla Cake

• 2¼ cups all-purpose flour
• 1¼ cups granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ¾ cup unsalted butter softened
• 3 large eggs
• 1 cup milk whole milk works best
• 2 teaspoons vanilla extract

For the Banana Pudding Filling

• 2 cups milk
• ⅓ cup cornstarch
• ½ cup granulated sugar
• 3 egg yolks
• 1 teaspoon vanilla extract
• 3 ripe bananas sliced
• 1½ cups crushed vanilla wafers

For the Strawberry Layer

• 2 cups fresh strawberries sliced
• 2 tablespoons granulated sugar
• For the Whipped Cream Topping
• 1 cup cold heavy whipping cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract

Method

 

Step 1: Bake the Vanilla Cake

Start by preheating your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking dish or use two 9-inch round cake pans.

In a medium bowl, stir together the flour, baking powder, and salt.

In a separate large bowl, beat the softened butter and sugar until the mixture looks pale and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients and milk, alternating between the two. Begin and end with the dry mixture, stirring gently until just combined.

Pour the batter into your prepared pan(s) and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before layering.

Step 2: Make the Banana Pudding Layer

Pour the milk into a saucepan and whisk it together with the sugar and cornstarch over medium heat. Keep stirring until the mixture begins to thicken.

In a small bowl, lightly beat the egg yolks. Slowly add a little of the warm milk mixture into the yolks while whisking to temper them. Then pour the yolk mixture back into the saucepan.

Cook for another 2 to 3 minutes, stirring constantly until smooth and creamy. Remove from the heat and stir in the vanilla extract.

Let the pudding cool slightly, then gently mix in the sliced bananas and crushed vanilla wafers.

Step 2: Make the Banana Pudding Layer

Pour the milk into a saucepan and whisk it together with the sugar and cornstarch over medium heat. Keep stirring until the mixture begins to thicken.

In a small bowl, lightly beat the egg yolks. Slowly add a little of the warm milk mixture into the yolks while whisking to temper them. Then pour the yolk mixture back into the saucepan.

Cook for another 2 to 3 minutes, stirring constantly until smooth and creamy. Remove from the heat and stir in the vanilla extract.

Let the pudding cool slightly, then gently mix in the sliced bananas and crushed vanilla wafers.

Step 3: Prep the Strawberries

Place the sliced strawberries in a bowl and toss them with the sugar. Let them sit for about 15 minutes so they can soften and release their juices.

Step 4: Whip the Cream

In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla until soft peaks form. Keep it refrigerated until you’re ready to assemble the cake.

Notes

Assembling the Cake

Once the cake has fully cooled, spread the banana pudding mixture evenly over the top.

Next, spoon the juicy strawberries over the pudding layer, making sure they’re spread out evenly.

Finish by adding the whipped cream on top and smoothing it all the way to the edges.

For the best texture and flavor, refrigerate the cake for at least 1 hour before serving.

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Helpful Notes

• For a prettier finish, top with extra banana slices or fresh strawberries right before serving.
• Store leftovers covered in the refrigerator for up to 3 days.