why make this recipe
Strawberry Shortcake Pudding is a delightful dessert that combines the classic flavors of strawberry shortcake with the creamy goodness of pudding. It’s easy to make and perfect for summer gatherings or casual family dinners. This recipe is a great choice because it offers a refreshing taste and a beautiful presentation with layers of strawberries and vanilla wafers. Plus, it’s a fantastic way to showcase fresh strawberries when they are in season.
how to make Strawberry Shortcake Pudding
Ingredients:
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 4 large egg yolks
- 3 tablespoons cornstarch
- 1 pound fresh strawberries, sliced
- 1 package Nilla vanilla wafers
Directions:
- In a medium saucepan, whisk together milk, cream, egg yolks, sugar, and cornstarch. Cook over medium heat, stirring constantly until it thickens.
- Remove from heat and stir in vanilla extract.
- Allow the pudding to cool slightly before layering.
- In serving cups, layer the homemade vanilla pudding, sliced strawberries, and Nilla wafers.
- Serve immediately or chill in the refrigerator for a couple of hours before serving.
how to serve Strawberry Shortcake Pudding
Serve Strawberry Shortcake Pudding in clear cups or glasses for a beautiful display. Start with a layer of pudding, then add a layer of strawberries and top it off with crushed Nilla wafers. Repeat the layers as desired and finish with a dollop of whipped cream if you like. You can also garnish with additional strawberry slices for an extra touch of elegance.
how to store Strawberry Shortcake Pudding
You can store Strawberry Shortcake Pudding in the refrigerator. Cover the cups or glasses with plastic wrap to keep them fresh. It is best to eat the pudding within 2 to 3 days for the best flavor and texture. If you layer the Nilla wafers, they may become soggy, so consider adding them just before serving if you plan to store the pudding for a while.
tips to make Strawberry Shortcake Pudding
- Make sure to whisk the mixture constantly while cooking to prevent lumps.
- Let the pudding cool slightly before layering to avoid heating the strawberries.
- Choose ripe, sweet strawberries for the best flavor.
- If you like, you can whip some extra heavy cream to use as a topping for a richer dessert.
variation
For a twist on this classic recipe, consider adding a layer of chocolate pudding or using different types of cookies, such as crushed graham crackers or chocolate wafers instead of Nilla wafers.
FAQs
Can I use frozen strawberries?
Yes, you can use frozen strawberries. Just thaw them and drain any excess liquid before layering.
How long does the pudding take to set?
The pudding thickens quickly while cooking, but if you chill it in the refrigerator, it may take a couple of hours to set properly.
Can I make this dessert ahead of time?
Yes, you can make the pudding a day in advance and layer it with strawberries and wafers right before serving for the best texture.
Strawberry Shortcake Pudding
Ingredients
Pudding Base
- 2 cups heavy cream Use fresh, high-quality heavy cream.
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract Use pure vanilla extract for better flavor.
- 1/2 cup milk
- 4 large egg yolks
- 3 tablespoons cornstarch This helps thicken the pudding.
Layering Ingredients
- 1 pound fresh strawberries, sliced Choose ripe, sweet strawberries for best flavor.
- 1 package Nilla vanilla wafers You can substitute with other cookies if desired.
Instructions
Preparation
- In a medium saucepan, whisk together milk, cream, egg yolks, sugar, and cornstarch.
- Cook over medium heat, stirring constantly until it thickens.
- Remove from heat and stir in vanilla extract.
- Allow the pudding to cool slightly before layering.
Layering
- In serving cups, layer the homemade vanilla pudding, sliced strawberries, and Nilla wafers.
- Serve immediately or chill in the refrigerator for a couple of hours before serving.