Strawberry Shortcake Pudding: A Delicious & Easy Dessert Recipe

Strawberry Shortcake Pudding: Prepare to be transported back to childhood summers with a dessert that perfectly marries the comforting nostalgia of strawberry shortcake with the effortless ease of pudding! Imagine layers of creamy vanilla pudding, studded with juicy, ripe strawberries, and interspersed with chunks of buttery, golden shortcake. It’s a symphony of textures and flavors that will have everyone reaching for seconds.

While the exact origins of strawberry shortcake are debated, its roots can be traced back to early American settlers who adapted traditional English biscuits with the abundance of fresh strawberries found in the New World. Over time, variations emerged, each region adding its own unique twist. This Strawberry Shortcake Pudding recipe is a modern interpretation, taking the beloved elements of the classic dessert and transforming them into a no-bake masterpiece.

What makes this dessert so irresistible? It’s the delightful combination of sweet, tangy strawberries, the rich, smooth pudding, and the satisfying crumble of shortcake. It’s incredibly easy to make, requiring minimal effort and no oven time, making it perfect for busy weeknights or impromptu gatherings. Plus, it’s a crowd-pleaser that appeals to all ages. So, ditch the complicated desserts and embrace the simple joy of Strawberry Shortcake Pudding – your taste buds will thank you!

Ingredients:

• For the Vanilla Pudding:
• 4 cups whole milk
• 1 cup granulated sugar
• 1/2 cup cornstarch
• 1/4 teaspoon salt
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 2 teaspoons vanilla extract
• For the Strawberry Compote:
• 2 pounds fresh strawberries, hulled and sliced
• 1/2 cup granulated sugar
• 2 tablespoons lemon juice
• 1/4 teaspoon almond extract (optional, but highly recommended!)
• For the Shortcake Crumble:
• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 1/2 cup heavy cream
• For Assembly:
• Whipped cream, for topping (optional)
• Fresh strawberries, for garnish (optional)

Making the Vanilla Pudding:

1. Combine the Dry Ingredients: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt until well combined. This helps prevent lumps from forming later.
2. Whisk in the Milk and Egg Yolks: Gradually whisk in the whole milk until the mixture is smooth. Then, whisk in the egg yolks until they are fully incorporated. Make sure there are no streaks of yolk remaining.
3. Cook the Pudding: Place the saucepan over medium heat and cook, stirring constantly with a whisk, until the mixture thickens and comes to a simmer. This usually takes about 8-12 minutes. Be patient and keep stirring to prevent scorching on the bottom of the pan. You’ll know it’s ready when it coats the back of a spoon and leaves a clear line when you run your finger through it.
4. Finish the Pudding: Remove the saucepan from the heat and stir in the unsalted butter and vanilla extract until they are completely melted and incorporated. The butter adds richness and the vanilla enhances the flavor.
5. Cool the Pudding: Pour the pudding into a bowl, cover the surface directly with plastic wrap (this prevents a skin from forming), and refrigerate for at least 2 hours, or preferably overnight, to allow it to cool completely and thicken further.

Preparing the Strawberry Compote:

1. Combine Strawberries and Sugar: In a medium saucepan, combine the sliced strawberries and granulated sugar. Gently toss them together to coat the strawberries evenly.
2. Cook the Compote: Place the saucepan over medium heat and cook, stirring occasionally, until the strawberries release their juices and the mixture begins to simmer. This usually takes about 5-7 minutes.
3. Add Lemon Juice and Almond Extract: Stir in the lemon juice and almond extract (if using). The lemon juice brightens the flavor and the almond extract adds a subtle, delicious complexity.
4. Simmer and Thicken: Reduce the heat to low and simmer for another 5-10 minutes, or until the compote has thickened slightly and the strawberries are softened. You can gently mash some of the strawberries with the back of a spoon to help thicken the compote further.
5. Cool the Compote: Remove the saucepan from the heat and let the strawberry compote cool completely. As it cools, it will thicken even more. You can refrigerate it to speed up the cooling process.

Making the Shortcake Crumble:

1. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Make sure the baking powder is evenly distributed to ensure a light and airy crumble.
2. Cut in the Butter: Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs. The butter should be in small pieces, about the size of peas. Keeping the butter cold is crucial for creating a flaky crumble.
3. Add Heavy Cream: Gradually add the heavy cream, mixing gently with a fork until the dough just comes together. Be careful not to overmix, as this will develop the gluten in the flour and result in a tough crumble. The dough should be slightly crumbly but hold together when pressed.
4. Bake the Crumble: Preheat your oven to 375°F (190°C). Spread the crumble mixture evenly on a baking sheet lined with parchment paper. This prevents sticking and makes cleanup easier.
5. Bake Until Golden Brown: Bake for 15-20 minutes, or until the crumble is golden brown and slightly crisp. Keep a close eye on it to prevent burning.
6. Cool the Crumble: Remove the baking sheet from the oven and let the shortcake crumble cool completely. Once cooled, break it into smaller pieces with your fingers.

Assembling the Strawberry Shortcake Pudding:

1. Choose Your Serving Dishes: Select individual serving dishes, such as glasses, bowls, or parfait cups.
2. Layer the Ingredients: Begin by layering a spoonful of the shortcake crumble in the bottom of each dish.
3. Add Pudding: Spoon a layer of the chilled vanilla pudding over the shortcake crumble.
4. Add Strawberry Compote: Top the pudding with a layer of the strawberry compote.
5. Repeat Layers: Repeat the layers of shortcake crumble, pudding, and strawberry compote until the dishes are filled, ending with a layer of strawberry compote or crumble on top.
6. Chill (Optional): If desired, chill the assembled strawberry shortcake pudding for at least 30 minutes before serving to allow the flavors to meld together.
7. Garnish and Serve: Before serving, top with whipped cream and fresh strawberries, if desired. Enjoy!

Conclusion:

This Strawberry Shortcake Pudding is truly a dessert revelation, and I wholeheartedly believe it deserves a spot in your regular recipe rotation. It’s the perfect blend of comforting nostalgia and effortless execution. Think about it: all the delightful flavors of classic strawberry shortcake – the sweet, juicy strawberries, the creamy, vanilla-infused base, and that hint of buttery biscuit – all melded together in a smooth, spoonable pudding. What’s not to love? But beyond the incredible taste, what makes this recipe a must-try is its sheer simplicity. Forget complicated baking techniques or hours spent in the kitchen. This pudding comes together in a flash, making it ideal for busy weeknights, impromptu gatherings, or simply when you’re craving a sweet treat without the fuss. It’s a guaranteed crowd-pleaser, and I’ve yet to meet someone who hasn’t fallen head over heels for its charm. And the best part? It’s incredibly versatile! While I personally adore it served chilled straight from the fridge, there are so many ways to customize and elevate this Strawberry Shortcake Pudding to suit your preferences. For a truly decadent experience, try layering it with crumbled shortbread cookies and fresh whipped cream in individual parfait glasses. The added texture and richness will take it to the next level. Alternatively, if you’re looking for a lighter option, consider using a lower-fat milk or yogurt in the pudding base. You can also swap out some of the sugar for a natural sweetener like honey or maple syrup. And for a burst of extra flavor, a squeeze of lemon juice or a dash of vanilla extract can do wonders. Serving suggestions are endless! This pudding is fantastic on its own, but it also pairs beautifully with other desserts. Try serving it alongside a slice of angel food cake or a scoop of vanilla ice cream. It’s also a delightful addition to a summer barbecue or picnic. Don’t be afraid to experiment with different variations too! If you’re not a fan of strawberries, you can easily substitute them with other berries like raspberries, blueberries, or blackberries. You could even try adding a swirl of chocolate sauce or a sprinkle of chopped nuts for added texture and flavor. The possibilities are truly limitless! I’m so confident that you’ll love this recipe as much as I do. It’s a guaranteed winner, and I can’t wait for you to experience the magic of Strawberry Shortcake Pudding for yourself. So, gather your ingredients, follow the simple steps, and prepare to be amazed. Once you’ve tried it, I’d absolutely love to hear about your experience! Share your photos, your variations, and your thoughts in the comments below. Did you add any special ingredients? Did you serve it in a unique way? I’m always eager to learn from your culinary adventures and see how you’ve made this recipe your own. Happy pudding-making!

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