Description
Layers of creamy vanilla pudding, sweet strawberry compote, and buttery shortcake crumble create a delightful and easy-to-make dessert.
Ingredients
Scale
- 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
- 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!)
- 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
- Whipped cream, for topping (optional)
- Fresh strawberries, for garnish (optional)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Combine Strawberries and Sugar: In a medium saucepan, combine the sliced strawberries and granulated sugar. Gently toss them together to coat the strawberries evenly.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Choose Your Serving Dishes: Select individual serving dishes, such as glasses, bowls, or parfait cups.
- Layer the Ingredients: Begin by layering a spoonful of the shortcake crumble in the bottom of each dish.
- Add Pudding: Spoon a layer of the chilled vanilla pudding over the shortcake crumble.
- Add Strawberry Compote: Top the pudding with a layer of the strawberry compote.
- 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.
- Chill (Optional): If desired, chill the assembled strawberry shortcake pudding for at least 30 minutes before serving to allow the flavors to meld together.
- Garnish and Serve: Before serving, top with whipped cream and fresh strawberries, if desired. Enjoy!
Notes
- For the best flavor and texture, use high-quality ingredients.
- Make the vanilla pudding and strawberry compote ahead of time to allow them to cool completely.
- The almond extract in the strawberry compote is optional, but it adds a wonderful depth of flavor.
- Don’t overmix the shortcake crumble dough, or it will become tough.
- Feel free to adjust the sweetness of the pudding and compote to your liking.
- Get creative with your layering! You can add more or less of each component depending on your preference.
- Prep Time: 30 minutes
- Cook Time: 45 minutes