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Strawberry Shortcake Pudding Cups

A few weeks ago I had the privilege to go to New York. Visiting New York is always a privilege, you’re instantly reminded that there’s so much to do and and so much to see in the world. Then, you realize that really, you’re just a very tiny speck in the universe, so you eat the damn cookie. And the pizza slice, and the banana pudding. Oh, don’t forget the cronut. Every time I go to New York I make a list of places to try. Those lists have gotten me all over the city, from Gray’s Papaya to Los Tacos No. 1.

A couple years ago I reluctantly tried Magnolia’s famous banana pudding for the first time. I say reluctantly because I’m not a big fan of banana pudding, but I’m a big fan of highly overrated tourist traps apparently. So I stood in a long line of fellow naive tourists and came out holding a tiny cup of precious banana pudding in my hands.

It was underwhelming. But I knew what I was getting myself into. It wasn’t worth the hype, but I don’t regret it. It was all for research and love for the city, after all. That’s all to say that I wasn’t planning on making another appearance at the tiny bakery, but one thing leads to another and suddenly one finds oneself standing in midtown Manhattan, right around the corner from Rockefeller Plaza.

Long story short, we walk in, and despite not planning on getting anything, I saw they had strawberry shortcake pudding and it looked so good that I didn’t think twice before getting the tiniest cup they had, which was the perfect amount because it left me wanting more instead of regretting my decision.

So I knew I had to try my own version. This one is adapted from this one. I find serving tiny portions to be the ideal size. It’s the perfect serving size and the cutest serving size, I mean, just look at them! I think they’d be great served at a baby shower or any party for that matter. So keep that in mind for your next summer get-together.

I take back what I said about Magnolia Bakery. They’re not a tourist trap, just a bit overrated in my opinion. Not the strawberry shortcake, though. It’s so underrated it’s inspired me to have my own tourist trap someday.

Here’s hoping.


lets make strawberry shortcake pudding cups🍓

♬ Picnic – Blue Poem

Strawberry Shortcake Pudding Cups

  • Servings: about 12 small cups
  • Difficulty: easy
  • Print


  • 1 (14-ounce) can condensed milk
  • 1 1/2 cups ice-cold coconut milk
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 2 cups heavy cream
  • 1 box (11 ounce) vanilla wafer cookies (such as Nilla), crumbled
  • 1.5 lb fresh strawberries
  • 2 tsp vanilla
  • 2 tbsp balsamic vinegar
  • pinch of salt


  1. In the bowl of a stand mixer, or using a hand mixer, beat the condensed milk and coconut milk on low speed until blended, then increase the speed to medium and whisk until well combined, about 1 minute.
  2. Add the instant pudding mix and beat until there are no lumps and the mixture is smooth, about 2 minutes. Cover and refrigerate until firm, at least 1 hour or overnight.
  3. Make the strawberries: Preheat oven to 325F degrees. Cut the strawberries into quarters. Place sliced strawberries in a baking sheet. Add balsamic vinegar and a pinch of salt and toss gently to coat.Place in oven and roast for 45 minutes to 1 hours. The juices in the berries will release and the balsamic will start to reduce. Let cool before using.
  4. Using the stand mixer or hand mixer, whip the heavy cream on medium speed for about 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip.
  5. With the mixer running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain. Add the roasted strawberries and mix until well blended.
  6. Add cookie crumbs and using a spatula, gently mix until combined. Add as many cookies as you’d like at this point. Go little by little until you reach desired consistency and ratio.
  7. Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. Cookies should be tender when poked with a knife. To serve, divide pudding into small cups or serve in a wide bowl.

If you make these Strawberry Shortcake Pudding Cups please be sure to leave a comment! I’d love to hear from you and I love responding to every comment. And don’t forget to also tag me on Instagram. I’d love to see your photos!

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