Combining roasted strawberries, vanilla pudding, whipped cream, and vanilla wafers, these Strawberry Shortcake Pudding Cups might be summer’s easiest, most delightful, make-ahead dessert.
These Strawberry Shortcake Pudding Cups came to be after a visit to New York’s beloved Magnolia Bakery and the realization of something I already knew deep down: I’m not banana pudding’s biggest fan.
I’m sure their banana pudding is great – it’s just not for me. So I knew I had to make my own version. When I set out on this journey, I started with one of my favorite summer fruits: strawberries. From there, I needed to find the best starting point.
And the next step took me to the source itself: The New York Times recipe for Magnolia Bakery’s famous banana pudding. My version starts by roasting the strawberries with balsamic vinegar until they’re jammy and syrupy, concentrating their flavor into a rich, intensely strawberry filling.
For serving, I settled on these cute muffin cases, which turned out to be the perfect size. I find that small portions are just right for such a rich dessert. They’d also be perfect for a baby shower, picnic, or any summer party for that matter!
Strawberry Shortcake Pudding Cups
- No baking required beyond roasting the strawberries.
- Easy to prepare ahead of time.
- Roasting the strawberries with balsamic means a deeper, more concentrated flavor than fresh berries.
- The pudding stays light and creamy thanks to whipped cream.
- You can customize the amount of vanilla wafers to your preferred texture.
- Perfect for parties since it’s easy to portion into individual cups.
Ingredient Notes
Strawberries: Fresh strawberries work best, but you can also use frozen.
Balsamic Vinegar: A small amount is enough just to enhance the strawberries without making it taste like vinegar.
Coconut Milk: Use cold coconut milk for the richest texture, not coconut beverage..
Instant Vanilla Pudding: Instant pudding thickens without cooking and helps stabilize the filling.
Sweetened Condensed Milk: Adds sweetness while also making the pudding smooth and creamy.
Heavy Cream: Whipped to stiff peaks, but be careful not to overwhip!
Vanilla Wafers: Add as much or as little as you like depending on how soft or cookie-heavy you prefer the finished dessert.
Tips for Success
- Roast the strawberries until the juices become syrupy and the strawberries jammy.
- Let the strawberries cool completely before adding them to the pudding.
- Chill the coconut milk before mixing for the right consistency.
- Whip the heavy cream only until stiff peaks form. Overwhipped cream can become grainy and turn into butter!
- Fold the cookie crumbs in gradually so you can control the final consistency.
- Refrigerate for at least 4 hours before serving so the cookies soften.
Variations
Fresh Strawberry Version: Skip roasting and use fresh macerated strawberries for a lighter, quicker dessert.
Lemon Strawberry: Add lemon zest to the pudding when adding the vanilla for a citrus note.
Mixed Berry: Replace part of the strawberries with raspberries or blueberries.
Graham Cracker: Substitute crushed graham crackers for a flavor closer to traditional strawberry shortcake.
FAQ
Can I make Strawberry Shortcake Pudding Cups ahead of time?
Yes. This dessert is designed to be made ahead. Chilling allows the pudding to firm up and the cookies to soften.
Can I use frozen strawberries?
Fresh strawberries are recommended. Frozen berries release more liquid, so keep that in mind when roasting, as they might need a little bit more time in the oven.
Why roast the strawberries?
It’s purely for flavor. Roasting evaporates excess moisture and concentrates the fruit flavor. The syrup created during roasting also adds flavor throughout the pudding.
Can I skip the balsamic vinegar?
Yes. Your strawberry pudding will still taste good, but the balsamic adds depth and enhances the strawberry flavor.
More Strawberry Recipes
Strawberry Summer Cake: A simple cake where the strawberries soften as they bake, creating pockets of jammy sweetness throughout the nutty crumb. All it needs is a little dusting of powdered sugar and a dollop of whipped cream.
Strawberry Mascarpone Tart: This strawberry mascarpone tart combines a crisp nutty crust with a rich, an easy, no-bake mascarpone filling topped with thinly sliced fresh strawberries. An elegant dessert that couldn’t be easier to put together.
Strawberry Shortcake with Basil Whipped Cream: This version of strawberry shortcake keeps the classic combination of biscuits, strawberries, and cream while adding fresh basil for a subtle herbal note. The basil adds a fun, lovely summer twist to this comforting dessert.
Plum and Strawberry Cobbler: This plum and strawberry cobbler brings together two fruits that shine in summer: juicy plums with their tart flavor and ripe strawberries with their bright sweetness. Topped with a buttery biscuit topping and baked until golden, it’s a comforting dessert that celebrates the best of the season’s fruit.
Strawberry Shortcake Pudding Cups
Ingredients
- 1.5 lb fresh strawberries
- 2 tbsp balsamic vinegar
- pinch of salt
- 1 can condensed milk (14-ounce)
- 1 ½ cups coconut milk, cups
- 1 package instant vanilla pudding mix (3.4 ounce)
- 2 cups heavy cream
- 1 box vanilla wafer cookies (such as Nilla), crumbled
- 2 tsp vanilla
Instructions
- Prepare the strawberries: Preheat the oven to 325°F/ (160°C).
- Hull and quarter the strawberries. Place them on a rimmed baking sheet, drizzle with the balsamic vinegar, and sprinkle with a pinch of salt. Toss gently to coat. Roast for 30 minutes, or until the strawberries are jammy and the juices have reduced to a syrup. Let cool completely before using.
- Make the pudding: In the bowl of a stand mixer, or using a hand mixer, beat the condensed milk and coconut milk on low speed until blended. Increase the speed to medium and mix until well combined, about 1 minute.
- Add the instant pudding mix and beat until smooth and no lumps remain, about 2 minutes. Cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight.
- Using a stand mixer or hand mixer, whip the heavy cream on medium speed for about 1 minute, until it begins to thicken. Increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip.
- With the mixer running on low speed, add the vanilla, then the pudding mixture one spoonful at a time. Mix until well blended and no streaks of pudding remain. Add the roasted strawberries and mix until evenly incorporated.
- Using a spatula, gently fold in the cookie crumbs. Add as many cookies as you'd like, a little at a time, until you reach your desired consistency and cookie-to-pudding ratio.
- Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. The cookies should be tender when pierced with a knife. To serve, divide the pudding among small cups or serve it in a large bowl.
Video
@heythereannao lets make strawberry shortcake pudding cups🍓
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