Magnolia Bakery's Strawberry Shortcake Banana Pudding
Food52
Photo by Julia Youman
- Serves
- 4 to 5 quarts; serves up to 16
- Prep Time
- 1 Hour 30 Minutes
"This strawberry pudding reminds me of my favorite summertime dessert, strawberry shortcake."—Bobbie Lloyd
Ingredients
- Part One of Magnolia Bakery's Famous Banana Pudding (https://food52.com/recipes/93499-magnolia-bakerys-famous-banana-pudding)
- PART TWO
- 3 cup (720g/24oz) heavy cream
- 1 cup (560g/19.75oz) Oven-Roasted Strawberries (https://food52.com/recipes/93500-oven-roasted-strawberries)
- ASSEMBLY
- 2 quart (907g/32oz) fresh strawberries, washed, hulled, and thickly sliced
- 2 cup (480g/17oz) Fresh Strawberry Sauce (https://food52.com/recipes/93503-fresh-strawberry-sauce-from-magnolia-bakery)
- 1 (110z) box Nilla wafers
- 4 large or 5 small bananas
- 1/2 (120g/4oz) heavy cream, whipped to soft peaks
Featured Video
Recipe from "The Magnolia Bakery Handbook of Icebox Desserts: Classic and Creative Icebox Desserts with a Magnolia Bakery Twist, Share with Friends and Family"© 2025 by Bobbie Lloyd
Directions
- Step 1
MAKE THE PUDDING (Part One) as directed and set aside. (See recipe here: https://food52.com/recipes/93499-magnolia-bakerys-famous-banana-pudding)
- Step 2
MAKE PART TWO: In a stand mixer fitted with the whisk, whip the heavy cream on medium speed for 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.
- Step 3
With the mixer running on low speed, add the pudding a spoonful at a time. Mix until well blended and no streaks of pudding remain. Remove the mixer from the bowl and gently fold in the oven-roasted strawberries, mixing until incorporated. Scrape the bottom and sides of the bowl.
- Step 4
TO ASSEMBLE: Select either a trifle bowl, a 9 × 13-inch pan, or wide glass bowl with a 4- to 5-quart capacity, or individual bowls or cups.
- Step 5
Mix the sliced strawberries with the strawberry sauce. Measure out ½ cup and set aside.
- Step 6
If using a trifle bowl, spread one-quarter of the pudding over the bottom of the bowl and layer with one-third of the cookies and enough banana slices to cover the cookie layer. Cover the bananas with one-third of the strawberry mixture (minus the reserved ½ cup). Repeat the layering twice more. End with the final layer of pudding.
- Step 7
Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. The cookies should be tender with poked with a knife. This dessert is best served within 12 hours of assembling.
- Step 8
When ready to serve, dollop servings with freshly whipped cream, and the reserved strawberry mixture.