Strawberry Shortcake Pudding Cups

Name: Strawberry Shortcake Pudding Cups
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 cups whole milk; 1/2 cup granulated sugar; 1/4 cup cornstarch; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1 cup all-purpose flour; 1/4 cup granulated sugar; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/4 cup unsalted butter, cold and cubed; 1/4 cup milk; 2 cups fresh strawberries, hulled and sliced; Whipped cream for topping

Highlighted under: Quick Dessert Ideas

I'm excited to share my favorite dessert with you: Strawberry Shortcake Pudding Cups! This delightful treat combines layers of fluffy vanilla pudding, fresh strawberries, and buttery shortcake for a sweet and satisfying experience. Each bite brings a burst of flavor and a delightful texture that gets me every time. I love how easy it is to prepare and how it impresses my family and friends. Whether we're celebrating a special occasion or just enjoying a sunny afternoon, these pudding cups are always a hit!

Created by

Emily

Last updated on 2026-02-05T15:53:27.417Z

When I first made Strawberry Shortcake Pudding Cups, I aimed to recreate the comforting essence of traditional shortcake, but in a fun and modern way. The combination of creamy pudding, fresh strawberries, and spoonfuls of shortcake makes this dessert a delightful twist on a classic. I especially love serving them in individual cups - it adds a special touch that elevates the entire dessert.

During my many trials, I discovered that using chilled pudding truly enhances the flavors. If you let the cups sit for just a while before serving, the layers meld beautifully, making each bite even more irresistible. Believe me, the result is a refreshing treat that’s both easy to make and so satisfying to share!

Why You Will Love This Recipe
Layers of creamy vanilla pudding complemented by sweet, fresh strawberries
Soft shortcake pieces that add a delightful texture
Quick to assemble and perfect for any occasion

Mastering the Vanilla Pudding

The consistent texture of the vanilla pudding is vital for the success of your Strawberry Shortcake Pudding Cups. When cooking, keep your heat at medium; this allows the cornstarch to activate without scorching the milk. Stir continuously to prevent lumps and ensure an even thickness. You'll know it’s ready when the mixture coats the back of a spoon and starts to bubble mildly. Once thickened, transferring the pudding to a bowl helps it cool quickly, reducing the risk of a skin forming on the surface.

Adding vanilla extract enhances the pudding's flavor, but quality matters. I recommend using pure vanilla extract for the best taste, as imitation vanilla can result in a less complex flavor profile. If you want to add a twist, consider infusing the milk with a vanilla bean pod by simmering it alongside the milk before whisking in the other ingredients. Remember to remove the pod before combining with the dry ingredients, as this adds a gourmet touch to an otherwise simple dessert.

Perfecting the Shortcake

The buttery shortcake is a crucial component of this dessert; its texture should be soft yet sturdy enough to hold up in layers. Ensure your butter is cold and cubed before mixing, as this helps create those flaky layers. When you cut in the butter, stop as soon as you see pea-sized crumbs. Overmixing can lead to tough shortcakes, so combine the wet and dry ingredients gently – you want just a few streaks of flour remaining when you drop the dough onto the baking sheet. Bake until they are golden, about 10-12 minutes, and cool them completely before crumbling.

Should you find yourself without all-purpose flour, you can substitute with cake flour for an even tender shortcake. Similarly, if you're looking to reduce the sugar, you can cut back by a quarter without significantly affecting the texture. The result will still be a sweet, complementary layer to the vanilla pudding and fresh strawberries, allowing the natural flavors to shine through.

Assembling and Serving Suggestions

Assembly is both a creative and technical phase of your Strawberry Shortcake Pudding Cups. Aim for equal layers of pudding, strawberries, and shortcake for a balanced taste in every spoonful. I find that using clear serving cups or jars helps showcase the beautiful layers, making it visually appealing. For added flavor, try macerating your strawberries in a bit of sugar and lemon juice beforehand; this will enhance their sweetness and release juices that will soak into the shortcake a bit, creating a delightful surprise as you dig in.

These dessert cups can be made ahead of time, making them perfect for parties or gatherings. Prepare the vanilla pudding and shortcake the day before, storing them separately in airtight containers. When you’re ready to serve, assemble the layers and top with freshly whipped cream. If you have leftovers, you can keep them in the refrigerator for up to three days, but I recommend enjoying them within 24 hours for the best texture.

Ingredients

For Vanilla Pudding

2 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
1 teaspoon vanilla extract
1/4 teaspoon salt

For Shortcake

1 cup all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, cold and cubed
1/4 cup milk

For Assembly

2 cups fresh strawberries, hulled and sliced
Whipped cream for topping

Make sure all ingredients are fresh for the best flavor!

Instructions

Prepare the Vanilla Pudding

In a saucepan over medium heat, whisk together milk, sugar, cornstarch, salt, and vanilla extract. Cook, stirring constantly, until the mixture thickens and bubbles. Remove from heat and transfer to a bowl. Let it cool before refrigerating for about 10 minutes.

Make the Shortcake

Preheat the oven to 400°F (200°C). In a bowl, combine flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the milk until just combined. Drop spoonfuls of dough onto a baking sheet and bake for 10-12 minutes until golden brown. Let cool, then crumble into pieces.

Assemble the Pudding Cups

In serving cups, layer the vanilla pudding, slices of strawberries, and crumbled shortcake. Repeat the layers until the cups are filled. Top with whipped cream and extra strawberries for garnish.

Enjoy your delicious Strawberry Shortcake Pudding Cups!

Pro Tips

For added flavor, consider macerating the strawberries in a bit of sugar and lemon juice before assembling the cups.

Ingredient Variations

For those looking to switch things up, consider using other fruits like peaches or blueberries in place of strawberries. These fruits can provide a different flavor profile while still complementing the creamy pudding and shortcake. Keep in mind that the prep method is similar: just slice or chop them before layering.

If you're preparing this dessert for someone with dietary restrictions, lactose-free milk can easily replace whole milk in the pudding, and coconut milk can give a unique flavor twist while remaining dairy-free. For a gluten-free option, swap out the all-purpose flour for a 1:1 gluten-free blend to maintain the integrity of the shortcake's texture.

Storage Tips

To maintain freshness, store the pudding and shortcake separately when preparing in advance. Pudding can be kept in the fridge for up to three days, covered tightly to prevent it from absorbing odors. The shortcake, however, can last longer—up to a week if stored in an airtight container at room temperature.

If you’d like to prepare the dessert for even longer storage, consider freezing the crumbled shortcake. It can be frozen in a zip-top bag for up to two months. Just remember to thaw it at room temperature before using, and it will still have a pleasant texture when layered into your pudding cups.

Questions About Recipes

→ Can I prepare this recipe ahead of time?

Yes, you can prepare the pudding and shortcake in advance and assemble the cups just before serving for the best texture.

→ Can I use frozen strawberries?

While fresh strawberries are recommended, you can use frozen ones if you thaw and drain them well.

→ How do I store leftovers?

Store any leftovers in the refrigerator in an airtight container for up to 2 days.

→ Can I substitute the dairy ingredients?

Absolutely! You can use almond milk or coconut milk as a dairy-free option.