These Strawberry Shortcake Pudding Cups are a quick, fresh take on the classic dessert. Sweet, juicy strawberries mingle with smooth vanilla pudding and tender shortcake. The cups are creamy, slightly crunchy from cake pieces, and bright with strawberry flavor. They come together fast and make a charming treat for family gatherings or a simple weeknight dessert.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 30 minutes (chilling time)
- Total Time: 45 minutes
- Servings: 8 cups
- Difficulty Level: Easy
Nutrition Information
(approximate per serving)
- Calories per serving: 270 kcal
- Protein: 3 g
- Carbohydrates: 34 g
- Fat: 13 g
- Fiber: 1 g
- Sugar: 18 g
- Sodium: 210 mg
Why Make This Strawberry Shortcake Pudding Cups
This recipe is fast, forgiving, and loved by kids and adults. You get the bright aroma and juicy taste of fresh strawberries, the creamy, vanilla-scented pudding, and the soft, slightly crumbly texture of shortcake. It’s perfect when you want a pretty dessert without baking. Make it for potlucks, picnics, or a simple weeknight finish to dinner.
How to Make Strawberry Shortcake Pudding Cups
Work in three quick parts: macerate strawberries to draw out their juice, whisk instant pudding until silky, and layer pudding, cake, berries, and whipped cream in cups. Chill briefly so flavors meld and the cake softens slightly. The result is a cool, spoon-ready dessert with contrast in textures and a fresh strawberry aroma.
Ingredients:
- 2 cups of strawberries, sliced
- 1/4 cup of sugar
- 1 package of instant vanilla pudding mix
- 2 cups of milk
- 1 tsp of vanilla extract
- 1 cup of whipped cream
- 8 pieces of shortcake or sponge cake
Directions:
Step 1: Preparation
In a bowl, combine the sliced strawberries and 1/4 cup sugar. Stir gently to coat. Let the berries sit for at least 10 minutes so they release their sweet juices. The berries will smell sweet and look glossy.
Step 2: Mixing
In another bowl, whisk together the instant vanilla pudding mix, 2 cups of milk, and 1 tsp vanilla extract until smooth and slightly thickened. Work quickly and whisk in steady circles to avoid lumps. The pudding should be creamy and fragrant with vanilla.
Step 3: Cooking
Assembly counts as the “cooking” here. In each serving cup, begin with a spoonful of pudding. Add a piece of shortcake or a few cubes of sponge cake. Spoon in a layer of macerated strawberries and a little of their juice. Top with a dollop of whipped cream. Repeat layers until the cup is filled, finishing with whipped cream and a strawberry on top for color and aroma.
Step 4: Finishing
Chill the filled cups in the refrigerator for at least 30 minutes so the pudding firms and the cake softens slightly. This makes the textures blend while keeping the strawberries bright. Serve cold and enjoy.
How to Serve Strawberry Shortcake Pudding Cups
Serve chilled in clear cups to show the pretty layers. Garnish with a fresh whole strawberry, a mint leaf, or a light dusting of powdered sugar. These cups work well plated at brunch, as a dessert for a summer BBQ, or passed around at parties. Offer extra whipped cream on the side.
How to Store Strawberry Shortcake Pudding Cups
- Refrigerate in an airtight container or cover the cups with plastic wrap.
- Store for up to 2 days for best texture and flavor. The cake will continue to soften over time.
- For longer storage, keep components separate: store pudding and macerated strawberries in airtight containers for up to 3 days, and store cake in a sealed bag at room temperature for 1–2 days. Assemble just before serving.
Expert Tips for Perfect Strawberry Shortcake Pudding Cups
- Use ripe, fragrant strawberries for the best flavor. They should smell sweet at the stem.
- Macerate the strawberries at least 10 minutes to bring out their juices; longer (up to 30 minutes) gives a sweeter berry syrup.
- If the pudding has lumps, strain it through a fine mesh or whisk vigorously while it cools.
- Cut cake into uniform pieces so layers look neat in the cup.
- For a lighter version, use low-fat milk and lighter whipped topping, but add a little extra vanilla for flavor.
- Assemble just before serving if you like a bit of cake texture. Chill for at least 30 minutes if you prefer a softer, trifle-like bite.
Delicious Variations
- Mixed Berry: Substitute half the strawberries with raspberries or blueberries for extra color and tang.
- Lemon Kiss: Add 1 tsp lemon zest to the pudding for a bright citrus note.
- Chocolate Twist: Sprinkle a tablespoon of mini chocolate chips or cocoa nibs between layers for crunch.
- Boozy Adult Version: Macerate strawberries with 1–2 tbsp of Grand Marnier or rum for an adult-friendly flavor.
- Crunchy Topping: Add crushed graham crackers, toasted almonds, or cookie crumbs on top for texture.
Frequently Asked Questions
-
Can I use frozen strawberries?
Yes. Thaw and drain excess liquid, then toss with sugar and let them sit a few minutes to macerate. Frozen berries release more water, so drain a bit if you want firmer layers. -
What pudding mix should I use?
Use a standard instant vanilla pudding mix (follow the package quantity in the ingredients). Instant sets quickly and gives a smooth texture ideal for cups. -
Can I make these ahead for a party?
You can assemble up to a day ahead, but note the shortcake will soften. For firmer cake texture, store components separately and assemble the same day. -
Can I substitute whipped cream?
Yes. Use stabilized whipped cream (whip cream with a bit of powdered sugar and cream cheese) or a dairy-free whipped topping to suit dietary needs. -
How do I keep the cake from getting soggy?
Assemble just before serving, or briefly toast the shortcake pieces under a broiler for a minute to create a light crust that holds up longer. -
Is this recipe suitable for kids?
Yes. It’s colorful, sweet, and easy to eat with a spoon. If you use alcohol for an adult variation, keep a batch non-alcoholic for kids.
Conclusion
These Strawberry Shortcake Pudding Cups are a simple, fresh dessert that looks special but takes little time. They balance creamy vanilla pudding, juicy strawberries, and soft shortcake for an inviting texture and flavor contrast. If you’d like another similar recipe idea or inspiration, check out The Seaside Baker’s Strawberry Shortcake Pudding Cups recipe. Give these a try — they’re quick to pull together and always get smiles.
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Strawberry Shortcake Pudding Cups
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A quick, fresh take on the classic dessert featuring sweet strawberries, smooth vanilla pudding, and tender shortcake in charming cups.
Ingredients
- 2 cups of strawberries, sliced
- 1/4 cup of sugar
- 1 package of instant vanilla pudding mix
- 2 cups of milk
- 1 tsp of vanilla extract
- 1 cup of whipped cream
- 8 pieces of shortcake or sponge cake
Instructions
- In a bowl, combine the sliced strawberries and 1/4 cup sugar. Stir gently to coat and let sit for at least 10 minutes.
- In another bowl, whisk together the instant vanilla pudding mix, milk, and vanilla extract until smooth and thickened.
- In each serving cup, layer pudding, shortcake, macerated strawberries, and whipped cream. Repeat layers until the cup is filled, finishing with whipped cream and a strawberry on top.
- Chill for at least 30 minutes before serving.
Notes
Use ripe strawberries for the best flavor. Assemble just before serving if you prefer a firmer cake texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 270
- Sugar: 18g
- Sodium: 210mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
