Strawberry Shortcake Pudding (No Pudding Mix!)

Zoha Malik

by Zoha Malik

Published:

Rated 5.00 out of 5

19 Comments
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This Strawberry Shortcake Pudding is like banana pudding but with strawberries instead, perfect for those of us who don’t like bananas in no-bake desserts! I personally think it is better than the famous Magnolia banana pudding: light, creamy and far less sugary. It is made with a homemade vanilla pudding (no need for pudding mix) layered with vanilla wafers and fresh strawberries, and tastes like summer in dessert form. It keeps wonderfully in the fridge, making it a great make ahead dessert for parties.

A baking dish of layered strawberry pudding with vanilla wafers, sliced strawberries, and creamy filling, some servings scooped out. Two small glasses with the same dessert sit beside the dish, garnished with strawberries and wafers.

3 simple components

This strawberry shortcake pudding is made with 3 simple components:

  1. Homemade vanilla pudding. While most recipes use pudding mix, I prefer making it from scratch as it is much less sweet! It starts with a simple custard, which is chilled and folded through whipped cream to make a creamy, smooth and light pudding
  2. Fresh strawberries. Some recipes add an extra step of roasting strawberries, but I think that’s unnecessary. Fresh strawberries add the perfect texture and freshness to complement the pudding, and keep for longer without getting too mushy. You can cut them into thin slices or small cubes based on your preference
  3. Vanilla wafers: These wafers are layered with the pudding and strawberries, and take on a cake like texture after setting (hence the “shortcake” in the name). I always use Nilla wafers but any vanilla cookies will do

Step by step photos

Let’s quickly go over the steps with photos to help you visualize this recipe:

A glass mixing bowl on a wooden surface contains two egg yolks and a heap of cornstarch.
For the pudding, star by adding eggs, cornstarch, sugar, and salt to a bowl.
A glass bowl with egg yolks and cornstarch being mixed by a metal whisk, sitting on a wooden countertop. Batter residue is visible on the sides of the bowl.
Whisk for 30-60 seconds until a smooth mix forms.
A metal pan with a golden handle contains a mix of milk and cream that is simmering, seen from above, sitting on a reddish-brown wooden surface.
Separately, bring the cream, milk and vanilla to a simmer.
A metal whisk in a large glass bowl containing a pale yellow, frothy mixture sits on a wooden countertop, with some splatters of the mixture visible around the bowl’s rim.
Pour a quarter of the milk into the egg mixture while whisking quickly.
A metal pan with pudding being whisked on a stovetop. The pan has gold handles, and the sauce appears smooth and creamy, with some bubbling at the edges.
Pour the entire egg mixture into the milk mixture, whisk and return to the stove.
A hand holding a whisk stirs a creamy, light-colored pudding in a metal pan with gold handles, set on a wooden surface.
Slowly cook and stir on low heat until the mixture reaches a thick custard like consistency.
A glass bowl filled with creamy yellow custard, topped with two small pieces of butter, sits on a wooden countertop with a geometric grain pattern.
Strain the custard and add butter.
A hand using a whisk to mix creamy batter in a clear glass bowl, placed on a wooden surface.
Wait 5 minutes, then gently stir the butter in.
A glass bowl filled with creamy, thick pale yellow pudding sits on a wooden surface. A metal spoon is resting in the mixture, which appears smooth and thick.
Refrigerate the custard until fully chilled and thickened.
A glass bowl filled with freshly whipped cream sits on a wooden cutting board. The cream has soft peaks and a light, airy texture, with some splatters around the edges of the bowl.
Separately, whip heavy cream to stiff peaks.
A glass bowl filled with creamy, pale vanilla pudding sits on a wooden countertop. A pink spatula with a white tip rests in the batter, which has been partially stirred.
Fold the whipped cream into the custard slowly and gently to complete the pudding.
An oval white ceramic dish filled with smooth, creamy vanilla pudding sits on a wooden surface.
To assemble, spread a layer of pudding on the bottom of your casserole dish.
An oval white dish filled with a layer of vanilla pudding topped with evenly arranged round vanilla wafer cookies, placed on a wooden surface.
Add a layer of vanilla wafers.
A white oval baking dish filled with layers of sliced strawberries, round vanilla wafer cookies, and a creamy pudding, placed on a wooden surface.
Cover with a layer of fresh strawberries.

Repeat the layers until the last layer of the pudding. For the final layer, I like arranging the wafers and strawberries in an alternating pattern to give the pudding a decorated look. Then chill until fully set, serve and enjoy!

A white oval dish filled with a layered dessert topped with sliced strawberries and round vanilla wafer cookies, with whole strawberries and crumbs scattered nearby on a white surface.

Want to make it into a trifle instead?

You can make the same exact pudding, but replace the Nilla wafers with cubed vanilla pound cake and layer in a trifle dish to turn this dessert into something richer! You can also add homemade strawberry jam (like the one I made for my Victoria Sandwich Cake) to add another layer of flavor and texture.

Tailor it to your preferences

The assembly of this strawberry shortcake pudding is very flexible, and you can adjust it to your liking. Three ways to do this:

  1. Use a different dish, pan or bowls: Instead of a ceramic casserole dish, you can assemble the pudding in a glass dish, a trifle bowl, or individual dessert cups. It’s totally flexible!
  2. Adjust the number of layers. My recipe has 4 layers but you can anywhere from 3 to 6 depending on the type of dish you assemble in. More, thinner layers ensure you get a bit of everything in every bite, so I prefer that
  3. Adjust the quantity of wafers and strawberries. It’s totally based on your preference! if you add more wafers or strawberries, you will likely end up with more layers
A close-up of a dessert dish with layers of vanilla wafers, sliced strawberries, and creamy filling, with a portion scooped out showing the layered texture inside a white oval casserole dish.
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A white oval dish filled with creamy strawberry pudding, topped with vanilla wafer cookies and sliced strawberries. Part of the dessert has been scooped out, revealing luscious layers inside. A strawberry sits nearby.

Strawberry Shortcake Pudding Recipe (No Pudding Mix!)

by Zoha Malik

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 stars from 4 reviews

Light, creamy and summery strawberry shortcake pudding made with homemade vanilla pudding, fresh strawberries and Nilla wafers. Like the better sister of banana pudding!

Yield:12 servings

Prep Time:
25 mins
Cook Time:
5 mins
Chilling Time:
5 hrs
Total Time:
5 hrs, 30 mins

Ingredients

Vanilla pudding:

  • 1 1/2 cup heavy cream (360g), for the custard
  • 1/3 cup whole milk (80g)
  • 2 tsp vanilla bean paste
  • 3 egg yolks
  • 1/4 cup granulated sugar (50g) – see note
  • 3 tbsp cornstarch (25g) – see notes
  • 1/4 tsp salt
  • 3 tbsp unsalted butter (42g), cut into cubes
  • 1 1/2 cups heavy cream, chilled (360g), to fold in at the end

Assembly:

  • 1 15oz box of Nilla wafers (425g) – you can use 1 11oz box if you want a higher pudding to wafer ratio
  • 2lb fresh strawberries (907g), cut into thin slices or cubes

Instructions

Vanilla pudding:

  1. Add the 1 1/2 cup heavy cream, whole milk and vanilla to a saucepan and place on the stove on low heat
  2. In the meanwhile, add the egg yolks, sugar, cornstarch and salt to a heat-safe bowl and whisk for ~60 seconds until a pale mixture forms (it will look too dry at first but just keep whisking!)
  3. Once the cream and milk mixture starts to simmer, remove it from the stove. Slowly pour about a quarter of it into the egg yolk mixture, while whisking constantly. This will temper the egg yolks and prevent them from curdling. Now pour all of the egg yolk mixture back into the saucepan
  4. Return the saucepan to the stove. Cook on low heat and stir continuously for ~5 minutes, or until the mixture turns into a smooth, thick custard. It will thicken up quickly once it starts to boil due to the cornstarch, so it is important to keep an eye on it and keep stirring. It’s done when it is thick enough to hold shape (if you run a whisk or spoon through it, it will leave behind an indentation that doesn’t just dissolve right away)
  5. Strain the hot custard into a large heat-safe bowl to remove any lumps, and add the cubed butter. Wait for 5 minutes to allow the butter to melt, then gently stir it in
  6. The custard is ready (also called a crème pâtissière). Cover it with cling wrap so it touches the surface of the custard, and refrigerate for ~1-2 hours until the custard is fully cooled down and “set” (it should feel much thicker and semi-firm)
  7. Once the custard has chilled and set, add the remaining 1 1/2 cup cold heavy cream to a bowl, and whisk it using an electric mixer or a stand mixer until it reaches stiff peaks. It should be able to hold shape. Be careful not to over-mix as that can cause the cream to become grainy
  8. Remove the custard from the fridge and slowly stir it with a spatula. Add the custard into the whipped cream in 2-3 batches, and fold very gently and slowly with a rubber spatula until just combined for each addition. The result will be a creamy, light and fluffy vanilla pudding (creme diplomat)

Assembly:

  1. Add about a quarter of the vanilla pudding into a 9×13″ oval casserole dish (or other serving dish of similar size) and spread it out. Cover with an even layer of closely packed Nilla wafers, and then an even layer of the strawberries
  2. Repeat three times so you have 4 full layers of pudding, wafers and strawberries. For the last layer, instead of placing the wafers and strawberries in 2 separate layers, I like to arrange them in a decorative pattern (as shown in the photos above). I also like adding the last layer of strawberries 1-2 hours before serving so they still look fresh! 
  3. Cover with cling wrap and refrigerate the pudding overnight, or for at least 3 hours to allow it to set, and the wafers to absorb the moisture and become soft
  4. Scoop, serve and enjoy!

Video Tutorial

Notes

  • Sugar: This pudding is very lightly sweet, which I like as it balances well with the Nilla wafers and strawberries. You can increase the amount of sugar to 1/2 cup (100g) if you want it sweeter
  • Cornstarch: 3 tbsp of cornstarch result in a soft-set pudding, which I personally like. If you want your pudding to be firmer / more set, you can add up to 5 tbsp. Be careful cooking cornstarch when you add more, as it can thicken and become lumpy very quickly
  • Make ahead and storage: This pudding keeps well covered in the fridge for up to 3 days. If making ahead, I recommend adding the final layer of wafers and strawberries 1-2 hours before serving so the strawberries on top don’t look soggy or wilted

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Comments

  1. Isha Rasheed

    Uff love your pudding recipe!! Can’t wait to try this strawberry dessert this weekend or should I try the gulab jamun recipe… or maybe both…?

    1. Zoha Malik

      I say both! haha

  2. Sana S.

    This is such a nice and a light dessert. Making the pudding was an added step but that is exactly what makes it lighter and creamier. I took it to a friend’s house and everyone loved it!

    1. Zoha Malik

      AW yayyy!! I am so glad you agree that homemade pudding is worth the extra work 🙂

  3. Althea

    Hello.

    Can I add sponge cake instead of the wafers?

    1. Zoha Malik

      Sure! It’s very flexible.

  4. Farah Khan

    Never knew it’s going to be this simple and perfectly easy to make

    1. Zoha Malik

      YES!!

  5. Nikhat Fathima

    This recipe looks just so good! Always ended up not making many desserts because of Vanilla pudding packet mixes. Happy to see this recipe calling for its own pudding mix from scratch. Never knew it was this simple!

    1. Zoha Malik

      It really is! I think some people prefer the mixes but others are deterred, like myself :’)

  6. Veronica Whiteside

    Hi famous girl not spoke for long time. I have been very iLL got to many things wrong with me so it’s great to see you on. the internet I am in a care home now to ILL to stay with my family, god bless take care of yourself ❤️❤️🦋🦋🌹🌹😇😇😇🐕 Veronica WHITESIDE

    1. Zoha Malik

      Sending you wishes and a speedy recovery, Veronica! <3

  7. Rabia

    Absolute love this!!! So delicious

    1. Zoha Malik

      YAY thank you!

  8. Emrana Shainaj Qureshi

    wow super nice recipe and perfect tast always. can we make without cornf

    1. Zoha Malik

      Hi there! I don’t recommend skipping cornstarch as that helps thicken the pudding. it will be too liquidy without it.

  9. Emrana Shainaj Qureshi

    thks

  10. Dee

    Enjoy making this since I don’t like bananas. Perfect and I love strawberries. Thank you for sharing. Looking forward to try other recipes

    1. Zoha Malik

      Yay I am totally with you!! Don’t love bananas in no bake desserts and these are great

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