Strawberry Shortcake With Pudding

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Looking for a sweet treat that’s dairy-free and delicious? Try strawberry shortcake with pudding! These creamy desserts are perfect for warm summer days or anytime you want a fruity indulgence.

You’ll love how easy these puddings are to make. With just a few simple ingredients, you can whip up a batch in no time. The rich, smooth pudding pairs perfectly with fresh, juicy strawberries.

Top your pudding with crumbled cookies for that classic shortcake texture. It’s a fun twist on a beloved dessert that everyone can enjoy. Serve these at your next gathering or make them for a special weeknight treat.

Tool Requirements

You’ll need a few basic tools to whip up these tasty strawberry shortcakes with pudding. Grab a large mixing bowl and a whisk or electric mixer for combining ingredients.

A sharp knife comes in handy for slicing fresh strawberries. You may also want a potato masher to crush some berries for a juicier texture.

Don’t forget measuring cups and spoons to get the proportions just right. A rubber spatula helps scrape every last bit from the bowl.

For serving, pick out some pretty glasses or dessert dishes. Clear ones show off the lovely layers. Small spoons let guests savor every bite.

If you’re feeling fancy, a piping bag with a star tip creates elegant swirls of coconut whipped cream on top. But a regular spoon works fine too.

Lastly, have a refrigerator ready to chill your puddings before serving. This lets the flavors meld and gives a cool, refreshing treat.

Preparing The Ingredients

Get your kitchen ready for some tasty strawberry shortcake. You’ll need fresh strawberries, so pick ripe ones with a bright red color. Wash them gently and remove the stems.

For the shortcake base, grab some all-purpose flour, sugar, baking powder, and salt. You’ll also want plant-based milk and a neutral oil like canola or vegetable oil.

The creamy pudding calls for cornstarch, sugar, and more plant milk. Don’t forget vanilla extract for extra flavor. If you like, add a pinch of turmeric for a golden hue.

Measure out all your ingredients before you start cooking. This makes the process smoother and helps avoid mistakes. Set everything on your counter within easy reach.

Chop the strawberries into bite-sized pieces. You can leave a few whole for garnish if you’d like. Now you’re all set to start creating your delicious dessert.

Variations To Try

Want to mix things up?

• Try swapping the strawberries for other berries. Raspberries or blueberries work great in this dessert. You can even use a mix of different berries for extra flavor.
• For a tropical twist, add some diced mango or pineapple to the fruit layer. This gives a sunny, summery vibe to your puddings.
• Not a fan of vanilla? Switch out the vanilla extract for almond extract instead. It pairs wonderfully with the strawberries and adds a nutty depth.
• Craving some crunch? Sprinkle chopped nuts like almonds or pecans between the layers. This adds texture and a nice contrast to the creamy pudding.
• For a boozy adult version, try soaking the fruit in a splash of liqueur before assembling. Strawberry liqueur or even rum can take these puddings to the next level.
• Feeling fancy? Top your puddings with a dollop of coconut whipped cream for extra indulgence. It’s a simple way to elevate the dessert.

Storage Tips

• These cakes keep best when chilled. Pop them in the fridge right after making. They’ll stay fresh for up to 3 days.
• Cover the puddings tightly with plastic wrap or lids. This stops them from absorbing other food smells. It also prevents a skin from forming on top.
• If you want to make them ahead, prep the components separately. Store the pudding, whipped topping, and berries in different containers. Assemble just before serving for the best texture.
• Freezing isn’t recommended. The pudding texture changes when thawed. The berries get mushy too.
• For leftovers, eat them within a day or two. The shortcake may get soggy if it sits in the pudding too long.
• Got extra strawberries? Slice and freeze them for later use. Spread them on a baking sheet before freezing. Once solid, transfer to a freezer bag.
• Always check for signs of spoilage before eating. If you see mold or smell something off, toss it out.

Strawberry Shortcake With Pudding

This easy vegan strawberry shortcake with pudding is what you're looking for! It has fresh strawberries, pudding, and delicious crumble. No matter if you're looking for an easy fresh strawberry recipe, a vegan dessert or a romantic recipe for two, this shortcake has got you covered!

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Resting time 5 minutes mins

Course Dessert

Cuisine American

Servings 2 servings

Calories 300 kcal

Ingredients

  

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• 1 cup of fresh strawberries
• 1/2 cup of all-purpose flour
• 2 tablespoons of sugar for the shortcake base
• 1/2 teaspoon of baking powder
• A pinch of salt
• 1/4 cup of plant-based milk for the shortcake base
• 2 tablespoons of neutral oil canola or vegetable oil
• 1 tablespoon of cornstarch
• 2 tablespoons of sugar for the pudding
• 1/2 cup of plant-based milk for the pudding
• 1/4 teaspoon of vanilla extract
• A pinch of turmeric optional, for color

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Instructions

 

• Wash the strawberries gently and remove the stems.
• Chop the strawberries into bite-sized pieces, leaving a few whole for garnish if desired.
• Measure out all the ingredients and set them on your counter within easy reach.
• Preheat your oven to 350°F (175°C).
• In a bowl, mix all-purpose flour, 2 tablespoons of sugar, baking powder, and a pinch of salt.
• Add 1/4 cup of plant-based milk and 2 tablespoons of neutral oil to the dry ingredients, mixing until just combined.
• Pour the shortcake batter into a small, greased baking dish.
• Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
• While the shortcake is baking, prepare the pudding by mixing 1 tablespoon of cornstarch and 2 tablespoons of sugar in a small saucepan.
• Gradually add 1/2 cup of plant-based milk to the cornstarch mixture, stirring constantly to avoid lumps.
• Cook over medium heat, stirring constantly until the mixture thickens.
• Remove the pudding from heat and stir in 1/4 teaspoon of vanilla extract and a pinch of turmeric if using.
• Let the pudding cool slightly.
• Once the shortcake is done, let it cool for a few minutes.
• Layer the chopped strawberries and pudding over the shortcake base in serving dishes.
• Garnish with whole strawberries.

Nutrition

Calories: 300kcal

Keyword Vegan

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.