STRAWBERRY SHORTCAKE PUDDING CUPS

Name: STRAWBERRY SHORTCAKE PUDDING CUPS
Prep time: 20 min
Cook time: 2 h
Yield: 8 people
Ingredients: 1 cup all-purpose flour; ¼ cup granulated sugar; ¼ teaspoon salt; ½ cup (1 stick) cold unsalted butter, cut into small cubes; 1 (3.4 ounce) package instant vanilla pudding mix; 2 cups cold milk; ½ cup heavy cream; 1 pound fresh strawberries, hulled and sliced; 2 tablespoons granulated sugar (or to taste)

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Prep Time
20 mins
Cook Time
2 hrs
Servings
8 people
Calories
350 kcal
Course
Dessert
Cuisine
American

STRAWBERRY SHORTCAKE PUDDING CUPS

Iris Warren

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These layered pudding cups combine the flavors of strawberry shortcake with the ease of instant pudding. They're a refreshing and delicious dessert perfect for warm weather.

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Ingredients

Servings

For the Shortcake Crumble:

1 cup all-purpose flour
¼ cup granulated sugar
¼ teaspoon salt
½ cup (1 stick) cold unsalted butter, cut into small cubes

For the Pudding:

1 (3.4 ounce) package instant vanilla pudding mix
2 cups cold milk
½ cup heavy cream

For the Strawberries:

1 pound fresh strawberries, hulled and sliced
2 tablespoons granulated sugar (or to taste)

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Instructions

Make the crumble: Preheat oven to 350°F (175°C). In a medium bowl, whisk together the flour, sugar, and salt. Add the cold butter cubes and use your fingers or a pastry blender to cut the butter into the flour until the mixture resembles coarse crumbs.
Bake the crumble: Spread the crumble mixture evenly on a baking sheet. Bake for 15-20 minutes, or until golden brown and crispy. Let cool completely.
Prepare the strawberries: In a medium bowl, combine the sliced strawberries and sugar. Gently toss and let stand for at least 15 minutes (or while you prepare the pudding), allowing the strawberries to release their juices.
Make the pudding: In a large bowl, whisk together the instant vanilla pudding mix and cold milk for 2 minutes, until thickened. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the pudding mixture.
Assemble the pudding cups: In individual serving cups or glasses, layer the strawberry shortcake pudding cups in this order:
A spoonful of the shortcake crumble
A layer of the strawberry mixture (including some of the juices)
A layer of the vanilla pudding mixture
Repeat layers, ending with a layer of shortcake crumble on top.
Chill: Cover the pudding cups and refrigerate for at least 2 hours before serving. This allows the flavors to meld and the pudding to set.

Notes

Crumble Variations: You can add other flavors to the crumble, such as cinnamon, nutmeg, or lemon zest. You could also use graham cracker crumbs or vanilla wafer crumbs as a shortcut.
Pudding Variations: You can use other flavors of instant pudding, such as cheesecake or white chocolate.
Strawberry Variations: You can use other berries in place of strawberries, such as raspberries, blueberries, or blackberries.
Make-Ahead: The crumble can be made ahead of time and stored in an airtight container at room temperature. The pudding can also be made ahead of time and stored in the refrigerator. Assemble the pudding cups just before serving for the best texture.
Serving Suggestions: Garnish the pudding cups with fresh whipped cream, a sprinkle of powdered sugar, or a few fresh berries.