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Strawberry Shortcake Pudding Recipe
Ash Tyrrell

Strawberry Shortcake Pudding Recipe

I can’t tell you how many times I’ve made this Strawberry Shortcake Pudding, and every time it disappears fast. After making it the first time, I knew it would become one of my favorite desserts. The creamy layers, sweet roasted strawberries, and crunchy wafers create the perfect balance.
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Total Time 5 hours
Servings: 10
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups water – Helps activate the pudding mix and creates the right consistency.
  • 1 3.4 oz box vanilla instant pudding mix – Use instant pudding for the best texture and quick setting.
  • 1 14 oz can sweetened condensed milk – Adds richness, sweetness, and smooth creaminess.
  • 3 cups heavy cream – Whipped to create a light fluffy texture. Use cold cream for best results.
  • 2 pounds fresh strawberries – Fresh berries work best for roasting and flavor.
  • 1 tablespoon sugar – Enhances sweetness and helps release strawberry juices.
  • 1 box vanilla wafers – Provides classic crunch and shortcake-style texture.

Method
 

  1. In a large bowl, whisk together the water and vanilla instant pudding mix until smooth. Add the sweetened condensed milk and continue mixing until fully combined. Cover and refrigerate for at least 4 hours so it thickens properly.
  2. Preheat your oven to 350°F. Hull and chop the strawberries, then toss them with sugar. Spread them on a lined baking sheet and roast until soft and juicy, about 15–25 minutes.
  3. Pour the heavy cream into a chilled bowl. Whip until soft peaks form using a mixer or whisk.
  4. Gently fold the whipped cream into the chilled pudding mixture.
  5. Start with a layer of pudding mixture in your serving dish. Add roasted strawberries and sprinkle crushed vanilla wafers. Repeat layers until all ingredients are used, then chill before serving.

Notes

  • I always make sure my cream is very cold before whipping—it makes a big difference.
  • Letting the pudding chill fully gives it a thicker and creamier texture.
  • I prefer roasting the strawberries because it intensifies their sweetness.
  • Don’t overmix when folding the cream; I keep it light and airy.
  • For presentation, I layer carefully so the dessert looks beautiful in a clear bowl.