Strawberry Shortcake Pudding Cups
Delicious Strawberry Shortcake Pudding Cups combine creamy pudding, fresh strawberries, and buttery shortcake in a delightful dessert perfect for any occasion.
Ingredients
For the Pudding
- 2 cups milk (whole or low-fat based on preference)
- 1/2 cup granulated sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
For the Strawberries
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons sugar (optional, depending on sweetness preference)
For the Shortcake
- 1 cake store-bought pound cake or sponge cake, cut into small cubes
- to taste Whipped cream for topping (optional)
Instructions
Make the Pudding
- In a saucepan, whisk together the milk, sugar, cornstarch, and salt over medium heat.
- Keep stirring until the mixture thickens and begins to bubble (about 5-7 minutes).
- Once thickened, remove from heat and stir in the vanilla extract. Allow it to cool slightly.
Prepare the Strawberries
- In a bowl, combine the sliced strawberries with sugar, stirring gently if you like a sweeter flavor. Set aside for about 10 minutes to allow juices to develop.
Assemble the Cups
- Begin layering your pudding cups: start with a layer of the pudding, followed by a layer of strawberries, and then a layer of shortcake cubes.
- Keep repeating the layers until you reach the top of your cups, finishing with whipped cream and a few strawberry slices for decoration.
Chill and Serve
- Shortcake pudding cups should be chilled in the refrigerator for at least 30 minutes before serving, allowing the flavors to meld and enhance.
Notes
Opt for fresh strawberries for the best flavor. Consider using clear cups to showcase the layers beautifully. You can also experiment with toppings, such as yogurt or crushed nuts for a twist.