I recently created a version of Strawberry Shortcake Dessert Cups that takes you on a nostalgic summer journey. Using instant vanilla pudding mix, cold milk, fresh strawberries, and tender pound cake cubes layered with whipped topping, I found a delightful combination of flavors that simply excites with every spoonful.

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I stumbled on these Strawberry Shortcake Pudding Cups and immediately knew I had to share them. They remind me of those bars you used to get from the ice cream man in the summertime.

I mixed a package of instant vanilla pudding mix with two cups of cold milk until it was perfectly smooth then folded in a container of whipped topping. I added in fresh, sliced strawberries that I had hulled and sprinkled with a bit of sugar.

I also tossed in some cubes of a pound cake that I picked up from the store. The way the flavors come together in a mini dessert cup is nothing short of amazing.

Honestly, it feels like a layered, trifle twist on the classic strawberry shortcake. I couldn’t be happier with how simple it is to throw together this refreshing treat that takes me back to those childhood flavors.

Enjoy!

Why I Like this Recipe

I love this recipe for so many reasons. First, it’s super easy to pull together even on a busy day. Second, the combination of creamy pudding, soft pound cake, and tangy strawberries is just irresistible—it really reminds me of those summer treats from the ice cream truck. Third, every bite brings a wave of nostalgia that makes me smile, thinking about childhood summers. Lastly, I enjoy how the flavors all work together perfectly, creating a sweet, refreshing treat that brightens my day.

These Strawberry Shortcake Pudding Cups give me major flashbacks to the cool bars I used to get from the ice cream man during hot summer days. The layers of pudding, pound cake, and strawberries come together in a way that is both comfortingly familiar and deliciously fun. Its simplicity and burst of flavors make it a treat I always look forward to enjoying, whether I’m making it for a family gathering or just a special indulgence for myself.

Ingredients

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This mix brings in creamy texture and adds essential carbohydrates to energize your treat.
Cold milk delivers protein and calcium, helping get a silky pudding base.
Whipped topping gives a light sweetness and airy texture, turning ordinary dessert into delight.
Fresh strawberries deliver vitamins and fiber, adding a tart burst that complements the sweet mix.
Sugar boosts overall sweetness and enhances the flavors, balancing tart and creamy tastes.
Cubed pound cake adds a rich, chewy texture, supplying simple carbs and a buttery flavor.
Optional vanilla extract deepens the flavor with a warm, aromatic note enhancing every spoonful.

Ingredient Quantities

1 package (3.4 oz) instant vanilla pudding mix

2 cups cold milk

1 container (8 oz) whipped topping, thawed

1 pint fresh strawberries, hulled and sliced

3 tablespoons granulated sugar, divided

1 store-bought pound cake (about 1 lb), cut into 1-inch cubes

1 teaspoon vanilla extract (optional)

How to Make this

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1. In a large bowl, whisk together the instant vanilla pudding mix and the 2 cups of cold milk until smooth; let it thicken for about 5 minutes.

2. If you want, stir in the teaspoon of vanilla extract.

3. Gently fold in the thawed whipped topping until it’s well combined.

4. In a separate bowl, toss the sliced strawberries with 1 tablespoon of granulated sugar.

5. Evenly layer some pound cake cubes in the bottom of each serving cup.

6. Spoon a layer of the pudding mixture over the cake cubes.

7. Next, add a layer of the sugared strawberries on top of the pudding.

8. Sprinkle the remaining 2 tablespoons of granulated sugar over the top for extra sweetness.

9. For extra flavor, you can add another layer of cake cubes, pudding, and strawberries if your cups are big enough.

10. Chill the cups in the refrigerator for at least an hour before serving so everything melds together perfectly and enjoy!

Equipment Needed

1. A large mixing bowl – For whisking together the pudding mix and milk so it thickens properly.
2. A whisk – It helps blend the pudding mix and milk until it’s smooth.
3. Measuring cups and spoons – You’ll need these to accurately measure 2 cups of milk, 1 teaspoon of vanilla extract, and the sugar.
4. A spatula or large spoon – For gently folding in the whipped topping without deflating it.
5. A second bowl – To toss the sliced strawberries with sugar evenly.
6. A cutting board and knife – To cut the pound cake into 1-inch cubes and slice the strawberries if needed.
7. Serving cups or dessert glasses – They are used to layer the cake, pudding, and strawberries.
8. A refrigerator – To chill the assembled dessert for at least an hour before serving.
9. A timer – Optional but handy to keep track of the pudding thickening time and the chilling duration.

FAQ

Q: Can i substitute homemade whipped cream for the whipped topping?

A: Yup, you can totally use homemade whipped cream but it might not be as stable so maybe whip it a bit firmer.

Q: Can i make these pudding cups ahead of time?

A: Yes, you can prep most of the ingredients a few hours before serving, but add the cubes and whipped topping just before eating so they stay fresh.

Q: Do i need to mix the pudding and milk completely no matter what?

A: Definitely, mix them until smooth so you get that right creamy texture throughout the dessert.

Q: Are there any alternative fruits i can try if i'm not a fan of strawberries?

A: For sure, raspberries or blueberries can work too, but note that the flavor will change a bit from the classic version.

Strawberry Shortcake Pudding Cups Recipe Substitutions and Variations

Instant vanilla pudding mix: If you don’t have this, try making your own by mixing 3 tablespoons of cornstarch, 1/3 cup sugar, a pinch of salt, and 2 cups of milk, then slowly cook the mixture until thickened, add the vanilla extract.
Cold milk: You can swap out cow’s milk for almond, soy, or even oat milk if that’s what you have on hand.
Whipped topping: Instead of the store-bought version, simply whip heavy cream with a little sugar until soft peaks form.
Pound cake: If your local store is out, try using a sponge cake or angel food cake cut into cubes instead.

Pro Tips

1. Make sure you let the pudding sit for at least a 5 minute break before mixing in the whipped topping. It helps it thicken nicely so everything blends better.

2. Toss the sliced strawberries with sugar and let em sit for a bit so they really release their flavor. Trust me, it makes a big difference in the taste.

3. When layering the ingredients try to be gentle so the pound cake doesn’t fall apart. Layer it evenly so every bite gets a little bit of everything.

4. Chill the dessert for at least an hour. It gives the cake time to soak up the pudding and fruit juices, and it tastes way better when its cold.

Strawberry Shortcake Pudding Cups Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

212

kcal

Equipment: 1. A large mixing bowl – For whisking together the pudding mix and milk so it thickens properly.
2. A whisk – It helps blend the pudding mix and milk until it’s smooth.
3. Measuring cups and spoons – You’ll need these to accurately measure 2 cups of milk, 1 teaspoon of vanilla extract, and the sugar.
4. A spatula or large spoon – For gently folding in the whipped topping without deflating it.
5. A second bowl – To toss the sliced strawberries with sugar evenly.
6. A cutting board and knife – To cut the pound cake into 1-inch cubes and slice the strawberries if needed.
7. Serving cups or dessert glasses – They are used to layer the cake, pudding, and strawberries.
8. A refrigerator – To chill the assembled dessert for at least an hour before serving.
9. A timer – Optional but handy to keep track of the pudding thickening time and the chilling duration.

Ingredients

1 package (3.4 oz) instant vanilla pudding mix
2 cups cold milk
1 container (8 oz) whipped topping, thawed
1 pint fresh strawberries, hulled and sliced
3 tablespoons granulated sugar, divided
1 store-bought pound cake (about 1 lb), cut into 1-inch cubes
1 teaspoon vanilla extract (optional)

Directions

In a large bowl, whisk together the instant vanilla pudding mix and the 2 cups of cold milk until smooth; let it thicken for about 5 minutes.
If you want, stir in the teaspoon of vanilla extract.
Gently fold in the thawed whipped topping until it's well combined.
In a separate bowl, toss the sliced strawberries with 1 tablespoon of granulated sugar.
Evenly layer some pound cake cubes in the bottom of each serving cup.
Spoon a layer of the pudding mixture over the cake cubes.
Next, add a layer of the sugared strawberries on top of the pudding.
Sprinkle the remaining 2 tablespoons of granulated sugar over the top for extra sweetness.
For extra flavor, you can add another layer of cake cubes, pudding, and strawberries if your cups are big enough.
Chill the cups in the refrigerator for at least an hour before serving so everything melds together perfectly and enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.