Name: Strawberry Shortcake Pudding Cups: Easy Recipe & Delicious Dessert
Prep time: 20 min
Total time: 50 min
Yield: 6-8 servings
Ingredients: 1 (3.4 ounce) package instant vanilla pudding mix; 2 cups cold milk (whole milk recommended for richer flavor); 1 (8 ounce) container frozen whipped topping, thawed, divided; 1 pound fresh strawberries, hulled and sliced; 1 box (10.75 ounce) angel food cake, cut into 1-inch cubes; Optional: Strawberry syrup or glaze for drizzling

Strawberry shortcake pudding cups are the delightful dessert you didn't know you needed! Imagine layers of creamy vanilla pudding, sweet macerated strawberries, and crumbled golden shortbread cookies all nestled together in a single-serving cup of pure bliss. This isn't just a dessert; it's a nostalgic trip back to summer picnics and carefree days, but with a modern, convenient twist.

While the exact origins of strawberry shortcake are debated, similar desserts have been enjoyed for centuries. The combination of berries, sweetened bread, and cream has always been a winning formula. This pudding cup version takes that classic combination and simplifies it, making it perfect for busy weeknights or impromptu gatherings. It's a deconstructed take on a beloved classic, offering all the familiar flavors in an easy-to-assemble format.

People adore this dish for its incredible taste and satisfying texture. The creamy pudding provides a smooth, cool base, while the juicy strawberries burst with summery sweetness. The shortbread cookies add a delightful crunch and a buttery richness that perfectly complements the other flavors. Plus, the individual servings make portion control a breeze! If you are looking for a quick, easy, and delicious dessert, these strawberry shortcake pudding cups are guaranteed to be a crowd-pleaser. Get ready to experience a taste of summer in every spoonful!

Ingredients:

1 (3.4 ounce) package instant vanilla pudding mix
2 cups cold milk (whole milk recommended for richer flavor)
1 (8 ounce) container frozen whipped topping, thawed, divided
1 pound fresh strawberries, hulled and sliced
1 box (10.75 ounce) angel food cake, cut into 1-inch cubes
Optional: Strawberry syrup or glaze for drizzling

Preparing the Pudding:

In a medium-sized mixing bowl, whisk together the instant vanilla pudding mix and the cold milk. Make sure to whisk vigorously to avoid any lumps. I like to use a wire whisk for this, as it helps to incorporate air and create a smoother pudding.
Continue whisking for about 2 minutes, or until the pudding starts to thicken. You'll notice it becoming noticeably thicker as you whisk. This is the instant pudding doing its magic!
Let the pudding stand for about 5 minutes to fully set. This allows the pudding to reach its optimal consistency. You can cover the bowl with plastic wrap and place it in the refrigerator during this time if you prefer, but it's not strictly necessary.
Gently fold in half of the thawed whipped topping (about 4 ounces) into the pudding. Be careful not to overmix, as this can deflate the whipped topping and make the pudding less fluffy. We want to keep that light and airy texture! Use a spatula and gently fold from the bottom up, incorporating the whipped topping evenly.

Preparing the Strawberries:

Wash the fresh strawberries thoroughly under cold running water. This is important to remove any dirt or debris.
Hull the strawberries by removing the green tops. There are special strawberry hullers you can buy, but a paring knife works just as well. Just be careful not to remove too much of the strawberry flesh.
Slice the hulled strawberries into thin slices. The thickness of the slices is up to you, but I prefer them to be about ¼ inch thick. This allows for a good balance of strawberry flavor and texture in each bite.
If desired, you can toss the sliced strawberries with a tablespoon or two of sugar. This will help to macerate the strawberries, drawing out their natural juices and making them even sweeter. Let them sit for about 10-15 minutes after tossing with sugar.

Assembling the Pudding Cups:

Now comes the fun part – assembling the pudding cups! You can use individual clear glasses, parfait glasses, or even small bowls. The clear glasses allow you to see the beautiful layers of the dessert.
Start by placing a layer of angel food cake cubes at the bottom of each glass. Don't pack them too tightly; you want them to be light and airy. I usually use about a handful of cubes per glass.
Next, spoon a layer of the pudding mixture over the angel food cake cubes. Use enough to cover the cake, but don't overfill the glass.
Add a layer of sliced strawberries on top of the pudding. Arrange them nicely so they look appealing.
Repeat the layers: angel food cake cubes, pudding mixture, and sliced strawberries. You can create as many layers as you like, depending on the size of your glasses. I usually do two or three layers.
Top each pudding cup with a dollop of the remaining whipped topping. You can use a piping bag with a decorative tip to make it look extra fancy, or simply spoon it on top.
Garnish with a few extra strawberry slices on top of the whipped topping. This adds a pop of color and visual appeal.
Optional: Drizzle a small amount of strawberry syrup or glaze over the top of each pudding cup. This adds an extra burst of strawberry flavor and sweetness.

Chilling and Serving:

Cover the pudding cups with plastic wrap and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together and the pudding to set completely.
The pudding cups can be stored in the refrigerator for up to 24 hours. However, the angel food cake may become slightly soggy over time.
When ready to serve, remove the pudding cups from the refrigerator and enjoy! These are perfect for parties, potlucks, or just a simple dessert at home.

Tips and Variations:

For a richer flavor, use whole milk instead of skim milk in the pudding. The higher fat content will make the pudding creamier and more decadent.
If you don't have angel food cake, you can use pound cake or even vanilla wafers. Just make sure to cut them into small pieces.
You can use other types of berries instead of strawberries, such as blueberries, raspberries, or blackberries. A mixed berry pudding cup would be delicious!
For a chocolate version, use chocolate pudding mix instead of vanilla. You can also add chocolate shavings or chocolate syrup to the pudding cups.
If you want to make these ahead of time, you can assemble the pudding cups up to 24 hours in advance. Just be aware that the angel food cake may become slightly soggy over time.
For a healthier option, use sugar-free pudding mix and light whipped topping. You can also use fresh fruit instead of syrup or glaze.
Add a sprinkle of chopped nuts, such as almonds or pecans, for added texture and flavor.
For a boozy twist, add a tablespoon of liqueur, such as Grand Marnier or Amaretto, to the pudding mixture.
If you don't have individual glasses, you can assemble the pudding in a large trifle bowl. This is a great option for parties or gatherings.
Get creative with your toppings! You can add sprinkles, chocolate chips, or even a scoop of ice cream.

Troubleshooting:

Pudding is too thin: Make sure you are using the correct amount of milk and that you are whisking the pudding mix thoroughly. If the pudding is still too thin, you can add a tablespoon of cornstarch to the milk before whisking in the pudding mix.
Pudding is too thick: Add a tablespoon or two of milk to the pudding and whisk until it reaches the desired consistency.
Angel food cake is soggy: Don't assemble the pudding cups too far in advance, as the angel food cake will absorb moisture from the pudding. You can also lightly toast the angel food cake cubes before assembling the pudding cups.
Whipped topping is deflated: Be careful not to overmix the whipped topping into the pudding. Gently fold it in until just combined.

Nutritional Information (approximate, per serving):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

Calories: 300-350
Fat: 15-20g
Saturated Fat: 10-12g
Cholesterol: 30-40mg
Sodium: 200-250mg
Carbohydrates: 40-45g
Sugar: 25-30g
Protein: 5-7g

Enjoy your delicious Strawberry Shortcake Pudding Cups!

Conclusion:

So there you have it! These Strawberry Shortcake Pudding Cups are truly a must-try dessert. They capture all the nostalgic flavors of classic strawberry shortcake in a convenient, adorable, and utterly delicious package. The creamy vanilla pudding, the sweet and juicy strawberries, and the buttery crumble topping create a symphony of textures and tastes that will have everyone begging for more. I promise, once you take that first bite, you'll understand why I'm so enthusiastic about this recipe.

What makes these pudding cups so special is their versatility. They're perfect for a quick weeknight treat, a potluck dessert, or even a fancy brunch. The individual servings make them easy to transport and serve, and they're always a crowd-pleaser. Plus, they're incredibly easy to customize to your liking.

Serving Suggestions and Variations:

While these Strawberry Shortcake Pudding Cups are fantastic as is, there are endless ways to put your own spin on them. Here are a few ideas to get you started:

Berry Bonanza: Experiment with different berries! Blueberries, raspberries, or blackberries would all be delicious additions or substitutions for the strawberries. A mixed berry version would be especially vibrant and flavorful.
Chocolate Indulgence: Add a layer of chocolate shavings or a drizzle of chocolate sauce for a richer, more decadent treat. You could even use chocolate pudding instead of vanilla for a double dose of chocolatey goodness.
Tropical Twist: Incorporate some diced mango or pineapple for a tropical twist. A sprinkle of shredded coconut on top would complete the island vibe.
Boozy Boost: For an adult-only version, add a splash of rum or Grand Marnier to the strawberries before layering them into the pudding cups.
Crumbly Creations: Get creative with the crumble topping! Add some chopped nuts, like pecans or walnuts, for extra crunch. Or, use a different type of cookie, like shortbread or gingersnaps, for a unique flavor profile.
Whipped Cream Dream: While the recipe doesn't call for it, a dollop of freshly whipped cream on top is always a welcome addition. It adds a touch of elegance and extra creaminess.
Make it Vegan: Easily adapt this recipe to be vegan by using plant-based pudding, vegan butter in the crumble, and a dairy-free whipped topping.

I truly believe that this Strawberry Shortcake Pudding Cups recipe is a winner. It's simple, satisfying, and endlessly adaptable. It's the kind of dessert that brings a smile to your face and leaves you feeling happy and content. It's also a great recipe to get the kids involved in the kitchen. They'll love helping to layer the ingredients and decorate the finished pudding cups.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create some magic in the kitchen. I'm confident that you'll love these Strawberry Shortcake Pudding Cups as much as I do. And most importantly, don't be afraid to experiment and make them your own!

I'd absolutely love to hear about your experience making this recipe. Did you try any of the variations I suggested? Did you come up with your own creative twists? Please share your thoughts and photos in the comments below. Your feedback is invaluable, and I can't wait to see what you create! Happy baking!