🍰 Banana Pudding Cake with Strawberry Cream & White Chocolate Drip

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Fluffy sponge layers, luscious strawberry cream, and a silky white chocolate drizzle—this cake is a total showstopper, perfect for spring gatherings or weekend celebrations.

⏱️ Quick Recipe Snapshot

  • Prep Time: 30 minutes

  • Cook Time: 22 minutes

  • Chill Time: 1–2 hours

  • Total Time: ~2.5 hours

  • Servings: 10–12

  • Skill Level: Intermediate

  • Occasion Tags: Celebration • Easter • Summer Treat • Make-Ahead Friendly

🛒 Ingredients Checklist

Cake Base:

  • Eggs (large)

  • Granulated sugar

  • All-purpose flour

  • Baking powder

  • Vanilla extract

  • Salt

Strawberry Cream Filling:

  • Fresh strawberries (chopped)

  • Sugar

  • Lemon juice

  • Heavy whipping cream

  • Powdered sugar

  • Vanilla extract

  • Cream cheese (softened)

Optional Jelly Layer:

  • Strawberry or red fruit jelly (cubed or sliced thin)

White Chocolate Drip:

  • White chocolate chips

  • Heavy cream

Toppings:

  • Fresh strawberries

  • Seedless grapes

  • Whipped cream rosettes

👩‍🍳 Step-by-Step Instructions

1. Make the Fluffy Cake Base

  • Preheat oven to 350°F. Grease and line two rectangular baking pans.

  • Beat eggs and sugar until pale, thick, and fluffy—about 4–5 minutes.

  • Add vanilla. Sift in flour, baking powder, and salt. Fold gently (don’t deflate the batter).

  • Divide evenly into pans. Bake 20–22 minutes or until lightly golden and springy.

  • Cool completely, then slice each cake horizontally for 4 thin layers.

2. Prepare Strawberry Cream

  • In a saucepan, cook strawberries, sugar, and lemon juice until soft and syrupy (5–7 minutes). Cool completely.

  • In a cold bowl, whip cream, powdered sugar, and vanilla until stiff peaks form.

  • In another bowl, beat softened cream cheese until smooth.

  • Fold in whipped cream and cooled strawberries—light, fluffy, and pink perfection!

3. Assemble the Cake

  • Place one cake layer on your serving board.

  • Spread a thick layer of strawberry cream.

  • Add cubed jelly or fresh berries for texture (optional).

  • Repeat with remaining layers, ending with cake on top.

4. Create the White Chocolate Drip

  • Heat cream until just simmering. Pour over white chocolate chips and let sit 2 minutes. Stir until smooth.

  • Cool slightly, then drip around the top edge of the cake using a spoon or piping bag.

5. Decorate & Chill

  • Pipe whipped cream rosettes across the top.

  • Top with fresh strawberries and grapes for a juicy finish.

  • Chill 1–2 hours before slicing for clean, defined layers.

💬 Why You’ll Love This Cake

This cake is all about layers—fluffy sponge, berry-kissed cream, and that luscious white chocolate drip. I love making this for spring brunches, birthdays, or when I want to impress without a lot of fuss. The cream is light yet rich, the jelly adds a fun texture (kids love it!), and the whole thing just looks like it came from a fancy bakery.

🍓 Ingredient Tips & Substitutes

Ingredient Notes & Swaps
Eggs Room temperature helps them whip better.
Cream cheese Adds tang and stability to the filling. You can use mascarpone for a smoother finish.
Strawberries Fresh is best. Frozen can be used but must be drained well.
Jelly Optional, but fun! Strawberry jam works as a quick sub.
White chocolate Choose real chips (not coating) for best melt and flavor.

🎂 Serving Ideas & Variations

🍌 Want More Banana Flavor?

  • Add sliced bananas between the cream layers.

  • Fold ½ cup mashed banana into the cake batter before baking.

  • Or go full banana pudding cake by layering banana cream pie filling between cake layers!

🍰 Make It Ahead

  • Bake and cool the cake layers the night before.

  • Make the strawberry filling a day ahead and store chilled.

  • Assemble morning of, and chill until serving time.

🧊 Storage & Reheating

  • Refrigerate: Store in a cake box or airtight container up to 3 days.

  • Freeze: Cake base can be frozen unfilled for up to 1 month.

  • Do Not Freeze Cream-Filled Version – Cream cheese + whipped cream doesn’t thaw well.

📊 Nutritional Info (Per Slice – est. for 12 slices)

  • Calories: ~360

  • Protein: 5g

  • Carbs: 38g

  • Fat: 22g

  • Sugar: 26g

Allergens: Dairy, gluten, eggs

❓ FAQs

Q: Can I skip the jelly layer?
A: Absolutely—it’s for extra texture and shine but totally optional. Try layering with sliced fresh strawberries instead.

Q: Can I make it gluten-free?
A: Yes! Use a 1:1 gluten-free baking flour in the sponge. Ensure your jelly and cream cheese are GF-certified.

Q: Can I use store-bought whipped topping?
A: For convenience, yes. But homemade whipped cream has better flavor and holds up more beautifully.

👩‍🍳 Kristy’s Note

This cake is so much fun to build and even more fun to eat. The textures are playful, the cream is addictive, and it looks like something out of a bakery window. Whether you’re a seasoned baker or just want a wow-factor dessert for your next gathering, this one won’t disappoint.

🍓 More Beautiful Layer Cakes to Try

  • Lemon Raspberry W-W Layer Cake

  • Skinny Chocolate Mousse Icebox Cake

  • Strawberry Cheesecake Stuffed Angel Cake

  • W-W Vanilla Yogurt Sheet Cake with Fruit Topping

💌 Try It & Share It!

Made this Banana Pudding Cake? I’d LOVE to see it!
📸 Tag @KristyCookRecipes on Instagram with your beautiful layers or leave a comment with your favorite twist!
Let’s keep baking joyful, simple, and absolutely delicious.

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