Banana and Strawberry Shortcake Recipe: A Sweet and Easy Dessert You’ll Love

There’s something magical about the combination of bananas and strawberries. It’s like they were made for each other, especially when layered with fluffy shortcake and whipped cream. This dessert is a fresh twist on a classic favorite, bringing together sweet, tangy, and creamy flavors in every bite. It’s the kind of treat that feels fancy but is surprisingly easy to make.

I love how this shortcake captures the essence of summer with its vibrant colors and fruity goodness. Whether you’re hosting a gathering or just craving something special, this recipe is perfect for impressing without too much effort. Plus, the balance of textures—from the soft cake to the juicy fruits—makes it irresistible.

Ingredients

I love incorporating bananas into desserts, and this recipe celebrates their creamy sweetness alongside fresh strawberries. To make this Banana and Strawberry Shortcake, gather everything below for the shortcake, filling, and topping.

For The Shortcake

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, chilled and cubed
• 2/3 cup heavy cream, plus extra for brushing
• 1 large egg

For The Filling

• 2 large ripe bananas, sliced
• 1 pound fresh strawberries, hulled and sliced
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract

For The Topping

• 1 cup heavy cream, chilled
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• Fresh banana slices, for garnish (optional)
• Fresh strawberry slices, for garnish (optional)

Tools And Equipment

As someone who adores growing banana trees and experimenting with banana recipes, I know the right tools can make a huge difference when creating something as marvelous as a Banana and Strawberry Shortcake. Here’s a list of my go-to tools for this recipe:

• Mixing bowls: You’ll need a few different sizes for mixing the shortcake batter, preparing the fruit filling, and whipping the cream. I always choose bowls with non-slip bases to keep everything steady.
• Measuring cups and spoons: Accurate measurements ensure the shortcake turns out perfectly tender and moist.
• Pastry cutter or fork: For incorporating butter into the shortcake dough, I use a pastry cutter, but a fork works in a pinch too. It’s key to achieving that crumbly texture.
• Whisk: A good whisk comes in handy when mixing wet ingredients and whipping the heavy cream to perfection.
• Small serrated knife: To slice the bananas and strawberries without bruising them, I rely on a sharp yet delicate serrated knife.
• Cutting board: A sturdy cutting board is essential for prepping all that fresh fruit!
• Baking sheet: Use a flat baking sheet for baking the shortcakes evenly. Line it with parchment paper to make cleanup easier.
• Cooling rack: This ensures the shortcakes cool evenly once they come out of the oven. Trust me, the texture is better when they’re properly cooled before assembling.
• Hand mixer or stand mixer: While I personally love the control of a handheld mixer when whipping cream, a stand mixer works just as well. Either way, you’ll get those soft peaks effortlessly.
• Spatula: A silicone spatula is perfect for folding mixtures gently or scraping whipped cream into a piping bag if you’re feeling fancy.
• Serving plates or bowls: Serve this delicious dessert in style! I love using simple white plates to showcase the vibrant strawberries and bananas.

Directions

This Banana and Strawberry Shortcake brings together the natural sweetness of ripe bananas and the juicy burst of fresh strawberries. Follow these step-by-step instructions to create a dessert that highlights the unique flavor and texture of bananas.

Prep The Ingredients

I always recommend starting with the freshest fruits possible, especially when it comes to bananas!

• Peel and slice 2 medium ripe bananas into thin rounds. Set them aside.
• Hull and slice 1 cup of fresh strawberries into thin pieces. Combine the strawberries with 3 tablespoons of granulated sugar in a small bowl, then let them sit for 10-15 minutes. This process draws out the strawberry juices and creates a natural syrup that enhances the filling.
• Measure out all the other ingredients to keep everything organized before you start baking.

Make The Shortcake

The buttery shortcake serves as a perfect base for my beloved bananas!

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together 2 cups of all-purpose flour, 3 tablespoons of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt.
3. Cut 6 tablespoons of cold unsalted butter into small cubes. Using a pastry cutter or a fork, mix the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together 3/4 cup of heavy cream and 1 large egg. Gradually add this mixture to the dry ingredients, stirring gently until the dough just comes together. Be careful not to overmix.
5. Turn the dough out onto a floured surface and gently pat it into a 1-inch thick circle. Using a round cutter, cut out shortcakes and arrange them on the prepared baking sheet.
6. Brush the tops with a bit of heavy cream, then bake for 12-15 minutes or until golden brown. Transfer to a cooling rack.

Prepare The Filling

Now we bring the bananas into the spotlight!

1. After the strawberries have macerated, gently fold in the banana slices. I love how the ripe sweetness of bananas complements the tangy strawberries. Add 1/2 teaspoon of vanilla extract to enhance the flavor.
2. Whip 1 cup of chilled heavy cream with 2 tablespoons of powdered sugar and 1/2 teaspoon of vanilla extract using a hand mixer or stand mixer. Whip until soft peaks form, being careful not to overbeat.

Assemble The Shortcake

Here’s my favorite part—putting everything together!

1. Carefully slice each cooled shortcake in half horizontally.
2. Place the bottom half of a shortcake on a serving plate. Spoon some of the banana and strawberry mixture over it, letting a little syrup drizzle down the sides.
3. Top with a dollop of whipped cream. Place the top half of the shortcake over the whipped cream, then add another layer of whipped cream and fruit mixture on top if you’d like.
4. Garnish with fresh banana and strawberry slices for an extra special touch.

Serve immediately, and let the tropical sweetness of bananas shine in this delightful dessert.

Make-Ahead Instructions

As someone who grows my own bananas and loves incorporating them into recipes, I know timing is everything to preserve their natural sweetness. If you want to split up the work for this Banana and Strawberry Shortcake, here’s how you can prepare components in advance without compromising on flavor or texture.

For the Shortcake

You can prepare the shortcake dough up to a day ahead. Follow the recipe steps to combine the dry ingredients with butter and heavy cream, then shape the dough into rounds. Arrange the unbaked shortcakes on a parchment-lined baking sheet, cover them tightly with plastic wrap, and refrigerate them for up to 24 hours. When you’re ready to bake, remove them from the fridge, preheat your oven, and bake as instructed, adding an extra minute or two if needed.

Baked shortcakes also store well at room temperature. Let them cool completely on a wire rack, then wrap them tightly in plastic wrap or store in an airtight container for up to two days. Before serving, warm the shortcakes slightly in the oven at 300°F to refresh their tender texture.

For the Fruit Filling

Strawberries macerate beautifully with sugar, creating their own syrupy sauce. You can slice and macerate the strawberries up to 4 hours in advance. Store the mixture in an airtight container in the fridge. However, I recommend slicing the bananas fresh when you’re ready to assemble. Bananas oxidize quickly, and while a hint of lemon juice can delay browning, I find their freshest flavor is best when they’re sliced just before serving.

For the Whipped Cream

Whipped cream can also be made ahead of time. Whip the heavy cream, powdered sugar, and vanilla extract to soft peaks, then transfer it to a sealed container or a piping bag and refrigerate for up to 8 hours. Give it a gentle re-whip by hand with a whisk for a few seconds if it loses its airy texture before using.

Tips For Perfect Banana And Strawberry Shortcake

As someone who grows my own banana trees, I’ve learned a lot about how to handle this golden fruit to bring out its creamy, sweet magic in recipes. When pairing bananas with strawberries in this shortcake, every step matters to highlight their natural flavors and textures. Let me share a few tips to ensure your Banana and Strawberry Shortcake is absolutely perfect.

Choosing Bananas At The Right Ripeness

The key to the best flavor is using bananas that are perfectly ripe. Look for bananas with a deep yellow peel and a few brown speckles—this stage guarantees sweetness and a soft texture. Avoid overly ripe bananas with mushy interiors, as they can overpower the flavor balance of the dessert. If your bananas aren’t ready yet, place them in a brown paper bag for a day or two to speed up ripening.

Keeping Bananas Fresh And Vibrant

Sliced bananas can brown quickly due to oxidation. To prevent this, slice them just before assembling the shortcake. If you need to prepare them slightly earlier, toss the slices in a light splash of fresh lemon juice—this keeps them looking bright without ruining their natural sweetness. I use this trick often, especially when serving banana-based desserts at gatherings.

Layering For Balanced Flavor

When assembling the shortcake, layer the bananas directly below the strawberries. This allows the macerated strawberry juices to trickle down, subtly enhancing the banana’s flavor. Since bananas have a creamy consistency, this contrast with strawberries adds delightful complexity to every bite. My go-to tip is to alternate fruit placement for a visually appealing and flavor-balanced stack.

Enhancing The Fruit With Vanilla

A splash of vanilla in the macerated strawberries pairs beautifully with the bananas, emphasizing their tropical aroma. I always recommend using high-quality vanilla extract or even vanilla bean paste for a richer flavor. You’ll be surprised how much this small addition brings out the natural sweetness of both fruits.

Ensuring Your Shortcake Stays Crisp

While the bananas need to be tender, the shortcake should deliver a lovely crispiness. To maintain this texture after assembly, make sure the shortcake cools completely before layering fruit and cream. Warm shortcake will absorb the natural fruit juices too quickly, becoming soggy. I sometimes toast the shortcake halves lightly before serving to add extra crunch to balance the softness of the bananas.

Conclusion

There’s something truly special about the combination of bananas, strawberries, and shortcake. It’s a dessert that feels both comforting and elegant, perfect for any occasion. Whether you’re hosting a summer gathering or treating yourself to a sweet indulgence, this recipe delivers on flavor, texture, and visual appeal.

With a little planning and the right ingredients, you can create a dessert that’s as fun to make as it is to eat. I hope you’ll give this Banana and Strawberry Shortcake a try and enjoy every delicious bite!