Berry Chantilly Cake Pudding
If you love Berry Chantilly Cake, just wait until you try it in pudding form. This dessert takes everything we love about the classic cake—the fresh berries, silky vanilla cream, and buttery cake layers—and transforms it into an easy, scoopable treat that’s perfect for summer.
Why You’ll Love This Berry Chantilly Cake Pudding
If you’ve ever had a slice of berry chantilly cake and wished it was even creamier, this dessert is for you. Instead of cake layers and frosting, we’re using silky homemade vanilla pudding and buttery cookies that soften as they chill. The result is a dessert that’s rich, refreshing, and incredibly easy to serve.
What makes this recipe special is the combination of berries. A homemade blueberry filling and strawberry filling provide layers of bright, fresh flavor that balance the richness of the pudding. As the dessert rests in the refrigerator, the cookies absorb moisture from the fillings and transform into soft, cake-like layers that mimic the texture of the classic cake.
Best of all, this is a make-ahead dessert, perfect for parties and summer holidays!
What Is Berry Chantilly Cake Pudding?
Think of this recipe as a cross between berry chantilly cake and banana pudding. It has all the signature flavors of the beloved bakery cake—vanilla cream, fresh berries, and tender cake—but layered into a chilled dessert that’s scooped rather than sliced.
Each layer brings something different to the table:
- Homemade vanilla almond pudding adds rich creaminess.
- Blueberry filling provides sweet, jammy flavor.
- Strawberry filling adds freshness and a slight tang.
- Butter cookies soften into delicate cake-like layers.
- Fresh berries on top make every serving feel extra special.
The combination creates a dessert that tastes impressive while requiring much less effort than baking and assembling an entire layer cake.
Tips for Pudding Success!
Homemade pudding is MUCH easier to make than you think. We’re essentially just making our own box mix, and heating with egg yolks and milk to thicken. And while there are three different components to make, each one is very simple.
- Don’t Over Cook – When heating the pudding, it’s important to whisk the entire time and never step away! This will prevent lumps. As soon as it starts to steam and show signs of thickening, remove it from the heat. It’s very easy to over cook – going from thick and silky to thick and chunky.
- Allow to Cool – This goes for the pudding and the berry fillings. Cover the pudding once it has stopped steaming otherwise, if you cover it while hot, it can further cook the pudding. As for the berries, these are chilled fast in the freezer. If the pudding is layered with warm fillings, the pudding will split. If everything is fully cooled, you’ll have a perfectly smooth chantilly pudding!
- Easy Layering – The pudding will be easy to spread to completely cover the pan, but the berries will need some help. Don’t expect them to cover 100% of the surface. Roughly spread them out to cover about 80% of the cookies. I like to make sure some are nudged up against the sides so you can see the beautiful layers.
- Don’t Shorten the Chill Time – The cookies need several hours to soften and develop that cake-like texture. Overnight is best! It’s the perfect make-ahead dessert.
- Glass Dish – For a show-stopping dessert, use a glass dish so you can see all of the colorful layers.
Berry Chantilly Cake Pudding FAQs:
Absolutely! Just swap the cookies with any crispy gluten free vanilla cookie. I like Kinnikinnick vanilla wafers or gluten free Golden Oreos.
You can, but homemade vanilla pudding gives this dessert its rich, bakery-style flavor and texture. It’s well worth the extra effort. If you go the store-bought route, make it like you would a banana pudding but mix in 1/2 tsp almond extract.
This is what gives the pudding that signature Chantilly Cake flavor, so I don’t recommend skipping it unless you really dislike the flavor of almond extract.
Yes. Frozen berries work great for both the blueberry and strawberry fillings. Just keep in mind they may release a bit more liquid as they cook, so they may need a little bit longer to thicken. You will need about 2 cups of blueberries and about 3 cups of quartered strawberries.
Salerno butter cookies are my favorite because they soften into the perfect cake-like texture. Vanilla wafers, shortbread cookies, or any plain, crisp cookie can work here.
You can, it will just produce a thicker pudding. Make sure it’s room temperature and first mix with the powdered sugar and milk powder until smooth. Then slowly trickle in the heavy cream to thin it out. Once it’s thin enough, pour in all of the remaining cream and whip to thicken.
Make it a day ahead and allow it to chill overnight. Then consume within 2 days. Otherwise, the berries start to weep and release water throughout the pudding.
For more berry dessert recipes, check out my:
- Strawberry Shortcake Cake
- Raspberry Cheesecake Crumble Bars
- Strawberry Jam Sugar Cookies
- Wild Blueberry Crumble Bars
- Fresh Strawberry Sheet Cake
- Brown Sugar Berry Crumble Bars
- Blueberry Cream Cheese Cobbler
Make sure to tag me @butternutbakery on Instagram and leave a review below if you make this Berry Chantilly Cake Pudding. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!
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Berry Chantilly Cake Pudding
- Total Time: 1 hour 30 minutes + Overnight
- Yield: 9 servings
Description
This Berry Chantilly Cake Pudding is everything you love about the classic cake in an easy, no-fuss dessert. Homemade vanilla pudding is layered with sweet strawberry filling, juicy blueberry compote, and buttery cookies that soften into tender cake-like layers.
Ingredients
Vanilla Almond Pudding
- 2/3 cup (135g) granulated sugar
- 2 tbsp cornstarch
- 1/4 tsp kosher salt
- 1 1/2 cups (360g) whole milk
- 3 large egg yolks
- 8 oz BelGioioso mascarpone, chilled
- 1 1/2 cups (360g) heavy whipping cream
- 2 tbsp powdered sugar
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- 8 ounce box Salerno butter cookies *see notes for gf options
Strawberry Filling
- 1 pound package fresh strawberries, hulled and quartered (plus more for topping)
- 3 tbsp granulated sugar
- 1 tbsp cornstarch
- 1 tsp lemon juice
Blueberry Filling
- 11 ounce package fresh blueberries (plus more for topping)
- 3 tbsp granulated sugar
- 1 tbsp cornstarch
- 1 tsp lemon juice
Instructions
Vanilla Almond Pudding
- In a medium saucepan, whisk together the sugar, cornstarch, and salt. Slowly whisk in the milk until smooth, then whisk in the egg yolks.
- Place over medium heat and continue to whisk until thickened. It’s important to keep whisking to prevent any lumps. This will take about 8 minutes and it will go from liquid to thick very quickly, so keep a close eye on it once it starts to steam.
- Once thickened, remove from heat transfer to a large bowl. Once it’s stopped steaming, cover the surface of the pudding with plastic wrap and chill in the refrigerator.
Strawberry and Blueberry Filling
- In the meantime, prepare the other fillings. Add the quartered strawberries to a medium saucepan (I clean out the one used for the pudding) and stir with the sugar, cornstarch, and lemon juice. Place over medium heat and continue to stir until it starts to somewhat bubble and turn thickened and jammy. Remove from heat and scoop into a wide and shallow dish and place in the freezer.
- Repeat this same process with the blueberries (no need to clean the pot) and store both in the freezer to speed up the cooling process. Now that everything is chilling, wait about 30 minutes until moving on to the next step, or until everything has completely cooled.
- After those 30 minutes, add the mascarpone, heavy cream, powdered sugar, vanilla, and almond extract to a large bowl fitted with the whisk attachment. Whip on high speed until you reach firm peaks, careful not to over whip. The consistency should be silky smooth but still able to hold shape. Scoop half of the whipped cream into the cooled pudding and use a whisk to fold and mix until smooth and combined.
- In an 8×8 pan, spread 1/2 of the pudding into the bottom of the pan. Top with an even layer of 16 cookies and then spread the cooled strawberry filling on top, covering about 80% of the cookies. Spread the remaining pudding on top, followed by another layer of cookies and then the blueberry filling. Spread the other half of the whipped cream on top and decorate the surface with extra berries and cookies.
- Chill uncovered overnight and tomorrow, dig in! Consume within 2 days.
Notes
GLUTEN FREE – Swap the cookies with any crispy gluten free vanilla cookie. I like Kinnikinnick vanilla wafers or gluten free Golden Oreos.
- Prep Time: 1 hour 30 minutes
- Chill Time: Overnight
- Category: Dessert
- Method: No Bake
- Cuisine: American
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Meet Jenna
I’m the creator, baker, and photographer behind Butternut Bakery. Here I share desserts for every diet because I believe everyone should have a chance to indulge!
