In a saucepan, combine mashed bananas, milk, and cream. Heat over medium heat until it begins to simmer. In a separate bowl, whisk together sugar, cornstarch, salt, and egg yolks. Gradually add the banana mixture while whisking continuously. Cook until the pudding thickens, then remove from heat. Stir in butter and vanilla extract. Let it cool. Prepare Strawberry Shortcake Layer: Preheat the oven to 425°F (220°C). Grease and flour a cake pan. In a bowl, combine flour, sugar, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Stir in milk and vanilla extract until just combined. Pour the batter into the prepared pan and bake until golden brown.
Assembly:
In a serving dish, layer the banana pudding and strawberry shortcake alternately. Top with fresh banana slices and additional sliced strawberries.
