Strawberry Pudding Recipe
If there was ever a dessert that captured summer in a spoonful, it’s this irresistible Strawberry Pudding. Silky-smooth and blushing pink with the freshest berries, each bite is pure nostalgia and sunshine. Whether you’re seeking a make-ahead dessert for guests or a comforting sweet treat for yourself, this pudding checks all the boxes — creamy, fruity, and loaded with strawberry charm.
Ingredients You’ll Need
You’ll be amazed at how just a handful of everyday ingredients transform into a bowl of Strawberry Pudding that tastes like a celebration. Each item in this recipe plays an important role, from creating a dreamy texture to bringing out the jewel-bright color and flavor of fresh strawberries.
- Fresh strawberries: The star of the show! Use ripe, sweet berries for the best flavor and color.
- Granulated sugar: Balances tartness and brings out the natural sweetness in strawberries.
- Cornstarch: Acts as the thickening agent, helping the pudding set up perfectly.
- Salt: Just a pinch to enhance all the other flavors — don’t skip it!
- Whole milk: Keeps the pudding rich and creamy; whole milk works best, but you can swap for your favorite dairy or non-dairy milk.
- Egg yolks: These give the pudding that classic custard silkiness and a lovely pale yellow color.
- Vanilla extract: A little bit of vanilla makes the berries taste even fruitier and more complex.
- Unsalted butter: Adds extra richness and a glossy finish to your dessert.
- Whipped cream and extra strawberries (optional): For topping, making every serving a bit more beautiful and decadent!
How to Make Strawberry Pudding
Step 1: Prep the Strawberries
Start your Strawberry Pudding by blending your hulled, chopped strawberries until completely smooth. For that lusciously smooth texture, take an extra minute to pour the purée through a fine mesh sieve to catch any lingering seeds and pulp. Set your vivid, fruity purée aside — this is where the magic begins!
Step 2: Mix the Dry Ingredients
In a medium saucepan, whisk together your sugar, cornstarch, and salt. This step ensures your thickening agents are evenly distributed so the final pudding sets up perfectly and avoids any unsightly lumps.
Step 3: Combine the Wet Ingredients
Gradually pour in the milk and your prepared strawberry purée, whisking gently as you go. You want everything to be well-blended, achieving a lovely pink base before you even turn on the stove.
Step 4: Cook the Pudding
Set your saucepan over medium heat and cook, stirring constantly. You’ll see the mixture start to thicken and bubble after about 5 to 7 minutes. Keep stirring so the pudding stays silky and doesn’t scorch — this is when that creamy texture is created.
Step 5: Temper the Egg Yolks
In a small bowl, whisk up your egg yolks. Now, slowly add about 1/2 cup of the hot pudding mixture into the yolks while whisking constantly to avoid curdling. This gentle “tempering” step brings the eggs up to temperature without scrambling, ensuring your pudding is extra silky.
Step 6: Finish Cooking and Flavoring
Pour the tempered yolk mixture back into your saucepan and cook for 2 to 3 more minutes, stirring constantly. The pudding will become even thicker and more luscious. Remove from heat, then stir in the vanilla extract and butter until completely melted for a glossy finish and richer depth of flavor.
Step 7: Chill and Serve
Portion the pudding into cups or ramekins and let them cool to room temperature first. Once cooled, cover and refrigerate for at least 2 hours to set thoroughly. When you’re ready to serve, dollop with freshly whipped cream and add some sliced strawberries for that irresistible final touch!
How to Serve Strawberry Pudding
Garnishes
Take your Strawberry Pudding from delicious to dazzling with simple, thoughtful garnishes. A swirl of pillowy whipped cream is classic, and a few extra strawberry slices or even a mint sprig add fresh, vibrant color. For a playful crunch, try scattering crumbled shortbread cookies or a sprinkle of toasted almonds on top.
Side Dishes
This creamy pudding pairs wonderfully with light and crisp accompaniments. Serve it alongside buttery shortbread cookies, delicate vanilla wafers, or a scoop of lemon sorbet for a refreshing contrast. If you’re feeling extra indulgent, a side of berry compote will intensify those strawberry notes even more!
Creative Ways to Present
Ditch the ordinary and serve Strawberry Pudding in fun ways: layer it in parfait glasses with whipped cream and cookie crumbles for a trifle effect, or spoon it into tiny mason jars for a charming picnic treat. For a more formal gathering, pipe the pudding into chocolate cups or serve atop a crisp meringue nest for a dazzling dessert centerpiece.
Make Ahead and Storage
Storing Leftovers
If you (miraculously!) manage not to eat it all at once, store your leftover Strawberry Pudding tightly covered in the refrigerator. It’ll stay fresh and delicious for up to three days. Just keep toppings separate until you’re ready to serve again, so everything stays at its best.
Freezing
While Strawberry Pudding is best enjoyed fresh, you can freeze it in a pinch. Pour it into airtight containers and freeze for up to a month. Thaw overnight in the refrigerator — the texture may be a little softer, but it’ll still be truly tasty for a cool summer treat.
Reheating
Pudding is best enjoyed chilled, but if you’d like to restore a creamier texture after refrigeration (or after freezing and thawing), simply whisk gently before serving. For a warm pudding twist, microwave individual servings in short bursts, stirring often, until just warmed through — the strawberry flavor becomes lovely and comforting.
FAQs
Can I use frozen strawberries?
Absolutely! Thaw your berries first and drain any excess liquid to avoid watering down the pudding. The flavor will be slightly different, but still wonderful.
Is there an egg-free version of this Strawberry Pudding?
Yes! You can leave out the egg yolks and increase the cornstarch by one tablespoon. The texture won’t be quite as luxurious, but it will set and taste delicious.
Can I make this recipe dairy-free?
Definitely! Swap the whole milk for coconut milk or your favorite plant-based alternative and use a dairy-free butter. Coconut milk, in particular, gives it a creamy texture and subtle tropical twist.
Why do I need to strain the strawberries?
Straining removes tiny seeds and any fibrous bits, making sure your Strawberry Pudding is the smoothest, silkiest treat possible. It’s a small extra step, but it’s worth it for the perfect texture.
How can I intensify the strawberry flavor?
Use super-ripe, in-season strawberries for the brightest flavor. You can also add a teaspoon of freeze-dried strawberry powder or a splash of strawberry extract for an extra berry boost.
Final Thoughts
Whether you’re seven or seventy, there’s a special joy in dipping your spoon into homemade Strawberry Pudding. Every creamy bite shouts summer’s best and most comforting flavors. I hope you give this recipe a try soon — I have a feeling it will charm its way into your favorites list too!
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Strawberry Pudding Recipe
- Total Time: 20 minutes (plus chilling time)
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in the refreshing taste of homemade Strawberry Pudding with this easy-to-follow recipe. This creamy dessert is bursting with fresh strawberry flavor and makes a delightful treat for any occasion.
Ingredients
For the pudding:
- 2 cups fresh strawberries, hulled and chopped
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 2 cups whole milk
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
For topping:
- Whipped cream
- Extra strawberries
Instructions
- Purée the strawberries: In a blender, purée the strawberries until smooth. Strain through a sieve.
- Prepare the pudding mixture: Combine sugar, cornstarch, and salt in a saucepan. Whisk in milk and strawberry purée. Cook until thick.
- Temper the egg yolks: Whisk egg yolks and add hot pudding mixture gradually. Cook until thickened.
- Finish the pudding: Remove from heat, stir in vanilla and butter. Cool, then refrigerate.
- Serve: Top with whipped cream and strawberries before serving.
Notes
- For a smoother texture, blend and strain strawberries thoroughly.
- Add small strawberry chunks for extra texture.
- Try coconut milk for a dairy-free alternative.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 200
- Sugar: 21g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 105mg
