Creamy, delicate, and naturally pink, Strawberry Pudding is a refreshing fruit-based dessert made with real strawberries, milk, and cream. With a smooth, silky texture and bright berry flavor, it’s an elegant chilled treat perfect for summer days or sweet finishes to any meal.

Why You’ll Love This Recipe

This strawberry pudding is simple to make, yet stunning in flavor and presentation. Made with fresh strawberries and no artificial ingredients, it delivers authentic fruitiness in every spoonful. The smooth, custard-like texture is enhanced by milk and cream, while garnishes of fresh berries and mint give it a beautiful finish. Best of all, it’s easy to prepare ahead—ideal for dinner parties or midday indulgence.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

fresh strawberries, hulled and chopped
sugar (adjust based on berry sweetness)
milk (dairy or plant-based)
heavy cream
cornstarch
vanilla extract
salt
extra strawberry slices and mint or edible greens for garnish

directions

In a blender, puree the chopped strawberries with sugar until completely smooth. For a silky texture, strain the purée through a fine mesh sieve to remove seeds (optional).
In a saucepan, whisk together the strawberry purée, milk, cream, cornstarch, salt, and vanilla extract until fully combined.
Cook over medium heat, stirring constantly, until the mixture thickens to a pudding consistency—about 5 to 7 minutes.
Pour the hot pudding into small glasses or molds. Tap each gently on the counter to release air bubbles.
While still warm, press a few fresh strawberry slices against the inside of each glass for a decorative touch.
Chill in the refrigerator for at least 2 hours, or until the pudding is fully set.
Before serving, garnish with a fresh strawberry slice and a mint sprig or edible leaf.

Servings and timing

Servings: 4 small cups
Prep Time: 10 minutes
Cook Time: 7 minutes
Chill Time: 2 hours
Total Time: 2 hours 17 minutes
Calories per serving: 170 kcal

Variations

Vegan Version: Use plant-based milk and coconut cream or cashew cream in place of dairy, and ensure the sugar is vegan-friendly.
Layered Dessert: Add crushed graham crackers or vanilla cookie crumbs at the bottom for a parfait-style pudding.
Chocolate Swirl: Drizzle melted dark chocolate into the pudding just before setting for a strawberry-chocolate combo.
Citrus Boost: Add a touch of lemon or orange zest for added brightness.
Topped with Whipped Cream: Pipe or dollop whipped cream on top for extra creaminess and visual appeal.

storage/reheating

Store the pudding covered in the refrigerator for up to 3 days. Keep garnishes separate until ready to serve. This pudding is best enjoyed chilled and does not require reheating. Do not freeze, as the texture may become watery upon thawing.

FAQs

Can I use frozen strawberries?

Yes, thaw them completely and drain excess liquid before blending. Adjust sugar based on taste.

How do I know when the pudding is thick enough?

It should coat the back of a spoon and hold shape briefly when a line is drawn through it.

Can I make this ahead of time?

Absolutely. Make it the day before and store it chilled until ready to serve.

What kind of milk is best?

Whole milk gives the creamiest texture, but almond, oat, or soy milk work well for dairy-free options.

Can I skip the cream?

You can use all milk, but the texture will be lighter and less rich.

Why strain the purée?

Straining removes seeds and yields a smoother pudding, but it’s optional based on preference.

Can I add other berries?

Yes, raspberries or a mix of berries can be blended with the strawberries for a berry medley.

Is this dessert gluten-free?

Yes, all ingredients used are naturally gluten-free.

Can I serve this warm?

It’s designed to be chilled, but can be eaten warm if desired—just note the texture will be softer.

How do I make it firmer for unmolding?

Increase the cornstarch slightly (by 1 tsp) and chill in silicone molds for a firmer set that can be inverted.

Conclusion

Strawberry Pudding is a light, flavorful dessert that celebrates the natural sweetness of fresh berries. Creamy, smooth, and beautifully pink, it’s as pleasing to the eyes as it is to the palate. Whether served in elegant glasses or layered in jars, this easy, no-bake treat is a must-try for fruit lovers and anyone in search of a quick yet impressive dessert.

Strawberry Pudding

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A creamy and delicate pink strawberry pudding made with real strawberries and milk, topped with fresh slices and a touch of whipped elegance—chilled to perfection.

Author: Mari
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 2 hours 17 minutes
Yield: 4 small cups 1x
Category: Dessert
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Units Scale

1 1/2 cups fresh strawberries, hulled and chopped
1/4 cup sugar (adjust based on sweetness of berries)
1 cup milk (dairy or plant-based)
1/2 cup heavy cream
2 tbsp cornstarch
1 tsp vanilla extract
Pinch of salt
Extra strawberry slices and mint or edible greens for garnish

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Instructions

In a blender, puree strawberries with sugar until completely smooth. Optional: strain through a fine mesh sieve to remove seeds for a smoother texture.
In a saucepan, whisk together the strawberry purée, milk, cream, cornstarch, salt, and vanilla.
Cook over medium heat, stirring constantly, for 5–7 minutes until the mixture thickens to a pudding consistency.
Pour into small glass cups or molds and gently tap to remove air bubbles.
While still warm, press a few fresh strawberry slices against the inner sides of the glass for decoration.
Chill in the refrigerator for at least 2 hours or until fully set.
Before serving, garnish with a strawberry slice and a mint sprig or edible leaf.

Notes

Use very ripe strawberries for maximum flavor and natural sweetness.
For a vegan version, use plant-based milk and skip the cream or replace it with full-fat coconut milk.
Optional: top with a dollop of whipped cream or coconut whip for added elegance.

Nutrition

Serving Size: 1 cup
Calories: 170 kcal
Sugar: 15g
Sodium: 40mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 1g
Protein: 3g
Cholesterol: 25mg