If you’re looking for a dessert that’s quick, comforting and that makes you smile, this strawberry pudding is worth a try. With fresh strawberries and a few basic ingredinets, you’ll gave a delicious treat in minutes. It’s refreshing, kid-approved and perfect from casual affternnon to special get-togethers. The best is when this strawberry pudding is paired with a generous dollop of whipped cream, that takes this simple creamy treat to the next level.
A Naturally Pink Dessert Made with Real Strawberries
There’s something so comforting about a chilled bowl of pudding, especially when it’s flavor is so authentic and natural. This pudding doesn’t rely on artificial colors or flavorings, it’s made with fresh (or frozen) strawberries, creamy milk, and a touch of vanilla extract and lemon zest to brighten it all up.
What makes this recipe extra special is its smooth texture. The cornstarch is what helps thicken the pudding without eggs. It’s perfect for anyone looking for an egg-free, vegetarian-friendly treat. You can make it with regular milk or plant-based alternatives like oat or almond milk for a dairy-free and vegan version. Top it with whipped cream or enjoy it as-is, it’s just super delicious.
Ingredients You’ll need:
- Strawberries
- Milk (regular or plant-based)
- Sugar
- Cornstarch
- Vanilla extract
- Lemon zest
- Whipped cream (optional, for topping)
Tips for Best Results
- Use ripe, sweet strawberries for the best flavor. If yours are a bit tart, you can increase the sugar slightly.
- Blend the mixture thoroughly to avoid lumps and to ensure you’ll get a smooth pudding.
- Stir constantly once it begins to thicken. It can catch quickly on the bottom of the pan so make sure you stir well.
- Let it cool slightly before transferring to serving dishes to prevent condensation.
How to Store It
Store your strawberry pudding in airtight containers or small jars in the fridge. It will keep well for up to 3 days. You can serve it chilled straight from the fridge or let it sit at room temperature for a few minutes before enjoying. Avoid freezing, the texture won’t be the same once thawed.
Variations
- Vegan-friendly: Use a plant-based milk (I love almond or cashew milk for this pudding, but any other works too) and skip the whipped cream or opt for a coconut-based one.
- Berry swap: Try this with raspberries or blueberries for a fun twist or you can consider using a mix of all.
- Layered dessert: Turn this pudding into a parfait with crushed cookies or sponge cake.
- Chocolatey version: Add a teaspoon of white chocolate chips into the warm pudding for a sweeter touch and very indulgent dessert.
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Strawberry Pudding
Ingredients
Method
- Place strawberries, milk, sugar, and cornstarch in a blender and blend until completely smooth, about 30–60 seconds.
- Pour the mixture into a medium saucepan, scraping the blender sides to get it all out.
- Stir in the vanilla extract and lemon zest.
- Heat the saucepan over medium heat, whisking constantly to avoid lumps and sticking. After 4–6 minutes, the pudding will start to thicken. Keep whisking until it reaches a smooth, creamy consistency.
- Pour into serving cups or bowls, let cool at room temperature for 10–15 minutes, then refrigerate for at least 2 hours until fully set.
- Serve chilled, topped with whipped cream if you like.
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