Strawberry Pudding

If you love easy desserts that feel both nostalgic and refreshing, this strawberry pudding is going to become a new favorite. It’s made with real strawberries, just a few pantry ingredients, and it comes together in under 15 minutes. Whether you’re looking for a light summer dessert, something fruity for your little ones, or a pink treat for special occasions, this pudding checks all the boxes.

A Naturally Pink Dessert Made with Real Strawberries

There’s something so joyful about a chilled bowl of pudding, especially when it’s bursting with natural strawberry flavor. 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 and lemon zest to brighten it all up.

What makes this recipe extra special is its smooth texture thanks to cornstarch, which 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 version. Top it with whipped cream or enjoy it as-is — it’s just as 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.
• Stir constantly once it begins to thicken — it can catch quickly on the bottom of the pan.
• 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 and skip the whipped cream or opt for a coconut-based one.
• Berry swap: Try this with raspberries or blueberries for a fun twist.
• 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.

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Strawberry Pudding

A creamy, naturally pink strawberry pudding made with fresh strawberries, milk, and cornstarch — no eggs or gelatin needed! Perfect as a light, fruity dessert for kids and adults alike.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 8 minutes mins

Servings: 2

Course: Dessert

Ingredients Method

Ingredients

  

• 360 g milk 1.5 cups – regular or plant-based
• 225 g strawberries 1.5 cups – fresh or thawed from frozen
• 70 g sugar 1/3 cup
• 40 g cornstarch about 5 tbsp
• 1 tsp vanilla extract
• Zest of 1 lemon
• Whipped cream optional, for topping

Method

 

1. Place strawberries, milk, sugar, and cornstarch in a blender and blend until completely smooth, about 30–60 seconds.
2. Pour the mixture into a medium saucepan, scraping the blender sides to get it all out.
3. Stir in the vanilla extract and lemon zest.
4. 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.
5. 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.
6. Serve chilled, topped with whipped cream if you like.

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