When strawberry season arrives and those ruby gems start appearing at farmers’ markets and grocery stores, there’s a certain magic in the air. Fresh strawberry pudding captures this seasonal wonder in a bowl—creamy, refreshing, and bursting with authentic berry flavor. This delightful dessert is the perfect solution for those moments when you find yourself with a basket of perfectly ripe strawberries threatening to fade before you can enjoy them all.

I discovered this recipe during a particularly abundant strawberry season at my grandmother’s farm. We’d picked far more than we could eat, and she pulled out her worn recipe card for strawberry pudding. “Sometimes the simplest things are the most memorable,” she told me as we stirred the pot together, the kitchen filling with the sweet aroma of berries and vanilla. That first spoonful—still slightly warm, intensely strawberry, and velvety smooth—became an instant core memory.

What makes this recipe particularly special is its accessibility. Unlike many desserts that require precision timing or specialized techniques, strawberry pudding welcomes even novice cooks with open arms. If you can stir a pot and follow simple instructions, you can create this stunning pink dessert that tastes like summer in a bowl.

Reasons to Love This Recipe

There’s so much to appreciate about this humble yet impressive dessert:

Quick and Effortless: When dessert cravings strike but energy levels are low, this pudding comes to the rescue. With minimal active cooking time and straightforward steps, you’ll have a homemade treat ready to chill in under 20 minutes.

Flavor and Texture Perfection: The timeless pairing of strawberries and cream creates a symphony of flavor that’s both nostalgic and sophisticated. The smooth, silky texture glides across your palate while delivering concentrated strawberry essence in every spoonful. The beautiful pink hue adds visual appeal that makes this simple dessert feel special.

Remarkably Versatile: This recipe is wonderfully adaptable. With a small adjustment to the cornstarch, you can transform it into a pie filling or layer it in parfaits. It works equally well as a standalone dessert or as a component in more elaborate creations.

Even if you’ve never made pudding from scratch before, this recipe offers a gentle introduction to homemade custards. Without the intimidation factor of temperamental techniques like tempering eggs or achieving specific temperatures, it builds confidence in the kitchen while delivering consistent results.

This strawberry pudding has become my secret weapon for last-minute dinner parties and family gatherings. It can be prepared in advance, looks beautiful when garnished, and invariably prompts requests for the recipe. The combination of its stunning color, familiar flavor profile, and silky texture makes it universally appealing across generations.

Strawberry Pudding Ingredients

To create this delightful dessert, you’ll need:

fresh strawberries, hulled and halved
fresh lemon juice
unsalted butter
granulated sugar (adjustable based on strawberry sweetness)
heavy cream
whole milk
cornstarch
egg yolks
vanilla extract
almond extract (optional but recommended)

When strawberries aren’t at their seasonal peak, frozen berries can work wonderfully—just thaw completely and drain excess liquid before using. The beauty of this recipe is its flexibility; you can adjust the sugar based on your strawberries’ natural sweetness. Early season berries might need the full amount, while peak-season berries bursting with natural sweetness might need less.

For those with dietary restrictions, plant-based milk alternatives can be substituted for the dairy components, though the pudding may be slightly less creamy. Coconut cream works particularly well as a heavy cream substitute, adding a complementary tropical note to the strawberry flavor.

The quality of your strawberries will significantly impact the final result. Seek out berries that are fully red (no white shoulders), fragrant, and slightly soft to the touch. Local, in-season strawberries will deliver the most intense flavor, but even supermarket berries can make a delicious pudding when they’re properly ripened.

How to Make Strawberry Pudding

Creating this luscious dessert involves a few simple steps:

Creating the Strawberry Base:

Place the hulled and halved strawberries in a blender or food processor with the lemon juice.
Puree until completely smooth, about 30 seconds to 1 minute.
Strain the puree through a fine-mesh sieve to remove seeds if desired (this step is optional but creates a silkier texture).

Cooking the Pudding:

In a medium saucepan, combine the strawberry puree, sugar, milk, and cream. Whisk until well combined.
In a small bowl, whisk together the cornstarch and egg yolks until smooth.
Add a small amount of the warm strawberry mixture to the egg mixture and whisk thoroughly to prevent curdling.
Pour the egg mixture back into the saucepan with the remaining strawberry mixture.
Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble, about 5-7 minutes.
Once thickened, remove from heat and immediately stir in the butter, vanilla extract, and almond extract until fully incorporated.

The most important technique to master here is patience during the cooking process. Keep your heat moderate and whisk continuously to prevent scorching. The pudding should coat the back of a spoon and leave a clear path when you run your finger through it—this is known as “nappe” consistency.

If you’re unsure about any steps, numerous online video tutorials demonstrate proper pudding-making technique. Visually confirming the right consistency can be especially helpful for beginners.

For a smoother, less chunky texture, be thorough when straining your strawberry puree. For those who enjoy a more rustic pudding with strawberry bits, you can skip the straining step entirely.

After Preparing the Pudding

Proper chilling and storage are crucial for perfect pudding:

Transfer the hot pudding to a clean bowl or individual serving dishes.
To prevent the dreaded “pudding skin” from forming, press a piece of plastic wrap directly onto the surface of the pudding while it’s still warm.
Refrigerate for at least 3 hours, or ideally overnight, to allow the pudding to set properly and for the flavors to develop fully.

The pudding will continue to thicken as it chills, so don’t worry if it seems slightly loose when it’s hot. If you prefer an ultra-thick pudding, you can increase the cornstarch by an additional tablespoon during preparation.

Presentation Tips

Elevate this simple dessert with thoughtful presentation:

Serve the chilled pudding in clear glass dishes to showcase its beautiful pink color. Top with fresh diced strawberries, a dollop of lightly sweetened whipped cream, and perhaps a sprig of fresh mint for a color contrast that makes the dessert feel restaurant-worthy.

For a more elegant presentation, layer the pudding in stemmed glasses or champagne flutes alternating with whipped cream and crushed vanilla cookies for a strawberry pudding parfait.

Create individual servings in small mason jars or ramekins for portable treats perfect for picnics or outdoor gatherings. The sealed jars keep the pudding fresh and make for charming, rustic serving vessels.

A light dusting of powdered sugar just before serving adds a touch of sophistication and sweetness without overwhelming the delicate strawberry flavor.

Variations and Suggestions

Once you’ve mastered the basic recipe, consider these creative variations:

Texture Adjustments: If you prefer a thicker pudding, increase the cornstarch to 4 tablespoons. For a looser, more custard-like consistency, reduce to 2 tablespoons.

Flavor Enhancements: Add a teaspoon of finely grated lemon or orange zest to the pudding for a citrus note that brightens the strawberry flavor. A tablespoon of Grand Marnier or Chambord liqueur adds sophisticated depth for adult versions.

Serving Ideas: Use the pudding as a filling for cream puffs or éclairs, as a layer in trifles, or as a topping for pound cake.

If you enjoy this pudding, you might also appreciate other fruit-forward desserts like fresh peach cobbler, raspberry fool, or blueberry panna cotta—all celebrating seasonal fruit in simple, elegant preparations.

More inspiring eats you can’t miss:

rum soaked cake

homemade nutter butter cookies

Conclusion

This fresh strawberry pudding is more than just a dessert—it’s a celebration of summer’s bounty captured in a dish that’s both nostalgic and sophisticated. The beauty of this recipe lies in its simplicity and its ability to showcase the pure, unadulterated flavor of perfectly ripe strawberries.

I’d love to hear about your experience making this pudding! Did you serve it for a special occasion? Did you create a variation that worked particularly well? Your insights and adaptations help create a community of strawberry pudding enthusiasts who can learn from each other’s creativity.

If you’ve enjoyed this recipe, consider subscribing to our newsletter, where we share seasonal recipes that make the most of nature’s bounty throughout the year. From summer berries to fall apples to winter citrus, we’ll help you bring the best of each season to your table with recipes that are simple, delicious, and designed to create lasting memories.