Strawberry Pudding

There’s something so quietly comforting about a bowl of homemade pudding — and when strawberries are in season, I can’t resist turning those juicy red berries into this creamy, dreamy dessert. This Fresh Strawberry Pudding is all about real fruit flavor, no shortcuts, no artificial stuff — just simple ingredients transformed into something special. It’s perfect for days when you’ve got ripe strawberries to use up and want something that feels indulgent but is surprisingly easy to make.

Why I Love This Strawberry Pudding

I’ve always been a sucker for fruit-and-cream desserts, and this one takes me right back to childhood summers — picking strawberries with sticky fingers, then racing back to the kitchen to stir up something sweet. Unlike boxed pudding mixes or overly fancy mousse recipes, this one keeps it real. It’s smooth, luscious, and just the right amount of sweet, with a naturally pretty pink color that comes from the berries themselves.

And here’s the best part: no fuss. You blend, stir, simmer, chill — that’s it. It’s a one-pot wonder that feels like a treat without being too rich or heavy. Serve it in little glass cups with a swirl of whipped cream and some chopped berries on top, and you’ve got yourself the easiest elegant dessert ever.

Ingredients You’ll Need

Here’s a rundown of what goes into the pudding. You probably have most of it already if you bake or make desserts often.

• Fresh Strawberries: The star of the show. Use ripe, flavorful berries for the best taste. Even frozen ones work in a pinch — just thaw and taste them first. If they’re very tart, add an extra ¼ cup sugar.
• Fresh Lemon Juice: Adds brightness and lifts the flavor of the berries.
• Granulated Sugar: Balances the natural tartness of the strawberries.
• Cornstarch: Our thickening agent — just enough to give it that silky pudding texture without turning gluey.
• Eggs: Help the pudding set and give it richness.
• Milk and Cream: I usually use a mix for a creamy texture, but you can swap in half-and-half if that’s what you have.
• Unsalted Butter: For richness and a silky finish.
• Vanilla + Almond Extract: The almond is optional, but it really enhances the berry flavor. I love using both for a more layered taste.

How to Make It Step-by-Step

This pudding comes together in just one pot — no tempering eggs, no baking, no complicated steps.

Step 1: Make the Strawberry Puree

Pop the strawberries and lemon juice into a blender or food processor and blend until smooth. This is your pudding base.

Step 2: Mix the Base

In a medium saucepan, whisk together the sugar and cornstarch. Add the eggs and whisk until fully combined.

Step 3: Stir in the Liquids

Pour in the strawberry puree, then add the milk and cream. Give it all a good stir.

Step 4: Cook

Place the pot over medium heat and cook, stirring constantly (especially at the bottom!) until it thickens and starts to bubble. This part only takes about 10 minutes, but don’t walk away.

Step 5: Strain

Pour the cooked pudding through a fine mesh sieve to catch any bits and make it super smooth.

Step 6: Finish

While it’s still hot, stir in the butter, vanilla, and almond extract. The butter gives it a luxurious mouthfeel, and the extracts round out the flavor beautifully.

After It’s Cooked

You’ll want to chill this pudding for at least 3 hours to let it fully set and develop its flavor. I usually divide it into small ramekins or jars, but one big container works just as well.

Pro Tip: If you’re not into pudding skin (I’m not!), press a piece of plastic wrap directly onto the surface of the pudding while it’s still warm. This keeps the top silky-smooth.

A Quick Note About the Texture

This pudding is naturally on the thinner side. Strawberries are acidic, and that acidity messes a bit with how cornstarch thickens. I’ve tested adding more cornstarch, but once you go past a certain point, the pudding starts to taste chalky. The balance in this recipe gives you a softly spoonable pudding — just thick enough to hold its shape, but still silky.

If you want to use it as a pie filling or layer it in a trifle, you can add 1–2 extra tablespoons of cornstarch when cooking for a firmer set.

Serving Suggestions

I like serving this pudding chilled with a generous swirl of whipped cream and a handful of freshly chopped strawberries on top. For something a bit fancy, sprinkle on crushed freeze-dried strawberries or even a few crushed vanilla wafers for crunch.

You can also layer this in a parfait glass with graham cracker crumbs and whipped cream for a no-bake summer dessert. Or spoon it into tart shells for mini strawberry cream pies.

Storage Tips

This pudding tastes best within the first 24 hours — the color is brighter, and the flavor is fresher. But it will keep well in the fridge for up to 2 days, covered tightly.

If you’re storing it in individual cups, just pop a small piece of plastic wrap on each one before refrigerating. It helps prevent a skin from forming and keeps everything nice and smooth.

FAQs

Can I use frozen strawberries?
Yes, definitely. Just thaw them first and taste — adjust the sugar if needed depending on how sweet or sour they are.

Can I skip the almond extract?
Sure! I personally love the way it boosts the berry flavor, but you can leave it out or replace it with a little extra vanilla.

Why is my pudding runny?
It might not have cooked long enough. Make sure you cook it until you see big, slow bubbles breaking the surface and it feels thick when stirred. And don’t forget, it thickens more as it chills.

Can I make it dairy-free?
You can try using full-fat coconut milk in place of the cream and milk, though it will slightly change the flavor. It’ll still be delicious but will have a tropical twist.

This Fresh Strawberry Pudding is the kind of dessert I turn to when I want something homemade that feels nostalgic, but still fresh and light. It’s perfect for spring and summer, or honestly, any time you stumble across some juicy berries. Simple, satisfying, and always a crowd-pleaser.

Try other recipes:

• Savory Bread Pudding
• Oreo Pudding
• Creamy Milk Pudding