When I was little, my grandma used to make a big bowl of strawberry pudding whenever the local farm stand overflowed with those jewel-red berries. I remember the kitchen filling with a sweet, fruity perfume and my fingers stained pink from sneaking slices while she stirred. That pudding tasted like summer caught in a spoon — silky, bright, and just a little bit nostalgic. I still make it the same way, folding in warm strawberry syrup and finishing with a pat of butter for that glossy, golden sheen. If you like a dessert that tastes like sunshine and Sunday afternoons, this one’s for you.
Quick Facts
- Yield: Serves 4
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 147 minutes (includes chilling)
Why This Recipe is Awesome
This strawberry pudding feels fancy but behaves like a weeknight friend: quick to make, impossibly comforting, and loved by kids and grown-ups alike. It gives you a silky, custardy texture with bright, fresh strawberry flavor — not overly sweet, and the color alone makes people smile. It’s so easy even your mixer can take a nap. The contrast between a cooled, creamy base and spoonfuls of slightly warm, jammy strawberries makes every bite sing.
Ingredients
For the Main Dish:
- 1 lb fresh strawberries (about 4 cups sliced)
- 1/2 cup granulated sugar (plus 2 tbsp for macerating)
- 2 cups whole milk
- 1 cup heavy cream
- 3 tbsp cornstarch
- 2 tbsp cold water (for cornstarch slurry)
- 2 large egg yolks
- 1 tsp vanilla extract
- 2 tbsp unsalted butter (or dairy-free alternative)
- Pinch of salt
For the Sauce / Garnish (optional):
- Extra sliced strawberries and 1 tbsp lemon juice (to brighten)
- Whipped cream or coconut whipped cream for topping
- Fresh mint or basil leaves for contrast
How I Make It
Step 1:
Wash and hull the strawberries, then slice them. Toss 1 cup of the sliced berries with 2 tbsp sugar and 1 tbsp lemon juice in a bowl. Let them sit for at least 10 minutes so they release their juices and become glossy and syrupy — that sound of tiny bubbles as the sugar melts? Pure kitchen music.
Step 2:
Whisk the cornstarch into 2 tbsp cold water to make a smooth slurry, then whisk that into 1/2 cup of the cold milk. In a medium saucepan, combine the remaining milk and 1 cup heavy cream with 1/2 cup sugar and a pinch of salt. Heat gently over medium, stirring until the mixture steams and you see tiny bubbles at the edges — aim for about 180°F on a thermometer if you have one.
Step 3:
Temper the egg yolks by whisking a few tablespoons of the hot milk into them, then pour the yolk mixture back into the saucepan. Add the cornstarch slurry and stir continuously with a whisk. The mixture will thicken after a few minutes; keep stirring so it stays silky and lump-free. You’ll know it’s ready when it coats the back of a spoon and makes a clean line with your finger.
Step 4:
Remove the pot from heat and stir in 2 tbsp butter and 1 tsp vanilla extract until glossy. Taste and adjust sugar if needed; depending on how sweet your strawberries are, you might like it a touch sweeter. Stir in most of the macerated strawberries (save a few for garnish). The color will turn a lovely pale pink and the kitchen will smell like fresh fruit and vanilla.
Step 5:
Ladle the pudding into bowls or a shallow dish. Cover directly with plastic wrap to prevent a skin from forming and chill in the fridge for at least 2 hours. Serve topped with the reserved strawberries, a dollop of whipped cream, a mint leaf, and a dusting of lemon zest if you’re feeling fancy.
Pro Tips
- Heat to 180°F for the milk — you want steam and tiny bubbles, not a rolling boil.
- Mix the cornstarch into cold liquid first to avoid lumps. If you do get lumps, strain the pudding through a fine-mesh sieve.
- For extra silkiness, beat the egg yolks briefly before tempering so they incorporate evenly.
- If your pudding gets too thick after chilling, stir in a splash of milk to loosen it right before serving.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Use full-fat coconut milk and a dairy-free butter for a coconut strawberry pudding (dairy-free).
- Swap heavy cream for plain Greek yogurt whisked until smooth for a tangier, lighter pudding — expect a slightly looser texture.
- Replace cornstarch with arrowroot 1:1 for a clearer, glossy finish; cook a little shorter at lower heat.
- For less sugar, use 3 tbsp maple syrup instead of half the granulated sugar; flavor shifts slightly but stays delicious.
Variations & Tips
- Strawberry-Banana: Fold in mashed banana for a sweeter, creamier twist.
- Boozy adult version: Stir in 1–2 tbsp of dark rum or Grand Marnier after removing from heat.
- Crunch layer: Top with crushed graham crackers or toasted almonds for texture contrast.
- Herbal boost: Add chopped basil or a tiny splash of balsamic reduction on top for a grown-up flavor pop.
- Mini parfaits: Layer pudding with crushed cookies and berries for pretty individual servings.
- Kid-friendly: Skip the alcohol, make it less tart by adding an extra tablespoon of sugar, and let kids help mash berries.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Make the pudding up to 2 days ahead. Keep it covered in the fridge; add fresh garnishes just before serving. If it firms too much, whisk in a splash of milk and it will loosen right up.
- Can I double the recipe?
- Sure thing. Use a larger pot and cook in batches if needed so you can stir constantly — thicker mixtures need more attention. Chill times stay the same but cooling a large volume may take a bit longer.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of neutral oil and add a tiny pinch of salt to compensate.
- How do I know it’s done?
- Watch for the pudding to coat the back of a spoon and leave a clear line when you run your finger through it. It will also thicken as it cools; don’t overcook until it gets gluey.
- What if I don’t have ingredient X?
- Out of eggs? Use an extra tablespoon of cornstarch and a half-cup more milk to keep structure. No fresh strawberries? Use thawed, drained frozen berries but reduce added sugar slightly.
How I Like to Serve It
I love this pudding chilled on warm evenings with a tall glass of iced tea or a cold sparkling water with lemon. For a cozy winter twist, serve it slightly warmed with a dusting of cinnamon and a shortbread cookie on the side. It makes a lovely potluck treat because people dig into the color and the familiar, creamy flavor — and it travels well if you keep it chilled until serving.
Notes
- Store leftovers covered in the fridge for up to 3 days. Stir gently before serving if the texture firms up.
- Reheat gently on the stove over low heat, stirring constantly; avoid boiling. (No meat safety temperatures apply here.)
Final Thoughts
Closing: Give this pudding a try when strawberries hit peak season — you’ll catch people closing their eyes with that first spoonful. Now go impress someone — or just yourself — with your homemade masterpiece!