Fresh Strawberry Pudding Recipe

Introduction

Fresh Strawberry Pudding is a creamy, luscious dessert bursting with the natural sweetness and vibrant flavor of ripe strawberries. This homemade treat is silky smooth and perfect for a refreshing finish to any meal.

Ingredients

• 14 ounces washed and hulled strawberries (from about 1 quart), plus more for serving
• 1 teaspoon fresh-squeezed lemon juice
• 3/4 cup (150 grams) granulated sugar (see notes for sweet strawberries)
• 1/4 cup (28 grams) cornstarch
• Pinch salt
• 1 cup (227 grams) whole milk
• 1/2 cup (115 grams) heavy cream
• 2 large eggs
• 2 large egg yolks
• 2 tablespoons (30 grams) unsalted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Instructions

1. Step 1: In a blender or food processor, purée the strawberries and the lemon juice until smooth.
2. Step 2: In a heavy-bottomed medium pot, whisk together the sugar, cornstarch, and salt. Then whisk in the milk, cream, eggs, yolks, and the strawberry purée until fully combined.
3. Step 3: Place the pot over medium heat. Cook the mixture, whisking constantly and scraping the edges occasionally with a spatula, until the pudding thickens completely and large bubbles form, about 8 minutes.
4. Step 4: Remove the pot from heat and immediately strain the pudding through a fine-mesh strainer into a bowl. Use a spatula to push all the pudding through, leaving behind any cooked egg bits and strawberry seeds.
5. Step 5: Whisk the butter, vanilla extract, and almond extract into the pudding until fully incorporated.
6. Step 6: Pour the pudding into a serving dish or individual bowls. Cover the surface with plastic wrap to prevent a skin from forming. Let cool to room temperature, then refrigerate for at least 3 hours or overnight.
7. Step 7: Serve chilled, garnished with fresh strawberries and whipped cream if desired.

Tips & Variations

• Use ripe, sweet strawberries for the best flavor and reduce the sugar if your berries are naturally very sweet.
• For a dairy-free version, substitute whole milk and heavy cream with coconut milk or an almond milk blend.
• To add texture, fold in some chopped fresh strawberries right before chilling.

Storage

Store the pudding covered in the refrigerator for up to 3 days. To reheat, warm gently over low heat, stirring continuously, or enjoy it chilled as intended for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pudding without eggs?

Eggs are essential to achieve the pudding’s rich, creamy texture and help it set properly. However, you could experiment with egg substitutes designed for custards, but results may vary.

Why is the pudding strained after cooking?

Straining removes any bits of cooked egg and strawberry seeds, ensuring a smooth, silky texture that’s pleasing to the palate.

Fresh Strawberry Pudding Recipe

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★★★★★

4.8 from 50 reviews

This Fresh Strawberry Pudding is a creamy and luscious dessert made with pureed fresh strawberries, rich cream, and eggs, gently cooked on the stovetop until thick and velvety. Enhanced with vanilla and almond extracts, this pudding is smooth and vibrant, perfect served chilled with extra fresh strawberries and whipped cream for a delightful treat.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 3 hours 23 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 14 ounces washed and hulled strawberries (about 1 quart), plus more for serving
• 1 teaspoon fresh-squeezed lemon juice
• 3/4 cup (150 grams) granulated sugar (adjust if strawberries are very sweet)
• 1/4 cup (28 grams) cornstarch
• Pinch of salt
• 1 cup (227 grams) whole milk
• 1/2 cup (115 grams) heavy cream
• 2 large eggs
• 2 large egg yolks
• 2 tablespoons (30 grams) unsalted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Instructions

1. Puree Strawberries: In a blender or food processor, purée the washed, hulled strawberries along with the fresh lemon juice until smooth, to infuse bright strawberry flavor in the pudding base.
2. Combine Dry and Wet Ingredients: In a heavy-bottomed medium pot, whisk together the sugar, cornstarch, and salt. Add the milk, heavy cream, eggs, egg yolks, and the strawberry purée, whisking well until the mixture is fully combined and smooth.
3. Cook the Pudding: Place the pot over medium heat. Stir constantly with a whisk, occasionally using a spatula to scrape the sides and bottom, cooking until the pudding thickens fully and large bubbles appear, about 8 minutes. This prevents lumps and ensures even thickening.
4. Strain the Mixture: Remove the pot from heat and immediately pour the pudding through a fine-mesh strainer into a clean bowl. Use a spatula to press the pudding through, separating out any cooked egg bits and strawberry seeds for a smooth texture.
5. Add Flavor and Butter: Whisk the unsalted butter, vanilla extract, and almond extract into the warm pudding until completely melted and combined, adding richness and aroma.
6. Chill the Pudding: Transfer the pudding into a serving dish or individual bowls. Cover the surface with plastic wrap directly on top to prevent skin from forming. Allow it to cool to room temperature before refrigerating for at least 3 hours or overnight to set fully.
7. Serve: Once chilled, serve the pudding with fresh strawberries and optional whipped cream for garnish, enhancing the freshness and creaminess.

Notes

• Adjust sugar amounts depending on the sweetness of your strawberries to avoid overly sweet pudding.
• Whisking constantly during cooking is crucial to prevent lumps and ensure smooth pudding.
• Straining the pudding results in a silky, seed-free texture.
• Using plastic wrap directly on the surface prevents a skin from forming on the pudding.
• For best flavor and texture, chill the pudding overnight.

Keywords: strawberry pudding, fresh strawberry dessert, creamy pudding, stovetop pudding, vanilla almond pudding