Simple Strawberry Pudding (No Banana)
Craving a luscious strawberry pudding but want to skip the banana? This recipe is all about celebrating those gorgeous red berries in a creamy, dreamy dessert that’s surprisingly simple to whip up. Pure strawberry flavor, pure comfort.
Equipment
- Small bowl
- Medium saucepan
- Whisk
- Measuring Cups
- Measuring spoons
- Knife
- Cutting Board
- Serving Bowl or Individual Dessert Cups
- Plastic Wrap
Ingredients
- 2 cups Fresh Strawberries hulled and sliced (or thawed, drained frozen)
- ¾ cup Granulated Sugar adjust to taste
- ¼ cup Cornstarch
- ¼ teaspoon Salt
- 2 ½ cups Whole Milk or 2%
- 3 Large Egg Yolks
- 2 tablespoons Unsalted Butter cut into pieces
- 1 teaspoon Pure Vanilla Extract
Instructions
- Prep the Strawberries: Wash, hull, and slice strawberries. In a small bowl, gently mash about half of the strawberries with 1-2 tablespoons of the sugar (taken from the total amount). Let sit for 15-20 minutes to macerate and get juicy. Set aside.
- Make the Custard Base: In a medium saucepan (off the heat!), whisk together the remaining sugar, cornstarch, and salt until combined. Whisk in the egg yolks until smooth. Gradually whisk in the whole milk until smooth.
- Cook the Pudding: Place saucepan over medium heat. Cook, whisking constantly (especially edges/bottom), until mixture comes to a gentle boil and thickens (about 5-8 minutes). Reduce heat slightly and cook, whisking, for 1-2 more minutes to cook out cornstarch taste.
- Finish and Chill: Remove saucepan from heat. Whisk in butter pieces and vanilla extract until butter melts. Gently fold in the macerated strawberries (with juice) and the remaining sliced fresh strawberries. Pour into a serving bowl or individual cups. Press plastic wrap directly onto the surface. Chill in the refrigerator for at least 4 hours, or until completely cold and set.
Notes
Frozen Berries: Thawed, well-drained frozen strawberries work, but fresh offer the brightest flavor.
Dairy-Free/Vegan: Swap milk for full-fat oat/cashew milk and use vegan butter. Egg yolks are key for richness; relying solely on cornstarch (may need slightly more) or exploring vegan custard options will alter texture.
Gluten-Free: This recipe is naturally gluten-free.
Whisking is Key: Constant whisking during cooking prevents scorching and ensures smoothness.
Thorough Chilling: Allow at least 4 hours for the pudding to fully set and achieve the best creamy texture. Plastic wrap on the surface prevents a skin.
Serving: Delicious layered with vanilla wafers, shortbread cookies (like Chessmen), or graham crackers. Top with whipped cream and fresh berries. Best served cold. Storage: Store leftovers covered (plastic wrap on surface) in the fridge for 3-4 days. Freezing: Generally not recommended as texture can become watery/grainy upon thawing. Best enjoyed fresh.
Serving: Delicious layered with vanilla wafers, shortbread cookies (like Chessmen), or graham crackers. Top with whipped cream and fresh berries. Best served cold. Storage: Store leftovers covered (plastic wrap on surface) in the fridge for 3-4 days. Freezing: Generally not recommended as texture can become watery/grainy upon thawing. Best enjoyed fresh.
