Craving a luscious strawberry pudding but want to skip the banana that usually tags along? You’ve landed in the right spot! This recipe is all about celebrating those gorgeous red berries in a creamy, dreamy dessert that’s surprisingly simple to whip up. It’s a family favorite around here, especially since it comes together faster than you can say “dessert emergency.” Honestly, sometimes you just need that pure strawberry flavor, you know? It’s a different vibe than my classic strawberry banana pudding, and just as delicious in its own right.
What is Strawberry Pudding?
So, what exactly is this homemade strawberry pudding? Think classic vanilla pudding’s fun, fruity cousin. It’s essentially a smooth, sweet custard infused with the bright taste of fresh strawberries. Unlike its Southern cousin, banana pudding, this version lets strawberries be the star, usually thickened with cornstarch and enriched with eggs and milk. My nonna always said the best desserts come from simple, fresh ingredients, and this pudding is proof! It’s sunshine in a bowl, pure comfort without any fuss.
Why This Recipe Works
Okay, let’s talk about why this strawberry pudding recipe easy enough for a weeknight is such a winner. First off, no bananas! Perfect if you’ve got a banana skeptic at home (like my youngest sometimes!), or if you just want that pure, unadulterated strawberry taste. It uses basic pantry staples – milk, sugar, eggs, cornstarch – stuff you probably already have. I’ve tweaked this recipe over the years, making it creamy perfection that even my picky 10-year-old devours. Plus, it’s a fantastic way to use up those gorgeous seasonal strawberries. It’s become just as much a staple warm-weather treat as my go-to strawberry banana cheesecake salad.
Ingredients
What You’ll Need
- Fresh Strawberries: About 2 cups, hulled and sliced. Fresh is best for that bright flavor! If using frozen, thaw and drain them well first. These berries remind me of the ones I try to grow in my little Portland garden patch each year (emphasis on try!).
- Granulated Sugar: Around 3/4 cup, adjust to your sweetness preference and the berries’ natural sugar.
- Cornstarch: 1/4 cup – this is our magic thickener for a smooth, scoopable pudding.
- Salt: Just a pinch (about 1/4 teaspoon) to balance the sweetness.
- Whole Milk: 2 ½ cups. The fat in whole milk makes it extra creamy, but 2% works too.
- Large Egg Yolks: 3 of them. They add richness and help thicken the pudding. Save those whites for meringue or an omelet – waste not, want not!
- Unsalted Butter: 2 tablespoons, cut into pieces. Adds a lovely, silky finish.
- Pure Vanilla Extract: 1 teaspoon. I really like Nielsen-Massey or a good quality local one if you can find it. It complements the strawberries beautifully, much like in my simple frozen strawberry banana nice cream.
Ingredient Swaps
Got dietary needs? No problem! This recipe is pretty forgiving:
- Dairy-Free/Vegan: Swap the whole milk for full-fat oat milk or cashew milk (coconut might add too strong a flavor). Use a good quality vegan butter substitute. For the eggs, you might need to rely solely on the cornstarch for thickening (increase slightly if needed, maybe to 1/3 cup) or explore a vegan custard base. For a rich vegan creaminess boost, you could even adapt a technique like the one used for this perfect vegan cashew cream as part of your liquid base, though test amounts carefully.
- Gluten-Free: Good news! This recipe is naturally gluten-free as it uses cornstarch, not flour.
- Lower Sugar: You can reduce the sugar slightly, especially if your strawberries are super sweet. Taste as you go!
How to Make Strawberry Pudding Step-by-Step
Alright, let’s get this pudding party started! Grab your saucepan and a whisk. Maybe put on some Sinatra? Just kidding (mostly).
1. Prep the Strawberries
- Wash, hull, and slice your 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 them sit for about 15-20 minutes to get juicy (this is called macerating, fancy word for “making berries delicious”). You can also gently heat them for a few minutes to soften them further, similar to making a quick strawberry sauce. Set aside.
2. Make the Custard Base
- In a medium saucepan (off the heat!), whisk together the remaining sugar, cornstarch, and salt until combined. This prevents lumps later – trust me on this!
- Whisk in the egg yolks until smooth.
- Gradually whisk in the whole milk until everything is well combined and smooth.
3. Cook the Pudding
- Place the saucepan over medium heat. Cook, whisking constantly (this is your arm workout for the day!), especially around the edges and bottom, until the mixture comes to a gentle boil and thickens. This usually takes about 5-8 minutes. Don’t walk away, or it might scorch!
- Once it thickens and bubbles, reduce the heat slightly and cook for 1-2 more minutes, still whisking, to ensure the cornstarch taste is cooked out.
4. Finish and Chill
- Remove the saucepan from the heat. Whisk in the butter pieces and vanilla extract until the butter is melted and fully incorporated.
- Gently fold in the macerated strawberries (and their juice) along with the remaining sliced fresh strawberries.
- Pour the pudding into a serving bowl or individual dessert cups. Press a piece of plastic wrap directly onto the surface of the pudding (this prevents that weird skin from forming).
- Chill in the refrigerator for at least 4 hours, or until completely cold and set. Patience, my friend! It’s worth it.
Serving Suggestions
This strawberry pudding is delightful all on its own, but here are a few ways to jazz it up:
- Classic Layers: Serve it layered with crushed vanilla wafers or Pepperidge Farm Chessmen cookies (my personal fave for this – buttery goodness!). Crumble some between layers and on top for crunch.
- Shortbread Style: Crumbled shortbread cookies are also fantastic here.
- Fresh Toppings: Top with a dollop of whipped cream (homemade or store-bought, no judgment!) and a few fresh strawberry slices or mint leaves.
- Warm or Cold?: While traditionally served cold, you can enjoy it slightly warm, though it will be looser, more like a thick sauce. Cold is where that classic pudding texture shines.
Ways to Enjoy Strawberry Pudding
Beyond just eating it with a spoon (which is totally valid!), try these ideas:
- Dessert Cups: Serve in pretty glasses or small bowls for individual portions. Perfect for parties!
- Trifle Layer: Use it as a creamy layer in a larger berry trifle with cake cubes and whipped cream.
- Pie Filling: Pour the chilled pudding into a pre-baked graham cracker or shortbread crust for an easy no-bake pie.
- Cake Topping: Spoon it over slices of pound cake or angel food cake.
- With Other Treats: It’s lovely alongside something like my strawberry shortcake banana pudding for a full dessert spread.
Time-Saving Tips
Life’s busy, I get it! Here’s how to make this strawberry pudding recipe easy even on hectic days.
Shortcuts
- Prep Ahead: Wash, hull, and slice your strawberries a day in advance and store them in an airtight container in the fridge.
- Make Base Early: You can make the custard base (Steps 2 & 3) a day ahead, chill it with plastic wrap on the surface, and then fold in the fresh/macerated strawberries just before the final chilling time.
Pro Tips
- Whisk, Whisk, Whisk: Seriously, constant whisking while cooking the custard is key to prevent scorching and ensure a smooth texture. My nonna always said, “Patience at the stove means smiles at the table.”
- Chill Thoroughly: Don’t rush the chilling! Letting it set completely (at least 4 hours) gives you the best creamy, thick pudding texture. This is where the magic happens.
- Quality Vanilla: Use pure vanilla extract, not imitation. It makes a difference, especially in simple recipes like this.
Storage and Freezing Tips
- Fridge: Store leftover homemade strawberry pudding in an airtight container in the refrigerator for up to 3-4 days. Keep that plastic wrap pressed onto the surface if storing in the main bowl to prevent a skin.
- Freezing: Okay, real talk: freezing pudding with cornstarch can sometimes alter the texture, making it a bit watery or grainy upon thawing. It’s generally best enjoyed fresh. If you must freeze, store it in an airtight, freezer-safe container for up to a month. Thaw overnight in the fridge and give it a good stir. For insights on freezing creamy dishes, the logic is similar to considerations for freezing things like creamy leek and potato soup.
Frequently Asked Questions
Final Thoughts
There you have it – a simple, creamy, strawberry pudding that lets those gorgeous berries shine, no bananas required! It’s proof that sometimes the simplest recipes bring the most joy. I hope this becomes a favorite in your home, whether for a quiet weeknight treat or a sunny weekend gathering. Let me know in the comments if you give it a whirl or if you put your own fun twist on it! Maybe serve it alongside your answer to what is the best cake in the world? Buon appetito!
