This strawberry pudding is smooth, creamy, and made from scratch with fresh strawberries and milk. It is an egg-free, no-bake dessert topped with a quick homemade strawberry jam.
Why You'll Love It
- Made with fresh strawberries for natural fruit flavor
- Eggless and made completely from scratch
- Smooth, creamy texture that chills perfectly
- Easy to prepare ahead for dessert
I like desserts like this when strawberries are in season because the flavor feels fresh and simple. This strawberry pudding cooks gently on the stove, then chills until set, giving it a smooth, creamy texture that makes it a refreshing make-ahead dessert.
What I like most about this strawberry pudding recipe is that it uses real strawberries in both the pudding and the topping. The strawberry puree gives the pudding natural fruit flavor, and the quick jam on top adds extra strawberry sweetness. If you enjoy easy fruit desserts, my strawberry mousse, strawberry shortcake, and easy strawberry tart are also lovely recipes to make.
Key Ingredients in Strawberry Pudding
You'll find the exact measurements in the recipe card, but here's a closer look at key ingredients and why I use them.
- Fresh Strawberries: I always choose ripe, fragrant strawberries since they give the strawberry pudding its natural sweetness, color, and fresh flavor.
- Sugar & Vanilla: I keep the sweetness balanced so the strawberries shine, and the vanilla adds a soft, homemade finish.
- Milk & Cornstarch: Milk keeps the strawberry pudding creamy without being heavy, and cornstarch gives it that smooth, reliable set.
- Strawberries, Sugar & Lemon Juice (Jam): The strawberry jam layer adds brightness and contrast, and the lemon keeps it tasting fresh, not flat.
How to Make Strawberry Pudding
You can find the complete printable with measurements below, but for now, here's a quick overview of how it goes:
1. Make the Strawberry Base: Blend strawberries until smooth, strain to remove seeds, then whisk with sugar, vanilla, and milk.
2. Whisk in the Cornstarch: Mix cornstarch with a little milk, add to the strawberry mixture, and whisk well.
3. Cook, Chill, and Set: Cook over medium heat, stirring until thickened, then pour into cups and refrigerate until set.
4. Finish with Strawberry Jam: Make a quick strawberry jam with chopped strawberries, sugar, and lemon juice, cool, then spoon over strawberry pudding before serving chilled.
Tips for Creamy Strawberry Pudding
Blend the Strawberries Until Very Smooth: I like letting the blender run a little longer so the strawberry puree becomes completely smooth before straining. This helps the pudding texture stay silky.
Use Similar-Sized Serving Glasses: Using glasses that are similar in size helps the pudding chill and set evenly, which makes the final texture more consistent.
Leave a Little Space for the Jam: When pouring the pudding into the glasses, I like to leave a small space at the top so the strawberry jam sits neatly without overflowing.
Cover While Chilling: If the pudding is chilling for several hours, I like covering the glasses loosely so the surface stays fresh and does not absorb refrigerator odors.
Storage
I always cover the puddings with cling film or lids before refrigerating. They keep well for up to 3 days and stay just as smooth and fresh.
Try These Strawberry Recipes Next!
Recipe
Strawberry Pudding (Egg-Free, No-Bake, From Scratch)
Ingredients
For Strawberry Pudding
- 400 g fresh strawberries
- 100 g granulated sugar
- 1 teaspoon vanilla
- 500 ml milk
- 4 tablespoon cornstarch
For Strawberry Jam:
- 300 g fresh strawberries - diced
- 50 g granulated sugar
- 1 teaspoon lemon juice
Instructions
- In a blender, puree 14 oz (400 g) fresh strawberries until smooth. Strain the puree through a fine-mesh strainer into a bowl to remove the seeds.
- Add ½ cup (100 g) granulated sugar and 1 teaspoon vanilla to the strawberry puree and whisk to combine. Pour in 2 cups (500 ml) of milk and mix well.
- In a small bowl, stir 4 tablespoons of cornstarch with a little of the milk mixture until smooth, then add it back into the strawberry mixture and whisk to combine.
- Pour the mixture into a saucepan and cook over medium heat, stirring constantly, until it starts to simmer. Continue cooking for about 10 minutes, stirring, until the pudding thickens.
- Pour the pudding into serving molds or glasses. Let it cool at room temperature, then refrigerate for about 4 hours or until fully set.
- For the jam, place 10.5 oz (300 g) diced fresh strawberries, ¼ cup (50 g) granulated sugar, and 1 teaspoon lemon juice in a saucepan. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens. Remove from the heat and let it cool.
- Spoon the cooled strawberry jam over the set strawberry pudding. Refrigerate again until ready to serve, then serve chilled.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
OBSESSED with this pudding! It's creamy, perfectly sweet, and that strawberry flavor is delicious.