This Strawberry Pudding is smooth and creamy, made from scratch with fresh strawberries, no eggs, no gelatin, and no baking. It's topped with a quick homemade strawberry jam for bright flavor and a beautiful finish.
No-Bake Strawberry Pudding From Scratch (Fresh, Creamy, and Perfectly Light)
This is the kind of dessert I make when I want something chilled and homemade, but I don't want to turn on the oven. The pudding comes together on the stovetop with a bit of gentle stirring, then the fridge takes over and sets it into that smooth, spoonable texture I love. It feels light, tastes fresh, and it never comes across as overly sweet.
What makes this strawberry pudding a favorite for me is the balance. The strawberry flavor stays front and center, the pudding is creamy without feeling heavy, and that jam layer on top adds a brighter, deeper finish in every bite. I usually serve it in small glasses because it looks so pretty, but the best part is how simple it really is, nothing fussy, just a straightforward dessert that always works.
Why You'll Love It
- Egg-Free & No Gelatin: Thickened with cornstarch for a smooth, classic pudding texture.
- No-Bake & Make-Ahead: A quick stovetop cook, then the fridge does the rest.
- Made with Fresh Strawberries: Real fruit in both the pudding and the jam topping.
Key Ingredients
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 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 pudding creamy without being heavy, and cornstarch gives it that smooth, reliable set.
- Strawberries, Sugar & Lemon Juice (Jam): The 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 Strawberry Pudding recipe 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.
My Tips for Recipe Success
Use Little Glasses or Jars: It looks pretty and makes serving easier. Plus, the layers show through nicely.
Make the Jam Ahead: I sometimes cook the jam the night before; it saves time and actually thickens a bit more in the fridge.
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 Corn Starch
For Strawberry Jam:
- 300 g Fresh Strawberries - Diced
- 50 g Granulated Sugar
- 1 teaspoon Lemon Juice
Instructions
- In a blender, puree the strawberries until smooth. Strain the puree through a fine-mesh strainer into a large bowl to remove seeds.
- Add sugar and vanilla to the puree and whisk until combined. Pour in the milk and beat the mixture until well blended.
- In a separate bowl, mix the corn starch with a small amount of milk to make a smooth paste.
- Add the corn starch paste to the strawberry mixture, stirring until fully incorporated. Transfer the mixture to a saucepan and cook over medium heat until it begins to simmer. Continue stirring and cook for about 10 minutes, until the pudding thickens.
- Pour the pudding into serving molds or glasses and let cool at room temperature. Refrigerate for about 4 hours, or until fully set.
- Dice the strawberries and place them in a saucepan with sugar and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries break down and the jam thickens. Remove the jam from the heat and let it cool.
- Spoon the cooled strawberry jam over the set pudding. Refrigerate again until ready to serve. 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.