Strawberry Pudding (Egg-Free, No-Bake, From Scratch)

Strawberry pudding in a glass topped with chunky homemade strawberry jam, with extra pudding cups in the background.

Strawberry Pudding (Egg-Free, No-Bake, From Scratch)

This strawberry pudding is smooth, creamy, and made from scratch with fresh strawberries, milk, and cornstarch. It is an egg-free, no-bake dessert topped with a quick homemade strawberry jam.

Recipe Developer-Estefania

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Prep Time 10

Cook Time 30

Total Time 5 40

Ingredients

For Strawberry Jam

▢ 300 g fresh strawberries diced
▢ 50 g granulated sugar
▢ 1 teaspoon lemon juice

Instructions

In a blender, puree 1400 g fresh strawberries until smooth. Strain the puree through a fine-mesh strainer into a bowl to remove the seeds.
Add 100 g granulated sugar and 1 tsp vanilla to the strawberry puree and whisk to combine. Pour in 500 ml milk and mix well.
In a small bowl, stir 4 tbsp 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 300 g fresh strawberries, diced, 50 g granulated sugar, and 1 tsp 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

Strain the Puree Well: I like to strain the strawberry puree carefully so the strawberry pudding stays very smooth and creamy.

Mix the Cornstarch First: Stirring the cornstarch with a little liquid before cooking helps prevent lumps.

Stir While Cooking: I keep stirring the strawberry pudding as it cooks so it thickens evenly and does not stick to the bottom.

Cool the Jam Before Topping: Letting the strawberry jam cool slightly helps it sit neatly on top of the strawberry pudding without sinking.

Chill Until Fully Set: I like to give the strawberry pudding a full 4 hours in the refrigerator so it becomes nicely firm and creamy.

Nutrition