Strawberry Pudding
Indulge in the luscious, creamy delight of homemade Strawberry Pudding—a perfect fusion of fresh strawberries and silky smooth milk, enhanced with a hint of vanilla. This easy, from-scratch dessert transforms ripe strawberries into a velvety puree, which is then skillfully cooked with whole milk and cornstarch for a thick, pudding-like texture. A swirl of whipped cream folded in at the end adds a luxuriously light and airy finish. Perfectly sweetened with granulated sugar and chilled to perfection, this no-bake dessert is a refreshing treat for summer gatherings or a romantic after-dinner indulgence. Garnish with fresh strawberry slices for an elegant touch and serve individual portions to dazzle your guests. Keywords: strawberry pudding, creamy dessert, fresh strawberry recipe, no-bake dessert, summer pudding, easy pudding recipe.
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Recipe Information
Ingredients
- 300 grams fresh strawberries
- 100 grams granulated sugar
- 500 milliliters whole milk
- 40 grams cornstarch
- 1 teaspoon vanilla extract
- 100 milliliters heavy cream
- 50 grams strawberry slices (optional, for garnish)
Instructions
Wash the strawberries thoroughly, remove the stems, and chop them into small pieces.
In a blender, puree the chopped strawberries until smooth. If desired, you can strain the puree through a fine mesh sieve to remove seeds.
In a medium saucepan, combine the pureed strawberries and granulated sugar. Heat over medium heat, stirring continuously, until the sugar dissolves completely and the mixture is warm (around 2-3 minutes). Remove from heat and set aside.
In a small bowl, mix the cornstarch with 100 milliliters of milk to create a smooth slurry with no lumps.
In the same saucepan, heat the remaining 400 milliliters of milk over medium heat. As it begins to warm, slowly whisk in the cornstarch slurry. Stir continuously to prevent lumps from forming.
Once the milk mixture starts to thicken (around 4-5 minutes), add the strawberry mixture and vanilla extract. Continue stirring until everything is well combined and it reaches a pudding-like consistency, about 3-4 more minutes.
Remove the saucepan from heat and let the pudding cool for about 10 minutes, stirring occasionally to prevent a skin from forming on top.
In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cooled pudding for an extra creamy texture.
Transfer the pudding into individual serving dishes or ramekins. Cover with plastic wrap, ensuring the plastic touches the surface of the pudding to prevent a skin from forming.
Chill the pudding in the refrigerator for at least 2 hours or until set.
Before serving, garnish with fresh strawberry slices, if desired. Enjoy!
Nutrition Facts
Calories |
331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.8 g | 16% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 64 mg | 3% | |
| Total Carbohydrate | 46.9 g | 17% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 35.8 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 160 mg | 12% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 304 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
