Use the season's fresh strawberries and not a box to make homemade strawberry pudding. A sweet and slightly tangy dessert that's full of strawberry flavor.
Today I've got a nice summery recipe for you - Fresh Strawberry Pudding. I had never had strawberry pudding before and didn't even know if it was a thing. I got the idea for it when my kids were eating strawberry ice cream, and thought that strawberry pudding would be pretty delicious.
After a bit of quick grocery store research, I found that it is indeed a thing, as Jello offers strawberry-flavored instant pudding. I decided to make it myself, using my pistachio pudding recipe as a starting point.
What I got was a fairly tart pudding that was almost reminiscent of strawberry yogurt. I cut the strawberries down a little bit to make it more pudding-like. I found it to be a nice, light summery dessert and a great way to use up extra strawberries (especially good for when you buy that giant, Costco-sized box of strawberries and don't end up eating them as fast as you thought).
How to make Fresh Strawberry Pudding:
Making this fruity pudding is much like making any other homemade pudding, but with the added step of macerating, reducing, and pureeing the strawberries (an immersion blender is the easiest tool for this).
While the strawberries cook, you can go ahead and prepare the thickener for the pudding - a mixture of egg yolks, cornstarch, and a pinch of salt.
Once the strawberries are pureed, add the milk and heat it until steaming. Whisk some of this hot strawberry-milk mixture into the egg yolk mixture, then add a bit more and whisk until smooth.
Add the egg yolk mixture into the remaining strawberry-milk mixture in the saucepan and cook until thickened. Whisk in the vanilla. You can either transfer the pudding to a serving bowl to chill, or put it into individual dessert dishes to set and chill.
Make sure to cover the pudding well, ideally with plastic wrap directly on the surface of the pudding to prevent a skin from forming. Serve the pudding once it's chilled, with whipped cream and/or sliced strawberries, mint, or basil leaves.
Fresh Strawberry Pudding Ingredients:
- Fresh or frozen strawberries
- Sugar
- Egg yolks
- Cornstarch
- Salt
- Milk - I used 1% milk because that's what I usually have at home. You can also use other milkfat percentages, or use your favorite non-dairy milk to make your strawberry pudding dairy-free.
- Vanilla
- Whipped cream - this is optional, to be used as a garnish
- Sliced fresh strawberries, fresh mint, or basil - optional, as a garnish
Want more Strawberry recipes?
Strawberry Pudding Nutrition Notes:
The nutrition information in the recipe below uses 1% milk, which is what I used to make it. It does not include any optional toppings like whipped cream.
To make your strawberry pudding dairy-free, use your favorite non-dairy milk.
Fresh Strawberry Pudding
Equipment
- Immersion blender or blender
Ingredients
- 200 grams (7 ounces) fresh strawberries rinsed, hulled, and coarsely chopped
- ⅓ cup sugar
- 2 large egg yolks
- 2 Tablespoons cornstarch
- pinch salt
- 1 ½ cups milk
- 1 teaspoon vanilla
- whipped cream optional, for garnish
- sliced strawberries, fresh mint or basil optional, for garnish
Instructions
- Toss 200 grams (7 ounces) fresh strawberries and ⅓ cup sugar together in a medium saucepan. Allow to sit for at least 10 minutes, until juice begins to form in the pot. Turn heat on to medium-high, and cook until strawberries soften, and the juice begins to reduce, about 5-7 minutes. Puree with an immersion blender, or transfer to a blender to puree.
- While you're waiting for the strawberries to cook, whisk together 2 large egg yolks, 2 Tablespoons cornstarch, and one pinch salt in a medium bowl. The mixture will be a very thick paste. Set aside.
- Return the pureed strawberries to the saucepan, and turn the heat to medium. Slowly stir in 1 ½ cups milk. Cook until the mixture is hot and steaming. Very slowly add ½ cup of the hot strawberry mixture to the egg yolk mixture, whisking constantly. When it's smooth, add another ½ cup of the strawberry mixture, whisking until smooth. Add the egg yolk mixture to the saucepan with the remaining strawberry mixture and cook over medium heat until the pudding begins to simmer and thickens, about 3-5 minutes. Remove from heat and stir in 1 teaspoon vanilla.
- Transfer the pudding to an airtight container and directly cover the surface with plastic wrap (to avoid a skin from forming). Chill the pudding for at least 4 hours. Serve in individual bowls, topped with whipped cream if desired, and garnished with sliced strawberries and basil or mint sprigs.
Nutrition
Heather says
It was a hit! Great recipe for using up left over strawberries, I reduced the sugar a little and made a raspberry coulis to add a little sharpness. Sorry no pictures- it disappeared too quickly!