This easy homemade Strawberry Pudding is made with real fresh strawberries blended smooth and cooked to thick, creamy perfection. It's naturally pink, bursting with fruity flavor, and sets up just like classic pudding.
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If you've been searching for a simple Strawberry Pudding recipe or even a fun pink pudding for parties, Valentine's Day or Easter dessert, this one is it! It's made with real fresh strawberries and no artificial flavors - plus it turns out creamy, thick and smooth.
We love pudding and have fun making different kinds, like almond milk chocolate pudding and almond milk vanilla pudding. This strawberry pudding is the perfect match for spring days and makes a wholesome dessert that you can feel good about giving your little ones. When you're craving something fruity and sweet, our pudding is a great choice - try it along with our strawberry brownies and 3-ingredient fruit popsicles!
Why You'll Love Strawberry Pudding
- Made with fresh strawberries (no artificial flavor!)
- Thick and creamy texture
- Simple pantry ingredients
- Ready in under an hour
Ingredients
For about 2 cups of pudding you need:
- 1 cup sliced strawberries
- 1 cup white sugar
- 1 ½ cups whole milk
- ¼ cup cornstarch
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
How To Make Strawberry Pudding
- Add the strawberries, lemon juice, sugar, cornstarch, salt, and milk to a blender. Blend for 30-60 seconds or until completely smooth. Make sure everything is fully blended before cooking. This prevents lumps later.
- Pour the blended mixture into a medium-sized saucepan and bring to a simmer over medium heat.
- Stir constantly for about 15 minutes. The pudding should thicken gradually and reach a classic pudding consistency.
- Remove from the heat and stir in the vanilla extract. Let chill for at least 30 minutes. The pudding will continue to thicken slightly as it cools.
- Transfer to serving dishes or a bowl and chill for at least 30 minutes before serving.
Tips from the Chef
- Use fresh strawberries only. Frozen or dried strawberries will change the texture and consistency.
- Whole milk produces the creamiest texture. If you opt for a different milk, expect slightly different consistencies in the final product.
Serving Ideas
- Top with whipped cream
- Top with crushed cookies or freeze-dried strawberries, like we do with our Strawberry Crunch Cupcakes
- Add fresh sliced strawberries
- Layer into parfaits with homemade Greek yogurt and crunchy granola
- Serve as a pink pudding for parties, baby showers, Valentine's Days or Easter gatherings
- Use as a cake or cupcake filling
How To Store
Store in an airtight container in the refrigerate. Homemade pudding is best enjoyed with 2 days. Strawberry pudding shouldn't be stored for longer than this, as the texture and flavor will change.
Recipe FAQs
Fresh strawberries are strongly recommended. Frozen strawberries release too much liquid and can affect the final texture.
Yes! Almond milk has been tested and works well in place of whole milk. You can also try oat milk and soy milk.
If your pudding isn't thickening, make sure you did added enough cornstarch, you stir constantly while it's cooking, and you cooked it for long enough for the cornstarch to activate.
Recipe
Strawberry Pudding
Equipment
Ingredients
- 1 cup fresh strawberries, sliced
- 1 cup white sugar
- 1 ½ cups whole milk
- ¼ cup cornstarch
- 2 teaspoon lemon juice
- pinch of salt
- 1 teaspoon vanilla extract, or strawberry extract
Instructions
- Add the strawberries, sugar, milk, lemon juice, cornstarch and salt to a blender. Blend at high speed for 30-60 seconds or until completely smooth. Make sure everything is fully blended before cooking. This prevents lumps later.
- Pour the blended mixture into a medium-sized saucepan and bring to a simmer over medium heat.
- Stir constantly for about 15 minutes. The pudding should thicken gradually and reach a classic pudding consistency.
- Remove from the heat and stir in the vanilla extract. Let chill for at least 30 minutes. The pudding will continue to thicken slightly as it cools.
- Transfer to serving dishes or a bowl and chill for at least 30 minutes before serving.
Notes
Nutrition
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