Homemade Strawberry Pudding Recipe

I don’t know about you but pudding reminds me of being a kid. You pull the tab back on that chocolate or vanilla pudding that you had in your lunch box and it’s as if the rest of your day is sunshine and rainbows. And you know if someone tried to trade you for your pudding that answer was going to be a quick, “no way!”. Well, we are officially going to bring together two different comfort foods together to make a refreshing adult treat —fresh strawberry pudding.

This freshly made strawberry pudding is perfect to enjoy as is or with fun toppings if you prefer to eat your pudding that way. For the pudding purists, we won’t be adding anything to this recipe but that doesn’t mean that you should shy away from adding whatever it is you would like to your pudding.

Tips Before You Begin

• This pudding will require sugar. If you are trying to go sugar-free or use a sugar substitute then you are in luck. This recipe is really easy to Shang things up with and use either sugar-free alternatives such as Stevia or if you just want to use a different sugar other than white cane sugar, coconut sugar is a great option to use.
• To make pudding, you do use quite a bit of milk. So, if you are trying to avoid dairy then you will want to replace this dairy milk for a nut milk alternative.
• You can not make this recipe without cornstarch. Add in cornstarch to your pudding is what will give it that thick consistency otherwise it will be watery and that just isn’t appetizing.
• We are using just the egg yolks to make our pudding which can be a little tricky. If you don’t have an egg separator tool in your kitchen, don’t worry. A little trick to separating your yolk and whites is when you crack open your egg, pour your egg back and forth between the shells and slowly start to tip out your egg whites. The eggshell has enough membrane that your yOlk should stay in the shell fairly easily while your egg whites are sifted out.
• Another option is just to pour the whole egg into your hand and allow the egg whites to sift through your fingers. Handle your egg yolk gently so you don’t break the yolk in your hand.
• Fresh strawberries are always more delicious but if you didn’t have any time to run to the store then frozen strawberries will work in a pinch.

Strawberry Pudding

• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Yield: 2 cups

Ingredients

• 1/2 cup sugar
• 2 tbsp cornstarch
• Pinch of salt
• 1 1/2 cups milk
• 1/2 pounds (220 g) of pureed fresh strawberries
• 2 egg yolks
• 1 tsp vanilla extract
• A few fresh strawberries for serving (optional)

How to Prepare

• Start your pudding-making journey by washing, drying, and cutting the tops off of your strawberries. No need to slice your strawberries any more than just removing the tops because next, we are going to place our pound of fresh strawberries in a blender to purée. (A food processor or emulsifier will also work to puree your strawberries.) Once you have a nice fruit puree then you can place this off to the side until we need it later on.

• Heat up a medium sized saucepan over medium heat and warm up 1 ½ cups of milk (or milk alternative). Once it has gotten slightly warm add in a half cup of sugar, a pinch of salt, and 2 tablespoons of cornstarch.

• When you are cooking milk over the stovetop the one thing you need to remember is — never stop stirring. Burnt milk is not only disgusting but the smell isn’t too much fun either. So to avoid your milk burning, keep that spoon stirring.

• Once everything has mixed together well, retrieve your freshly puréed strawberries and pour it into your saucepan.

• Don’t forget to stir!!! Your arms will be getting a good workout but the result is worth it.

• As you continue to stir, make sure that there are no clumps in your mixture and when there are none you can remove your mixture from the pan.
• Up next: the egg yolks.
• In a small bowl gently whisk your egg yolks together with a fork.

• You are going to pour half of your strawberry purée back into the pan over medium to low heat and add in your two egg yolks. After those have been properly mixed, add in the other half of your strawberry puree.

• Once everything is mixed together, remove your pudding mixture off of the stovetop and add in one teaspoon of vanilla extract (if you want to add in a smidge more, there’s no judgement).

Now, this is the hardest part of the whole recipe. You ready?

Waiting for your pudding to cool down.

• I know, I know, you want to just eat your creation already but warm pudding is nothing to be excited about. So go ahead and place you pudding in a bowl and refrigerate until cooled. Once your pudding is nice and chilled it’s time to enjoy!

• Pour the amount of pudding you want into a bowl and if you want more of that sweet but tart fruit, put some strawberry slices on top.

When you take your first bite it like instant comfort. The mixture of childhood nostalgia with moms home cooking. That’s just what I think about it but you could have a different memory come up for yours. The one thing that can be agreed on is that this strawberry pudding is delicious!

Frequently Asked Questions

Continue to Content

Yield: 2 cups

Homemade Strawberry Pudding

Print

Make homemade strawberry pudding from scratch using fresh strawberries. It’s easy and delicious!

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Ingredients

• 3.5 oz (1/2 cup) sugar
• 2 tbsp cornstarch
• Pinch of salt
• 12 fl oz (1 1/2 cups) milk
• 7 oz (200 g) pureed fresh strawberries
• 2 egg yolks
• 1 tsp vanilla extract
• A few fresh strawberries for serving (optional)

Instructions

1. On a chopping board with a sharp knife chop the strawberries.
2. Put the chopped strawberries into the blender and blend until you get a strawberry puree. 
3. Heat the milk in a saucepan over low to medium heat. Add the sugar, salt, and cornstarch stirring all the time.
4. Add in pureed fresh strawberries. Stir so there are no lumps and bring to a gentle boil, stirring all the time. Remove from the heat. 
5. In a little bowl, with a fork, lightly beat the eggs. Then slowly pour the beaten eggs in half of the milk mixture, stirring as you pour.
6. Return the saucepan to the heat and bring to a gentle boil, stirring all the time then add the remaining milk mixture until it starts to boil.
7. Remove from heat and add the vanilla extract and stir to combine.
8. Pour it in small bowls and leave it to cool. Serve with fresh strawberries.

Notes

This pudding will require sugar. If you are trying to go sugar-free or use a sugar substitute then you are in luck. This recipe is really easy to Shang things up with and use either sugar-free alternatives such as Stevia or if you just want to use a different sugar other than white cane sugar, coconut sugar is a great option to use.

To make pudding, you do use quite a bit of milk. So, if you are trying to avoid dairy then you will want to replace this dairy milk for a nut milk alternative.

You can not make this recipe without cornstarch. Add in cornstarch to your pudding is what will give it that thick consistency otherwise it will be watery and that just isn’t appetizing.

We are using just the egg yolks to make our pudding which can be a little tricky. If you don’t have an egg separator tool in your kitchen, don’t worry. A little trick to separating your yolk and whites is when you crack open your egg, pour your egg back and forth between the shells and slowly start to tip out your egg whites. The egg shell has enough membrane that your yOlk should stay in the shell fairly easily while your egg whites are sifted out.

Another option it just to pour the whole egg in to your hand and allow the egg whites to sift through your fingers. Handle your egg yolk gently so you don’t break the yolk in your hand.

Fresh strawberries are always more delicious but if you didn’t have any time to run to the store then frozen strawberries will work in a pinch.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 135Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 184mgSodium: 77mgCarbohydrates: 19gFiber: 3gSugar: 7gProtein: 4g