Strawberry Pudding Recipe: Creamy Homemade Strawberry Pudding Recipe 2026

Strawberry pudding is a light, versatile dessert that combines the natural sweetness and vibrant color of strawberries with a smooth, custard-like texture. This homemade version emphasizes fresh ingredients, clear measurements, and pantry-friendly tips so you can make a restaurant-quality pudding in your own kitchen.

Readers will learn what strawberry pudding is, its nutritional highlights, the exact role and quantity of each ingredient, step-by-step preparation in paragraph form, healthy serving habits, and multiple variations to suit dietary preferences. The instructions are written to be approachable for cooks of all levels: precise quantities make scaling and substitution straightforward, while explanatory notes clarify why each step matters.

What Is Strawberry Pudding?

Strawberry pudding is a chilled dessert made by cooking ripe strawberries with milk or a milk alternative and a thickening agent until the mixture transforms into a smooth, spoonable custard. The texture spectrum ranges from a loose, spoonable pudding suitable for layering to a firmer set that holds a molded shape.

Techniques differ by culture and household preference: stovetop thickening with cornstarch is common for smooth results, while egg yolks create a richer, silkier custard. Puddings can be strained for absolute smoothness or left slightly textured with small fruit pieces depending on personal taste.

This recipe emphasizes clarity and adaptability, offering both an egg-free cornstarch route and an optional yolk-enriched custard route so you can choose richness and dietary suitability. The final chilled dessert showcases the strawberry’s bright flavor balanced by sweet and acidic notes, carried by dairy or plant-based milk for a creamy mouthfeel.

Also read: Easy Strawberry Mix Cake Cookies

Nutritional Value

A single serving of this homemade strawberry pudding (about 150 grams) provides a moderate amount of calories and nutrients depending on the dairy or milk alternative selected. Approximate nutrition per serving is: calories 160 to 220 kcal, protein 4 to 6 grams, fat 4 to 10 grams, carbohydrates 28 to 36 grams, and fiber 1.5 to 2.5 grams.

Strawberries supply vitamin C, manganese, folate, and potassium in modest amounts while milk contributes calcium and, if fortified, vitamin D. Using lower-fat milk or plant-based milks and reducing added sugar can lower calories and saturated fat.

Variations like Greek yogurt increase protein while vegan coconut milk increases healthy medium-chain triglycerides and offers a dairy-free option. Portion control and mindful topping choices help the pudding fit into balanced eating patterns without sacrificing flavor.

Main Ingredients — explanations, functions, and quantities

Yield

This recipe yields four generous servings or six moderate portions, with a total volume of approximately 600 to 650 grams of finished pudding, about 2 1/2 cups.

Fresh Strawberries — 450 grams (about 3 cups chopped)

Fresh strawberries are the central ingredient and provide the dessert’s color, aroma, and fruity sweetness. Choose ripe, fragrant berries for the best flavor; underripe or watery berries will produce a flatter taste and may require extra sugar. Chop strawberries to uniform pieces so they cook evenly; for a silky pudding you can purée all the fruit before cooking. If using frozen strawberries, thaw and drain well then simmer slightly longer to reduce excess liquid. Strawberries also contribute vitamin C and antioxidants that enhance nutritional value compared with artificially flavored puddings.

Milk (Whole or 2%) — 500 milliliters (2 cups)

Milk delivers body, creaminess, and carries flavor molecules from the strawberries and vanilla. Whole milk provides the richest mouthfeel; 2% milk lessens calories while still offering a pleasant texture.

For a decadent version, substitute 120 milliliters of the milk with heavy cream; for a lighter dairy-free alternative use unsweetened almond, oat, or soy milk, bearing in mind that plant milks may require slight thickening adjustments. Warm the milk gently to avoid scorching, especially when using higher-fat dairy that can cling to the pan. Milk also supplies calcium and protein, supporting a more balanced dessert than purely sugar-based sweets.

Granulated Sugar — 100 grams (1/2 cup)

Sugar balances the natural tartness of strawberries and helps achieve a rounded flavor. Since strawberry sweetness varies by season, taste and adjust sugar amounts—very ripe berries may need less, tart berries may need more. For lower-sugar options, reduce to 60 to 70 grams or substitute erythritol, stevia blends, or maple syrup while adjusting quantities to taste. Sugar also affects mouthfeel and the perception of fruit brightness; dissolve it fully during cooking for an even texture. If using liquid sweeteners like honey or maple syrup, reduce the total liquid slightly to maintain thickness.

Cornstarch — 40 grams (4 tablespoons)

Cornstarch is the principal thickener in this recipe, creating a glossy, stable pudding that sets in the refrigerator. It is neutral-flavored and produces a smooth, spoonable texture when cooked properly. To avoid lumps, always form a slurry by mixing cornstarch with a portion of cold milk before adding it to the hot liquid.

Alternatives include arrowroot powder (clearer finish) or tapioca starch, but arrowroot may break down with prolonged high heat and tapioca can produce a slightly chewier gel. Cornstarch provides reliable thickening, making it an excellent choice for consistent, repeatable results.

Egg Yolks — 2 large (optional)

Egg yolks enrich texture, add a custardy flavor, and improve emulsification for a richer pudding. If using yolks, temper them by whisking a little hot milk into the yolks first to prevent curdling, then return the tempered yolk mix to the saucepan while stirring. Omit yolks for an egg-free pudding and increase cornstarch by one tablespoon to reach similar thickness. Egg yolks also contribute nutrients such as vitamin A and choline but increase the dish’s cholesterol and calorie content. The yolk route yields a silkier, more classical custard and is recommended for special occasions.

Unsalted Butter — 15 grams (1 tablespoon)

A small knob of unsalted butter stirred in at the end softens edges and contributes sheen and mouthfeel. Butter helps round flavors and gives the finished pudding a luxurious gloss. Use unsalted to maintain control over sodium and add it at the end off-heat so it emulsifies rather than separates. The fat also carries the aromatic notes of vanilla and intensifies the perceived sweetness without additional sugar. For a dairy-free option, substitute a neutral oil or coconut oil sparingly to maintain gloss.

Lemon Juice — 15 milliliters (1 tablespoon)

A splash of fresh lemon juice brightens the strawberry flavor, balances sweetness, and adds acidity that makes the fruit notes pop. Avoid adding too much lemon which can overshadow delicate strawberry aromatics. Fresh lemon juice is preferable to bottled for clarity of flavor and minimal off-notes. The acid also helps stabilize color and can slightly enhance the setting properties of cornstarch in acidic fruit mixtures. Use lemon sparingly and taste as you go.

Vanilla Extract — 5 milliliters (1 teaspoon)

Vanilla enhances overall aroma and amplifies perceived sweetness without adding sugar. Pure vanilla extract or scraped vanilla bean provides the best aromatic depth; vanilla enhances the fruit profile and complements dairy richness. Use vanilla paste or bean seeds for visible flecks and a gourmet impression when desired. Vanilla also rounds the top notes of the pudding, melding acidity, sweetness, and fat for a balanced flavor. A small measure goes a long way—do not overuse to avoid masking strawberry character.

Salt — 0.5 gram (1/8 teaspoon)

A pinch of salt is essential even in desserts to balance flavors and suppress bitterness. Salt works as a flavor amplifier and should be added sparingly to avoid altering the sweetness. A tiny amount heightens fruit brightness and harmonizes dairy richness. Use fine salt to ensure an even distribution and avoid detectable grains. Salt is a subtle but powerful component of a well-rounded pudding.

Total quantities summary

Fresh strawberries: 450 g (3 cups chopped)
Milk: 500 ml (2 cups)
Granulated sugar: 100 g (1/2 cup)
Cornstarch: 40 g (4 tbsp)
Egg yolks (optional): 2
Unsalted butter: 15 g (1 tbsp)
Lemon juice: 15 ml (1 tbsp)
Vanilla extract: 5 ml (1 tsp)
Salt: 0.5 g (1/8 tsp)
Yield: about 2 1/2 cups (four generous servings)

How to Prepare — fully explained in paragraph form

Begin by washing and hulling the strawberries, then chop them into even pieces. Reserve one-quarter of the chopped fruit if you desire small fresh strawberry pieces folded into the finished pudding for texture contrast; otherwise purée all the fruit until smooth. Measure the sugar and cornstarch precisely; mix the cornstarch with 60 milliliters (1/4 cup) of the milk to create a smooth slurry and set aside. If using egg yolks, separate the yolks now into a small bowl and lightly whisk them to combine so they are ready for tempering.

Place a medium saucepan over medium heat and warm the remaining milk with the sugar and a small pinch of salt, stirring until sugar dissolves and the milk is hot but not boiling. Add the chopped (or puréed) strawberries and lemon juice and cook gently for three to five minutes until the fruit softens and releases juices.

Whisk in the cornstarch slurry slowly, stirring constantly; increase heat slightly and continue whisking until the mixture thickens to a pudding consistency, usually two to four minutes depending on heat. If using tempered egg yolks, temper the yolks by gradually whisking a small amount of the hot mixture into the yolks, then return the yolk mixture to the pan and stir thoroughly until glossy and thickened.

When the pudding is glossy and coats the back of a spoon, remove the pan from heat and stir in the butter and vanilla extract until fully combined. For an ultra-smooth texture, use an immersion blender and purée the hot pudding carefully until silky, or pass the mixture through a fine sieve into a clean bowl. Pour the pudding into serving bowls or ramekins, press plastic wrap directly onto the surface to prevent a skin from forming, and chill for at least two hours or until set. Serve chilled, garnished with reserved fresh berries, a scatter of toasted nuts, or a light swirl of whipped cream as desired.

Healthy Habits and Serving Suggestions

Portion control is important: serve in small dishes and top with nutrient-dense accompaniments like fresh berries, toasted oats, or a spoonful of Greek yogurt to increase protein. Substitute lower-fat milk or plant-based milks to reduce saturated fat and calories; for soy or oat milk, choose unsweetened varieties.

Reduce added sugar by 25 percent if using very ripe strawberries; alternatively sweeten with a small amount of maple syrup or honey for a natural flavor profile. Balance dessert with fiber-rich sides like fruit salad or a small whole-grain biscuit to increase satiety. For those monitoring sodium or cholesterol, choose the egg-free, low-sugar version and enjoy smaller portions.

Variations

Variation 1: Light Yogurt-Strawberry Pudding

For a lighter, protein-rich option, replace half the milk with plain Greek yogurt (about 250 grams) and reduce sugar to 60 grams to let the yogurt’s tang balance sweetness. Cook strawberries with a small amount of water and lemon to concentrate flavor, then fold the pureed fruit into the thickened milk base and whisk in the yogurt off heat to avoid curdling.

The yogurt adds body and protein, increasing satiety, and provides a pleasant tang that complements sweet berries. Don’t boil yogurt; just warm gently to maintain texture and avoid separation. Finish with fresh zest or a drizzle of honey if extra sweetness is desired.

This version suits breakfast or a post-workout snack thanks to higher protein content and more balanced macros. Adjust cornstarch by adding an extra tablespoon if the mixture seems loose after incorporating yogurt. Use low-fat or full-fat Greek yogurt depending on calorie preference, noting full-fat produces the creamiest texture. Consume within three days because yogurt shortens the pudding’s shelf life. It pairs well with citrus zest or a light drizzle of honey for added complexity.

Variation 2: Vegan Coconut-Strawberry Pudding

Replace dairy with 400 milliliters of full-fat canned coconut milk and 100 milliliters of almond or oat milk to mimic creaminess without animal products. Increase cornstarch slightly to five tablespoons to compensate for the lower protein and structure that eggs would normally provide, and sweeten with maple syrup or agave to taste.

Coconut offers a subtle tropical background that pairs nicely with strawberries, giving a luxurious mouthfeel similar to cream. Cook the fruit and thicken as directed, then strain if a smoother texture is preferred. Chill thoroughly and garnish with toasted coconut for contrast.

This vegan alternative is naturally dairy-free and suitable for many plant-based diets while remaining gluten-free as written. Choose unsweetened, high-quality canned coconut milk to avoid excessive added sugars and ensure robust coconut flavor. For a lighter coconut profile, use light coconut milk and increase almond milk ratio, but expect a thinner texture. Store in airtight containers and consume within four days for best freshness. The pudding is a good option for gatherings where dietary restrictions require dairy-free options.

Variation 3: Cheesecake-Style Strawberry Pudding

Create a cheesecake-inspired pudding by beating 100 grams of room-temperature cream cheese until smooth and whisking it into the warm pudding off the heat. Reduce sugar by 10 to 15 grams to account for the cream cheese’s inherent tang, and add an extra teaspoon of vanilla for a more pronounced flavor.

The cream cheese yields a mousse-like texture that slices or layers well and pairs beautifully with a biscuit or graham crumb base. Layer the pudding with crushed digestive biscuits and macerated strawberries to build parfaits or small trifle cups. Chill until set so layers remain distinct when served.

This cheesecake variation is richer and higher in calories but provides a luxurious, party-ready dessert option. Use reduced-fat cream cheese for a lighter version or mascarpone for extra richness. The dessert tolerates alcohol additions like a tablespoon of liqueur in the macerated strawberries for an adult twist. Serve with fresh berries and a dusting of powdered sugar if desired. Store in the refrigerator and consume within three days.

Variation 4: No-Cook Strawberry Chia Pudding

Puree 450 grams of strawberries with 400 milliliters of milk or plant milk, add three tablespoons of chia seeds, 40 grams of sweetener, and a teaspoon of vanilla, then mix thoroughly until combined.

Let the mixture sit at room temperature for ten minutes, stir again to break up clumps, then refrigerate for at least two hours or overnight for chia seeds to swell and thicken the mixture. Chia seeds absorb liquid and create a jammy texture without heat, preserving fresh berry flavor and nutrients. Adjust sweetness and chia quantity to reach your preferred consistency. Top with chopped nuts or granola for crunch before serving.

Chia pudding is excellent for meal prep and breakfast because it keeps well and provides fiber and plant-based omega-3 fats. This method requires no cooking, making it ideal for hot weather or quick assembly. Use a combination of coconut and almond milk for creaminess and subtle flavor. Consume within three to four days for optimal texture, as chia continues to absorb moisture over time. This variation works well layered with fruit compote or yogurt for contrasting textures.

Variation 5: Baked Strawberry Pudding (British-Style)

Combine the basic pudding mix with an extra whole egg and bake in individual ramekins set in a water bath until just set for a soufflé-like texture with a delicate top. The oven method introduces air and a golden finish, producing a different mouthfeel from stovetop-thickened pudding and creating a dessert that is pleasing warm from the oven.

Serve immediately with a dusting of powdered sugar or a light custard sauce, or chill briefly for a firmer texture. This technique requires careful timing and an even water bath to prevent cracking or overcooking. The baked pudding is a comforting option for cooler weather and elegant enough for dinner guests.

Baked pudding benefits from high-quality ramekins and accurate oven temperature; use an oven thermometer if unsure. Let ramekins rest briefly after baking to settle before serving. The texture will be more delicate and less dense than a refrigerated cornstarch set pudding. Pair with a spoonful of crème fraîche or a berry compote for contrast. This variation is an elegant alternative when serving warm desserts.

Tips for Success and Troubleshooting

Measure cornstarch carefully because too much yields a gluey texture and too little produces a runny pudding. Always make a slurry with cold milk before adding cornstarch to hot liquid to prevent lumps and whisk continuously while heating. If small lumps form, strain the cooked pudding through a fine sieve or blend briefly with an immersion blender to restore smoothness.

Do not let the pudding boil vigorously after adding cornstarch; a gentle simmer activates thickening while preserving texture. For egg-enriched puddings, temper yolks slowly and avoid scrambling by maintaining low-to-medium heat.

If the pudding is too thin, return it to gentle heat and whisk in an additional tablespoon of cornstarch mixed with cold milk, cooking until thickened. If it becomes too thick, gradually whisk in small amounts of milk until desired consistency is reached.

For split or curdled mixtures, remove from heat and whisk in a tablespoon of cold milk before gently reheating, which can help re-emulsify fats and proteins. Store puddings promptly in the refrigerator in airtight containers to maintain texture and safe consumption. Keep a small notebook of changes you make so you can reproduce successful tweaks.

Storage and Shelf Life

Refrigerate dairy-based pudding in airtight containers for up to four days; consume within three days for versions containing yogurt or cream cheese. Vegan coconut-based puddings may keep five days if stored cold and sealed, but always check aroma and texture before serving. Freezing is not recommended due to texture changes; however if necessary freeze in airtight containers for up to one month and thaw slowly in the refrigerator, then whisk to reincorporate separated liquids. Label jars with date and variation type to make rotation and usage simple. Discard if any off-odors or visible mold develop.

Serving Ideas and Pairings

Serve chilled with a dollop of lightly sweetened whipped cream, mascarpone, or Greek yogurt for richness and contrast. Add texture with toasted nuts, biscuit crumbs, granola, or crushed meringue for crunch and visual interest.

For brunch, pair puddings with lemon tarts, fruit salads, or granola bowls to offer textural and flavor variety. For adult gatherings, macerate strawberries briefly with a splash of liqueur and spoon over pudding, or top with citrus zest and a few whole berries for elegance. Garnish with fresh mint, basil, or microherbs for an aromatic lift and attractive presentation.

Strawberry Pudding Recipe: Creamy Homemade Strawberry Pudding Recipe

What Is Strawberry Pudding?

Nutritional Value