Go Back Email Link
Close-up top-down view of the finished Strawberry Pudding in a glass bowl, garnished with whipped cream, fresh strawberry slices, and cookie crumbles.

Simple Strawberry Pudding (No Banana)

Craving a luscious strawberry pudding but want to skip the banana? This recipe is all about celebrating those gorgeous red berries in a creamy, dreamy dessert that’s surprisingly simple to whip up. Pure strawberry flavor, pure comfort.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 4 hours
Total Time 4 hours 25 minutes
Servings: 6
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Fresh Strawberries hulled and sliced (or thawed, drained frozen)
  • ¾ cup Granulated Sugar adjust to taste
  • ¼ cup Cornstarch
  • ¼ teaspoon Salt
  • 2 ½ cups Whole Milk or 2%
  • 3 Large Egg Yolks
  • 2 tablespoons Unsalted Butter cut into pieces
  • 1 teaspoon Pure Vanilla Extract

Equipment

  • Small bowl
  • Medium saucepan
  • Whisk
  • Measuring Cups
  • Measuring spoons
  • Knife
  • Cutting Board
  • Serving Bowl or Individual Dessert Cups
  • Plastic Wrap

Method
 

  1. Prep the Strawberries: Wash, hull, and slice strawberries. In a small bowl, gently mash about half of the strawberries with 1-2 tablespoons of the sugar (taken from the total amount). Let sit for 15-20 minutes to macerate and get juicy. Set aside.
  2. Make the Custard Base: In a medium saucepan (off the heat!), whisk together the remaining sugar, cornstarch, and salt until combined. Whisk in the egg yolks until smooth. Gradually whisk in the whole milk until smooth.
  3. Cook the Pudding: Place saucepan over medium heat. Cook, whisking constantly (especially edges/bottom), until mixture comes to a gentle boil and thickens (about 5-8 minutes). Reduce heat slightly and cook, whisking, for 1-2 more minutes to cook out cornstarch taste.
  4. Finish and Chill: Remove saucepan from heat. Whisk in butter pieces and vanilla extract until butter melts. Gently fold in the macerated strawberries (with juice) and the remaining sliced fresh strawberries. Pour into a serving bowl or individual cups. Press plastic wrap directly onto the surface. Chill in the refrigerator for at least 4 hours, or until completely cold and set.

Notes

Frozen Berries: Thawed, well-drained frozen strawberries work, but fresh offer the brightest flavor.
Dairy-Free/Vegan: Swap milk for full-fat oat/cashew milk and use vegan butter. Egg yolks are key for richness; relying solely on cornstarch (may need slightly more) or exploring vegan custard options will alter texture.
Gluten-Free: This recipe is naturally gluten-free.
Whisking is Key: Constant whisking during cooking prevents scorching and ensures smoothness.
Thorough Chilling: Allow at least 4 hours for the pudding to fully set and achieve the best creamy texture. Plastic wrap on the surface prevents a skin.
Serving: Delicious layered with vanilla wafers, shortbread cookies (like Chessmen), or graham crackers. Top with whipped cream and fresh berries. Best served cold.
Storage: Store leftovers covered (plastic wrap on surface) in the fridge for 3-4 days.
Freezing: Generally not recommended as texture can become watery/grainy upon thawing. Best enjoyed fresh.
QR Code linking back to recipe