Strawberry pudding, a fresh, simple, and delicious spoon dessert, perfect in the springtime when the first strawberries appear on supermarket shelves. The recipe is very easy, like the persimmon and cocoa pudding, and also in this case, you will need to wait a few hours of rest before you can enjoy this delight.
The ingredients for this dessert are the classics used to make pudding at home: milk, sugar, and cornstarch. In this recipe, blended strawberries are added. I, to make the process easier and avoid lumps, blended the strawberries together with sugar and cornstarch, then added the milk later.
Just a few minutes on the stove to thicken everything, and then into the cups to cool. As decoration, whipped cream gives that extra touch to this indulgence. And tell me: have you ever eaten strawberries with cream? Impossible not to have tried them! And now, let’s go to the kitchen together because the strawberry and cream pudding will be ready in a click!
If you’re interested in other strawberry recipes, also read:
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 2 Hours
- Preparation time: 25 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 355.18 (Kcal)
- Carbohydrates 29.92 (g) of which sugars 22.65 (g)
- Proteins 3.32 (g)
- Fat 25.63 (g) of which saturated 1.14 (g)of which unsaturated 0.77 (g)
- Fibers 1.22 (g)
- Sodium 0.76 (mg)
Indicative values for a portion of 181 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 9 oz strawberries (weight of uncleaned fruit)
- 3/4 cup milk
- 3 tbsp cornstarch
- 1/4 cup sugar
- 1 cup fresh whipping cream
Tools
- High-edge saucepan
- Cutting board
- Knife
- Blender
- Mixer
- 4 Cups
- Pastry bag
Steps
First, clean the strawberries. Remove the stem, wash them, and drain. Then cut them into chunks and transfer them to a blender cup. Then add the sugar and cornstarch and blend until you get a smooth and homogeneous mixture.
Transfer everything to a saucepan and add the milk. Stir and bring to a boil. As soon as it starts boiling, lower the heat and cook for a couple of minutes. Remove from heat and pour into glass cups or jars and place in the refrigerator to cool for a couple of hours.
Once the rest time has passed, the pudding will have cooled and thickened. Then pour the cold refrigerator cream and whip it with electric beaters until you get a fluffy and airy mixture. Then transfer the whipped cream to a pastry bag and distribute it in the various cups. Alternatively, you can distribute it with a spoon.
Add some strawberries for decoration and bring to the table.
Storage and Tips for Strawberry Pudding
The strawberry pudding can be stored in the refrigerator for 1 or 2 days at most.
FAQ Questions and Answers for Strawberry Pudding
Can I substitute strawberries with other fruits?
Yes, of course, you can use blueberries or mixed berries. You will need to adjust the amount of fruit to use.
