Strawberry pudding is a delicious spring spoon dessert, easy to make.
With simple ingredients and no gelatin or leaf gelatin, it’s perfect as an after-dinner dessert, for a party, a buffet or a snack, for both children and adults—decadent and irresistible.
Read how to make strawberry pudding with the easy recipe you’ll find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Cooking time: 10 Minutes
- Portions: 4Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2 2/3 cups strawberries (+ some for decoration)
- 3/4 cup milk
- 4.2 oz sugar
- 4 tbsp cornstarch
- lemon juice (from one lemon)
Preparation of the strawberry pudding
Wash the 2 2/3 cups (about 14 oz) of strawberries, remove the stems and cut them into pieces.
Place them in a blender and blend until you obtain a puree, then strain the mixture and set it aside.In a small saucepan, off the heat, mix the cornstarch with the sugar and add the milk in a thin stream, whisking to prevent lumps.
Also add the strained juice of one lemon and half of the strained strawberry puree, whisking constantly.Bring the saucepan to the stove over medium heat, stirring constantly until the mixture thickens.
Divide the mixture among four dessert bowls, let cool to room temperature and then place in the refrigerator for one hour, together with the remaining strawberry puree.
When ready to serve, decorate your strawberry pudding with a little of the reserved puree and some fresh strawberries.
Notes
Also visit the collection Spoon desserts with strawberries: 6 irresistible recipes for lots of tasty and easy ideas: you can find it directly by clicking HERE.
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Questions and Answers
How and for how long can the strawberry pudding be stored?
It keeps in the refrigerator for two to three days, well sealed with plastic wrap.
