How to Make the Best Strawberry Pudding
Updated: Jul. 04, 2023
This retro strawberry pudding is the most delicious, crowd-pleasing dessert. No one will be able to resist seconds!
Our editors and experts handpick every product we feature. We may earn a commission from your purchases.
There’s a new pudding in town. This quick dessert uses fresh strawberries to make a creamy custard that tastes like a bite of summer. Just like its cousin—the beloved Southern dessert banana pudding—this strawberry pudding has layers of vanilla wafers and clouds of fresh whipped cream.
Thankfully it’s easy to make, because it’s hard to stop eating!
How to Make Strawberry Pudding
Ingredients
- 3 cups milk
- 1 pound strawberries
- 3/4 cup sugar
- 1/3 cup cornstarch
- Pinch of salt
- 3 egg yolks
- 1 teaspoon vanilla
Editor’s Tip: This is how to separate egg whites from yolks.
Assembly:
- 2-1/2 cups heavy whipping cream (or 1 can Reddi-wip)
- 1-2 tablespoons powdered sugar, depending on taste
- 1 box vanilla wafers
- 1/2 pound strawberries
Tools You’ll Need
- Hand Mixer: You can whip cream by hand, but save your arms with a hand mixer. It will do all the work for you and the whipped cream tastes just as delicious.
- Mini Whisk: I like having whisks in many different sizes. A small one is perfect for mixing the cornstarch into the milk.
- Rubber Spatulas: You won’t find me in a kitchen without at least 1-2 rubber spatulas in use. GIR makes a set of silicone utensils with a spatula ideal for spreading out the whipped cream on top of your pudding.
Directions
Step 1: Make the strawberry puree
Wash 1 pound of strawberries and remove tops. Puree in a blender until completely smooth with no chunks.
Step 2: Make custard
In a small bowl, whisk the cornstarch with 1/4 cup of the milk to form a slurry. Set aside.
In a medium saucepan, add the remaining milk, pureed strawberries, sugar and salt. Cook on medium heat, whisking constantly until the milk just comes to simmer, and then remove from heat.
While the milk is heating, beat egg yolks in a separate bowl. Once the milk is heated, slowly pour 1/2 cup of the warm milk mixture into the egg yolks, whisking constantly. Then, slowly pour the egg mixture back into the saucepan with the warm milk. Continue mixing and add in the cornstarch mixture. Whisk constantly while cooking over medium heat until the mixture begins to thicken and comes to a simmer, no more than 5 or 6 minutes.
Remove from heat and add vanilla. Mix well and taste test. Put the pudding in the fridge to chill while you prepare the rest of the dessert.
Step 3: Whip the cream
Using a hand-held mixer (or stand mixer), beat heavy whipping cream and powdered sugar in a large bowl until stiff peaks begin to form. You’ll know they’re ready when you lift the whisk and the peaks hold their shapes. Watch closely because it will go from stiff to over-whipped very quickly!
Step 4: Assemble the strawberry pudding
In a 13-x-9-inch baking dish, line the bottom with vanilla wafers, getting them as close together as possible. Layer with the strawberry pudding, spreading out over the whole dish, then top with whipped cream. Use a rubber spatula to make wave-like textures with the whipped cream.
Cut the tops off the remaining strawberries and cut them in half. Line them up in rows over the whipped cream.
Step 5: Serve chilled
Serve immediately or hold in the fridge for a day or two before serving. Use a spoon to scoop each portion out—and enjoy the strawberry explosion! In the unlikely situation that you have leftovers, you can store them in the fridge in an airtight container. If you enjoyed this, then you must try our favorite strawberry delight recipe.
More Strawberry Desserts to Swoon Over
The Best Strawberry Shortcake
For a dazzling summer dessert, you can’t beat juicy strawberries and fresh whipped cream over homemade shortcake. My father added even more indulgence to this recipe by buttering the shortcake. This is the best strawberry shortcake recipe. —Shirley Joan Helfenbein, Lapeer, Michigan
Summer Strawberry Shortcake SoupWhen folks are longing for something sweet and refreshing, this soup is sure to hit the spot. To serve it with dinner or as an appetizer, simply omit the shortcake. —Joan Hallford, North Richland Hills, Texas
Air-Fryer Caribbean WontonsI first served these fresh and fruity air-fryer wontons as an appetizer at a summer luau. My family and friends now enjoy this fried wonton recipe for dessert at special occasions throughout the year. —Melissa Birdsong, Gilbert, South Carolina
Contest-Winning Strawberry Pretzel DessertI love the sweet-salty flavor of this pretty layered dessert. Sliced strawberries and gelatin top a smooth cream cheese filling and crispy pretzel crust. I think it's best when eaten within a day of being made.
-Wendy Weaver
Leetonia, Ohio
Strawberry Crumble PieI host an annual pie-making party before Labor Day. We have a pig roast on our farm, but the pies take center stage at the end of the meal. —Beth Howard, Donnellson, Iowa
Berry-Cream Cookie SnapsMy mom and I made up this recipe by combining two others. These cute cookies are crispy on the outside and light and fluffy inside. You could also bake the cookies flat and serve the filling as a cookie dip if you like. —Crystal Briddick, Colfax, Illinois
Strawberry Cheesecake BitesThese treats are a perfect mouthful of strawberry, sweet cream cheese filling and just a drizzle of chocolate. Easy to fill
and fix ahead, they add tempting variety to brunch or party offerings—and make a delicious homemade gift. —Linda Baldt, Croydon, Pennsylvania
Creamy Strawberry CrepesTake summer-ripe strawberries plus a creamy filling and tuck them into these delicate strawberry crepes for an elegant brunch entree. —Kathy Kochiss, Huntington, Connecticut
Strawberry Cupcakes with Whipped Cream FrostingFresh strawberries are full of water, so they have a tendency to weigh down cake batters and make soggy cakes. That’s why these strawberry cupcakes rely on strawberry jam or preserves. The concentrated flavor is just right for light and tender cupcakes. —Lisa Kaminski, Wauwatosa, Wisconsin
Strawberry TartThis creamy strawberry tart boasts a crunchy chocolate layer tucked next to the crust. Try making individual tartlets instead of one big dessert. —Dawn Tringali, Hamilton Square, New Jersey
Nutella-Stuffed StrawberriesGourmet strawberries are pricey to order but easy to make. We serve strawberries with hazelnut spread as a crowd-pleasing appetizer or dessert. —Darlene Brenden, Salem, Oregon
Strawberry Crunch Ice Cream CakeWhile growing up, I loved treats from the ice cream truck that rolled through my neighborhood. This ice cream cake is inspired by one of those crunchy, strawberry novelties. —Lisa Kaminski, Wauwatosa, Wisconsin
Strawberry Ladyfinger Icebox CakeThis cake is inventive and yet familiar. Be sure to use a springform pan so you can easily remove it from the cake. If it breaks while you're transferring it to the serving plate, just push the pieces back together, pressing gently. —Stella Ohanian, Porter Ranch, California
Strawberry Cream FloatsWhen it starts warming up in Colorado, my kids ask for ice-cold treats. This rosy pink cream float is one of our household favorites. —Crystal Jo Bruns, Iliff, Colorado
Chocolate Lover's Strawberry ShortcakesAs a mom of four, I appreciate shortcut recipes. This one uses refrigerated biscuits, giving me time for special touches, like adding homemade whipped cream and hot fudge. —Melissa Haines, Valparaiso, Indiana
Strawberries & Cream TorteThis festive strawberries and cream summer treat is one of my mom's favorites. It wows guests every time yet is simple to make. —Cathy Branciaroli, Wilmington, Delaware
Berried Treasure Angel Food CakeMy husband grills anything and everything—even dessert! With his gentle nudging, I came up with this simple recipe that takes just a few minutes to prepare, yet always impresses dinner guests. —Anita Archibald, Richmond Hill, Ontario
Strawberry Shortcake PuffsWhen my wonderful friend Kelly brought me a pint of strawberries, I didn’t want to just eat them straight (tempting as it was). I decided to make strawberry shortcake with my own pretty, elegant spin. These light and airy puff pastry stacks let the fruit shine. —Jenny Dubinsky, Inwood, West Virginia
Cheesecake Strawberry TrifleThe only drawback to this lovely dessert is that there are never any leftovers. For a patriotic look, replace one of the layers of strawberry pie filling with blueberry—or use whatever filling you prefer. —Lori Thorp, Frazee, Minnesota
Strawberry-Citrus Freezer PopsI knew that clementines and strawberries would create a luscious combination in a fruit pop, and I have to say these are delicious! —Colleen Ludovice, Milwaukee, Wisconsin
White Chocolate-Strawberry TiramisuHere's a twist on a classic dessert that highlights another flavor combo my husband and I love: strawberries and white chocolate. Lighten it up if you'd like—I've had good luck with light nondairy whipped topping and reduced-fat cream cheese. —Anna Ginsberg, Chicago, Illinois
Strawberry Cheesecake TrifleFor a dessert that looks as great as it tastes, this one can't be beat! Layers of rich pound cake, luscious cream and sweet strawberries make this treat very inviting. —Marnie Stoughton, Glenburnie, Ontario
Originally Published: February 09, 2022
