Homemade Strawberry Pudding is so delicious! Made from scratch using fresh ingredients and no additives or artificial coloring. Makes for a great dessert hot or cold.

Homemade Strawberry Pudding is so delicious! Made from scratch using fresh ingredients and no additives or artificial coloring. Makes for a great dessert hot or cold.

Gosh, there is nothing better than a creamy, smooth strawberry pudding, other than it must be homemade!

If you're used to buying the instant pudding mixes and then you try this homemade recipe, I am sure you won't go back to those packets ever again!

This is a quick and easy recipe and uses regular ingredients that most of you will have in your pantry already.

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The trick to making this pudding smooth is simply to stir, stir, stir!

If you leave it whilst it is cooking, you will end up with a lumpy mess, so grab your spoon and don't forget to stir!

In this recipe, I have advised tasting the pudding as you are cooking for sweetness. Simply because everyone has a different preference.

I have used fresh strawberries, so I tasted a strawberry first for sweetness, and then when I was making the pudding, tasted again to make sure I had added enough sugar.

I have also not used any additives or colorings. You will notice in the packet mixes, the strawberry pudding can often be a bright pink color. This recipe is all-natural and fresh!

What can I use strawberry pudding for

Strawberry pudding can be used for so many desserts, such as our Easy Strawberry Dessert or you can use it instead of a regular custard or jello pudding in a custard, for example, our lovely strawberry and coconut trifle.

You can serve it on its own, hot or cold, use as a pouring sauce over a nice slice of cake or fruit cobbler, add as part of a chilled dessert, such as a trifle. Really, the sky's the limit, so use it however you wish, and most of all, please enjoy!

Prep Time

5 minutes

Cook Time

5 Minutes

Serving size

2 Cups

Ingredients

1/2 Cup or 100 g Sugar**
2 Tablespoons Cornstarch
Pinch of salt
1 1/2 Cups or 350 ml Milk
7 oz or 200 g pureed fresh strawberries
2 Egg Yolks
1 Teaspoons Vanilla Extract
**Adjust the sugar to your taste

Instructions

1. In a saucepan, add the sugar, cornstarch, salt, pureed strawberries, and milk.

Stir so there are no lumps and bring to a gentle boil, stirring all the time. As soon as it boils, remove from heat.

Homemade Strawberry Pudding showing mixture in the saucepan
Be patient, keep stirring until it starts to thicken!

2. In a bowl, add the egg yolks and lightly beat.

Then slowly pour in half of the milk mixture, stirring as you pour.

Return the bowl mixture to the saucepan and bring to a gentle boil, stirring all the time then add the remaining milk mixture until it starts to boil. At this point, have a little taste to see if you have the amount of sweetness to your liking.

If you need more, simply add a tablespoon of sugar at a time and taste as you go along.

Remove from heat, add the vanilla extract, stir, then serve or transfer to a bowl to cool if desired.

We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Homemade Strawberry Pudding is so delicious! Made from scratch using fresh ingredients and no additives or artificial coloring. Makes for a great dessert hot or cold. | Lovefoodies.com

Recipe Card

Homemade Strawberry Pudding is so delicious! Made from scratch using fresh ingredients and no additives or artificial coloring. Makes for a great dessert hot or cold.

Homemade Strawberry Pudding

Yield: 2 Cups
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

Homemade Strawberry Pudding is so delicious! Made from scratch using fresh ingredients and no additives or artificial colorings

Ingredients

  • 1/2 Cup or 100 g Sugar**
  • 2 Tablespoons Cornstarch
  • Pinch of salt
  • 1 1/2 Cups or 350 ml Milk
  • 7 oz or 200 g pureed fresh strawberries
  • 2 Egg Yolks
  • 1 Teaspoons Vanilla Extract
  • **Adjust the sugar to your taste

Instructions

  1. In a saucepan, add the sugar, cornstarch, salt, pureed strawberries and milk. Stir so there are no lumps and bring to a gentle boil, stirring all the time. As soon as it boils, remove from heat.
  2. In a bowl, add the egg yolks and lightly beat. Then slowly pour in half of the milk mixture, stirring as you pour.
  3. Return the bowl mixture to the saucepan and bring to a gentle boil, stirring all the time then add the remaining milk mixture until it starts to boil. At this point, have a little taste to see if you have the amount of sweetness to your liking. If you need more, simply add a tablespoon of sugar at a time and taste as you go along.
  4. Remove from heat, add the vanilla extract, stir, then serve or transfer to a bowl to cool if desired.
Nutrition Information:
Yield: 2 Serving Size: 2 cups
Amount Per Serving: Calories: 417Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 199mgSodium: 171mgCarbohydrates: 77gFiber: 2gSugar: 57gProtein: 10g

Nutrition information isn’t always accurate

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Here's a lovely selection of our most popular recipes using Strawberries

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12 thoughts shared

  1. Comment author image

    Gabriel Redondo

    says:

    3 stars
    Giving 3 stars as I followed the recipe but after 4 hours in fridge, it’s still in a liquid state. Definitely used ingredients in correct proportion.

  2. 5 stars
    It was a delicious pudding and it was really simple to make. And I had never made pudding before. Some of the changes I made was to cut the sugar by half as I do not like it sweet, and I also needed a bit extra cornstarch as it was a little thin. I strained the pudding mixture at the end to get rid of the strawberry seeds in the puree.

  3. This is a great recipe. I cut back on the cornstarch to 1-1/2 because I could taste it in my test batch. I also used half and half instead of milk and it was much creamier. I also used 8 oz. of purée.

  4. First of all, thank you for this recipe. I followed it exactly and it came out Really good. The only question I have is can the egg yolk be eliminated and maybe extra cornstarch in place of it? It was such a perfect pink color until I added the yolk, it tinted the mixture to yellowish-orange

    1. Comment author image

      Lovefoodies

      says:

      Hi Bethany, using extra cornstarch will work as a thickener, instead of the yolk, but I haven’t tried the recipe without the yolk so I can’t say how much extra cornstarch you need. I suggest adding a little cornstarch and water mixture when it’s heating up and testing for consistency as you go, and of course make sure the cornstarch is cooked through otherwise it will taste powdery.
      Please do let us know how you get on with the quantity in case any one else would like to try it without the egg (some may have egg allergies!)
      Thanks

    1. Exactly what I was confused about. Sounds like a good recipe but I cant make it with the way it’s worded. Sorry you never got your answer.

      1. Hi Teresa and Paul, the milk mixture is all the ingredients you have heated in the pan in step 1. You need to add that to the egg yolks in stages otherwise it will scramble the eggs if you add it all at once.
        Hope that clarifies!

  5. Indeed, easy to prepare and very delicious!!! It’s strawberry season!! I have made a little change after the first time. Instead of milk I used 1/2 milk and 1/2 home made coconut milk. So still all fresh ingredients. For the vanilla I used fresh vanilla beans (cut open) soaked for a couple of days in wodka.
    I’ve made your recipe for the seventh time and enjoyed every time!!

  6. Comment author image

    Dragons And Fairy Dust

    says:

    I must try this, it looks very much like Angel Delight which my son loves. I never thought you could do a home made version