Strawberry pudding is a smooth, creamy fruity twist on pudding! It’s made almost the same way as vanilla or chocolate pudding, but made with fresh strawberry puree instead. This creamy, luscious pudding is great as a layer in mini banana pudding trifles, creating a fun strawberry banana pudding. Also, this recipe only requires stovetop cooking, no oven baking.
Making pudding from fruit, rather than chocolate, is a wonderful way to switch up your Spring dessert game! You can even use this small batch strawberry pudding as one of the layers in a large recipe for banana pudding, if you want. Everyone loves the combination of strawberry and banana, and I highly recommend using it as a layer in my mini banana pudding trifles.
However, we keep our serving sizes small around Dessert for Two, and this recipe is perfect piled in two small ramekins. Other ramekin desserts we love are mini funfetti cakes in ramekins and chocolate cake for two. We can’t forget my personal favorite ramekin dessert, lemon cake for two.
If you’ve never tried making pudding with fresh fruit or berries, this is your day! If you’ve made the strawberry milk and loved it, this pudding is the next thing to make.
Ingredients for strawberry pudding:
- strawberries: fresh or frozen is fine; just half a pound of them.
- orange juice: freshly squeezed or from the carton is fine, because we’re only using one tablespoon. However, if you’re making the optional orange whipped cream for serving, grab a fresh orange because we’ll use the zest for the cream.
- baking powder
- unsalted butter
- vanilla extract
- heavy whipping cream: For an optional orange whipped cream on top, you’ll need heavy cream and the two ingredients below.
- orange zest
- powdered sugar
How to make strawberry pudding:
- Reduce: First, we’re going to cook the fresh strawberries down into a reduction that is pure strawberry flavor. Combine the strawberries, water and orange juice in a small saucepan over medium heat.
- Simmer: Once the mixture simmers, cook for 3-4 minutes, while mashing the berries to make it as jammy and pulpy as possible.
- Strain: Drain the strawberry mixture through a strainer or sieve, and use a wooden spoon to press on the berries to extract as much juice as possible. We’re straining to leave behind the seeds.
- Combine: In a small bowl, whisk together the sugar, flour, baking powder and salt. Slowly whisk in the strawberry puree mixture.
- Heat: When the strawberry and flour mixture is perfectly smooth (no visible lumps can be seen!), pour it back into the pan used for making the strawberries. Turn the heat to medium low, and cook while whisking constantly. The mixture will come up to a very gentle simmer and begin to thicken. If you can dip a spoon in it, and run your finger quickly through the mixture and the line holds clean, it’s done. This is how we test to see if a pudding has properly thickened, but do know that this mixture will thicken more as it cools.
- Stir: Once the mixture comes off the heat, add the butter and stir it to stop the cooking process. Finally, add the vanilla extract.
- Chill: Divide the strawberry pudding mixture into two ramekins, press plastic wrap directly on the surface of the pudding, and chill for at least 4 hours, or overnight.
- Whip: Just before serving, you can make the optional orange whipped cream: beat together the heavy cream and orange zest until very soft peaks form, about 1-3 minutes. Add one tablespoon of the powdered sugar, beat to combine, and then taste it to see if you’d like more sugar.
- Serve: Dollop whipped cream on top of each strawberry pudding and serve.
How to store:
This pudding can be made in advance, and kept tightly wrapped in the fridge for up to 2 days. Be sure to press the plastic wrap directly on the surface so a ‘pudding skin’ doesn’t form. Hold off on adding the whipped cream until right before serving.
Other strawberry desserts you love:
- Strawberry Cake for Two
- Strawberry Muffins (small batch recipe)
- Strawberry Shortcake Cookies
- Strawberry Ice Cream (no cook)
- 8 oz. strawberries (frozen are fine)
- 2 tablespoons water
- 1 tablespoon orange juice
- 3 tablespoons sugar
- 1 tablespoon + 1 teaspoon flour
- 1/8 teaspoon baking powder
- 1/8 teaspoon salt
- 1 tablespoon unsalted butter
- 1/2 teaspoon vanilla
For the whipped cream:
- 5 tablespoons heavy whipping cream
- 1/4 teaspoon orange zest
- 1-2 tablespoons powdered sugar
- In a small saucepan, add the strawberries, water and orange juice over medium heat.
- Cook for 3-4 minutes once the water simmers, mashing the strawberries as they soften.
- When the mixture is homogeneous, strain in through a sieve to remove seeds and pulp. Press down on the strawberries to get every last drop of juice. You should end up with 1/2 cup of strawberry puree.
- In a small bowl, whisk together the sugar, flour, baking powder and salt.
- Slowly whisk in the strawberry puree. When no lumps are visible, pour the mixture back into the small saucepan and turn the heat to medium low. Cook while stirring continuously.
- When the mixture comes to a bubble and thickens, turn off the heat. Add the butter, stir until melted, then stir in the vanilla.
- Pour into 2 ramekins, pressing plastic wrap directly on the surface, and chill for 4 hours before serving.
- When ready to serve, whip heavy cream and orange zest until beginning to thicken. Add 1 tablespoon of powdered sugar and beat until soft peaks form. Taste; if desired, beat in another tablespoon of powdered sugar. Dollop on top of the puddings and serve.
strawberries: fresh or frozen is fine; just half a pound of them.
orange juice: freshly squeezed or from the carton is fine, because we're only using one tablespoon. However, if you're making the optional orange whipped cream for serving, grab a fresh orange because we'll use the zest for the cream.
heavy whipping cream: For an optional orange whipped cream on top, you'll need heavy cream and the two ingredients below.
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Amount Per Serving: Calories: 327Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 57mgSodium: 169mgCarbohydrates: 38gFiber: 2gSugar: 33gProtein: 2g