Strawberry Pudding
Strawberry Pudding is one of the best easy strawberry desserts because it’s made with fresh fruit! A healthier strawberry dessert that’s no bake, this recipe calls for simple and fresh ingredients. Makes 4 servings.
Love recipes using fresh strawberries? Don’t miss Strawberry Scones with Strawberry Glaze, Strawberry Melon Salad and Strawberry French Monaco Drink!
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2021 Update: This pudding recipe was originally published April 16, 2012. The text and images were updated and republished in March 2021.
Springtime in Louisiana is one of my favorite times of the year, mostly because of the harvesting of fresh Louisiana strawberries and an abundance of my favorite beer.
A local fruit stand sells strawberries by the flat, and when we lived there, I would purchase strawberries by the flat and bring them home to make all kinds of goodies.
We’re talking sweet and savory, including Strawberry Vinaigrette, Strawberry Syrup, Strawberry Lemonade Muffins and more!
Strawberries are probably my favorite springtime fruit, and this strawberry mousse recipe is an utter delight. In fact, I developed it with those tons of strawberries I purchased back in the day.
Why I love this strawberry pudding recipe:
OK. So I originally called this recipe a strawberry mousse in 2012, but upon further research and reflection, it’s absolutely a strawberry pudding. It’s a bit of a twist, though, and it’s not traditional. (There is no whipped cream, pudding mix or Cool Whip involved.)
However, this recipe is incredibly creamy and light.
It’s just sweet enough, thanks to the fresh strawberries.
It’s a little healthier, too, using yogurt instead of heavy whipping cream, which is oftentimes found in pudding recipes.
This is also a no bake strawberry dessert, and you don’t need a box of gelatin. We’re using fresh fruit in this dessert.
Other fruit dessert recipes you might enjoy: Dairy Free Peach Cobbler | Blueberry Cheesecake Popsicles | Raspberry Yogurt Fruit Dip | Blackberry Peach Hand Pies | Blueberry Strawberry Pound Cake
What you need to make this recipe:
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- Saucepan
- A large mixing bowl
- Rubber spatula
- Serving dishes, like these martini glasses that are seen in my photos
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here’s what you need:
- Fresh strawberries — give ’em a taste before you cook them down. If they’re not sweet enough, you might want to consider drizzling extra maple syrup.
- Orange juice — fresh squeezed or from a container at the store both work here!
- Cornstarch — this serves as our thickener for the mousse. If you don’t eat corn, you could substitute arrowroot powder for it
- Pure maple syrup — please don’t use maple-flavored syrup. We want the flavors to sing and to use the real deal!
- Greek yogurt — my original recipe called for French vanilla, but we used plain when we made this recently, and it was delish!
How do you make strawberry pudding from scratch?
Cook down the strawberries. Throw your strawberries into the pot on the stovetop, and let those strawberries cook down until they release all their juices, creating a strawberry soup. When they’re nice and soupy, remove them from the pan and pour ’em into a bowl.
Make the strawberry puree / compote. Pour in the orange juice, cornstarch, honey and maple syrup to the saucepan. Heat them over low heat until they thicken, and then pour back in the strawberries. Stir to combine.
Heat over low heat until thick. Transfer back to the bowl.
Make it creamy. Measure the Greek yogurt into the strawberry mixture. Gently fold it into the strawberry mixture, then divide it among your serving containers. (You can also chill it in a large bowl if that’s easier!)
Press plastic wrap on top of the surface of your strawberry pudding so a film won’t form on top of it while it chills in the fridge for 1-2 hours. (You can also make it in advance and store for 2-3 days beforehand.)
And then, once the pudding has chilled, serve garnished with a fresh strawberry and enjoy! These would also be great with crumbled vanilla wafers or even sliced bananas on top, too.
Frequently Asked Questions
This will easily keep in the fridge for 2-3 days, so make it in advance. Just be sure that it’s covered up with the plastic wrap, though, so that a film doesn’t form on top of the strawberry pudding.
This strawberry mousse recipe is an excellent use of lots of fresh strawberries! This is one of many easy strawberry desserts that’s perfect for warm weather and for sharing.
More fresh strawberry desserts you might enjoy…
If you love strawberry and chocolate together, try Strawberry Chocolate Cake.
Want something refreshing? These Strawberry Crunch Bars are like the classic frozen treat (without the ice cream) and these Roasted Strawberry Cheesecake Popsicles are a family favorite.
If you’re looking for something with classic flavors, try Strawberry Bread Pudding, Strawberry and Blueberry Hand Pies or this stunning Easy Strawberry Tart.
Want to make this one? Scroll on down to the recipe card below…
Strawberry Pudding
EQUIPMENT
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Ingredients
- 2 cups chopped strawberries
- ¼ cup orange juice
- 1 tablespoon cornstarch
- 3 tablespoons pure maple syrup
- 1 cup Greek yogurt
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Instructions
- In a small saucepan, warm the strawberries over medium heat until the berries have broken down and released their juices, about 5 minutes.
- Scoop the strawberry "soup" out of the saucepan and into a heat-safe bowl.
- Over low heat, add the orange juice, cornstarch and maple syrup.
- Heat until the mixture has thickened slightly, about 2-3 minutes.
- Add the strawberries back in, and bring to a boil, then lower the heat and simmer for 5 minutes.
- Transfer the mixture back to a bowl, and let cool for about 30 minutes.
- When the strawberry mixture has cooled, scoop in the yogurt and mix gently until combined.
- Cover with plastic wrap, and chill in the refrigerator.
- Dollop 6 tablespoons of the mousse into your four bowls. Serve with a fresh strawberry on top of each serving!
Notes
Nutrition
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
AH-MAZING! I love strawberries too…..I think this will be next to make!
Heather, I love that you love strawberries, as well! Let me know what you think of the recipe if you do make it!
Your strawberry mousse looks amazinnggg. I wish I could try some with my angel food cake!! Hehe.
Thanks so much, Kristi! And you should definitely try it on the angel food cake! I made strawberry bread – two loaves – after making this recipe, and I slathered the mousse on top of the bread every morning after for breakfast. It was DELICIOUS!
What a great idea! I have a ton of strawberries (that I’m addicted to) and this looks like an excellent way to enjoy them! 😀
Thanks so much, Caroline! Give this a shot and let me know how it turns out!
Also, I’m super happy that I am not the only one addicted to strawberries these days! They’re just SO GOOD.
Oh my goodness. I want some. Like Right Now!
Make some, girl! You can do it — this recipe is super simple AND delicious!
That sounds delicious!
Thank you, San! This pudding is one of our favorites!
Hi. I did make this amazing pudding. Though it was perfect for my taste, it was a little too sour for my mother. Is there anyway too balance this out for her, please??
Hey there, Aparna. I’m so happy to hear that you made this pudding and that it tasted perfect for you! I’m sorry that it wasn’t perfect for your mom… though I totally get that all of our tastebuds are different. To balance out the tartness for her, I’d add up to a tablespoon more of the maple syrup to see if that sweetens it up for her. I would start with a teaspoon first and see if that does the trick and add more if not so that it doesn’t get too sweet. I hope that helps!