Learn how to make strawberry milk pudding with this simple no-bake recipe. Creamy milk pudding, strawberry jam topping, and fresh fruit come together in an elegant dessert that’s beginner friendly, make-ahead, and perfect for any occasion.
I previously shared my Strawberry Rice Pudding, and the response was so encouraging that I felt inspired to share this Strawberry Milk Pudding as well.
It’s even easier to make, requires no baking at all, and comes together with just a few simple steps — perfect for days when you want a homemade dessert without any fuss.
Why you’ll love this recipe
- Incredibly Easy & No-Bake: The process is wonderfully straightforward—just heat, mix, and chill. It’s absolutely foolproof and perfect for beginners.
- Perfect Make-Ahead Dessert: It needs time to set in the fridge, making it an ideal dessert to prepare in advance for parties or gatherings, stress-free.
- Delightful Texture & Flavor: You’ll love the contrast between the rich, velvety milk pudding and the sweet-tart burst of strawberry jam. It’s indulgent yet refreshing.
Ingredients and Substitutions
- Gelatin Sheets – This is the key ingredient that sets the pudding without baking. They must be softened in cold water first. I recommend using sheet gelatin for a clearer, smoother set compared to powder.
- Whole Milk – Using full-fat milk is preferred for the creamiest, most luxurious texture and rich flavor. You can use lower-fat milk, but the final pudding will be slightly less rich.
- Heavy Cream – I recommend using animal-based whipping cream to achieve a beautifully light and airy yet creamy consistency. Plant-based alternatives can be used but may result in a denser texture.
- Granulated Sugar – We use just enough to sweeten the milk base delicately without overpowering the natural dairy and strawberry flavors. You can adjust the amount to your taste.
- Strawberry Jam – For the best flavor and a cleaner ingredient list, look for a high-quality jam with simple ingredients. A jam with visible strawberry pieces adds wonderful texture and bursts of fruitiness.
- Fresh Strawberries & Other Fruits – These are for garnish and add a fresh, vibrant finish. Use any seasonal berries or fruits you like for color and variety.
Strawberry Milk Pudding
Pudding Base
- 450 g whole milk
- 150 g heavy cream
- 40 g granulated sugar
- 12 g gelatin sheets
Toppings
- Strawberry jam, to taste
- Whipped cream, for piping
- Fresh strawberries, for garnish
- Other fruits (like blueberries, raspberries), for garnish
How to Make Strawberry Milk Pudding
1. Prepare the Gelatin
Place the gelatin sheets in a shallow dish and cover completely with cold water. Let them soak for 5-10 minutes until they become very soft and pliable. Once softened, gently squeeze them with your hands to remove all excess water. Set aside.
2. Heat the Milk Mixture
In a small saucepan, combine the whole milk, heavy cream, and granulated sugar. Place the pan over low heat. Warm the mixture gently, stirring frequently with a silicone spatula, just until the sugar is completely dissolved. The goal is to warm it to about 50°C (122°F); do not let it boil. Once the sugar is dissolved, remove the pan from the heat immediately.
3. Dissolve the Gelatin
Add the softened, squeezed gelatin sheets to the warm milk mixture. Stir continuously and vigorously for about 1-2 minutes until the gelatin has melted completely and there are no visible strands or lumps.
4. Strain and Pour
To ensure an ultra-smooth texture, pour the milk mixture through a fine-mesh sieve into a large measuring jug or bowl. This catches any undissolved bits.
Then, divide the mixture evenly among your desired serving glasses or containers. Gently tap each container on the counter to release any air bubbles.
5. Chill to Set
Carefully transfer the containers to the refrigerator. Allow the pudding to chill and set completely for at least 4 hours, or preferably overnight.
6. Decorate and Serve
Once fully set, spread a generous layer of strawberry jam over the top of each pudding.
Pipe or dollop whipped cream on top.
Finish by garnishing with fresh strawberry slices and other fruits of your choice. Serve immediately.
Storage
The finished puddings (without fresh fruit toppings) can be stored, covered, in the refrigerator for up to 3 days. Add the fresh fruit and whipped cream garnish right before serving for the best texture.
Tips & Tricks
- Gelatin is Key: Always use cold water to soak gelatin sheets. Hot water will deactivate their setting power. Ensure the milk mixture is warm (not hot) when adding the gelatin so it melts smoothly without clumping.
- Don’t Rush the Set: For the perfect, wobble-free texture, a full 4-hour chill is essential. If you’re in a hurry, you can place the puddings in the freezer for 1 hour to jump-start the setting process, then transfer them to the fridge.
- Strain for Smoothness: Taking the extra moment to strain the mixture is the secret to a flawlessly silky pudding, free of any potential granules or gelatin bits.
- Customize Your Toppings: While strawberry jam is classic, feel free to use any fruit preserves you love. The creamy base pairs wonderfully with raspberry, blueberry, or mango.
Frequently Asked Questions
Can I use gelatin powder instead of sheets?
Yes. Use the same weight (12g). Sprinkle the powder evenly over the surface of about 60g of cold water in a small bowl. Let it sit for 5-10 minutes to “bloom” (it will become spongy). Then, add this bloomed gelatin to the warm milk mixture in step 3 and stir until dissolved.
Why is my pudding still liquid after chilling?
This usually means the gelatin didn’t melt properly into a warm enough liquid, or it wasn’t chilled long enough. Ensure the milk mixture is adequately warm (you should feel definite heat when you dip your finger in) when adding the gelatin, and always chill for the full recommended time.
Can I make this dessert dairy-free?
You can experiment by using full-fat coconut milk and a plant-based whipping cream alternative. Be aware that the flavor and texture profile will change. The setting power may also vary, so you might need to adjust the gelatin quantity slightly.
Easy Strawberry Milk Pudding – Smooth, Creamy & Light
Ingredients
Pudding Base
- 450 g whole milk
- 150 g heavy cream
- 40 g granulated sugar
- 12 g gelatin sheets
Toppings
- Strawberry jam to taste
- Whipped cream for piping
- Fresh strawberries for garnish
- Other fruits like blueberries, raspberries, for garnish
Instructions
Prepare the Gelatin
- Place the gelatin sheets in a shallow dish and cover completely with cold water. Let them soak for 5-10 minutes until they become very soft and pliable. Once softened, gently squeeze them with your hands to remove all excess water. Set aside.
Heat the Milk Mixture
- In a small saucepan, combine the whole milk, heavy cream, and granulated sugar. Place the pan over low heat. Warm the mixture gently, stirring frequently with a silicone spatula, just until the sugar is completely dissolved. The goal is to warm it to about 50°C (122°F); do not let it boil. Once the sugar is dissolved, remove the pan from the heat immediately.
Dissolve the Gelatin
- Add the softened, squeezed gelatin sheets to the warm milk mixture. Stir continuously and vigorously for about 1-2 minutes until the gelatin has melted completely and there are no visible strands or lumps.
Strain and Pour
- To ensure an ultra-smooth texture, pour the milk mixture through a fine-mesh sieve into a large measuring jug or bowl. This catches any undissolved bits.
- Then, divide the mixture evenly among your desired serving glasses or containers. Gently tap each container on the counter to release any air bubbles.
Chill to Set
- Carefully transfer the containers to the refrigerator. Allow the pudding to chill and set completely for at least 4 hours, or preferably overnight.
Decorate and Serve
- Once fully set, spread a generous layer of strawberry jam over the top of each pudding.
- Pipe or dollop whipped cream on top.
- Finish by garnishing with fresh strawberry slices and other fruits of your choice. Serve immediately.
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