Strawberry vanilla pudding is what happens when banana pudding gets a summer makeover.
It has all the same energy as the classic — creamy layers, soft vanilla wafers, that nostalgic comfort food feeling, but the macerated strawberries really make this. They’re jammy, bright, cut through the richness in a way that feels a little more summery. Instead of bananas, you get a deep, concentrated strawberry flavor that only comes from letting the fruit sit in sugar and lemon juice first.
The base is a proper homemade vanilla pudding made completely from scratch — no instant packets, no powdered mix — folded with whipped cream and a hit of freeze dried strawberry powder. It takes a little patience, but not as complicated as you might think. And tastes even better the next day!
How is This Different from Banana Pudding?
Banana pudding is built around the sweetness of ripe banana and the softness of vanilla wafers soaking into a creamy pudding base. This version swaps the banana for macerated strawberries, which are brighter, slightly more tart, and add a jammy texture that contrasts the cream layer differently. The freeze dried strawberry powder in the whipped cream builds on the strawberry flavor without adding any moisture.
Ingredient Notes
Strawberries — Fresh is best here. Tossing them with sugar and lemon juice and letting them macerate for 15–20 minutes draws out the juices and deepens the flavor. Draining those juices before assembling is the step that keeps your pudding from going watery.
Vanilla extract — Don’t skip it! It’s the backbone of the entire pudding base.
Freeze dried strawberry powder — This is what gives the whipped cream layer its pink color and strawberry flavor without adding moisture. You can blend freeze dried strawberries in a blender or food processor to make your own (which is what I did).
Condensed milk in the whipped cream — Adds just enough sweetness and keeps the cream stable without being cloying. A technique borrowed straight from classic banana pudding recipes.
Vanilla wafers — The classic. They’ll soften as the pudding chills and become almost cake-like.
Tips for the Best Strawberry Vanilla Pudding
Don’t skip draining the strawberries. That step is the difference between a creamy, set pudding and a watery one. Let them sit the full 15–20 minutes and pour off all the liquid before layering.
Temper the eggs slowly. When adding the hot milk to the egg yolk mixture, do it gradually and keep whisking. Add it too fast and you’ll scramble the eggs.
Cover with plastic wrap directly on the surface. This prevents a skin from forming on the pudding while it chills. Press it flat against the top before refrigerating.
Fold, don’t stir! When combining the whipped cream into the chilled pudding, fold it in gently to preserve the airiness. Stirring will deflate it.
Make it ahead. This pudding is genuinely better the next day once everything has had time to set and the wafers have softened into the layers.
Strawberry Vanilla Pudding
Ingredients
Vanilla Pudding Base
- 2 egg yolks
- 30 g granulated sugar
- ⅛ tsp salt
- 400 g whole milk
- 16 g cornstarch
- 10 g unsalted butter
- 2 tsp vanilla extract
Strawberry Whipped Cream
- 80 g heavy cream
- 10 g condensed milk
- 10 g freeze-dried strawberry powder
Macerated Strawberries
- 200 g strawberries, diced
- 2 tbsp sugar
- 1 tsp lemon juice
Assembly
- 30 vanilla wafers
- macerated strawberries
Instructions
Macerated Strawberries
- Combine the strawberries, sugar, and lemon juice in a bowl and toss to coat. Set aside for 15–20 minutes until the strawberries have released their juices. Drain completely before assembling — this step is what keeps the pudding from turning watery.
Vanilla Pudding Base
- In a medium bowl, whisk together the egg yolks, sugar, and salt until pale and slightly thickened. In a small bowl, whisk the cornstarch into ½ cup of the milk until completely smooth with no lumps. Pour the cornstarch mixture into the egg yolk mixture and whisk to combine. Set aside.
- Pour the remaining milk into a medium saucepan and heat over medium heat, stirring occasionally, until steaming. Do not let it boil. Remove from heat.
- Slowly pour the warm milk into the egg yolk mixture in a thin, steady stream, whisking constantly as you go. This tempers the eggs and prevents them from scrambling. Once fully combined, pour the entire mixture back into the saucepan.
- Return the saucepan to medium heat and cook, stirring constantly with a spatula or whisk, until the pudding thickens and begins to bubble — about 3–4 minutes. Once thickened, remove from heat immediately. Add the butter and vanilla extract and stir until the butter is completely melted and incorporated.
- Optionally, for an extra smooth texture, strain the pudding through a fine mesh sieve into a clean bowl. Press a sheet of plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 1 hour, or until fully chilled and set.
Strawberry Whipped Cream
- In a large bowl, beat the heavy cream and condensed milk together on medium-high speed until medium peaks form. Add the freeze dried strawberry powder and beat briefly until just combined and evenly colored. Do not overwhip.
- Add the whipped cream to the chilled vanilla pudding and gently fold together using a spatula until just combined. Take your time here — folding rather than stirring keeps the mixture light and airy.
Assembly
- Spoon a layer of pudding into the bottom of a dish or individual glasses. Add a layer of vanilla wafers, followed by a layer of macerated strawberries. Repeat the layers until the dish is full, finishing with a final layer of pudding on top. Dust with crushed vanilla wafers and garnish with a strawberry slice. Chill in the fridge for at least 2 hours for a firmer texture. It'll taste even better overnight!
Like this recipe? Rate & comment below!Frequently Asked Questions
Why make the pudding from scratch instead of using instant?
Homemade pudding has a richer, creamier texture and a cleaner vanilla flavor that instant pudding simply can’t replicate. It also sets more firmly, which means cleaner layers when you assemble. The extra 10 minutes is genuinely worth it.
Can I use store-bought vanilla pudding instead?
You can, but the homemade base is richer and less sweet. If you’re short on time, go for it — just use full-fat milk and fold the whipped cream in as written.
How long does it keep?
Covered in the fridge, it keeps well for up to 3 days. After that, the wafers get too soft and the texture changes.
Can I make it dairy-free?
Yes — swap the milk for full-fat oat milk or coconut milk, use dairy-free butter, and coconut condensed milk in the whipped cream. The texture will be slightly different, but it still works.
What is freeze dried strawberry powder and where do I find it?
Freeze dried strawberries are whole strawberries with all moisture removed. You can find them at most grocery stores or online, and blend them into a fine powder using a blender or food processor. They add intense strawberry flavor and natural color without affecting the texture of the cream.
