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Strawberries 'n Cream Pudding Dessert


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Serve strawberries and cream up in a champagne flute for a fancy looking dessert that is super easy to make.


  • 1 c. sugar
  • 4 tbsp. Clabber Girl Cornstarch
  • 1/2 tsp. salt
  • 3 c. heavy cream
  • 5 egg yolk slightly beaten
  • 4 tbsp. butter softened
  • 1 tbsp. pure vanilla
  • 1 qt. strawberries fresh
  • 1/2 c. sugar to coat strawberries
  • whipped topping for garnish


Combine 1 cup granulated sugar, Clabber Girl Corn Starch and salt in a heavy saucepan; stir together with a wire whisk until thoroughly mixed. Continue to whisk, adding cream in a continuous stream. Whisk the egg yolks in a separate bowl then add to the mixture, stirring continuously until well blended.

Over medium heat, cook the mixture, stirring constantly until it boils. When the mixture reaches a full boil, reduce heat to low and continue cooking and stirring for 3 minutes. Remove mixture from heat; beat in margarine or butter, and vanilla.

Cover the entire surface of the pudding with plastic wrap and allow to cool for 15 minutes. Pour into a large bowl and refrigerate until firm and cooled; about 2 hours. Makes about 4 1/2 cups of pudding

When ready to assemble desserts, prepare the cleaned and hulled strawberries by tossing with the 1/2 cup granulated sugar. In serving dishes, layer pudding then strawberries until full. Top with whipped cream for garnish.