When Magnolia Bakery made its banana pudding famous, I couldn’t stop thinking about how perfectly creamy, nostalgic, and comforting it was. But as much as I love bananas, strawberries have my heart—so I took inspiration from that iconic Magnolia pudding and turned it into this fresh and fruity strawberry pudding recipe that’s just as addictive!
This recipe has all the best parts of the original—layers of creamy vanilla pudding, fluffy whipped cream, and crunchy vanilla wafers—but swaps the bananas for juicy macerated strawberries. It’s basically a love letter to summer in dessert form. And while you’re in the mood for something sweet and strawberry, be sure to check out my Strawberry Sago, Strawberry Agua Fresca, and Strawberry Overnight Oats recipes too!
Table of contents
Key Ingredients For My Strawberry Pudding Recipe
Fresh strawberries: The star of the show. They bring natural sweetness, bright color, and juicy texture that balance the richness of the pudding. Macerating them in sugar releases their juices and turns them into a syrupy layer that soaks beautifully into the wafers.
Sugar: Used to macerate the strawberries, it enhances their sweetness and creates that irresistible glossy strawberry syrup.
Vanilla pudding mix: A nostalgic shortcut inspired by Magnolia Bakery’s original banana pudding recipe. It creates a silky, bakery-style base without standing over the stove — the secret to that luscious, spoon-able texture.
Sweetened condensed milk: Adds creaminess, body, and rich sweetness to the strawberry pudding mixture. It’s the ingredient that makes the dessert taste like it came straight from a pastry case.
Heavy cream: Once whipped, it transforms the pudding base into a fluffy, mousse-like layer that feels light yet decadent.
Vanilla wafers: These classic cookies add crunch and structure to every bite. As the strawberry pudding recipe sets, they soften slightly — that perfect balance of tender and crisp.
Pro Tips
To make the perfect strawberry pudding, follow these recipe tips:
Let the strawberries macerate before chilling: Mixing the strawberries with sugar and letting them sit at room temperature first helps the sugar dissolve and draws out their natural juices, creating that syrupy, jam-like layer that makes this dessert shine.
Chill long enough: At least four hours in the fridge is non-negotiable, but overnight gives the best results. The flavors meld, the wafers soften slightly, and the texture becomes perfectly creamy.
Start and finish with wafers: Layer wafers at the bottom for structure and on top for texture. They soak up the pudding just enough while staying slightly crisp around the edges.
Serve cold: The pudding tastes its best straight from the fridge. A short rest at room temperature (five to ten minutes) before serving helps the flavors bloom without losing structure.
Strawberry Pudding Recipe (Magnolia Bakery Inspired!)
Ingredients
- 1/2 cup water
- 3.4 ounces vanilla pudding mix
- 14 ounces sweetened condensed milk
- 3 cups heavy cream
- 2 lbs fresh strawberries
- 1 cup sugar
- 1 box Nilla wafers
Instructions
- Make the pudding base: Whisk together the vanilla pudding mix and water until smooth. Stir in sweetened condensed milk and refrigerate until thickened, for at least 1 hour.
- Prepare the strawberries: Hull and chop the strawberries.
- Macerate: Toss with sugar and let sit at room temperature until juicy, then chill.
- Whip the cream: Beat the heavy cream until soft peaks form.
- Strain the Strawberries: Separate the liquid syrup from the strawberries.
- Whip the Cream Again: Add the strawberry syrup to the whipped cream, and whip everything again until it's light and fluffy.
- Fold together: Gently fold the whipped cream into the chilled pudding base until combined and fluffy.
- Assemble: In a dish or trifle bowl, layer vanilla wafers, pudding mixture, and leftover strawberries. Repeat once more until the dish is full.
- Chill and serve: Refrigerate fo at least 4 hours (ideally overnight), and serve chilled.
Notes
- Storage: Best eaten within 24–36 hours. Keep refrigerated and covered tightly.
- Substitutions: Swap vanilla wafers for graham crackers or shortbread. Use half-and-half for a lighter version.
- Freezing: Not recommended — pudding and cream may separate when thawed.
- Pro tip: Chill your mixing bowl before whipping cream for faster, more stable peaks.
- Serving tip: Always serve cold for the best flavor and texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
FAQ
Keep covered and refrigerated for up to two days. After that, the texture softens too much.
Try graham crackers, shortbread, or ladyfingers — each adds its own spin on the texture.
Serving Suggestions For My Strawberry Pudding Recipe
This strawberry pudding recipe is light, creamy, and versatile enough to fit just about any occasion. Whether you’re hosting a summer get-together, planning a holiday dessert spread, or just looking for a weeknight treat, it pairs beautifully with other desserts and drinks.
For a classic pairing, serve it alongside my Homemade Pistachio Kulfi or a serving of my Easy Lemon Posset for a bright, citrusy contrast. The tangy notes play perfectly with the sweet, macerated strawberries.
If you love cozy drinks, try enjoying a chilled scoop of this pudding with my Rose Chai Latte or Golden Milk Recipe. The warmth of the spices balances the cool, creamy layers of pudding — it’s like comfort food in two forms.
For something indulgent add a spoonful of the pudding as a topping for Air Fryer Peaches. The creamy vanilla base and juicy strawberries turn even simple desserts into showstoppers.
