This strawberry pudding cake feels like a cloud in your mouth! It’s so creamy and smooth and doesn’t require baking. This recipe is made with 5 simple ingredients, and we will share with you a few options you can add on top to make this dessert extra delicious!
Why you will love this recipe
- This strawberry pudding is gluten-free and no-bake.
- You’ll only need 5 ingredients.
- It’s quick and easy to make.
Ingredients to make strawberry pudding cake
Condensed milk: At room temperature. You can use coconut condensed milk for a non-dairy version.
Heavy whipping cream: At room temperature. You can use soy whipping cream for a non-dairy version.
Strawberry jelly powder: You can use your favorite brand.
Water: To dissolve the strawberry jelly powder.
Milk: At room temperature. You can use soy milk or almond milk for a dairy-free version.
Optional ingredients: You can decorate your strawberry pudding cake with fresh strawberries, syrup, or soft cookie crumbs.
How to make strawberry pudding cake
Dissolve the strawberry jelly powder:
First, place the water in a saucepan and bring it to a boil. Turn off the heat, add the jelly powder, and whisk until completely dissolved. Set aside.
Grease the pan:
Grease a 9-inch cake pan with a hole in the middle with vegetable oil. You can use a silicone mold. We found them easier to remove the pudding.
Blend the ingredients:
Add the condensed milk, heavy cream, milk, and jelly water to a blender, and blend on high speed for 5 minutes.
Refrigerate the pudding:
Transfer the mixture to the cake pan and place it in the fridge for at least 4 hours. We recommend overnight.
Unmold and serve:
To unmold, carefully dip the cake pan/mold in warm water for 20 seconds and remove. Place a plate on top of the cake pan/mold and turn the plate upside down so the strawberry pudding cake falls on the center of the plate. Decorate with fresh strawberries and some soft cookie crumbs on top! Serve immediately or refrigerate until serving!
Tips for making this recipe
- Dairy-free version: For a dairy-free version, replace the condensed milk with coconut condensed milk, the regular milk with soy milk, and the heavy cream with soy whipping cream.
- Gluten-free: Ensure the cookies are gluten-free if you want to garnish your pudding with soft cookie crumbs.
- Change the flavor: You can literally use any jelly powder flavor in this recipe! Try passion fruit, peach, watermelon, or blueberry!
- Make this recipe the day before: The strawberry pudding must be refrigerated overnight for the best results.
More dessert recipes
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Strawberry Pudding Cake
Ingredients
- 1 cup condensed milk 240 ml
- 1 cup milk 240 ml
- 1/2 cup + 1/3 cup heavy whipping cream 200 ml
- 1 cup + 1/4 cup water 300 ml
- 4 oz strawberry jelly powder 114 g
- fresh strawberries sliced (optional)
- 2 tbsp soft cookie crumbs optional
Instructions
- First, place the water in a saucepan and bring it to a boil. Turn off the heat, add the jelly powder, and whisk until completely dissolved. Set aside.
- Grease a 9-inch cake pan with a hole in the middle with vegetable oil. You can use a silicone mold. We found them easier to remove the pudding.
- Add the condensed milk, heavy cream, milk, and jelly water to a blender, and blend on high speed for 5 minutes.
- Transfer the mixture to the cake pan and place it in the fridge for at least 4 hours. We recommend overnight.
- To unmold, carefully dip the cake pan/mold in warm water for 20 seconds and remove. Place a plate on top of the cake pan/mold and turn the plate upside down so the strawberry pudding cake falls on the center of the plate. Decorate with fresh strawberries and some soft cookie crumbs on top! Serve immediately or refrigerate until serving!