A delightful treat that perfectly captures the essence of summer, showcasing the vibrant flavors of fresh strawberries in a creamy, comforting pudding.
Ingredients
Scale:
1 cup of fresh strawberries, hulled and sliced
1 cup of heavy cream
1 cup of milk
1/2 cup of granulated sugar
1/4 cup of cornstarch
1 teaspoon of vanilla extract
1/4 teaspoon of salt
1 cup of whipped cream (store-bought or homemade)
Extra fresh strawberries for garnishing
Mint leaves for decoration (optional)
Instructions
Wash and hull the strawberries, then slice them into smaller, bite-sized pieces. Set aside.
In a large bowl, whisk together the heavy cream, milk, granulated sugar, cornstarch, vanilla extract, and salt until smooth.
Gently fold the sliced strawberries into the creamy mixture.
Grease the slow cooker insert with butter or non-stick spray. Pour the strawberry mixture into the slow cooker.
Cover and cook on low for 2 to 3 hours, or until the pudding has thickened.
Once cooked, turn off the slow cooker and let the pudding cool for about 30 minutes. Then, transfer it to the refrigerator to chill for at least 2 hours.
Before serving, top each portion with whipped cream and garnish with fresh strawberries and mint leaves.
