Budín de Fresas (Strawberry Pudding)

Spaniards love their desserts. Many desserts are drenched with seasonal fruits and only use natural products.

Strawberries are considered the first blush of spring. From March until the end of June is the strawberry season in Spain. The long duration of strawberries available are due to the seasonally intention by the different regions of Spain that can have an earlier harvest. Presently, piles of raw strawberries are filled in the shops and marketplace in small wooden boxes. It is easy to notice how fresh they are with a bright red hue on the dimpled skin.

When shopping for strawberries, look for unblemished fruit with bright green hulls. Apart from being a taste treat, eight strawberries contain as much vitamin C as an orange contains. Strawberries offer other beneficial vitamins and numerous antioxidant properties. These are believed to help protect from cancer and heart disease.

Much of this fruit is cultivated in Huelva region of Andalusia, and produces approximately 50% of the total supplies for all of Europe. Maresme (Barcelona), Valencia and Extremadura are also strawberry growers but do not export them to a lesser degree.

The Spanish strawberries (fresas) are massive in size. Spain is the biggest exporting country of strawberries and the second one in world production, with United States in the first place.

Recipes with strawberries in Spain are not complicated. Sometimes the easiest recipes happen to be tastiest as these four are.

Receta de budin de fresas – Strawberry Pudding

Serves 8


• 4 cups of milk
• 1 cup of condensed milk
• 1 lb of fresh strawberries
• 1 box of gelatin


• 8 whole strawberries
• ½ cup melted chocolate
• ¾ cup whipped cream
• 3 tablespoons sugar
• Nuts to garnish (pecans or walnuts- finely chopped)

Accompanying Sauce:

• 1 cup of strawberries
• ¾ cup of water
• 1 cup of sugar



1. In a separate bowl add the condensed milk and crushed strawberries and whisk to a froth and place aside.
2. Place the milk with gelatin in a small pan over heat to dissolve. Bring the mixture to a boil.
3. When the gelatin has dissolved, pour the strawberries and condensed milk froth.
4. Place this in a mold and allow to set overnight.
5. The next day, gently turn the pudding mold over onto a serving plate.


1. In a saucepan boil the sugar and water over high heat about 8 minutes.
2. Chop the strawberries and add in. Stew them for 2 to 3 minutes.


1. Whip the cream and add sugar, continue until blended.
2. Place 8 teaspoon portions on top of pudding and the balance as a trim on its base.
3. Melt the chocolate and dip the tips of each strawberry. Place each one on top of the whipped cream.
4. Garnish with nuts.

Serve with additional strawberries and sauce on the side



Other recipes by Veronica:

Swordfish Alicante Style
Torta de Nueces y Zanahorias (Carrot and Nut Cake)
Canelones Rellenos con Gambas
Pinchos de Gambas (Shrimp Skewers)
Sopa de Crema de Ajo (Cream of Garlic Soup)
Vieiras a la Gallega (Galician Scallops)
Tortilla Española (Spanish Omelet)
Albóndigas de Arroz y Espinaca (Rice and Spinach Meatballs)
Crema Catalana (Catalonian Custard)

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