Strawberry Buttermilk Pudding


  • 6 oz mascarpone
  • 3 Tbsp powdered sugar
  • 1/2 cup buttermilk
  • 1/2 tsp salt
  • 1 1/2 tsp cornstarch
  • 1/2 cups sugar, plus 1/3 cup
  • 2 cups sliced strawberries
  • 1 large egg
  • 1 3/4 tsp baking powder
  • 1 cup all-purpose flour
  • 1 stick unsalted butter, melted
  • 1 tsp vanilla extract
  • 1/4 cup water


  1. Preheat oven to 400˚F. Coat a square baking dish with butter and set aside.
  2. In a saucepan, mix water with 1/2 cup sugar and cornstarch. Bring to a simmer, add the strawberries and cook for 3 minutes or until they form a syrup. Set aside to cool.
  3. In a medium bowl, whisk together the flour, baking powder, remaining sugar and salt.
  4. In a blender, add the buttermilk, vanilla and egg, stir the flour mixture and blend at low speed, being careful not to over mix.
  5. Add 1/2 cup strawberry into the baking dish, spreading evenly over the bottom. Place the batter in large dollops on top of the fruit layer. Spoon the remaining fruit mixture, distributing evenly.
  6. Bake for 30 minutes or until the top is lightly brown. Cool for 10 minutes before serving.
  7. Prepare the Mascarpone cream: in the same blender or a separate bowl, whip the Mascarpone with powdered sugar until light and airy.
  8. Slice the cake into pieces, top with spoonfuls of Mascarpone cream and serve cooled.

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