5-Ingredient Sicilian Strawberry Pudding (Gelo di Fragole)

Sicilian Strawberry Pudding is a fresh and delicious dessert that will amaze your guests in just a few minutes. It is a spring variation of melon pudding, a great classic of Sicilian pastry making, ideal to serve as a refined end to a meal or for a delicious break with special guests.

To prepare it, simply blend the strawberries cut into pieces with the lemon juice and granulated sugar in a mixer bowl. Once the fruit has been reduced to a puree, pass it through a fine mesh strainer, let it thicken on a low flame with the corn starch, dissolved in warm water, and then pour everything into the single-serving molds. The result, after a resting time in the fridge, will be an exquisite dessert, with a consistency similar to that of a pudding but lighter, to be garnished as desired with diced strawberries and fresh mint leaves.

What is Sicilian Strawberry Pudding?

Sicilian strawberry pudding, or gelo di fragole, is a fragrant, refreshing dessert rooted in Sicily's centuries-old tradition of fruit-based gels like gelo di melone (watermelon pudding). Influenced by Arab culinary heritage, these fruit puddings are typically made with pureed fruit, sugar, and starch, creating a naturally sweet, silky treat ideal for warm climates. As Italian immigrants arrived in the United States during the late 19th and early 20th centuries, they brought with them beloved regional recipes—including this delicate dessert. While gelo di fragole never reached the mainstream popularity of gelato or cannoli, it quietly thrived in Italian-American communities, especially among home cooks preserving family traditions. Over time, it’s been adapted with local berries and modern touches, gaining a modest resurgence as part of the broader interest in authentic, seasonal Mediterranean desserts.

Pro Tips for The Best Sicilian Strawberry Pudding

• The flavor of this dessert hinges entirely on the fruit, so choose strawberries that are bright red, sweet, and fully ripe. Overripe berries work wonderfully for blending.
• After blending, pass the strawberry puree through a fine sieve to remove seeds and ensure a smooth, velvety texture.
• Taste your puree before cooking. If the strawberries are very sweet, reduce the sugar slightly. A splash of lemon juice can brighten the flavor and enhance freshness.
• Dissolve the cornstarch fully in a bit of cold water before adding it to the strawberry mixture to avoid lumps and ensure even thickening.
• Stir constantly and cook just until the mixture thickens and starts to bubble. Overcooking can dull the flavor and affect texture.
• Pour the pudding into a lightly greased mold or serving glasses while warm, then chill fully in the fridge for at least 4–5 hours to set properly.
• If using a mold, briefly dip the bottom in warm water to loosen before inverting onto a plate.
• Add fresh strawberries, mint leaves, or a dollop of whipped cream for a beautiful, refreshing presentation.

Can I Add Anything Else to This Strawberry Pudding?

Yes, you can enhance Sicilian strawberry pudding with a few thoughtful additions. A splash of lemon juice or zest can brighten the flavor, while vanilla extract or a hint of rosewater adds warmth or a floral touch. For a refreshing twist, try finely chopped mint or basil. To make it more indulgent, top with mascarpone or a swirl of cream, and finish with chocolate shavings, crushed pistachios, or toasted almonds for added texture—all without overpowering the pudding’s fresh, fruity charm.

Can I Make It Ahead of Time?

Yes, Sicilian strawberry pudding is perfect for making ahead of time. In fact, it needs to chill in the refrigerator for at least 4–5 hours, or preferably overnight, to set properly and develop its full flavor. You can prepare it a day or two in advance, cover it tightly to prevent it from absorbing fridge odors, and serve it straight from the mold or cups when ready. It's an ideal make-ahead dessert for gatherings or warm-weather meals.

Does It Freeze Well?

Sicilian strawberry pudding does not freeze well, as freezing can alter its smooth, delicate texture. The cornstarch-thickened gel can become watery or grainy once thawed, and may lose its glossy appearance and fresh fruit flavor.

How to Store Italian Strawberry Pudding

To store leftover Sicilian strawberry pudding, cover it tightly with plastic wrap or transfer it to an airtight container and refrigerate. It will stay fresh for up to 2–3 days. Keep it chilled at all times, and avoid storing it uncovered, as it can absorb other odors from the fridge. For best texture and flavor, enjoy it cold and consume it sooner rather than later.

How to Make Italian Strawberry Pudding

Rinse the strawberries and cut them into slices.

Collect them in the jug of a blender together with the sugar and lemon juice, and puree them.

Sieve the strawberry puree through a fine mesh sieve and collect the puree in a thick-bottomed saucepan.

Separately, dissolve the corn starch in 100 ml of water, mixing well with a spoon.

Incorporate the dissolved cornstarch into the strawberry puree.

Place on the stove and leave to cook on a low flame for about 10 minutes, stirring continuously with a wooden spoon.

When the mixture starts to simmer and thicken slightly, turn off the flame.

Distribute the strawberry mixture into the single-serving moulds.

Place in the fridge and let it set for at least 4 hours.

Once the time has passed, turn the strawberry jelly out onto a serving plate, garnish with chopped strawberries and fresh mint leaves, bring to the table and serve. Enjoy!