Combine blended strawberries, milk and cornstarch in a pot.
Stir in your preferred sweetener if desired.
Place the pot over medium‑low heat and begin stirring gently.
Continue stirring as the mixture gradually thickens.
Cook until the pudding becomes noticeably firm but still fluid.
Choose a clean mould or dish suitable for slicing.
Pour the hot pudding into the mould and smooth the surface.
Let the pudding cool at room temperature for a few minutes.
Refrigerate for 4–6 hours until fully set.
Unmould carefully and slice into portions.