Ingredients
2 pints small ripe strawberries, rinsed,
 hulled, halved or quartered
3 tbsp. sugar, plus more for topping
1 tbsp. plus 1 tsp. cornstarch
1/2 cup water
1 to 2 tsps. fresh lime juice (optional)
 Heavy cream, plain yogurt or sour cream

Method
 Place the strawberries in a medium saucepan, add the 3 tablespoons sugar and mash with a potato masher. Let stand for 10 minutes.
 Meanwhile, stir 1/2 cup water and the cornstarch together in a small  bowl until thoroughly blended and there are no lumps. Add to the berry mixture. Cook over medium heat, stirring, until the mixture boils and becomes transparent, about 3 minutes. Remove from the heat and add the lime juice, if using.
  Spoon the pudding into a pretty serving bowl or individual dessert  bowls. Refrigerate until chilled, about 1 hour. Serve with a topping of whipped heavy cream, yogurt or sour cream (my favorite) and  sprinkling of sugar.
 
Makes 4 servings
 
Note: If the strawberries aren't as sweet as you would like, add an extra tablespoon of sugar. If they need a little spark of extra flavor, add the lime juice. You can gussy the pudding up by topping it with sugared pieces of peeled ripe peaches or nectarines, blueberries and/or raspberries and drizzling with a little heavy cream.

  From: Puddings A to Z: Sweet and Savory Puddings, Custards, Flans and Mousses by Marie Simmons