Start by blending ripe strawberries with a splash of lemon juice until smooth.

In a medium pot, mix granulated sugar and cornstarch together. Whisk in the eggs until the mixture is smooth.

Gently stir in the strawberry puree, along with the heavy cream and milk.

Place the pot over medium heat, stirring constantly until the mixture thickens and starts to bubble, about 5-7 minutes.

Pass the pudding mixture through a fine-mesh sieve to eliminate lumps.

Whisk in the butter and vanilla extract until fully combined.

Transfer the pudding to serving dishes, cover with plastic wrap, and chill for at least 3 hours.