Fresh strawberries get blended and strained into a silky, vibrant purée, then thickened on the stovetop with cornstarch into a glossy, spoon-coating pudding. A touch of maple syrup and vanilla rounds out the flavor without ever tasting like a compromise, and the texture sets up perfectly cold and creamy in individual glasses or ramekins. The real showstopper is the warm berry compote spooned on top just before serving — juicy strawberries and blueberries cooked down with maple syrup and a bright hit of lemon juice into a loose, syrupy topping. It's an easy make-ahead dessert with elegant results, and it fits neatly into a vegan spread without missing a beat. Serve it chilled with the warm compote for that satisfying contrast of temperatures and textures in every bite.
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Blend the 1 lb hulled strawberries in a blender until completely smooth, then press through a fine-mesh strainer into a medium saucepan, pressing firmly with a spatula to extract as much juice and pulp as possible — you should have about 1 1/4 cups strained purée. Discard the seeds and solids left in the strainer.
In a small bowl, whisk the cornstarch into 1/4 cup of the milk until fully dissolved with no lumps. Add the remaining 1 3/4 cups milk, the maple syrup, and the salt to the strawberry purée in the saucepan and whisk to combine, then whisk in the cornstarch slurry.
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