Strawberries ‘n Cream Pudding

1. In a small saucepan, add the strawberries, water and orange juice over medium heat. Once the water simmers, cook for 3-4 minutes, mashing the strawberries as they soften. When the mixture is homogeneous, strain through a sieve to remove seeds and pulp. Press down on the strawberries to get every last drop of juice. You should end up with 1/2 cup of strawberry puree.
2. In a small bowl, whisk together the sugar, flour, baking powder and salt. Slowly whisk in the strawberry puree. When no lumps are visible, pour the mixture back into the small saucepan and turn the heat to medium low. Cook while stirring continuously. When the mixture comes to a bubble and thickens, turn off the heat. Add the butter, stir until melted, then stir in the vanilla. Pour into 2 ramekins, pressing plastic wrap directly on the surface, and chill for 4 hours before serving.
3. When ready to serve, whip heavy cream and orange zest until beginning to thicken. Add powdered sugar and beat until soft peaks form. Taste; if desired, beat in another tablespoon of powdered sugar. Dollop on top of the puddings and serve.