The current research was conducted to study the impact of supplementation pudding based on goat or sheep milk with different levels of strawberry puree (1.5%, 3%, and 5%) on the physicochemical, rheological, and organoleptic properties of products. The results showed that the milk type and the addition of strawberry puree had a significant effect on the physicochemical composition of the pudding samples. Flavored goat and sheep pudding exhibited significantly higher (p≤0.05) carbohydrates, ash, fiber, and antioxidant content compared to their plain counterparts. While dry matter, fat, and protein were the opposite. Goat pudding flavored with 5% strawberry puree had the highest antioxidant (61.24 mg/100g); in addition, sheep pudding flavored with 5% strawberry puree had the highest fiber content (100.26±0.06 mg/100g), while those with 1.5% and 3% strawberry puree displayed increased antioxidant and fiber content compared to controls. Incorporating strawberry puree resulted in a statistically significant decrease (p≤0.05) in the texture parameters of flavored goat and sheep milk pudding samples compared to the control. Sensory evaluation revealed that strawberry puree addition significantly improved (p≤0.05) the attributes of both goat and sheep pudding samples, resulting in higher consumer acceptability. Moreover, among all pudding samples, the sheep milk pudding samples flavored with 5% strawberry puree received the highest scores, primarily for their color, odor, taste, and texture. Adding strawberry puree maintains the quality of the puree during cold storage at 5°C for 14 days. In conclusion, strawberry puree fortification enhanced the physicochemical, rheological, and sensory characteristics of both goat and sheep milk pudding.