Soak the tapioca pearls in water for 20–30 minutes (if required by your brand), then drain.

In a saucepan, combine the milk, sugar, and salt. Add the drained tapioca and heat gently.

Cook on low heat, stirring often until the mixture thickens and pearls turn translucent.

Whisk the egg in a small bowl, then temper it with a small amount of hot tapioca mixture.

Stir the tempered egg mixture back into the pot and cook a few more minutes until creamy.

Remove from heat and stir in vanilla.

Prepare the strawberries with sugar and lemon juice and set aside to macerate.

Spoon the pudding into bowls and top with the fresh strawberry mixture.