Strawberry Curd Recipe
This Strawberry Curd recipe is a delicious blend of fresh strawberries, rich vanilla bean seeds, and fresh lemon juice, making it the perfect summer treat. It is thickened with a rich egg mixture and finished with a touch of butter for a smooth texture. If you love strawberries, you can enjoy this spread on pastries, bread, or crackers, or try it as a topping for cakes or a filling for donuts.
From easy strawberry sorbet to refreshing strawberry margaritas, I have all the strawberry love covered if you are as obsessed as I am. This time I made a batch of this strawberry curd recipe to go with my strawberry lava cake, and let me tell you, it is a dessert you just have to try when you want something indulgent but still quick to make. You know I am all about easy recipes that busy moms can actually pull off, so do yourself a favor and make a big batch of this curd. That way you can make that lava cake anytime the craving hits.
Table of contents
For this simple recipe, you only need a handful of ingredients like butter, eggs, vanilla beans, lemon juice, sugar, cornstarch, and fresh strawberries. I like to set a few strawberries aside for serving because dipping them into the curd is such a sweet treat. And the best part? You can have this curd ready in just 20 minutes. Yes, really!
Why you will love this recipe
- Sweet summer strawberry flavor: I love how the fresh strawberries in this curd taste like they were picked right from the garden.
- Smooth and creamy spread: With eggs, butter, and a little cornstarch, this curd turns out silky and rich every time I make it. It spreads beautifully on bread, pastries, or even pancakes.
- So quick to make: I can have this strawberry curd ready in just 20 minutes, which makes it perfect for busy days when I want something homemade.
- Endless ways to enjoy it: I use it as a cake filling, spoon it over waffles, or swirl it into yogurt for breakfast. My kids even love dipping fresh strawberries right into the curd for an extra sweet snack.
What you will need
- Sliced fresh strawberries: I use ripe strawberries for the sweetest flavor and the prettiest color in the curd.
- White granulated sugar: I add sugar to balance the tart berries, adjusting the amount depending on how sweet my strawberries are.
- Cornstarch: I use just enough cornstarch to thicken the curd so it spreads smoothly.
- Fresh lemon juice: I add lemon juice to brighten the flavor and keep the curd tasting fresh.
- Vanilla beans, seeds only: I scrape the seeds from a vanilla bean for a warm rich taste.
- Large egg yolks: I use egg yolks to give the curd a thick and creamy texture.
- Unsalted butter, at room temperature: I stir in soft butter at the end for a silky finish and richer flavor.
How to make
Prep the strawberries: I rinse, drain, and hull the strawberries before cutting them into slices or small chunks. Then, I place them in a bowl or food processor and blend until smooth.
Remove the seeds: I press the strawberry puree through a fine mesh strainer over a separate bowl to take out all the seeds.
Heat the curd: I add cornstarch and sugar to a medium saucepan, then slowly whisk in the lemon juice, vanilla bean seeds, and strawberry mixture over medium low heat.
Cook the egg yolks: I turn the heat to medium and whisk in the egg yolks, making sure they blend in smoothly. Then I let it boil for one minute.
Finish and chill: I take the pan off the heat and whisk in the butter until it is fully melted and smooth. Then I cover the warm strawberry curd with plastic wrap pressed right on top, pop it in the fridge, and let it chill for six to eight hours before serving.
Expert tip
Whisk for smooth curd
The best tip I can give for making strawberry curd is to whisk constantly while it cooks so it thickens evenly and does not scramble the eggs. I always stay right by the stove and keep the heat low to medium, which helps the curd stay silky and smooth.
More tips to consider:
- I always stick with unsalted butter so the curd does not end up tasting salty. It keeps the flavor smooth and sweet.
- If you do not have a food processor, you can use a blender. You can even try using a potato masher, stick blender, or immersion blender.
- I love using local strawberries from the farmers market because they are fresher and taste sweeter than the ones shipped from far away.
- I use the back of a spoon to press the strawberries through the fine mesh strainer so I get all the juice and none of the seeds.
- Feel free to use less sugar if you do not like overly sweet fruit curds.
Recipe variations:
- Lemon strawberry twist: I add the zest of one lemon and an extra tablespoon of lemon juice for a brighter and tangy flavor.
- Berry mix: I swap half of the strawberries with fresh raspberries or blueberries for a mixed berry version.
- Vanilla cream curd: I stir in two tablespoons of heavy cream after cooking for a silkier and creamier finish. This one is my favorite!
- Chocolate strawberry: I melt in two ounces of chopped dark chocolate after removing from heat for a rich chocolate-strawberry combo. My kids fav!
- Coconut flavor: I replace half of the butter with coconut oil and stir in two tablespoons of shredded coconut for a tropical flavor. Yum!
Serving suggestions
When I have a jar of fresh strawberry curd in the fridge, I always find fun ways to use it. It is amazing swirled into my strawberry custard filled donuts for an extra fruity surprise, or spooned over a warm slice of my white chocolate cheesecake so it melts right into every bite. If we have friends over, I will put out a little bowl of curd alongside my creamy strawberry tiramisu so everyone can drizzle as much as they want.
For a quick treat, I like to add a spoonful to a parfait layered with granola and yogurt, or spread it over the top of my strawberry scones before serving. It is also such a fun addition to weekend breakfasts when I use it as a topping for oatmeal pancakes or waffles, making them taste like dessert first thing in the morning.
How to store leftovers:
- Store: I keep my strawberry curd in the fridge for up to three days in a jar with a tight lid so it stays fresh and creamy.
- Freeze: If I make extra, I pack it into a freezer-safe container or a mason jar and tuck it into the freezer where it keeps well for up to six months.
- Thaw: The night before I want to use it, I just move the jar to the fridge so it slowly thaws and is ready to enjoy the next day.
Frequently asked questions
Yes, I can definitely use frozen strawberries when fresh ones are not around. I have done it plenty of times, especially in the winter when good berries are hard to find. I just make sure to thaw them first and drain off any extra liquid so the curd does not end up watery.
For me, the trick is to whisk, whisk, whisk while it cooks so nothing clumps up. I also take a few extra minutes to press the strawberry puree through a fine mesh strainer. It is a small step, but it makes the curd so silky and smooth that it spreads like a dream on cake or toast.
I lay the wrap right on the surface so no skin forms on top. It might sound a little fussy, but it keeps the texture soft and creamy. I learned that trick the hard way after peeling a layer off my first batch years ago and promising myself I would never skip that step again.
More strawberry recipes to try:
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Strawberry Curd Recipe
Ingredients
- 3 cups sliced fresh strawberries
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 3 vanilla beans seeds only – or use 1 teaspoon of vanilla extract
- 4 large egg yolks
- 3 tablespoons butter unsalted
Instructions
- First, place strawberries in a food processor or blender and process until smooth. Press the mixture thru a fine mesh over a medium bowl, and discard the seeds.
- Add sugar and cornstarch to a medium saucepan over low-medium heat, and gradually whisk in strawberry puree, vanilla bean seeds, and fresh lemon juice.
- Whisk in the 4 egg yolks. Bring mixture to a boil over medium heat, whisking constantly, and cook for 1 minute, also whisking constantly.
- Remove from heat and whisk in butter until combined.
- Place plastic wrap directly onto the warm curd, to prevent a film from forming, and chill for 6-8 hours.
- Serve as is as a spread or dip, or use in other recipes.
Notes
Whisk for smooth curd
The best tip I can give for making strawberry curd is to whisk constantly while it cooks so it thickens evenly and does not scramble the eggs. I always stay right by the stove and keep the heat low to medium, which helps the curd stay silky and smooth.More tips to consider:
- I always stick with unsalted butter so the curd does not end up tasting salty. It keeps the flavor smooth and sweet.
- If you do not have a food processor, you can use a blender. You can even try using a potato masher, stick blender, or immersion blender.
- I love using local strawberries from the farmers market because they are fresher and taste sweeter than the ones shipped from far away.
- When fresh strawberries are not in season, I grab a bag of frozen ones and they work just as well without thawing first.
- I use the back of a spoon to press the strawberries through the fine mesh strainer so I get all the juice and none of the seeds.
- Feel free to use less sugar if you do not like overly sweet fruit curds.