Let’s put a smile on your face with this strawberry curd recipe. Made with fresh strawberries, this creamy curd is perfect for topping pancakes or even filling a cake and cupcakes. With just one spoon, you’ll be hooked on the bright and fruity flavor of this irresistible spread.
This strawberry curd smells soooo good and tastes like pure heaven. This fruit curd recipe will add a burst of summer flavor to your desserts like these delicious strawberry-filled cupcakes. Give it a try, and your taste buds will thank you!
Why you’ll love this strawberry curd?
- This recipe is relatively easy to make, requiring just a few simple ingredients and basic cooking techniques.
- It’s versatile and can be enjoyed in many different ways. Whether you spread it on toast, use it as a filling for cakes and tarts, or simply eat it with a spoon, the sweet flavor of strawberry curd is sure to please.
- If you have an abundance of ripe strawberries or grow your own, this strawberry curd recipe is the perfect way to put them to good use and create a delicious creamy curd.
- Strawberries: I highly recommend using fresh strawberries. Frozen strawberries can contain more water which can affect the consistency of the curd.
- Egg yolks and whole eggs: Mixing egg yolks and whole eggs like French chefs is the secret to having a rich and creamy texture that doesn’t have an eggy taste.
- Sugar: caster or granulated sugar. Both are fine as long as you use white sugar. Don’t use brown sugar. The taste will be totally different.
- Lemon juice: use fresh lemon for the best flavor, but bottled lemon juice works.
- Cornstarch to thicken the curd, especially if you want to use it as a cake filling. I prefer a thicker and creamier curd. It’s less likely to spill when you pour it into cakes or pies.
- Butter: unsalted and cut into dice.
How to make a strawberry curd?
Here is a summary of the recipe. Get all measurements, ingredients, and instructions at the end of this post.
To make the strawberry curd, start by cooking fresh strawberries and reduce in puree with a hand blender.
Strain the mixture through a fine mesh sieve to remove any strawberry seeds, cook again until reduced and let it cool to room temperature before continuing.
In a saucepan or over a double boiler, whisk together eggs and egg yolk, sugar, lemon juice, cornstarch, and the strawberry puree.
Cook the mixture over a double boiler heat, stirring constantly, until it thickens and coats the back of a spoon. Remove from the heat and add the butter immediately. Let it melt for 1 to 2 minutes.
Whisk until the butter it’s completely melted and mixed in.
Transfer to a jar or airtight container and place your curd in the refrigerator for up to 1 week.
Here are some additional tips for the best results:
- Adjust the amount of sugar according to the natural sweetness of the strawberries. If the strawberries are tart, add more sugar, 1 tablespoon at a time, until the desired sweetness.
- Use a fine-mesh sieve to separate the seeds from the strawberry puree.
- The double boiler method is the safest way to make strawberry curd, as it ensures a smooth, lump-free consistency. It takes longer than the traditional saucepan method, but the results are worth the extra time.
- Whisk continuously as the curd heats up to prevent scrambled eggs.
- Refrigerate the curd after making it to prevent bacteria from forming.
How to store the strawberry curd?
Covered, in the fridge for up to 1 week.
Can I freeze it?
I’ve never tried freezing curd. After some research, I learned you can freeze curd for up to two months. However, because it contains cornstarch, I expect it will lose a bit of its smooth texture. It generally happens when freezing fillings with cornstarch in them.
Can I use frozen strawberries to make the curd?
Technically, you can use frozen strawberries, but remember that they will add more water to your curd and may change its consistency. If you are using frozen berries, thaw them first and try to remove as much excess liquid from them as possible before making the curd.
Ways to use strawberry curd?
Make a strawberry curd tart or a layer cake with a curd filling. You should definitely try these strawberry-filled cupcakes. They’re pure heaven.
There are many possibilities, like filling pastry choux or even something simpler, like spreading your curd on a vanilla cake.
Your curd is not thick enough:
You haven’t cooked it long enough. Return it to the heat for a little longer, and keep in mind that it will thicken as it cooks.
My curd is too thick:
if your curd is thicker than you hoped for, add a little bit of lemon juice and stir (1/2 tablespoon at a time).
How to avoid scrambled eggs from forming in your curd?
To avoid scrambled eggs from forming in your strawberry curd when it coagulates, it’s important to cook the mixture slowly and stir constantly. Avoid overheating the mixture. If the mixture does start to curdle, you can try taking it off the heat immediately and whisking.
But for me, cooking the curd over a double boiler is the safest way to avoid scrambled eggs. It takes extra minutes but it’s completely worth it.
Try these recipes, next:
- This lemon curd is also delicious, and its creamy texture makes it great for filling tarts.
- check the frostings, creams and curds category. Either you’re looking for a vanilla pastry cream or a mango coulis, there are several recipes to fill your cakes , cupcakes and pies.
If you tried this strawberry curd or any recipe on the blog, let me know how you liked it by leaving a comment below.