Learning how to make this strawberry curd recipe isn’t hard! This easy recipe proves that fresh strawberries and a handful of ingredients make quite the delicious spread. You’ll love the flavor of this easy, homemade strawberry curd.
Fruit curd recipes are delicious to make all year long. The strawberry flavor of this recipe is a great way to let the sweetness of the strawberries stand out all on their own. It can be used as a pie filling, fruit dip, cake filling, topping for English muffins, or a filling for your favorite pastries. Fruit cards are versatile because they can literally be eaten with so many different types of food.
Can you imagine adding this to hot biscuits right when they come out of the oven? You can easily pair this with many of your favorite desserts or use this homemade curd as a topping for vanilla ice cream as well. It’s the perfect addition to so many things!
Be sure to check out this Custard Fruit Pie for another fun and delicious dessert.
Fresh strawberries – If you have local strawberries in season, this is going to add so much flavor! I love going to the farmer’s market and grabbing some.
Sugar – This is needed to add a bit more sweetness to the curd recipe.
Egg yolks – Helps to thicken the curd.
Salted butter – Adds flavor and a great texture. If you want to use unsalted butter just add a pinch of salt. The salt will enhance the other flavors.
How to Make Strawberry Curd
Step One: Cook the sugar and strawberries in a small pan on the stove over medium heat for 10 minutes.
Mash the strawberry puree mixture using a potato masher.
Step Two: Add the egg yolks to a bowl and whisk the egg mixture.
Step Three: Slowly strain the strawberry mixture into the egg yolk bowl. Make sure that you are stirring the whole time.
Step Four: Add the mixture to the saucepan and cook until it thickens. Stir in the butter.
Expert Tip: Do not discard the pieces of berries you strained out. Put them into their own mason jar and use them as you would strawberry jam!
Step Five: Cool the mixture until it is close to room temperature and then pour it into a mason jar or another airtight container.
Step Six: Chill the strawberry curd recipe for 3-4 hours.
Add lemon – You can easily turn this into a strawberry lemon curd by adding a bit of lemon zest into the mixture.
Use other fruits – I think that a peach curd sounds like an excellent choice! There are so many other types of fresh fruit that can be used to change the flavor of this dessert spread. Fresh berries are a great option as well.
What is the texture of curd supposed to be like?
It should be thick, but not too thick. A good rule of thumb is to dip a spoon into the curd. If it coats the back of a spoon, it’s more than likely done and ready to enjoy.
Can I use frozen strawberries?
I don’t recommend it. The key to having a delicious strawberry curd is to use fresh and ripe strawberries during the strawberry season. Since this recipe takes basic ingredients, it’s important to use fresh strawberries to get that bright strawberry color and flavor.
How do I use fresh strawberry curd?
Simple ingredients like this can be on just about anything! Any strawberry lover will agree that this curd recipe would taste great in tart shells, as a topping for plain yogurt, in a strawberry swirl cheesecake, used as a filling in some strawberry or raspberry macarons, or as a great addition to any dessert recipe that you love. It is also great on my 3-Ingredient Biscuit Recipe.
How do you thicken fruit curd?
All fruit curds can easily be thickened by adding a little bit of cornstarch and water. Add 1 tablespoon of water with 1 teaspoon cornstarch so that you can thicken this simple curd recipe.
Curd should be thicker in texture, so if you find that it’s too thin, you’re going to want to add a little bit of thickener to the mix. It shouldn’t be like a solid but should be able to coat a wooden spoon easily. It has the texture of yogurt without that gelatin look or feel.
Can you overcook curd?
You actually can. Just pay attention to the cooking process on the recipe card below, and you shouldn’t have any issues at all.
Do I need to strain the strawberry mixture?
I always use a fine-mesh sieve to strain the mixture so that I don’t have lumps in it. While I don’t mind the flavor of strawberries, there shouldn’t be any lumps in the curd, so straining does help to remove them.
How do I make a strawberry curd pie?
If you want to make the lovely pie in the below photo simply mix 8 ounces of very soft cream cheese with ½ cup powdered sugar. Fold in ½ cup of sour cream. Spread in a graham cracker pie crust. Top with the chilled strawberry curd and decorate with berries. Chill for another couple of hours to set. This is a soft set pie and a bit runny but so delicious.
For a firmer pie you can mix a bit of bloomed gelatin into both the cream cheese and the curd.
- 2 cups fresh strawberries stems and hulls removed
- 1 cup sugar
- 6 egg yolks
- ½ cup salted butter
- Cook strawberries and sugar in a small saucepan over medium heat for 10 minutes or until the sugar is completely melted and the strawberries begin to break down. Mash with a potato masher.
- In a medium bowl whisk the egg yolks.
- Strain the strawberry syrup slowly into the egg yolks while mixing.
- Add back to the saucepan. Cook until thickened. Stir in the butter.
- Cool to room temperature and then transfer to mason jars or a glass bowl.
- Chill for at least 3-4 hours.