This strawberry curd is ultra creamy, thick, and packed full of strawberry flavor. It has a silky smooth, rich texture. It’s so easy to make and the perfect strawberry topping! Use as you would jam or lemon curd – on toast, scones, as a cake filling, or just on its own. You can use fresh or frozen strawberries.
[feast_advanced_jump_to]
🍓 Why you’ll LOVE this recipe
- Strawberry: It has a strong, rich and bright strawberry flavor that isn’t overly sweet.
- Thick: Lusciously thick, using only eggs to thicken it and add richness.
- Easy: It’s as easy as making a strawberry sauce! But so much more decadent and delicious.
You’d love my strawberry tiramisu recipe that uses this recipe in the filling!
📝 Key ingredients
Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below.
You only need a few simple ingredients!
- Strawberries: fresh or frozen strawberries will work great.
- Eggs: four whole eggs thicken the curd and add richness. This recipe doesn’t use starch for the ultimate creamy texture.
- Lemon juice: This gives the strawberry curd a touch of brightness and helps the strawberry flavor pop. You don’t taste the lemon in the recipe.
- Sugar
Curds are one of my most favorite things to make! You should try these other flavors too:
- raspberry curd
- lemon curd
- blueberry curd
👩🍳 How to make strawberry curd
Step 1: If using fresh strawberries: Wash, de-stem, and cut strawberries into pieces. If using frozen strawberries, just add them into a saucepan without defrosting.
Add lemon juice and sugar into the saucepan with the strawberries.
Step 2: Heat on medium heat to release the juices. Once it comes to a simmer, let simmer until it reduces to about 1 ½ to 1 ¾ cups of strawberry sauce (about 7 minutes). Stir frequently so it doesn’t burn. Let it cool enough to blend, then blend until smooth.
Step 3: In a separate medium heat safe bowl, whisk eggs together until smooth.
Step 4: Pour half of the hot strawberry sauce into the eggs, whisk well to combine. Pour the egg and strawberry mixture back into the saucepan with the rest of the strawberry sauce. Whisk until smooth.
Step 5: Place back on medium-low heat, whisking frequently until thickened. Pour the hot curd in a non-metal bowl or container (strain through a sieve if lumpy).
Step 6: Add cubed cold butter and salt. Whisk to melt and incorporate the butter. Place a piece of parchment paper or plastic wrap on top to prevent a skin from forming, and refrigerate until cold. Enjoy!
✔️ Expert curd tips
- Prevent a metallic flavor: Use a non-metal or enamel coated saucepan for the curd. And make sure to store the curd in a non metal container. This will prevent the acidity from leaching a metallic flavor into the curd.
- Use eggs with pale yolks: Paler yolks will give you a brighter pink color. You can also use food coloring for a brighter color after it cooks.
- Cook until bubbling and thickened: If you don’t cook the curd long enough, it won’t thicken because the eggs don’t have a chance to cook.
- Chill until cold: Chilling will further thicken curd.
🥄 Make ahead and storage
This strawberry curd will keep well stored in an airtight container, refrigerated, for up to 4 days.
Freeze in an airtight container or freezer bag for up to 2 months to store for even longer.
🥧 Serving suggestions
This strawberry curd is so delicious on its own or paired with desserts and breakfast items. Use it as you would lemon curd!
Try it with blackberry muffins, blueberry lemon pancakes, lemon poppy seed scones, or even just on top of toast.
I even use it to make this super delicious strawberry tiramisu!
📖 Recipe FAQs
If it just has a few lumps, I recommend straining it through a sieve after it cooks. If it’s lumpy all over and looks like it split, transfer the curd into a blender and blend until smooth. This will fix a grainy curd.
For a thicker strawberry curd, I recommend reducing the strawberry sauce to 1 ½ cups. This will create a strawberry curd that will hold its shape well.
You need to make the strawberry sauce first because strawberries tend to have more liquid and have a subtler flavor than other berries. This helps make a thicker, more flavorful curd.
🍰 More related recipes
- Strawberry Tiramisu
- Raspberry Curd
- Lemon Curd
- Blueberry Curd
Did you make this recipe? I would love for you to rate this recipe and hear what you think in the comments below! Share your creation on Instagram and tag @flouringkitchen. Follow me on Pinterestto save and for more recipe ideas.
📖 Recipe
Strawberry Curd
Mary
Pin Recipe
Shop Ingredients
Equipment
-
Medium saucepan preferably non-metal (ceramic or coated saucepan)
-
blender
Ingredients
- 1 lb strawberries 3 ½ cups, 454 g, or 16 oz, fresh or frozen
- 2 tablespoons lemon juice freshly squeezed from about 1 lemon
- ½ cup granulated sugar
- 4 large eggs
- ⅓ cup unsalted butter cubed and cold
- ⅛ teaspoon sea salt
Shop Ingredients on Jupiter
Instructions
-
If using fresh strawberries: Wash, de-stem, and cut strawberries into pieces. If using frozen strawberries, just add them into a saucepan without defrosting. Add lemon juice and sugar into the saucepan with the strawberries.1 lb strawberries, 2 tablespoons lemon juice, ½ cup granulated sugar
-
Heat on medium heat to release the juices. Once it comes to a simmer, let simmer until it reduces to about 1 ½ to 1 ¾ cups of strawberry sauce (about 7 minutes). Stir frequently so it doesn’t burn. Let it cool enough to blend, then blend until smooth.
-
In a separate medium heat safe bowl, whisk together eggs until fully combined. Pour half of the hot strawberry sauce into the eggs, whisk well to combine. Pour the egg and strawberry mixture back into the saucepan with the rest of the strawberry sauce. Whisk until smooth.4 large eggs
-
Place back on medium-low heat, whisking frequently until thickened. Pour the hot curd in a non-metal bowl or container (strain through a sieve if lumpy).
-
Add cubed cold butter, and salt. Whisk to melt and incorporate the butter. Place a piece of parchment paper or plastic wrap on top to prevent a skin from forming, and refrigerate until cold.⅓ cup unsalted butter, ⅛ teaspoon sea salt
Video
Notes
Tips for success:
- Use a non-metal or enamel coated saucepan for the curd to prevent a metallic flavor.
- Use eggs with pale yolks to give you a brighter pink color. You can also use food coloring for a brighter color after it cooks.
- Cook the curd until bubbling and thickened
- Chill until cold