November 13, 2023
Review RecipeStrawberry Curd
Enjoy the spoils of strawberry season any time with this delicious strawberry curd that preserves the juicy fruit to be enjoyed year-round.
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Sweet and creamy, this delectable strawberry curd is a fantastic way to preserve strawberries so that you can enjoy the fresh flavor all year round. A handful of ingredients will take those juicy gems and create a spread that you can add to toast, ice cream, or eat by the spoonful.
Strawberry Curd Ingredients
This delectable spread packs a punch of flavor with its tangy, sweet notes that perfectly balance each other out.
The texture is smooth and creamy, which makes it a perfect accompaniment to scones, biscuits, and even pancakes.
The taste of fresh strawberries is evident in every bite, making it an excellent choice for anyone looking for a fresh, delicious dessert topping.
You’ll need:
- 1 pound of fresh strawberries
- ½ cup of granulated sugar
- 1 tablespoon of lemon juice
- 2 large eggs
- 3 large egg yolks
- ½ cup of salted butter, cut into 1 tablespoon pieces
PRO TIP:
The color of your strawberry curd will reflect the color of your strawberries. For the deepest curd, use ripe off the vine strawberries when you can find them.
Substitutions And Additions
STRAWBERRIES: We recommend sticking with fresh berries for this easy recipe for strawberry curd, as frozen strawberries won’t give you the same result.
How To Make This Strawberry Curd Recipe
This recipe is as simple as pureeing the strawberries before cooking them in a pan on the stove. Once cooled, the strawberry curd is ready to enjoy.
STEP ONE: Rinse, de-stem, and roughly chop strawberries. Place strawberries in a food processor or blender and purée.
OUR RECIPE DEVELOPER SAYS
You can also cook down your strawberries with the lemon juice and white sugar without puréeing them. Use an immersion blender or transfer the cooked mixture to a blender to break down any pieces that are still there after cooking.
STEP TWO: Transfer the puréed strawberries to a medium saucepan and add sugar and lemon juice.
STEP THREE: Cook over medium heat, whisking regularly, and simmer for about ten minutes until reduced by half.
STEP FOUR: Use a spatula or the back of a spoon to press the strawberry mixture through a sieve into a clean bowl or saucepan and cool to room temperature.
PRO TIP:
Taste the strawberry mixture after the initial cook time (before straining and adding the eggs) for sweetness. If your strawberries are not as ripe, you may want to add more sugar.
STEP FIVE: When the strawberry mixture is cool, add it into a clean saucepan. I used the same saucepan but washed it while the strawberry mixture cooled.
STEP SIX: Add the eggs and egg yolks to the mixture, whisking to combine.
PRO TIP:
Since we’re heating the eggs and cooked strawberry mixture from room temperature, the eggs will not curdle or scramble. Do not add the eggs to the strawberry mixture while it’s still hot. Passing the strawberry mixture through a sieve will help cool down the mixture quite a bit.
STEP SEVEN: Cook over medium-low heat to medium heat for six to eight minutes, whisking constantly until the curd thickens.
PRO TIP:
Between the heat and whisking, the curd gets foamy while cooking. As the curd begins to thicken, the foam settles down, and then the addition of the butter eliminates the foam after cooking.
STEP EIGHT: Remove from heat and whisk in the pieces of butter.
STEP NINE: Transfer the hot strawberry curd to sterile canning jars or a heatproof bowl.
Press plastic wrap onto the surface of the curd to prevent it from forming a skin while cooling.
STEP TEN: Cool curd to room temperature and then chill for at least an hour or two before using. The plastic wrap can be removed once the curd has cooled.
How To Serve
There are so many ways to use this fantastic strawberry curd.
Enjoy it as a breakfast or dessert spread on English muffins, pancakes, or hot biscuits.
Mix it into plain yogurt at breakfast, or add a spoonful over vanilla ice cream for dessert.
Our lemon curd is a favorite treat to add to our desserts.
If you still have an abundance of strawberries, try our strawberry pie.
MORE STRAWBERRY RECIPES
Storage
Here’s everything you need to know about storing your strawberry curd to ensure it stays fresh and delightful.
MAKE AHEAD: If you’re planning to get ahead on your culinary game, you can absolutely make this strawberry curd ahead of time.
Prepare the curd as per the recipe instructions, then let it cool to room temperature. Once cooled, transfer it to an airtight container or a jar with a tight-fitting lid.
Store it in the refrigerator for up to a week or in the freezer for longer storage.
IN THE FRIDGE: Store this delicious strawberry curd in the refrigerator in an airtight container or mason jars for one week.
IN THE FREEZER: You can also freeze the fresh strawberry curd for up to two months.
Why We Love This Recipe
VIBRANT STRAWBERRY FLAVOR: This strawberry curd recipe bursts with the fresh and fruity taste of ripe strawberries.
HOMEMADE GOODNESS: There’s something special about homemade fruit curd. It allows you to control the quality of ingredients, adjust the level of sweetness to your liking, and avoid artificial additives.
This strawberry curd is so creamy and rich that it’s a little like spreading a sweet cream jam onto your toast. This is a great way to preserve your juicy strawberries and bring summer to your home all year long.
FREQUENTLY ASKED QUESTIONS
What can I do with the leftover egg whites?
Since you will end up with leftover egg whites after making your own strawberry curd, they can be kept in the fridge in an airtight container for a few days. You can also freeze them for longer. Pour each egg white into one cube of an ice tray and freeze. Transfer to a bag, and all you need to do is defrost them at room temperature when they’re called for.
How long does strawberry curd keep?
This easy homemade strawberry curd will keep in the fridge for a week and in the freezer for up to two months.
Can I use this same recipe for other fruits?
There are plenty of fruits you can turn into curd, including all sorts of citrus curd (grapefruit curd, lemon curd, lime curd, and orange curd), peach curd, and blackberry curd. While they are all made in a similar way, the recipes vary slightly, so we recommend finding a recipe for the specific fruit you are using.
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Strawberry Curd
Enjoy the spoils of strawberry season any time with this delicious strawberry curd that preserves the juicy fruit to be enjoyed year-round.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 3
Ingredients
- 1 pound fresh strawberries
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 2 large eggs
- 3 large egg yolks
- ½ cup salted butter, cut into 1 tablespoon pieces
Instructions
- Rinse, de-stem, and roughly chop strawberries. Place the chopped strawberries in a food processor or blender and purée.
- Transfer the puréed strawberries to a medium saucepan and add sugar and lemon juice.
- Cook over medium heat, whisking regularly, and simmer for about 10 minutes until reduced by half.
- Use a spatula to press the strawberry mixture through a sieve into a clean bowl or saucepan and cool to room temperature.
- When the strawberry mixture is cool, add it to a clean saucepan. I used the same saucepan but washed it while the strawberry mixture cools.
- Add the eggs and egg yolks to the mixture, whisking to combine.
- Cook over medium-low to medium heat for 6 to 8 minutes, whisking constantly until the curd thickens.
- Remove from heat and whisk in the pieces of butter.
- Transfer the hot strawberry curd to sterile canning jars or a heat-proof bowl. Press plastic wrap onto the surface of the curd to prevent it from forming a skin while cooling.
- Cool curd to room temperature and then chill for at least an hour or two before using. The plastic wrap can be removed once the curd has cooled.
Notes
- The color of your strawberry curd will reflect the color of your strawberries. For the deepest curd, use ripe off the vine strawberries when you can find them.
- You can also cook down your strawberries with the lemon juice and white sugar without puréeing them. Use an immersion blender or transfer the cooked mixture to a blender to break down any pieces that are still there after cooking.
- Taste the strawberry mixture after the initial cook time (before straining and adding the eggs) for sweetness. If your strawberries are not as ripe, you may want to add more sugar.
- Since we’re heating the eggs and cooked strawberry mixture from room temperature, the eggs will not curdle or scramble. Do not add the eggs to the strawberry mixture while it’s still hot. Passing the strawberry mixture through a sieve will help cool down the mixture quite a bit.
- Between the heat and whisking, the curd gets foamy while cooking. As the curd begins to thicken, the foam settles down, and then the addition of the butter eliminates the foam after cooking.
Nutrition
Calories: 551kcal | Carbohydrates: 46g | Protein: 8g | Fat: 39g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 389mg | Sodium: 301mg | Potassium: 311mg | Fiber: 3g | Sugar: 41g | Vitamin A: 1389IU | Vitamin C: 91mg | Calcium: 75mg | Iron: 2mg
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