This thick Strawberry Curd recipe is great for pies, trifles, toast or even with a spoon! It has a deep strawberry flavor from all of the fresh strawberries and the perfect creamy texture. If you’re a curd lover, try this grapefruit curd too!
I’ve already made a trip to my local farmer’s market. They had big, juicy strawberries for sale. I had to grab up a bunch as soon as I set eye on them. Then I found the greenhouses at the farmer’s market. So, I also bought a ton of strawberry plants to grow.
I wonder if squirrels are big fans of strawberries? I guess we’ll see.
There’s something about the color of strawberries and raspberries in desserts that makes my mouth water. It’s just so pink and pretty. I couldn’t help but to just indulge in the strawberry curd.
How to make Strawberry Curd
- Puree the strawberries with a food processor or food mill
- Add sugar and cornstarch in a saucepan and stir to combine
- Cut the vanilla bean in half if you’re using one and scrape the seeds into the saucepan with the sugar and cornstarch.
- Add the egg yolks and vanilla bean to the sugar and whisk.
- Whisk in the strawberry puree.
- Let the strawberry curd come up to a boil and boil for 5 minutes, whisking often.
- Add in the butter and whisk until it’s completely incorporated.
- Strain the curd, place in an airtight container, and refrigerate until chilled.
What can I use Strawberry Curd in?
It’s great in a pie shell with some whipped cream on top.
Add the curd in the center of a cake for a filling. You can do this by piping a line of frosting on the outer edge of the cake to make a dam to hold the curd in. Then spread the curd in the center of the cake and place another layer of cake on top.
This would also be great slathered on some toast, biscuits, or scones.
How do you store Strawberry Curd
Pour the curd in an airtight container. Place a piece of plastic wrap on top of the curd to prevent a skin from forming and place in the fridge. It will last about a week stored in the fridge.
Can you freeze Strawberry Curd
Yes! Make sure it’s in a freezer-safe container before placing it in the freezer. It will last about 2 months in the freezer.
Can I substitute the vanilla bean with vanilla extract? Yes! Substitute the vanilla bean with 2 to 3 teaspoons of vanilla extract. If you’re using vanilla extract, add it in after you remove the curd from the heat so it doesn’t cook off.
More fruit curd recipes to try this summer
- 2 cups fresh strawberries hulled & diced
- 2 large egg yolks
- 1 vanilla bean
- 3/4 cup granulated sugar
- 1 1/2 tablespoons cornstarch
- 1/4 cup salted butter
- Place the 2 cups of fresh strawberries in a food processor or food mill and puree.
- In a medium saucepan, add in the sugar and corn starch. Whisk until there are no lumps from the corn starch left.
- Cut the vanilla bean down the middle and run the back of the knife down the insides of the bean. Place the scraped seeds into the sugar mixture and whisk it. This will help separate the seeds so there aren't big clumps of vanilla.
- Add the egg yolks and the vanilla bean pod into the sugar and whisk. The mixture will be a thick, clumpy mess until the puree is added.
- Add in the strawberry puree and whisk until the mixture and smooth. Turn the heat on medium and whisk occasionally.
- When the mixture begins to boil, whisk constantly. Let the mixture boil for about 5 minutes or until it becomes very thick.
- Whisk in the butter until completely incorporated.
- Place a strainer on a medium sized bowl and strain the hot mixture. Quickly place plastic wrap on the bowl. Make sure to have the plastic wrap touching the surface of the curd so a skin doesn't form. Refrigerate over night. After chilling over night, it's ready to be used.
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