This delicious Strawberry Curd has an intense strawberry taste. It's creamy, delicious, and perfect for breakfast or as a filling for your next cake. If you've never made strawberry curd before you're looking for a way to use the bounty of strawberries available or even to keep from throwing out strawberries then you should make this yummy fruit curd.
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This Strawberry Curd was one of the first recipes I made for my food blog. While I've updated the technique, the basic ingredients remain the same, including the usual fresh local strawberries.
One of the reasons I made it even though it was the very end of the season for local strawberries was because I had a broken wrist and needed an easy recipe to make and share. And thus my love affair with fruit curds was born.
If you love fruit curd like I do check out my collection of Fruit Curd recipes. This strawberry curd is also the star of my Strawberry and White Chocolate Tart.
This is my third version since I published the recipe. My original recipe contained cornstarch which I removed in the first revision. In this revision, I cook the strawberries before combining them with the other ingredients which produces a much thicker and better-tasting curd.
Why This Recipe Works
Fruit curds are so delicious and one of my favorite things to make. This recipe is made by cooking strawberries with sugar and lemon juice to intensify the flavor and then combining the cooked fruit with eggs and butter to produce a creamy luxurious fruit spread that tastes just like strawberries. If you're more of a traditionalist when it comes to curds check out my Lemon and Lime Curd recipes.
How to Pick the Right Strawberries
The first time I made it, Albion strawberries were available and they were really sweet. This version uses a local variety called Hood. They're smaller, juicier, and sweeter than the Albions and they produced a more intense strawberry flavor. When you try this recipe select a berry that you like to eat plain. Check out the local farmer's market because they usually have different berry varieties. Regardless of which you use, it will still taste like strawberries.
Strawberry Curd Ingredients
The basic recipe for this strawberry curd consists of five ingredients:
- Fresh Strawberries. The main ingredient for this recipe. If available use local sweet strawberries. Frozen strawberries can also be used.
- Fresh Lemon Juice. Provides a flavor boost to the strawberries and also helps thicken the curd.
- Granulated Sugar. Need for sweetness and for the curd to set as it cools. If using fresh fruit adjust the amount of sugar based on the natural sweetness of the fruit. See more information about this below and in the recipe card.
- Whole Eggs and Egg Yolks. Thickens the curd and provides the creamy texture associated with fruit curd.
- Unsalted Butter. Usually added at the end of the curd, the butter can actually help make the fruit flavor more pronounced. Do not use salted butter as it may contain too much salt for this recipe and make the curd taste salty.
How to Make Strawberry Curd
First hull (remove the green top) and cut up the strawberries. If using ripe local berries you can leave the pieces large as they will easily cook down into a nice puree. If using berries that slightly underripe (i.e. white centers) or a little firm cut them into smaller pieces so they cook down easier.
Place the strawberries, the sugar and the lemon juice and in a 4 quart saucepan, Bring the mixture to a boil, reduce the heat to medium and cook the strawberries until they have broken down, are soft and some of the liquid is reduced. You may need to use a potato masher or stick blender if large piece remain.
Measure the strawberries in a heat-proof measuring cup. You should have 1-1/2 cups of strawberry puree. Let cool until the strawberries are barely warm. Pour the strawberry mixture back into the saucepan. Taste the mixture and add more sugar if you would like it sweeter or if it is too sour.
Add the whole eggs and egg yolks and whisk to combine. Cook the curd over medium heat until it's 185°F and thickened. Remove it from the heat and whisk in the unsalted butter one tablespoon at a time.
Strain the curve through a fine mesh strainer into a bowl. Cover the surface of the curd with plastic wrap and refrigerate immediately. Refrigerate for at least 2 hours or until firm and thoroughly chilled.
Pro Tips for Making Fruit Curd
- Adjust the sugar according to the natural sweetness of the fruit. This recipe calls for 1/2 cup, but add more if it is especially tart. Add additional sugar 2 tablespoons at a time.
- Refrigerate the curd immediately to prevent bacteria from forming.
- Use a stainless steel pan or enamel-coated cast-iron pan to make the curd. If you use a reactive pan (i.e. aluminum) the acid in the curd may cause the reactive pan to react with the curd ingredients and give it a metallic taste.
Recipe - Frequently Asked Questions
Yes, you can freeze it for up to a year. Thaw it in the refrigerator for 24 hours before ready to use.
The curd will last for 3 weeks refrigerated. If you're not going to use it right away go ahead and freeze and thaw it when ready to use.
If your curd is runny, it's possible you didn't cook the curd long enough. Make sure you reach the right temperature.
If your curd is lumpy it might be pieces of cooked eggs. When you strain the curd make sure you use a fine mesh strainer to catch the small bits of eggs.
If you love fruit curds you gotta try this strawberry curd recipe. If you do please let me know what you think. And if you want to receive notification of when new recipes please sign up for my newsletter and get my mother's recipe for Kentucky Butter Cake.
Strawberry Curd
Ingredients
- 1 pound (454 grams) fresh strawberries
- 1/2 cup (100 grams) sugar
- 2 (100 grams) whole large eggs
- 4 (80 grams) large egg yolks
- 3 Tbsp lemon juice
- 1/4 tsp salt
- 5 Tbsp (70 grams) unsalted butter room temperature
Instructions
- Place a medium-sized heat proof bowl with a fine mesh strainer near the stove.
- Remove the stems from the strawberries. Coarsely chop the strawberries and place them in a 4-quart saucepan with the sugar and lemon juice. Bring the strawberries to a boil and then reduce to medium heat. Cook the berries, stirring occasionally until they're reduced to 1-3/4 cups. About 7 minutes.
- If there are any pieces of strawberry left smash the strawberries or use an immersion blender to completely puree them. Taste the strawberries and add more sugar if you want it a little sweeter. Add additional sugar 2 tablespoons at a time until the desired level of sweetness is achieved, but be careful not too add too much as the curd is supposed to be a little tart.
- Cool the mixture to room temperature. Add the whole eggs, and egg yolks and salt. Whisk to combine the eggs and strawberries.
- Cook over medium heat, whisking constantly until it starts to thicken and reaches about 190 degree F, about 10-12 minutes. The final mixture will not be as thick as a traditional lemon curd, but will thicken a little more after it is refrigerated.
- Remove the pot from the heat, and add the butter one tablespoon at a time, whisking after each addition until the butter is thoroughly combined. Strain the curd into a bowl to remove the solids.
- Cover with plastic wrap by lightly pressing the plastic wrap onto the surface of the strawberry curd to keep a skin from forming as it cools. Place the curd in the refrigerator to cool for at least 4 hours, preferably overnight. The curd will thicken as it cools.
- The curd is good for up to 3 weeks in the refrigerator.
Summer says
I am picking Hoods tomorrow. I hope to get enough to make this recipe along with other delicious plans
Cheryl Norris says
Hi Summer
Hood strawberries are some of the best. Thanks for visiting the blog and I hope you like the strawberry curd.
Jane says
Hi I made this and thought this is way too much eggs 4 yolks and 2 whole eggs? Tasting eggy at the end. I should have went with my instincs. Maybe 2 egg yolks and a cornstarch slurry next time. Thank you.n
Cheryl Norris says
Hi Jane
Thanks for trying this recipe. I've never had any issues with the curd tasting eggy after it was cooked. What strawberries did you use for the recipe? Local, in-season strawberries are more flavorful than imported strawberries which tend to have large white centers and less flavor. Please let me know which berries you used.
You can try adjusting the number of eggs, but you shouldn't need a cornstarch slurry. Cooking the berries at the beginning creates a thick puree, which helps ensure that the curd will be thick at the end.
Darla Pybas says
Hello! Will the strawberry curd hold its shape if I make it for a tart or will it by runny when room temp?
Cheryl Norris says
Hi Darla
Thanks for writing. The curd is pretty thick and it will hold its shape if you cut the tart right after removing it from the refrigerator. After about 30-40 minutes at room temperature, it starts to get a little runny.
If you want to guarantee absolutely clean cuts, pour the hot curd into a pre-baked tart shell and bake it for about 10-15 minutes at 350 degrees F (180 degrees C). You'll know it's ready to come out of the oven when you lightly touch the surface with your fingertip and it comes away clean. See my recipe for Raspberry Fruit Curd Tart as an example for baking the curd. I hope this helps.
Lisa says
I would like your opinion on using whole eggs v. egg yolks only for curd. I can't wait to try this recipe but I am not finding out why some people prefer just egg yolks v. whole eggs. There must be some logical reasoning behind it. Thank you in advance, special thanks & appreciation for this recipe (I'm making it for my 44 yo daughter's birthday this weekend)!
Lola says
Could I use blueberries or raspberries instead of strawberries for this curd?
Cheryl Norris says
Hi Lola
I'm so glad you're interested in this Strawberry Curd as it was one of the first recipes on my blog. Yes you can use blueberry and raspberries to make curd. Please see my recipes for Blueberry Curd and Raspberry Curd if you're interested in using those fruits.
Cheryl
Michelle says
Can this be used as a cake filling
Cheryl Norris says
Hi Michelle
I haven't used the Strawberry Curd as a cake filling but I think it's thick enough for a filling. Make sure to create a buttercream dam first, because without the dam it will eventually run out the sides.
CM says
I just made this, and mine came out more of a mauve color instead of the nice rich red that yours did, and it has a strong lemon flavor than what I'd hoped. We'll definitely still love it as a filling for our pink champagne cake, but it's not quite what I was expecting.
CM says
The lemon flavor mellowed out some after it sat, and I think that possibly my color was 'off' because of my really dark egg yolks.
Cheryl Norris says
Thanks for your comments on the lemon flavor and the color of the egg yolks. I'll add additional notes to adjust the amount of lemon juice based on the sweetness of the berries and that the color of the egg yolks may affect the final color of the curd. I'm glad you like the flavor.
Cheryl Norris says
Hi CM
Thanks for visiting the blog and trying this recipe. The lighter color is probably due to the strawberries. I used local strawberries that are bright red all the way through (no white centers). What color are your berries in the center.
Victoria says
I have never made curds before and tried your strawberry curd recipe for cupcakes at my friends baby shower. It was so good, I did it as written and found it to be the right amount of sweet and strawberry. The family loved it and we have leftovers so I gotta figure out what to use it with throughout the week
Cheryl Norris says
Hi Victoria
Thank you so much for trying this recipe. I love the strawberry curd, especially with local strawberries. Leftover curd is great on toast and biscuits. The curd can also be frozen for up to a year if you want to save it for a future cake.
AM says
I made a batch of this and it was fantastic, thank you. Been making lemon curd for years and never thought to use strawberries! The colour was more of a pale pink/mauve, likely due to the type of strawberries used (white in the centre) but the delicate hue was pretty anyway and it didn't affect the flavour.