If you adore the vibrant, sunny flavors of strawberry desserts but want to skip eggs and dairy, this Homemade Fresh Strawberry Curd (Eggless and Dairy-Free) Recipe is about to become your new obsession. Imagine a luscious, velvety spread bursting with natural strawberry sweetness and a perfect hint of tang from fresh lime juice. This curd is incredibly versatile, delightfully smooth, and easy to make from simple fresh ingredients you can find in any kitchen. Whether you spread it on toast, dollop it on desserts, or use it as a filling, this strawberry curd is a fresh twist that fits perfectly into a dairy-free lifestyle without sacrificing flavor or richness.
Ingredients You’ll Need
This recipe calls for a handful of everyday ingredients that combine in the most magical way to deliver that rich strawberry flavor and silky texture. Each component plays a key role, from the juicy strawberries to the lime juice’s bright acidity and the vegan butter’s creamy finish.
- 500 g fresh strawberries: Washed, dried, and de-stemmed, these ripe berries are the star, providing natural sweetness and vibrant color.
- 150 g granulated sugar: Sweetens the curd and helps balance the tartness of the fruit and lime juice perfectly.
- 45 ml lime juice: Freshly squeezed for that zesty kick that makes the flavor pop and helps balance the sweetness.
- 20 g cornstarch: Acts as a gentle thickener without affecting the flavor or requiring eggs.
- 50 g vegan butter: Cold and cubed, it brings richness and a velvety finish while keeping everything dairy-free.
How to Make Homemade Fresh Strawberry Curd (Eggless and Dairy-Free) Recipe
Step 1: Prepare Your Strawberries
Start by washing and drying your strawberries thoroughly—this is crucial for the best texture. Remove the stems and cut them into small cubes. This prep lets the strawberries break down easily during cooking, helping to build the curd’s natural sweetness and flavor concentration.
Step 2: Macerate the Strawberries
Combine the cubed strawberries and sugar in a saucepan and stir. Let this mixture sit for 15 to 30 minutes. This step is so worth it because the sugar draws out the juices from the berries, creating a fragrant syrup that deepens the overall flavor of your curd.
Step 3: Simmer the Mixture
Place your pan over medium-high heat and bring the strawberries and sugar to a gentle simmer. Once bubbling, reduce the heat to medium and let it cook while stirring frequently for 10 to 15 minutes. The strawberries should soften completely and break down into a luscious sauce—this is where the magic begins.
Step 4: Blend for Smoothness
For that classic curd texture, transfer the cooked mixture to a high-speed blender and pulse until completely smooth. This step is optional if you prefer a bit of texture, but blending makes the curd beautifully silky and elegant.
Step 5: Prepare Your Thickening Paste
In a small bowl, whisk together the lime juice and cornstarch until you have a smooth slurry with no lumps. This mixture will be added back to the pan to thicken your curd evenly and gently.
Step 6: Thicken the Curd
Return the blended strawberry mixture to the saucepan and stir in the cornstarch slurry. Cook the mixture over medium heat, whisking continuously for 3 to 5 minutes until thickened. Look for the curd to coat the back of your spatula without running off — a sure sign it is perfectly set.
Step 7: Whisk in Vegan Butter
Remove the pan from heat and immediately whisk the cold, cubed vegan butter into the warm strawberry curd. This step adds the glossy finish and creamy texture that makes this curd so addictive.
Step 8: Chill the Curd
Cover the surface directly with plastic wrap to prevent a skin from forming and let it cool at room temperature for 10 to 15 minutes before transferring to the refrigerator. After an hour in the fridge, it will thicken to a spreadable, luscious consistency.
Step 9: Store or Use Immediately
Your Homemade Fresh Strawberry Curd (Eggless and Dairy-Free) Recipe is now ready to enjoy or save. Store it in an airtight jar in the fridge, where it will keep beautifully for at least one week.
How to Serve Homemade Fresh Strawberry Curd (Eggless and Dairy-Free) Recipe
Garnishes
Fresh mint leaves or a twist of lime zest add a lovely pop of color and freshness to a bowl of strawberry curd when serving. A sprinkle of toasted coconut flakes complements its tropical vibe distinctly well.
Side Dishes
This curd works wonders on toasted artisan bread, bagels, or vegan scones. You can also serve it alongside coconut yogurt or dollop it over pancakes and waffles for a bright fruity lift.
Creative Ways to Present
Try layering the curd in parfait glasses with dairy-free whipped cream and granola for a stunning breakfast treat. Or swirl it into a bowl of chia pudding for natural sweetness and vibrant color. It even shines as a filling for dairy-free cakes or cupcakes.
Make Ahead and Storage
Storing Leftovers
Keep your strawberry curd in an airtight container in the fridge for up to a week. This preserves its fresh flavor and smooth texture so you can enjoy it repeatedly without compromising quality.
Freezing
You can freeze leftover Strawberry Curd for several months by placing it in a covered container. When ready to use, thaw it overnight in the fridge to maintain its creamy consistency.
Reheating
If your curd has become too firm after refrigeration or freezing, gently warm it in a saucepan over low heat while stirring to return it to a spreadable state without overheating.
FAQs
Can I use frozen strawberries for this recipe?
Yes, frozen strawberries work well but may take a few extra minutes to break down and cook. They also release more water, so you might need to cook the mixture a little longer to thicken it properly.
Is this curd safe for people with egg allergies?
Absolutely! This version is specifically eggless, using cornstarch as a thickener instead, making it perfect for those avoiding eggs.
Can I substitute the vegan butter with coconut oil?
Yes, coconut oil will add a subtle coconut flavor and provide a similar creamy texture. Just use it in the same quantity, preferably chilled for easier whisking into the curd.
How long will the Homemade Fresh Strawberry Curd (Eggless and Dairy-Free) Recipe keep in the fridge?
If stored properly in an airtight jar, it should stay fresh for up to one week. Always use clean utensils when scooping to avoid contamination.
Is it possible to make this curd less sweet?
Definitely. You can reduce the sugar slightly depending on your taste and the natural sweetness of your strawberries, but keep in mind that sugar also helps with the texture and preservation of the curd.
Final Thoughts
This Homemade Fresh Strawberry Curd (Eggless and Dairy-Free) Recipe is one of those delightful kitchen treasures that brings joy every time you make it. Easy to whip up, bursting with fresh strawberry flavor and wonderfully creamy without any eggs or dairy, it’s a perfect treat for anyone who loves fruit spreads with a twist. Give it a try and watch it become a staple in your breakfast and dessert repertoire—your taste buds will thank you!
Print
Homemade Fresh Strawberry Curd (Eggless and Dairy-Free) Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 20 servings
- Category: Spread
- Method: Stovetop
- Cuisine: Western
- Diet: Vegan
Description
This homemade fresh strawberry curd recipe is a delightful, eggless, and dairy-free spread made with fresh strawberries, lime juice, and vegan butter. Perfect for a tangy and sweet addition to toast, desserts, or baking, it features a smooth and creamy texture achieved through simmering, blending, and thickening with cornstarch.
Ingredients
Strawberry Curd
- 500 g fresh strawberries (washed and dried, tops removed)
- 150 g granulated sugar
- 45 ml freshly squeezed lime juice
- 20 g cornstarch
- 50 g vegan butter (block-style, cold and cut into cubes)
Instructions
- Prepare: Wash and dry the strawberries thoroughly, then cut off the stems. Chop the strawberries into small cubes to ensure they cook evenly.
- Macerate: Place the chopped strawberries and granulated sugar in a saucepan and stir well. Allow the mixture to sit for 15-30 minutes to macerate, releasing the natural juices and intensifying the strawberry flavor.
- Cook: Heat the saucepan over medium-high heat until the mixture reaches a simmer. Reduce the heat to medium and let it simmer for 10-15 minutes while stirring frequently, until the strawberries break down and soften completely.
- Blend: Transfer the cooked strawberry mixture to a high-speed blender and blend until smooth for a silky curd texture. This step is optional but recommended for smoothness.
- Make a paste: In a small bowl, mix the freshly squeezed lime juice with cornstarch to create a smooth slurry, which will act as a thickening agent.
- Thicken: Pour the cornstarch slurry back into the saucepan with the blended strawberry mixture. Cook over medium heat (or low if using gas) and whisk continuously for 3-5 minutes until the curd thickens enough to coat the back of a spatula without running off.
- Whisk: Place the cold vegan butter cubes in a large mixing bowl and gradually add the hot strawberry curd. Whisk thoroughly until the butter is fully incorporated and the curd is smooth and creamy.
- Chill: Cover the surface of the curd with plastic wrap to prevent a skin from forming. Let it cool at room temperature for 10-15 minutes, then refrigerate for at least 1 hour to thicken further.
- Storage: Store the strawberry curd in an airtight jar in the refrigerator for up to one week. For immediate use, it can be kept at room temperature in a sealed container. Reheat gently if a runnier consistency is desired. The curd can also be frozen for several months and thawed overnight in the fridge.
Notes
- Use fresh, ripe strawberries for the best flavor; frozen can be used but will require longer cooking to break down.
- Freshly squeezed lime juice provides a bright acidity that balances the sweetness.
- Ensure vegan butter is cold and cubed to blend smoothly into the curd.
- Plastic wrap should directly touch the curd surface to prevent skin formation during chilling.
- Reheat gently in a saucepan to avoid curd separation.
