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
Scale
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.
