Description

This homemade fresh strawberry curd is a delightful eggless and dairy-free spread made with fresh strawberries, sugar, lime juice, and vegan butter. The curd is thickened with cornstarch, providing a smooth, rich texture perfect for spreading on toast, filling pastries, or adding a burst of fruity flavor to desserts. Easy to make and naturally vibrant, this curd is a great vegan alternative to traditional curds.

Ingredients

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Strawberry Curd Ingredients

500 g fresh strawberries (washed and dried, tops removed)
150 g granulated sugar
45 ml fresh lime juice (about 1-2 limes)
20 g cornstarch
50 g vegan butter (block-style, cold and cut into cubes)

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Instructions

Prepare: Wash and dry the strawberries thoroughly. Remove the stems and cut the strawberries into small cubes to ensure even cooking.
Macerate: Combine the cubed strawberries and granulated sugar in a saucepan. Stir well and let the mixture sit for 15-30 minutes to release the juices and intensify the strawberry flavor.
Cook: Place the saucepan over medium-high heat and bring the mixture to a simmer. Once bubbling, reduce heat to medium and let it simmer for 10-15 minutes, stirring frequently until the strawberries break down and soften.
Blend: Transfer the cooked strawberry mixture to a high-speed blender and blend until smooth. This step creates a silky texture but can be skipped if a chunkier curd is preferred.
Make a paste: In a small bowl, whisk together the lime juice and cornstarch until smooth to create a slurry that will thicken the curd.
Thicken: Return the blended strawberry mixture to the saucepan. Add the cornstarch slurry and cook over medium heat, whisking constantly for 3-5 minutes until the curd thickens and coats the back of a spatula.
Whisk: Place the cold vegan butter into a large mixing bowl. Pour the hot strawberry curd over the butter. Whisk vigorously until the butter melts into the curd and the mixture is smooth and creamy.
Chill: Cover the curd’s surface with plastic wrap to prevent a skin from forming and let it cool for 10-15 minutes. Then refrigerate for at least one hour to allow the curd to thicken further.
Storage: Store the chilled strawberry curd in an airtight jar in the refrigerator for up to one week. It can be kept at room temperature for the same day use or frozen for several months; thaw overnight in the fridge before use.

Notes

For a stronger lime flavor, use freshly squeezed lime juice and avoid bottled juice.
Using cold vegan butter helps create a smooth and creamy curd texture after whisking in.
The cornstarch slurry is essential for thickening; do not skip this step if you want proper curd consistency.
You can substitute fresh strawberries with frozen ones, but cooking time may increase slightly.
Covering the curd surface with plastic wrap while cooling prevents a skin from forming.