Dip, Cake Filling, Pancake Topping – Homemade Strawberry Curd Does It All!

Homemade strawberry curd is my latest favorite creation. Because yum!

I’m a curd girl. I love lemon curd, and I shared my favorite pineapple curd, but now that it’s strawberry season, I’m working on some fun strawberry recipes, and you know strawberry curd was going to be up there. It’s such a versatile item, and I am using it in a ton of different ways – if only to give myself excuses to “have” to make more of it.

I started out making it because I wanted to make a strawberry lemonade cake for a charity cake auction I was donating to, and a strawberry curd filling seemed perfect for me. (Spoiler alert: The woman who won my cake called me to tell me how amazing it was. And yes, I promise to post that recipe soon.)

It isn’t just a cake filling, however. This is been put on pancakes (and crepes), used as an ice cream topping, mixed into homemade lemonade, and used as a fruit dip. Personally, I like it just by itself as a dip, but you can also mix it with some yogurt or marshmallow fluff – the homemade kind, of course – to give it a slightly different flavor and texture before dipping to your heart’s content.

And though I made this with fresh strawberries because it is strawberry season right now, I’ve also made this with frozen strawberries, and it works just as well that way, so don’t let the season stop you. Who couldn’t use just a little bit of summer in February?

How to Make Homemade Strawberry Curd

Fortunately, this is an easy recipe. Start with a pound of fresh, hulled strawberries (or frozen strawberries) and place them in a heavy saucepan. Add two tablespoons of water and the sugar, and turn the heat to medium. Bring to a boil, then turn down the heat to a simmer. Stir periodically for five to ten minutes, until the strawberries have softened.

Remove the pot from the heat. If you have an immersion blender, use it to blend the softened strawberries. If you do not have an immersion blender, use a mesh strainer and scoop the strawberries into the strainer while holding it over your pot (I’m all about not making more dirty dishes than necessary) and use the same spoon to push the strawberries through the strainer as much as possible, returning the strawberry pulp to the pot once you’ve squeezed out all the juice you can.

In a separate bowl, whisk the eggs until light and fluffy. While whisking the strawberry mixture, slowly pour in the eggs to avoid scrambling them. Whisk until the eggs are thoroughly incorporated.

Add your cornstarch to a teaspoon of very cold water and use a fork to combine the two into a thick mixture. Pour it into the almost strawberry curd while whisking, then turn the heat back on to medium and continue to stir for ten or so minutes, until your mixture has thickened somewhat.

Add the butter and whisk until it is melted and incorporated. Remove from the heat and continue stirring for another two to three minutes. Pour into your clean jars immediately and seal. Store in the fridge for up to a month and use as directed. Allergy tip: This works great with coconut oil in place of the butter to make your strawberry curd both gluten free and dairy free!

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Homemade Strawberry Curd

Yield: 1 quart of curd

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Quick and easy dessert that you can use in so many ways. Strawberry curd makes a great cake filling, used to top pancakes/toast/waffles/crepes, or even over ice cream! Naturally gluten free is just a bonus. And you can use coconut oil in place of butter to make it dairy free, as well (tested).

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Ingredients

• 1 lb strawberries, fresh hulled or frozen
• 1/2 c sugar
• 2 eggs, beaten
• 1 T cornstarch
• 4 T butter

Instructions

1. Place strawberries in a heavy saucepan with 2 tablespoons water and the sugar. Turn the heat to medium and bring to a boil, then turn down the heat to a simmer. Stir periodically for five to ten minutes, until the strawberries have softened.
2. Remove the pot from the heat. Blend strawberries and return to the pot.
3. In a separate bowl, whisk the eggs until light and fluffy. While whisking the strawberry mixture, slowly pour in the eggs to avoid scrambling them. Whisk until the eggs are thoroughly incorporated.
4. Add cornstarch to a teaspoon of very cold water and use a fork to combine. Pour the mixture into the pot while whisking, then turn the heat back on to medium and continue to stir for ten or so minutes, until your mixture has thickened somewhat.
5. Chop butter into pieces and add to the strawberry curd. Whisk until the butter is melted and incorporated. Remove from the heat and continue stirring for another two to three minutes. Pour into clean jars immediately and seal. Store in the fridge for up to a month and use as directed.

Recommended Products

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Nutrition Information:

Yield: 16 Serving Size: 1/4 cup
Amount Per Serving: Calories: 70Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 32mgCarbohydrates: 9gFiber: 1gSugar: 8gProtein: 1g

This site uses an outside source to provide nutrition. If you need exact details, please calculate yourself.

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