Description
This homemade fresh strawberry curd is a vibrant, eggless, and dairy-free spread made from fresh strawberries, lime juice, and vegan butter. It’s perfect for adding a fruity, tangy twist to pastries, toast, or desserts. The recipe uses simple whole ingredients, thickened naturally with cornstarch, and creates a smooth, luscious curd that’s vegan-friendly and deliciously fresh.
Ingredients
Scale
Strawberry Curd
- 500 g fresh strawberries (washed and dried, tops removed)
- 150 g granulated sugar
- 45 ml lime juice (freshly squeezed)
- 20 g cornstarch
- 50 g vegan butter (block-style, cold and cut into cubes)
Instructions
- Prepare: Wash and dry the strawberries thoroughly, then remove the stems and cut the strawberries into small cubes.
- Macerate: Place the strawberries and sugar in a saucepan and stir to combine. Let the mixture sit for 15-30 minutes to allow the strawberries to release their juices and intensify in flavor.
- Cook: Heat the saucepan over medium-high heat and bring the strawberry mixture to a simmer. Once bubbling, reduce the heat to medium and continue to simmer for 10-15 minutes while stirring frequently until the strawberries break down and soften. If using frozen strawberries, this step may take a bit longer.
- Blend: Transfer the cooked strawberry mixture to a high-speed blender and blend until smooth for a silky texture, which is optional but recommended for a smooth curd.
- Make a paste: In a small bowl, whisk together the lime juice and cornstarch until forming a smooth slurry to be used as a thickening agent.
- Thicken: Return the blended strawberry mixture and the cornstarch slurry to the saucepan. Cook over medium heat (or low heat for gas cookers), whisking 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 into a large mixing bowl and add the warm strawberry curd. Whisk vigorously until the butter is fully incorporated, creating a smooth and creamy consistency.
- Chill: Cover the surface of the curd with plastic wrap to prevent skin formation and let it cool slightly at room temperature for 10-15 minutes. Transfer to the refrigerator and chill for at least one hour; the curd will thicken as it cools.
- Storage: Store the chilled strawberry curd in an airtight jar in the refrigerator where it will last for at least one week. It can also be kept at room temperature if used the same day, or frozen for several months; thaw in the refrigerator overnight when ready to use.
Notes
- Use fresh, ripe strawberries for the best flavor, though frozen may be used but require longer cooking.
- Freshly squeezed lime juice helps balance the sweetness and enhances the tartness of the curd.
- Cornstarch acts as the thickening agent substituting eggs to keep the recipe vegan.
- Chilling the curd solidifies its texture and improves flavor melding.
- Reheat gently if you need a runnier consistency, but avoid boiling once butter is added.
