Strawberry Curd made without eggs is a smooth and creamy vegan strawberry filling. Spread it on toast for breakfast or use as a delicious cake filling.

Strawberry Curd on a spoon

You’ve probably heard of lemon curd, but did you know you can make curd with almost any fruit?

It’s not just for lemons anymore! Meet Strawberry Curd, cousin to my peach curd.

The name curd sounds funny, but this sweet concoction is no joke. It’s similar to jam but without the jamminess. Think smooth, thick, and creamy.

You use it like you would with my strawberry jam without pectin – spread onto English muffins, swirl into Strawberry Swirl Cheesecake, as a filling for Strawberry Shortcake Cupcakes, fold into Strawberry Cheesecake Ice Cream, layer into Red White and Blue Cheesecake, eat directly with a spoon.

The question is – what can’t you do with strawberry curd?!

(Ok you can’t make dinner, but that’s beside the point.)

Strawberry Curd on a spoon

What is strawberry curd?

Fruit curd is a dessert spread and topping that’s smooth, thick, and creamy.

Traditionally it’s made up of egg yolks, sugar, and fruit juice, but this vegan strawberry curd is made without eggs.

It’s amazing how something so simple can taste so good. I’ve never bought jarred curd before and don’t think I ever will.

Ingredients For Strawberry Curd

To make this strawberry curd recipe, you need only 4 ingredients:

  • Strawberries: The star of the recipe! You’ll want to use fresh, ripe strawberries. The riper they are, the sweeter they will be.
  • Sugar: Although strawberries are naturally sweet, you still need to add some sugar. The amount will depend on how ripe your berries are.
  • Lemon juice: Balances the sweetness and adds a pop of brightness.
  • Cornstarch: Traditionally eggs would thicken curd, but since this is vegan the cornstarch replaces the egg.

Strawberry curd on English muffins

How To Make Strawberry Curd

Making this strawberry curd recipe doesn’t take long at all! In fact it’ll take longer to cool than to make. I promise your patience will pay off.

First, add your strawberries and half of the sugar to your blender. Taste and decide if it’s sweet enough. Sometimes if you have super ripe berries, you won’t need extra sugar.

Next, whisk together your cornstarch and lemon juice until smooth then add to your blender.

Place a fine-mesh strainer over a medium saucepan then pour your strawberry puree through the strainer to remove the seeds. You want your fruit curd as smooth as possible.

Bring your puree to a boil then cook a few more minutes until it starts to thicken.

Once it’s as thick as you’d like, remove from the heat and cool until room temperature.

How long does strawberry curd last?

Store your vegan curd in an airtight container (I like to use mason jars) and refrigerate for up to 2 weeks.

What To Do With Strawberry Curd

Don’t know what to make with your curd? Here are recipes using curd as an ingredient:

Strawberry Curd (Vegan)

Strawberry Curd (Vegan)

Yield: 1 cup
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Strawberry Curd made without eggs is a smooth and creamy vegan strawberry filling. Spread it on toast for breakfast or use as a delicious cake filling.


  • 1 cup sliced strawberries
  • 2-4 tablespoons sugar (depends on how sweet your strawberries are)
  • 2 tablespoons lemon juice
  • 1 tablespoon cornstarch


  1. In a blender, puree the strawberries and 2 tablespoons sugar. Taste and add the remaining 2 tablespoons sugar if necessary.
  2. In a small bowl, whisk together the lemon juice and cornstarch until smooth. Add to the blender and puree again until fully combined.
  3. Place a fine-mesh strainer over a medium saucepan. Strain the puree and discard the seeds.
  4. Cook the puree over medium heat until it starts to boil.
  5. Once boiling, cook until it starts to thicken, stirring frequently (about 3-5 minutes).
  6. Remove from the heat and cool to room temperature. Store in the refrigerator for up to 2 weeks.

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Originally published June 4, 2012