Strawberry Curd (Without Eggs)
Sweet, tangy, and vibrant, this Strawberry Curd made without eggs is a smooth and creamy vegan strawberry filling you can use as a cake filling or spread onto toast for breakfast . Recipe makes one small jar.
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.
Fruit curd is a dessert spread and topping that’s smooth, thick, and creamy. It’s similar to strawberry jam without pectin but without the jamminess.
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.
“Carla that sounds great, but what do you DO with strawberry curd?”
The possibilities are endless! In addition to spreading it onto toast or English muffins for breakfast, you can swirl it into Strawberry Swirl Cheesecake, use as a filling for Strawberry Shortcake Cupcakes, fold it into Strawberry Cheesecake Ice Cream, layer into No Bake Cheesecake Cups, or simply 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.)
Why You’ll Love This Strawberry Curd Recipe
- Made with only 4 ingredients! – You don’t need a long laundry list to make strawberry curd.
- Super easy to make! – All you need is a blender and a pan on the stovetop.
- No eggs required! – Don’t let the word vegan fool you. It simply means you don’t need eggs to make your curd.
Ingredients For Strawberry Curd
To make your recipe for strawberry curd, 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.
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.
Here’s how to make strawberry curd:
- Blend together strawberries and sugar.
- Whisk together cornstarch and lemon juice then add to blender.
- Strain strawberry puree though fine-mesh strainer to make your curd as smooth as possible.
- Cook puree on stovetop until it thickens.
- Cool until room temperature.
Refrigerate in a mason jar or airtight container for up to 2 weeks.
This strawberry curd recipe is not suitable for canning due to the cornstarch.
What To Do With Strawberry Curd
Don’t know what to make with your curd? Here are recipes using curd as an ingredient:
- Use as a filling for Lemon Raspberry Cake (subbing strawberries for raspberries)
- Beat into Strawberry Cream Cheese Frosting or Strawberry Buttercream Frosting
- Swirl it into Mini Cheesecakes or No Bake Mini Cheesecakes.
- Stuff into Cherry Curd Tarts
- Bake Lemon Curd Cookies by Chenee Today
Strawberry Curd
Sweet, tangy, and vibrant, this Strawberry Curd made without eggs is a smooth and creamy vegan strawberry filling you can use as a cake filling or spread onto toast for breakfast . Recipe makes one small jar.
Ingredients
- 1 cup sliced strawberries
- 2-4 tablespoons sugar (depends on how sweet your strawberries are)
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
Instructions
- In a blender, puree the strawberries and 2 tablespoons sugar. Taste and add the remaining 2 tablespoons sugar if necessary.
- In a small bowl, whisk together the lemon juice and cornstarch until smooth. Add to the blender and puree again until fully combined.
- Place a fine-mesh strainer over a medium saucepan. Strain the puree and discard the seeds.
- Cook the puree over medium heat until it starts to boil. Once boiling, cook until it starts to thicken, stirring frequently (about 3-5 minutes). Remove from the heat and cool to room temperature.
Refrigerate in mason jar or similar container for up to 2 weeks. Recipe not suitable for canning due to cornstarch.
Notes
- Use your curd in Strawberry Swirl Cheesecake, Strawberry Cheesecake Ice Cream, Strawberry Shortcake Cupcakes, or Strawberry Cream Cheese Frosting.
- Enjoyed this recipe? Check out my Peach Curd recipe.
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Now the REAL question is…what did you do with those leftover english muffins?
The color of that curd is gorgeous. I bet it tastes even better than it looks. Great recipe for strawberries and a nice alternative to jams or jellies.
I love the rich red color! And I just checked out your strawberry tiramisu… omgosh YUM! I’m loving strawberry week :) Now I just need to go buy some strawberries….
Totally wanna make this!
Wow! What a great idea, Carla. Strawberry curd- yum! Why is it when I think of curd, I think of lemons? Not any more. Oh, no. You’ve changed my curd outlook. Thank ya!
Absolutely gorgeous! I go strawberry crazy during the summer, sometimes I buy too many to eat before they go bad and I know what to do when that happens. I’m totally going to make strawberry curd! I like that this contains no egg, it just seems weird to me to add egg to strawberries. Just wonderful!
The color of this curd is incredible! It looks so tasty, wow… I’m featuring this post in today’s Food Fetish Friday series (with a link-back and attribution). I hope you have no objections and it’s so much fun following your creations…
Good Day…I am really fascinated by your Strawberry Curd. I love the color. It looks so smooth and your receipe is a plus for me because, it’s EGG FREE.
By chance, do you have a receipe for Vegan Lemon Curd to include with your other curd receipes? I’m really interested to know a better way to make Lemon Curd…EGG FREE.
Thanks
Glad you’re enjoying the strawberry curd! At this moment the lemon curd recipe I use contains eggs. I know a few options come up when you search via Google, but I have not made any myself.
Okay. Thank you Carla.
Wow – that color is stunning! Strawberries are my favorite fruit, but somehow I had it in my head that strawberries couldn’t be made into curd…I’m glad you have shown me the error of my way! I’ll have to give this a try sometime soon!
I have just been gifted with 2 cases (12 double pints I guess) of fresh strawberries and about 75 fresh mangoes. I can’t wait to make some curd!
Oh I am DEFINITELY making this.
Hello Carla, i tried your strawberry curd to fill the yogurt cake…it’s fantastic!!!!
Here’s my recipe
http://www.simolovecooking.ifood.it/2015/05/tortine-allo-yogurt-con-curd-alle-fragole.html
Cheers
Simona
Something must have gone wrong somewrong somewhere. The cornstarch and lemon juice didn’t result in any “smooth paste”. It actually looked a lot like milk. And at the end of the recipe, I ended up with maybe 3 tbsp of curd, tops. After a few hours in the fridge, the texture turned it into a jelly, rather than the liquid-y curd of the picture here. It’s still very good, but not what I expected.
Hmm it sounds like you cooked your curd too long. How long did you cook it? Although if you were having trouble with the cornstarch, then it may not have thickened properly, resulting in overcooking.
It’s hard to say really. I had guests in my kitchen. I know I didn’t cook it the full five minutes because it already looked pretty thick. But one of my guest measure the cornstarch for me. If she had measured only 1/2 tsp rather than 2 1/2 tsp, so you think that would have affected the recipe in the way I described?
Not using the correct amount of cornstarch would affect the recipe.
I tried the recipe again and the result was much better. It gave me twice as much curd as last time. The cornstarch/lemon mix was STILL way more milk-like than anything resembling a “paste”, so I think what went wrong last time is that I WEIGHTED a cup of strawberries rather than just measuring them with a measuring cup. My quantities were off.
Yes, I measured the strawberries with a measuring cup since most households don’t have scales. Glad you were able to figure it out!
The corn starch is 2&1/2 teaspoons , to 2 tablespoons of lemon which definitely is liquid as she states and not a paste? I want to make it and now I’m wondering if the lemon juice to cornstarch recipe is flip flopped ?
The amount is correct because I made it enough times. I updated the recipe since the word “paste” is confusing everyone.
i was searching for a long time to find an egg free curd!Tried it today and it is perfect,thank you!! Have you ever tried to make a lemon curd this way,too? It could be great!
Greetings from Greece!
Haven’t tried lemon yet, but I have tried it with peach https://www.chocolatemoosey.com/2012/08/28/vegan-peach-curd/
Dry ingredients, such as cornstarch, can become tightly compacted when sitting in a container for a little while. To get the correct, sift the cornstrach into a small bowl. Spoon the cornstrach into the the measuring spoon and usr a flat edge to scrape the excee back into the cornstarch container. Other methods of measuring are inaccurate.
Great reminder on measuring accurately!
I’m not vegan, but regular fruit curds that are not lemon always come out tasting muted from the egg yolks and butter. This recipe produced a clean, bold strawberry flavor – and it was so easy!
Glad you enjoyed the recipe!
I made this with whole frozen unsweetened strawberries and it worked just as well as using fresh berries. Just remember you will need to put frozen berries in the microwave for about 30 seconds before slicing. (a higher or lower wattage microwave might alter times) After you’ve sliced them put them back in the microwave for another 30 seconds. I also used Splenda white sugar baking mix because hubby and I are both diabetics and need to watch sugar intake. I haven’t tired to use plain Splenda or any other sugar substitutes. The recipe turned out great and I will no longer be buying strawberry jelly. I may try this with mangos and I’ll let you know what happens with that when I do.
Good tip with the frozen strawberries and Splenda baking mix! Thanks for sharing what worked for you. Let me know how the mango turns out!
Can you jar this recipe like jam?
If so how long will it last for?
I’d advise against it because of the cornstarch.
Can it freeze?
It won’t freeze well due to the cornstarch.
I’ve made eggless curds before, so used this as a refresher – only quibble is one cup fresh strawberries will not yield a cup of curd, as it cooks down some.. I doubled and got a scant cup, which should work for my needs.
Thanks for the feedback!