Strawberry curd is a delightful creation that bridges the gap between tangy and sweet, capturing the essence of sunny days and summertime picnics. The vibrant red hue and luscious texture make it an irresistible filling for your desserts, or simply enjoyed with a spoon when no one is watching. Whether you’re looking for a unique topping for your breakfast pancakes or a sumptuous filling for cakes, this strawberry curd will transport you to a world of flavor.
Making this strawberry curd is easier than you might think! With a few simple ingredients, you can whip up something not only delicious but also stunning in appearance. Similar to other fruit curds like blackberry fruit curd, the recipes balance fruity sweetness with a touch of acidity, making them perfect for various culinary uses.
Ingredients:
1/2 cup granulated sugar
2 rounded tablespoons cornstarch
1 pinch kosher salt
1/4 cup milk
1/4 cup water
2 tablespoons lemon juice (fresh squeezed)
2 cups sliced frozen strawberries (or diced fresh strawberries)
2 tablespoons unsalted butter (or vegan baking stick)
Directions:
- In a medium saucepan, whisk together the ½ cup granulated sugar, 2 rounded tablespoons cornstarch, and the pinch of kosher salt.
- Add in the 1/4 cup milk, 1/4 cup water, and 2 tablespoons lemon juice. Whisk until everything is combined; it may take a minute for the cornstarch to blend in thoroughly.
- Add in the 2 cups of frozen sliced strawberries and cook everything over medium heat. Stir frequently, mashing the strawberries with the back of the spoon. Cook until the mixture begins to bubble and thickens to a pudding-like consistency, about 4-6 minutes. Once bubbling, continue to cook for an additional 30 seconds.
- Remove from heat and immediately whisk in the 2 tablespoons of butter.
- Place a mesh colander over a heat-proof bowl and pour the curd through the colander to strain it. Be careful not to press down on the strawberries too hard, or the seeds will push through into the curd.
- After straining, whisk the curd until silky smooth. It can be eaten as is, but if you’re using it as a cake filling, let it sit at room temperature for about 30 minutes, then chill in the fridge for at least 30 minutes to an hour or until thickened. Store in an airtight container in the fridge.
How to serve strawberry curd
Strawberry curd can be slathered on toasted bread or scones for breakfast, dolloped over yogurt or ice cream, or even used as a filling for delicate pastries and cakes. For an elegant touch, pipe it into mini tart shells, adding fresh fruit or whipped cream on top. Those who love cake should consider pairing it with a sponge cake or layer it in a beautifully frosted creation, similar to the textures found in a banana-strawberry cheesecake.
How to store strawberry curd
To keep your strawberry curd fresh, store it in an airtight container in the fridge. It will typically last for up to one week. Just remember to give it a gentle stir before using, as the curd may separate slightly during storage.
Tips to make strawberry curd
- For an even smoother texture, blend the strawberries before cooking. This will ensure that all seeds are minimized.
- If you’re looking to balance the tartness, consider adjusting the amount of lemon juice to your taste.
- This curd freezes well, so feel free to double the recipe and store half for later use. Just ensure it’s in a freezer-safe container.
Variations
You can experiment with different berries or citrus to create unique flavors. Try mixing in blueberries, as in a blueberry lemon curd tart for a fresh take, or combine strawberry and raspberry for a delightful berry mix.
FAQs
-
Can I use fresh strawberries instead of frozen?
Absolutely! Just dice the fresh strawberries before adding them to the mixture. -
What can I use instead of cornstarch?
You can substitute cornstarch with an equal amount of arrowroot powder or even flour, but be aware that it may slightly alter the texture. -
Is there a vegan option for this recipe?
Yes! You can use a vegan butter substitute and almond or oat milk in place of dairy products to make this recipe vegan-friendly.
Conclusion
Strawberry curd opens up a world of delectable possibilities, elevating your desserts to new heights. To delve deeper into the world of fruit curds, you might enjoy visiting Bakes by Brown Sugar for another delicious recipe or explore the strawberry curd option from Buttermilk by Sam. Embrace the sweet and tangy goodness and let your culinary creativity flourish!
Strawberry Curd
Ingredients
Method
- In a medium saucepan, whisk together the granulated sugar, cornstarch, and kosher salt.
- Add in the milk, water, and lemon juice, then whisk until combined.
- Add in the sliced frozen strawberries and cook over medium heat, stirring frequently and mashing the strawberries with the back of a spoon.
- Cook until the mixture begins to bubble and thickens to a pudding-like consistency, about 4 to 6 minutes.
- Once bubbling, continue to cook for an additional 30 seconds.
- Remove from heat, then whisk in the butter.
- Place a mesh colander over a heat-proof bowl and pour the curd through the colander to strain it, avoiding pressing down on the strawberries too hard.
- After straining, whisk the curd until silky smooth, and let it sit at room temperature for about 30 minutes, then chill in the fridge for at least 30 minutes to an hour or until thickened.