Description

This homemade fresh strawberry curd is a luscious, eggless, and dairy-free spread bursting with vibrant strawberry flavor. Made with fresh strawberries, lime juice, and vegan butter, it is thickened with cornstarch for a smooth, creamy texture perfect for spreading on toast, filling pastries, or swirling into yogurt. The recipe uses natural ingredients and simple steps, making it an ideal fruit curd alternative for those avoiding eggs and dairy.

Ingredients

Scale

Main Ingredients

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)

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Instructions

Prepare: Wash and dry the strawberries thoroughly, then carefully remove the stems. Cut the strawberries into small cubes to ensure even cooking and easier maceration.
Macerate: Place the cubed strawberries and sugar into a saucepan and stir gently. Allow the mixture to sit for 15-30 minutes. This step helps release the natural juices from the berries and intensifies their flavor.
Cook: Heat the saucepan over medium-high heat and bring the mixture to a gentle simmer. Once bubbling, reduce the heat to medium and let it simmer for 10-15 minutes, stirring frequently. The strawberries should break down and soften, creating a juicy base. Cooking time may be slightly longer if using frozen strawberries.
Blend: Transfer the cooked strawberry mixture to a high-speed blender and blend until completely smooth. This step is optional but recommended for a silky smooth curd.
Make a paste: In a small bowl, combine the freshly squeezed lime juice and cornstarch, stirring until the mixture is smooth and free of lumps to create a slurry.
Thicken: Pour the cornstarch slurry and blended strawberry mixture back into the saucepan. Cook over medium heat (or low heat for gas stoves), whisking constantly 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 cubes in a large mixing bowl. Pour the hot strawberry curd over the butter and whisk vigorously until the butter is fully incorporated and the curd is smooth and creamy.
Chill: Cover the surface of the curd directly with plastic wrap to prevent a skin from forming. Let it cool at room temperature for 10-15 minutes, then refrigerate for at least one hour to allow it to thicken further.
Storage: Store the strawberry curd in an airtight jar in the refrigerator for up to one week. It can be kept at room temperature if used the same day. For a runnier consistency, gently reheat in a saucepan. The curd also freezes well for several months; thaw overnight in the refrigerator before use.

Notes

Use fresh strawberries for best flavor, but frozen strawberries can be substituted; cooking time may be longer.
Freshly squeezed lime juice adds brightness and balances sweetness.
Cornstarch is used instead of eggs for thickening, making this recipe eggless and suitable for vegans.
Use block-style vegan butter for better incorporation and texture.
Cover the curd surface with plastic wrap while chilling to avoid skin formation.