Description
This Homemade Fresh Strawberry Curd is a luscious, smooth, and tangy spread made from fresh strawberries, lime juice, sugar, and vegan butter. Perfect for toast, desserts, or as a fruity filling, this easy-to-make curd balances the natural sweetness of strawberries with a hint of citrus and a velvety texture.
Ingredients
Strawberry Mixture
- 500 g (3 cups) fresh strawberries, washed and dried, tops removed
- 150 g (¾ cup) granulated sugar
- 45 ml (3 tablespoons) freshly squeezed lime juice
- 20 g (2 tablespoons) cornstarch
- 50 g (3 ½ tablespoons) cold vegan butter, block-style, cut into cubes
Instructions
- Prepare: Wash and dry the strawberries, then remove the stems. Cut the strawberries into small cubes to facilitate even cooking.
- Macerate: Combine the cubed strawberries and sugar in a saucepan. Stir well and let the mixture sit for 15-30 minutes to release the juices and enhance the strawberry flavor.
- Cook: Heat the strawberry-sugar mixture over medium-high heat until it begins to simmer. Reduce heat to medium and simmer for 10-15 minutes, stirring frequently until the strawberries break down and soften. If using frozen strawberries, cook a few minutes longer.
- Blend: Transfer the cooked mixture to a high-speed blender and blend until smooth for a silky texture. This step is optional but recommended for smooth curd.
- Make a paste: In a small bowl, whisk together the lime juice and cornstarch until smooth to create a slurry.
- Thicken: Return the blended strawberry mixture and cornstarch slurry to the saucepan. Cook over medium (or low for gas stoves) heat, whisking continuously for 3-5 minutes until the curd thickens enough to coat the back of a spatula.
- Whisk: Remove the curd from heat. In a large mixing bowl, place the cold vegan butter cubes and pour in the hot strawberry curd. Whisk vigorously until the butter is fully incorporated and the curd is smooth and creamy.
- Chill: Cover the surface of the curd with plastic wrap to prevent a skin from forming. Let it cool slightly at room temperature for 10-15 minutes, then refrigerate for at least 1 hour to thicken further.
- Store: Transfer the chilled strawberry curd to an airtight jar. It will keep in the refrigerator for up to one week or can be frozen in a sealed container for several months. Reheat gently if a runnier consistency is desired.
Notes
- Strawberries: Use fresh strawberries weighed after removing tops. Frozen strawberries can be used but require additional cooking time; do not defrost before use.
- Lime Juice: Can be substituted with lemon juice for a slightly different but equally delightful citrus flavor.
- Cornstarch: Arrowroot powder can be used as an alternative thickening agent for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Spread
- Method: Stovetop
- Cuisine: Western
