Strawberry Curd


I made this strawberry curd as soon as I found out you can make strawberry curd. I had a tub of strawberries in the fridge that needed to be used and I thought, hey, why not? I’m not a huge fan of lemon curd, although I don’t not like it… You know what I mean? Anyways, I thought I’d give it a try. When I tasted the finished product I was really happy with it. The strawberry taste is strong and clear, and even the end of season so-so strawberries that I used were able to produce that crisp berry taste.

I used them first for my pavlovas with lemongrass infused cream and strawberry curd, and I’ve been eating it on everything since then. Like this morning, I put it on bread and then sprinkled some granola on it. I didn’t even toast the bread, but it was delicious.

Another easy but pretty way to use it up is to eat it on puff pastry. I used this recipe here. So easy and yummy!


It’s a great way to extend strawberry season, since curd should last in the fridge for 2-3 weeks. You can also freeze it and have a taste of summer even when it’s snowing outside!

It’s so simple to make…Give it a try!

Homemade strawberry curd

3 thoughts on “Strawberry Curd”

  1. DELICIOUS,! SIMPLE,!! First time making it and I blended and strained out the seeds. Using it in vanilla cookie cups. I will use this recipe for other fruits as well. Thank you for sharing.

    • It wouldn’t be firm enough to use as a cake filling, sorry! You could the cornstarch, but I would only do a little bit. Let me know if you try it!


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