Sweet and delicious Strawberry Curd is perfect for filling cakes and cupcakes. It’s an easy recipe and a good jam replacement.
Strawberry Curd
It’s my birthday week!! I’m always excited the week of my birthday! To celebrate, I made MY Favorite cake! It has this strawberry curd in between layers of vanilla cake coated with swiss meringue buttercream! I’ve made lemon curd several times and I’ve made ginger lemon curd. This was my first foray into any other type of curd, so I was curious as to what the difference between curd and jam.
According to About.com, jams and jellies have pectin added to them (either naturally from apples, or in powder form). Jelly is clear and does not have fruit chunks. Fruit curd is made with eggs, sugar and BUTTER. Well darn – this recipe doesn’t have butter in it… I guess what I have is a fruit butter? Or some sort of hybrid fruit butter jam….
Well, whatever it is, I really wanted to just eat this up! It was really good, especially since it’s not exactly strawberry season. But if you shop at Costco like I do, you know there is always yummy fruit there.My Mom came into town over the weekend special for my birthday. I’m not sure what our week holds for us, but I’ll fill you in as the week progresses. I’m just happy that my mama is here and I’m so fortunate to still have my mom in my life and my daughter is lucky to have all four grandparents in her life.
This recipe is part one of a three part series including Swiss Meringue Buttercream and this Strawberry Birthday Cake.
Here’s a few more Fruit Curd Recipes:
Strawberry Curd
Fresh Strawberries are best, but frozen ones will also make a great strawberry curd for a cake filling.
Ingredients
- 8 oz strawberries, stems removed and cut into quarters
- 2 egg yolks
- 1/4 - 1/2 cups sugar (test sweetness of strawberries)
- 1 Tablespoons cornstarch
- 3 Tablespoons lemon juice
- pinch of salt
Instructions
- Put the strawberries into a pot and cover. Heat over medium-low heat for 7 minutes. Use a potato masher to break up the strawberries and cook for another 2 minutes. It should be soupy.
- In a separate bowl whisk the egg yolks, sugar and salt until it's smooth and lightened in color. Add in cornstarch and lemon juice and stir until combined.
- Add a cup of the hot strawberries to the egg mixture to temper the eggs. Stir it constantly as you add the hot berries being careful not to cook the eggs. Add the egg mixture back into the pot and constantly stir with a silicon spatchula the strawberries for 5 minutes over medium -low heat. Increase the heat to medium and and stir until it boils. Let it boil for 1 minute while stirring and then pour it into a glass bowl and cover it with plastic wrap. The plastic wrap will prevent it from forming a film.
- Refrigerate overnight.
Notes
recipe from Scientifically Sweet
Nutrition Information:
Yield:
2 tablespoonsServing Size:
1Amount Per Serving: Calories: 159Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 184mgSodium: 81mgCarbohydrates: 27gFiber: 2gSugar: 18gProtein: 4g
Nutrition information isn’t always accurate.
Carol says
October 28, 2013 at 8:52 amI got to taste!! It’s really really good!!!! Thanks Karyn!!!
Karyn Granrud says
October 29, 2013 at 6:20 pmYou’re one lucky lady 🙂
cindyeikenberg says
October 29, 2013 at 6:51 amKaryn, I love fruit curd and this looks amazing regardless of how it’s classified! I can’t wait to see the cake in full! Early happy birthday – hope you have a wonderful week and a Happy Halloween! Pinning!
Karyn Granrud says
October 29, 2013 at 6:19 pmThanks Cindy. I hope you have a great week as well!
perfecttenn says
October 30, 2013 at 10:49 pmI love anything strawberry and this looks delicious! I didn’t even know there was a such a thing as strawberry curd. I’ve only ever heard of lemon. I’ll definitely be pinning and trying out at some point.
Karyn Granrud says
October 30, 2013 at 10:59 pmIt’s amazing what you can find on the internet. I think you can “curd” any fruit. Thanks so much!
Octavia says
February 21, 2015 at 5:45 amIf I refrigerate the curd in a sealed mason jar; How long will it last?
Karyn Granrud says
February 24, 2015 at 11:15 pmIt’s kinda like homemade jam. As long as it’s sealed, my guess is that it’ll be good for about a month or so. I wouldn’t push it too long…
Cheryl says
February 26, 2015 at 12:23 pmCan you tell me what role the lemon juice plays, and if there is any noticeable lemon flavor in the curd?
Karyn Granrud says
March 1, 2015 at 9:49 pmNo, there is no noticeable lemon flavor. The citrus acid acts more as a preservative and thickener.
Diann Athey says
April 9, 2018 at 4:12 pmIs there a substitute I could use for the cornstarch? I have an allergy to corn products. Looks delicious, maybe I’ll just use a spoon! D
Karyn Granrud says
April 10, 2018 at 1:13 pmI did a quick google search for ya and found this – It can be replaced with flour, arrowroot, potato starch, tapioca, and even instant mashed potato granules. I’d try the arrowroot first.