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Strawberry Curd

    Make a sweet and fresh Strawberry Curd with simple ingredients. You can eat it on its own or serve it with some of your favorite baked goods, including cakes and scones.

    Get a bunch of strawberries and make some homemade strawberry cud. It's sweet and so yummy on cakes and cupcakes.

    Homemade Strawberry Curd

    Learn how to easily and effortlessly prepare an excellent Strawberry Curd that you can use on some of your favorite treats. If you enjoy a bit of tangy and slightly sweet taste of curd, you’re going to love the way this curd tastes after you make it at home with a handful of ingredients. Prepare it, store it, and use it on lots of delicious foods.

    What Is Strawberry Curd?

    Strawberry Curd is a pudding-like puree consisting of fresh strawberries, lemon juice, egg yolks, and a few other ingredients. It’s flavorful, light, refreshing, and perfect to add as a filling for cakes.

    Why You’ll Love This Easy Curd Recipe

    Curd comes in handy for lots of different recipes. You’ll love this recipe for Strawberry Curd for these reasons:

    • It’s easy to prepare! You only need a few minutes and some simple ingredients to make this curd from scratch.
    • It tastes better than curd that you can buy because you’re making it fresh with all the right ingredients.
    • It’s sweet, slightly tangy, and perfect to eat with some of your favorite baked goods. You can add the curd to cookies, cakes, scones, and so much more.

    How many servings does the Strawberry Curd recipe make?

    If you follow this recipe, you’ll make two cups of Strawberry Curd, which goes a long way. You can get roughly 32 servings from this recipe!

    Can I use frozen strawberries?

    Using frozen strawberries is acceptable, but it’s best to use fresh strawberries. If you’re going to use frozen ones, be sure to thaw them out and pat them dry to remove excess moisture. Fresh tastes best.

    How do I prepare the strawberries?

    Prepare the fresh strawberries by rinsing them under the faucet for several minutes to remove any dirt and germs. After you’ve rinsed them for several minutes, place them on a plate with a paper towel to absorb the water and excess moisture. Slice the tops of the strawberries to remove the stems before you get ready to use them to make this incredible Strawberry Curd recipe.

    Homemade Strawberry Curd. Easy and Delicious.

    How many calories are in a serving of the Strawberry Curd?

    A single serving of Strawberry Curd has approximately 159 calories. One serving is equivalent to two tablespoons of the curd.

    Can I make this curd using strawberries with other fruits?

    Yes, you can combine other fruits with strawberries to create different flavors for your curd. For example, you may want to combine blueberries with strawberries to prepare a mixed berry curd. You can add what you like to create a flavorful curd.

    Can I use it right away after I prepare it?

    No, it’s best to let your curd sit in the fridge overnight before you use it. Once you’ve given it time to get cold in the fridge, you can use it as the filling for a cake, donut, or anything else that you like to eat.

    How do I store the homemade Strawberry Curd?

    You can store the Strawberry Curd in a glass or plastic container with an airtight lid. Be sure to place the container in the fridge to keep the curd cold!

    I'm sure you've had Lemon curd, now you can enjoy some homemade strawberry curd in your cakes, cupcakes and morning toast.

    Is it possible to freeze the Strawberry Curd?

    Yes, you can freeze the Strawberry Curd if you’d like to save it a bit longer. The curd will last even longer when stored in the freezer. Be sure to keep it in the same airtight container. When stored properly, it may last up to a year in the freezer, giving you plenty of time to decide what you’d like to do with it.

    Fun Ways to Use Strawberry Curd

    Once you’ve prepared the Strawberry Curd, you’ll have enough of it to make all kinds of sweet treats. These are a few good ideas to consider:

    • Make macarons! You can use the curd as the filling for these light and sweet treats.
    • Spread it on some homemade bread. It will taste so good first thing in the morning when you’re looking for something delicious to eat for breakfast.
    • Add it between your cake layers. Spread a 1/3 of the curd between cake layers for more flavor and sweetness!

    These are just a few ways to use the curd after you prepare it. You’ll learn how to make a strawberry filling in now time! 

    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, and it was simply amazing! I loved it!

    Homemade Strawberry Curd. Easy and Delicious.

    This recipe is part one of a three-part series including Swiss Meringue Buttercream and this Strawberry Birthday Cake.

    Homemade Strawberry Curd, Strawberry Swiss Meringue Buttercream and a Six Layer Strawberry Birthday Cake!

    Here are a few more Fruit Curd Recipes:

    Blueberry Curd

    Linked image to my Homemade Blueberry Curd recipe that is thick and chunky and great for mixing into bakes good.

    Ginger Lemon Curd

    Linked image to my Ginger Lemon Curd curd. It's great in cakes, on toast and over ice cream.

    Lilikoi Curd

    Strawberry Curd
    Yield: 2 cups

    Strawberry Curd

    Get a bunch of strawberries and make some homemade strawberry cud. It's sweet and so yummy on cakes and cupcakes.

    Fresh Strawberries are best, but frozen ones will also make a great strawberry curd for a cake filling.

    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 40 minutes


    • 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


    1. 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.
    2. 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.
    3. 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.
    4. Refrigerate overnight.


    recipe from Scientifically Sweet

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    Images, text and all other content Copyrighted©Karyn Granrud, Susanne Queck and Wunderlander Verlag LLC, or ©Pro Stock Media via Unlicensed republishing permitted. As an Amazon affiliate, we earn on qualified purchases.

    Karyn Granrud

    Karyn Granrud

    I'm Karyn, a mom and wife, and I founded this little baking blog. Baking and making desserts have been my passion since I was a kid. I love experimenting with different flavors and sharing delicious recipes with all of you. Read more.

    19 thoughts on “Strawberry Curd”

    1. Karyn, 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!

    2. I 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.

      1. It’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…

      1. I 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.

    3. Hello Karyn,
      I’m going to use this with a pistachio cake I’m making this weekend! How much does this recipe make? It says 2 TBSP but your strawberry cake recipe calls for 2 cups so just wanting to clarify.

    4. I made this. I had leftover eggs yolks from baking and didn’t want them to go to waste. I was planning to freeze it and use it at a later time. But I took it out the freezer one time to see how it tasted and realized that it makes the PERFECT frozen desert. I eventually ended up eating it all frozen.

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