strawberry curd

Homemade Strawberry Curd has a sweet-tart strawberry flavor that works great as a spread for your muffin, biscuit, or even your English muffin or toast in the morning! Make with fresh or frozen strawberries and you can have it year-round!

Homemade Strawberry Curd

I am a huge fan of lemon curd. I know my son Christopher is too. As a matter of fact, when I would make it for my lemon swirled cheesecake, it would be hard for both Christopher and I to keep the spoon out of the curd I had in the fridge! We love that tart tang so much we could eat it by the spoonful!

I could do the very same with this Strawberry Curd! It is so delicious, has a buttery, strawberry flavor with a hit of lime citrus to give it that sweet/tart factor. Absolutely delicious!

Fresh Strawberries

You start with just 4 cups of strawberries and puree them until smooth.

Homemade Strawberry Curd

The strawberry puree is then put through a sieve to get rid of the pulp and seeds and you then mix the sugar and cornstarch into the puree in a saucepan.

Homemade Strawberry Curd

Whisk the strawberry puree into the cornstarch and sugar mixture, then whisk in the lime juice. Once combined, you will whisk in the eggs and egg yolks.

Homemade Strawberry Curd

You will bring the curd to a low boil then continue to boil for one minute, stirring constantly. Once the curd is cooked, you will transfer to a dish to cool and cover with plastic wrap to prevent a “skin” from forming on top of the curd.

Homemade Strawberry Curd

Store in an airtight container in the refrigerator for up to 1 week.

Pin it! Homemade Strawberry Curd
Strawberry Curd - made with fresh strawberries and a zing of lime

Strawberry Curd

Homemade Strawberry Curd

Homemade Strawberry Curd has a sweet tart strawberry flavor that works great as a spread for your muffin, biscuit, or even your english muffin or toast in the morning! Make with fresh or frozen strawberries and you
can have it year round!
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Course: Condiments
Cuisine: American
Keyword: Homemade Strawberry Curd
Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Time: 8 hours
Total Time: 8 hours 25 minutes
Servings: 32
Calories: 40kcal


  • 4 cups sliced fresh strawberries
  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 1/2 cup fresh lime juice
  • 3 large eggs
  • 2 large egg yolks
  • 3 tablespoons butter


  • Process strawberries in a food processor until smooth.
  • Place puree in a sieve and press with a spoon or rubber spatula to push the juice through the sieve.
  • This will remove the pulp and seed from your berry juice.
  • Transfer puree to a saucepan that has granulated sugar and cornstarch in it. Whisk to combine. Add lime juice and whisk until combined.
  • Place eggs in a separate mixing bowl. Whisk until well combined. Whisk eggs into strawberry puree.
  • Place saucepan over medium heat and bring to a low boil, stirring constantly. Continue to cook at a low boil for 1 minute, stirring all the while.
  • Transfer to a large storage container to cool. Cover with plastic wrap or dish cover to prevent skin from forming on the curd. Refrigerate at least 8 hours. Use within one week.



Serving: 1g | Calories: 40kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 38mg | Sodium: 20mg | Sugar: 3g

About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.


  1. Claudia | Gourmet Project March 10, 2016 at 4:53 am - Reply

    spring glory! can’t wait to try it on pancakes! could it work?

  2. Lisa | Garlic + Zest March 10, 2016 at 8:52 am - Reply

    Well, this just sounds phenomenal! I want some with pound cake and fresh berries!

  3. Christie March 10, 2016 at 9:10 am - Reply

    I love strawberry curd. Yours is so pretty. It would be perfect on our scones for Mother’s Day.

  4. Shreyashi March 10, 2016 at 9:11 am - Reply

    Shelby, coming from a fellow cat lover, I have to say, you cannot expect one to see a recipe if you share such gorgeous cat pictures. I am smitten with that paw. Steady!
    And now to the strawberry curd. Such a great idea. I wonder after finishing bottles after bottles of lemon curd why on earth it never struck me that I could make curd out of other fruits. Well thank you. You have opened my eyes to new possibilities. 🙂
    Have you tried using this curd in tart fillings? Or do you suppose I should just stick to using it as a topping or preserve.

  5. Gloria @ Homemade & Yummy March 10, 2016 at 9:14 am - Reply

    What a GREAT idea. I have never thought of strawberry curd before. BRILLIANT!!

  6. Chantel May 16, 2017 at 3:30 pm - Reply

    Can you freeze curd? This looks amazing!!

    • Shelby May 17, 2017 at 5:31 am - Reply

      Hi Chantel, yes! You can freeze this for up to 1 year. When ready to eat, thaw in the refrigerator. Enjoy!

  7. Megan June 17, 2017 at 4:43 pm - Reply

    Do you add the butter after removing the mixture from heat, like with lemon curd? I’m assuming yes. 🙂

    • Shelby June 17, 2017 at 4:54 pm - Reply

      Oops, my bad! Yes, you do. I’m fixing my post right now! Thank you for letting me know I missed that in the directions!

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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