DIY Strawberry Curd Cake: A Step-by-Step Recipe with Photos

Strawberry Kurd Strawberry curd is a delicious dessert originating in England, boasting a delicate custard texture and a vibrant berry flavor. The simple step-by-step recipe on this page will help you make this classic curd at home using fresh or frozen strawberries.

Nutritional value per serving

350.7 kcal

Proteins: 2.6 g
Fats: 18.7 g
Carbohydrates: 42.3 g

*Nutritional value is calculated per 100g of ingredients

Total time: 20 min
Time in the kitchen: 20 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 1

Strawberry Curd – a thick and dense custard made with lemon juice, strawberries and butter, but without milk or flour.

While the dish is popular as a standalone dessert in the UK and North America, today chefs widely use strawberry curd in a wide variety of sweets. This strawberry-flavored cream with a slight lemony note is perfect for:

layers for sponge cake (bright berry flavor can perfectly complement cream cheese, sour cream or custard);
fillings for pies, buns and various homemade baked goods;
filling of tartlets and various hollow pastries.

Making this dessert is very simple and quick, so even a novice cook can easily handle the task.

You can make strawberry curd for cakes or pastries using either fresh or frozen strawberries. If you plan to use frozen strawberries, thaw them naturally first.

Recipe for making strawberry curd for cake and pastries

Classic Strawberry Curd – A Simple Step-by-Step Recipe with Photos

Ingredients

Servings

Strawberry

570 G
Sugar

80 G
Cornstarch

13 G
Egg C1

5 pcs
Lime

1 pcs
Butter

75 G
Vanilla extract

1 tsp

Preparation

Step 1

To make this delicate strawberry curd, we begin by preparing the berries. If you're using fresh strawberries, rinse them thoroughly under running water, lightly dry them with a paper towel, and remove the stems.

Step 2

Next, you need to grind the berries with the zest and juice of a lime (or regular lemon).

This can be done in an immersion blender or chopper, or with a hand-held immersion blender, or simply by thoroughly crushing with a fork.

Step 3

As a result of beating with a blender, we get a homogeneous mass, as in the photo.

Step 4

It's a good idea to strain the chopped strawberries through a fine sieve or cheesecloth to remove any small seeds. However, if you don't mind the seeds, you can skip this step.

Step 5

Next, prepare the egg base. Whisk 3 egg yolks and 2 eggs (yolk and white) with sugar and cornstarch.

Step 6

Pour the strawberry base and egg-sugar mixture into a thick-bottomed saucepan and stir until smooth.

Step 7

Place the saucepan on the fire (you can also brew it in a water bath) and bring the mixture to a temperature of 85℃, stirring constantly and vigorously.

Step 8

Once the mixture reaches the desired temperature, continue stirring and simmering the curd, but do not allow it to boil. The finished mixture will slightly increase in volume and take on a soft pink hue, as shown in the photo.

If you want to get an intense color course, you need to add a little red food coloring to the mixture.

Step 9

When the curd reaches a soft consistency, remove the saucepan from the heat and add 75 grams of chilled butter to the warm mixture, whisking thoroughly until smooth.

Step 10

At the final stage, you can add a teaspoon of vanilla extract to the finished curd (you can also use almond, mint, or orange extract) so your strawberry cake cream will be even more flavorful.

Store the finished strawberry curd for cakes and desserts in the refrigerator for up to 10 days, covered with plastic wrap or transferred to airtight containers or jars. The cream can be frozen. It can be stored in the freezer for up to 3 months, and if defrosted properly, it will remain soft and smooth.