Egg-Free Strawberry Curd

Curd is so simple but it seems like it takes forever to make. I love using this as an addition into homemade yogurt. I found by eliminating the egg (oh the horror!), the curd still thickens as the moisture evaporated. If you want to include the egg to be traditional, by all means add in an egg yolk when the strawberries are pureed.

Prep Time:
5 mins
Cook Time:
10 mins
Total Time:
15 mins
6 servings


  • 8 ounces strawberries, cleaned and stemmed

  • 1 tablespoon sugar

  • 1 tablespoon butter

  • ½ teaspoon vanilla extract


  1. Place strawberries in a high-performance blender (such as a Vitamix®) and process on low variable 1, quickly increasing to 10 and blend for about 20 seconds. Press mixture through a fine-mesh sieve over a bowl, and discard the seeds.

  2. Melt butter in a saucepan over medium heat. Pour in strained strawberry puree. Add sugar and vanilla extract and whisk together thoroughly. Allow mixture to come to a boil and bubble until slightly thickened, about 6 minutes.

Nutrition Facts (per serving)

38 Calories
2g Fat
5g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 38
% Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 6%
Cholesterol 5mg 2%
Sodium 14mg 1%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 3%
Total Sugars 4g
Protein 0g
Vitamin C 22mg 110%
Calcium 7mg 1%
Iron 0mg 1%
Potassium 58mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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