My mom’s birthday this year was on a Friday, so I did all my prep the day before. I had several meetings lined up for Friday, so I did all my prepping on Thursday. I decided to bake an Angel Food Cake, and to serve with it I prepared this Strawberry Curd. Since I already made an Orange and Tangerine Curd, I wanted to try something with seasonal fruit… and when I went to get all my ingredients that morning… Strawberries everywhere! Bright red, pumped and beautiful.
This is a recipe that takes a bit of time, so I wanted this to get my undivided attention. When working with curds, you have to cook the eggs in it. And if you turn around in a second this can go wrong in so many levels. You need to stir and watch it (for just 5 minutes), but it’s best if you are not doing anything else. Oh, and save the extra thick strawberry purée for later use. Nothing goes to waste here. And the next recipe will be worth it! Trust me.
Friday came, and I served the Angel Food Cake with a choice of sauces: Strawberry Curd, Nutella and Condensed Milk. Our most excited guests were my nieces. Both of them loved the curd and got seconds for their cake. This curd has the perfect balance of sweet and sour, the lime juice gives it a touch of bitterness that it brings the strawberry flavor out to shine.