Wash the strawberries, remove the stems and cut them in half.

Place the strawberries in a food processor or blender. (I use my Ninja Nutri Bowl)

Puree until smooth. Set aside.

In a medium sauce pan, whisk together the sugar and corn starch until there are no lumps.

Add the egg yolks and vanilla powder to the sugar mixture and whisk together. This mixture will be clumpy.

Pour in the pureed strawberries and whisk until smooth.

Add the butter and turn the burner on to medium heat, whisking occasionally.

Once the mixture starts to boil, whisk constantly for about 5 minutes while boiling. The mixture should become rather thick.

Place a large metal strainer over a medium sized bowl and strain the host strawberry mixture to remove any seeds.

Quickly place plastic wrap on the bowl touching the surface of the strawberry curd so that a skin doesn't form.

Refrigerate at least 8 hours before using.