2 (16-ounce) containers frozen sliced strawberries in syrup, thawed and well drained
1 cup sugar
¼ cup cornstarch
2 tablespoons fresh lemon juice
6 large egg yolks, lightly beaten
½ cup butter, cut into pieces
2 teaspoons strawberry extract
Instructions
In the work bowl of a food processor or the container of a blender, puree strawberries until smooth.
In a heavy saucepan, combine sugar and cornstarch. Add strawberry puree, lemon juice, and egg yolks. Cook over medium heat, whisking constantly, for 7 to 8 minutes or until very thick. Remove from heat; gradually whisk in butter until melted. Stir in strawberry extract. Let mixture cool slightly; cover, and refrigerate for 2 hours.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/strawberry-cupcakes-recipe/