Strawberry butter is a simple, bright-spread that adds sweet, fruity flavor to toast, pancakes, biscuits, and more. It tastes like fresh strawberries folded into rich, creamy butter. The color is soft pink and the texture is smooth and spreadable. This recipe comes together quickly and brings a sunny, fragrant touch to breakfast or snacks.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Servings: 8 (2 tablespoons each)
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 240 kcal (approximate)
- Protein: 0.5 g
- Carbohydrates: 9 g
- Fat: 23 g
- Fiber: 0.5 g
- Sugar: 8 g
- Sodium: 30 mg
Why Make This Strawberry Butter
Make this strawberry butter for a quick way to brighten everyday bread. It tastes fresh and slightly sweet, with a creamy mouthfeel and the delicate aroma of ripe strawberries. It’s perfect when you want a homemade spread without long cooking or canning. It also makes a thoughtful small gift in a jar.
How to Make Strawberry Butter
This recipe blends fresh fruit into softened butter until smooth. No cooking is required. Use a hand mixer or food processor to get a silky texture. Chill briefly to firm it up so it spreads nicely on warm toast or biscuits.
Ingredients:
- 1 cup fresh strawberries, hulled and sliced
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Directions:
Step 1: Preparation
In a mixing bowl, combine sliced strawberries and softened butter. Make sure the butter is soft but not melted so it blends evenly.
Step 2: Mixing
Use a hand mixer to blend the strawberries and butter until smooth. Stop and scrape the bowl a few times so all pieces get blended.
Step 3: Cooking
Add powdered sugar and vanilla extract, mixing until creamy and well combined. Taste and adjust sweetness if needed. There’s no heat—this step just finishes the flavor and texture.
Step 4: Finishing
Transfer the strawberry butter to a container and refrigerate until firm. Serve on toast, pancakes, or biscuits once chilled. Store in the fridge for best texture.
How to Serve Strawberry Butter
Serve at room temperature or lightly chilled. Spread it on warm toast, English muffins, bagels, pancakes, waffles, scones, or biscuits. Use it as a filling for crepes or swirl into plain yogurt or oatmeal for a fruity touch. Garnish with a fresh strawberry slice for a pretty presentation.
How to Store Strawberry Butter
Store in an airtight container in the refrigerator for up to 10–14 days. Keep it chilled to preserve texture and flavor. For longer storage, freeze in small portions (ice cube tray or small jars) for up to 3 months. Thaw in the fridge overnight before using.
Expert Tips for Perfect Strawberry Butter
- Use ripe, fragrant strawberries for the best flavor. They give the brightest aroma and color.
- Soften butter at room temperature, not melted, so the spread stays creamy and not greasy.
- If the mixture is too watery, drain excess strawberry juice before blending or add a touch more butter.
- For a very smooth result, strain seeds by pushing the blended mixture through a fine sieve.
- Taste as you go and adjust powdered sugar to balance strawberry tartness.
- To add brightness, stir in a little lemon zest or a teaspoon of lemon juice.
Delicious Variations
- Honey Strawberry Butter: Replace powdered sugar with 3 tablespoons honey for a floral sweetness.
- Citrus-Strawberry Butter: Add 1 teaspoon lemon zest for a brighter flavor.
- Strawberry-Basil Butter: Stir in 1 tablespoon finely chopped fresh basil for a savory-herby note.
- Mixed Berry Butter: Swap half the strawberries for raspberries or blueberries.
- Cinnamon Strawberry Butter: Add 1/4 teaspoon ground cinnamon for warm spice.
Frequently Asked Questions
Q: Can I use frozen strawberries?
A: Yes. Thaw and drain frozen strawberries well, then pat them dry before blending. Drain excess juice to avoid a runny spread.
Q: Is this safe to make without cooking?
A: Yes. The ingredients are fresh and safe. Keep everything clean and refrigerate promptly. If you’re serving to people with weakened immune systems, consider cooking the strawberries into a quick jam before mixing.
Q: How can I make it less sweet?
A: Reduce the powdered sugar or replace part of it with plain Greek yogurt for tang (note: yogurt changes texture and shortens storage time).
Q: Can I use salted butter?
A: You can, but reduce or skip added salt later. Salted butter will add a different flavor; unsalted gives you more control.
Q: How do I get a seedless texture?
A: After blending, press the mixture through a fine mesh sieve to remove seeds and any larger bits for an ultra-smooth butter.
Q: Can I make a larger batch for gifting?
A: Yes. Multiply the ingredients as needed. Package in sterilized jars and keep refrigerated. Label with storage instructions and use within two weeks or freeze for longer storage.
Q: Will a food processor work instead of a hand mixer?
A: Yes. A food processor or blender works well—just pulse until smooth and watch the texture so it doesn’t become too soft from heat.
Conclusion
Give this simple strawberry butter a try for a quick, tasty way to lift breakfast and snacks. It’s creamy, fragrant, and spreads beautifully on warm bread. For another whipped variation and inspiration, see Whipped Strawberry Butter – Barefeet In The Kitchen. Enjoy making and sharing this little jar of summer flavor.
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Strawberry Butter
- Total Time: 10 minutes
- Yield: 8 servings (2 tablespoons each) 1x
- Diet: Vegetarian
Description
A creamy, sweet spread made with fresh strawberries and butter, perfect for toast, pancakes, and more.
Ingredients
- 1 cup fresh strawberries, hulled and sliced
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a mixing bowl, combine sliced strawberries and softened butter. Make sure the butter is soft but not melted so it blends evenly.
- Use a hand mixer to blend the strawberries and butter until smooth. Stop and scrape the bowl a few times so all pieces get blended.
- Add powdered sugar and vanilla extract, mixing until creamy and well combined. Taste and adjust sweetness if needed.
- Transfer the strawberry butter to a container and refrigerate until firm. Serve on toast, pancakes, or biscuits once chilled.
Notes
For a smoother texture, strain the mixture through a fine mesh sieve to remove seeds. Store in an airtight container in the refrigerator for up to 10–14 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Spread
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 240
- Sugar: 8g
- Sodium: 30mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0.5g
- Protein: 0.5g
- Cholesterol: 60mg
