Strawberry Butter
A delightful spread brimming with the natural sweetness of strawberries and honey, this Strawberry Butter is a luscious complement to baked treats like muffins, toast, and pancakes. Ready in mere minutes, it’s a quick and flavorful addition to your table.
Ingredients
- 1 cup unsalted butter softened to room temperature
- 1/4 cup honey
- 8 small strawberries chopped and stems removed
- A pinch of kosher salt
Instructions
- Using a potato masher, crush the strawberries in a medium mixing bowl until they yield approximately 1/2 cup of pulp; set this aside. In a food processor, combine the butter with the pinch of salt, pulsing until the texture becomes aerated and fluffy. Scrape down the bowl as necessary. Incorporate the mashed strawberries into the butter by pulsing a few more times, ensuring even distribution. Add the honey and continue pulsing until the mixture is uniformly blended, light, and airy. The finished butter may be stored at room temperature for a couple of days or transferred to a sealed container and refrigerated until needed. Allow it to soften at room temperature prior to serving.
Notes
If using salted butter, omit the added pinch of salt, or blend all ingredients first and adjust seasoning to taste. A handheld mixer can be used in lieu of a food processor by following the same steps. The recipe may be halved for smaller yields. Store at room temperature for up to two days or refrigerate in an airtight container for up to one week. For longer storage, freeze for up to two months; thaw overnight in the refrigerator and bring to room temperature before use.