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I still remember the first time I had strawberry butter. It was at a little bed-and-breakfast in the Blue Ridge Mountains. You know the kind—homemade quilts, tiny soaps that smell like lavender, and coffee served in mismatched mugs. Breakfast came with the fluffiest biscuits I’ve ever had, and right next to them was this little ramekin of soft, pink butter.
I wasn’t expecting much. But oh, honey… one bite and I had to put my fork down. I actually closed my eyes.
It was sweet, creamy, and just a little tangy from the fresh strawberries. Like sunshine and comfort and childhood all at once. Ever since that trip, I’ve been making my own version at home. And now, I’m sharing it with you.
Because everyone deserves strawberry butter in their fridge—especially when toast feels a little boring and mornings need a lift.
Why You’ll Probably Fall in Love With It
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It’s only 3 ingredients – And you probably already have them in your kitchen.
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You don’t need a fancy mixer – A bowl and a spoon will do just fine.
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It’s ridiculously good on almost everything – Think: toast, waffles, scones, biscuits, cornbread, pancakes, a spoon…
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It keeps in the fridge all week – If it even lasts that long.
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You’ll feel so accomplished for making your own flavored butter – even though it takes, like, 5 minutes.
What You’ll Need (and What You Can Swap)
Here’s the thing—I don’t believe in fussy recipes. Especially not for something this simple and sweet. Use what you have. Tweak as needed. Trust your tastebuds.
Salted Butter (1 cup, softened)
Salted butter is the MVP here. That tiny bit of salt makes the strawberries taste more like strawberries. Crazy, right? If you’ve only got unsalted, just toss in a small pinch—like, less than ¼ teaspoon.
And don’t skip the softening step. Cold butter just won’t mix the same way. I usually leave mine out while I make coffee and empty the dishwasher. By the time I’m ready to bake or mix, it’s perfect.
Fresh Strawberries (1½ cups, roughly chopped)
Use what’s ripe and smells like summer. If your strawberries are on the edge of too-soft, even better. They mash beautifully and bring big flavor.
Can you use frozen? Sure. Just thaw and blot them with a paper towel so things don’t get watery.
Powdered Sugar (¼ cup)
This just helps bring everything together and makes the texture dreamy. Not gritty. Not too sweet. Just right.
You could also use honey or maple syrup if you’re doing a natural thing, but it’ll change the texture a bit. Still good—just softer.
How to Make Strawberry Butter (AKA The Easiest Recipe You’ll Ever Love)
Ready? This goes fast. You might wanna double it.
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Whip the Butter
Toss your softened butter in a bowl and mix it with a hand mixer (or a good ol’ spoon and some elbow grease) for 2–3 minutes. You want it light, fluffy, and kind of whipped. Not just stirred. Think whipped cream… but butter. -
Mash the Strawberries
Grab another bowl and mash those strawberries until they’re juicy and mostly smooth. I like to leave a few little chunks for texture. A fork works great. Or pulse in a food processor if you’re feeling fancy. -
Combine Everything
Add the strawberries and powdered sugar to your whipped butter. Mix until it’s all pink and pretty—just about a minute. Don’t overmix. You want it to look soft and swirly, not completely uniform. -
Chill and Let the Magic Happen
Scoop it into a jar or airtight container, pop it in the fridge, and let it set for at least a few hours. Overnight is best. The flavor deepens, and the butter firms up a bit so it spreads like a dream.
Variations & Little Twists
Once you make this once, you’re gonna want to play with it. Here’s what I’ve tried and loved:
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Lemon zest – Adds a little zingy pop.
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Honey instead of sugar – Slightly floral, and perfect on cornbread.
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Fresh mint – I know it sounds weird, but it’s shockingly good.
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Swap in other berries – Raspberries or blueberries work great too. Or go wild and do a mix!
You could even add a splash of vanilla extract or a pinch of cinnamon if you’re in the mood. This recipe is easy like that—totally flexible.
Storing It (Assuming You Have Any Left)
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Fridge: It’ll keep in a sealed container for 4–6 days. The fresher your berries, the longer it lasts.
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Freezer: Yep, you can freeze it. Wrap in parchment, roll like a log, and stash it in a zip-top bag. Thaw in the fridge overnight.
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To Serve: Let it sit on the counter for 10–15 minutes before spreading. Cold butter is a bummer. Soft butter is where the joy is.
Let’s Be Honest…
You don’t need strawberry butter. You could just eat regular butter. On regular toast. With regular coffee.
But why do that… when you could have something that tastes like joy?
Something you made yourself. Something that feels a little fancy, but is secretly easy. Something that turns a random Tuesday into a cozy, strawberry-scented celebration.
Try it. Then tell me all about it. I love hearing how your kitchens bring these little recipes to life—messy counters, sticky spoons, and all.
Drop a comment, send a pic, or just say hi. I’ll be here, buttering my toast with a smile and planning what to make next.
Strawberry Butter
Ingredients
- 1 cup salted butter, room temperature
- 1 1/2 cups roughly chopped strawberries
- 1/4 cup powdered sugar
Instructions
- In a large mixing bowl, beat the salted butter for 2–3 minutes until light and fluffy.
- Mash the strawberries in a separate bowl until nearly pureed, or pulse briefly in a food processor.
- Add mashed strawberries and powdered sugar to the butter and mix for about 1 minute until fully combined.
- Transfer to an airtight container and refrigerate. Let set for 24 hours before serving for best flavor.
- Serve on toast, pancakes, English muffins, or waffles. Consume within 4–6 days.
Notes