Strawberry Butter

Prep 10 minutes
Servings 16 (about 1 1/2 cups total)

This Strawberry Butter is an amazing condiment, perfect for toast, pancakes, muffins, or any baked good. And only takes minutes to whip up!

We love to slather a little bit on this easy bagel recipe!

overhead picture of Strawberry Honey Butter in jar

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Other than stir-fry and breakfast casseroles (because EGGS!), I think I probably make homemade sauces, dressings, and condiments more than anything.

I often blend fresh herbs and butter together for a savory herb butter – this takes baked potatoes, dinner rolls, and pan-seared steak up five notches! Itโ€™s so easy to makeโ€ฆand fruit butter is, too!

Strawberry Honey Butter in glass jar with fresh strawberries behind it in white bowl

Strawberry Butter Recipe

You know those flavored butters served at restaurants that seem so fancy, and that you canโ€™t stop eating even if your life depended on it? Maple butter comes to mind. Sigh.

Well, this Strawberry Butter has surely graced B&Bs everywhere. And if it hasnโ€™t, it should be!

You only need 4 simple ingredients – butter, strawberries, honey, and a pinch of salt. I’ve seen this made with powdered sugar instead of honey and I bet that would be amazing, too!

Salted or Unsalted Butter?

Either, really! I almost always bake and cook with unsalted butter because it ensures that I can control the amount of salt in the food, and the flavor. Also, different companies add varying amounts of salt to their butter – removing the salt from the butter takes all the guess work out of the equation. BUT, this strawberry honey butter would be delicious with either unsalted or salted. If you use salted butter, omit the pinch of extra salt listed in the written recipe. Or taste after everything is blended and adjust to your liking.

Strawberry Honey Butter spread on toast

How to Store Strawberry Butter

This can be stored on the counter if it will be eaten within a couple days, or in the refrigerator in an airtight container, up to 1 week, then allow to come to room temperature before serving. You can also freeze it up to 2 months (it’s safe after that, but quality significantly diminishes.) Thaw overnight in the refrigerator, then set out to reach room temperature.

Youโ€™re going to want to slather this Strawberry Honey Butter on ALL THE BAKED THINGS, and possibly lick it right off the spreading knife.

More Flavored Butter Recipes:

More Condiments to Make:

I hope you love this delicious and easy recipe โ€“ be sure to give it a review below! Also donโ€™t forget to follow Belly Full onย TikTok,ย Facebook,ย Instagram,ย Pinterest, andย YouTube!

5 from 17

Strawberry Butter

Prep: 10 minutes
Total: 10 minutes
Servings: 16 (about 1 1/2 cups total)
This Strawberry Honey Butter is an amazing condiment, perfect for toast, pancakes, muffins, or any baked good. And only takes minutes to whip up!

Ingredients 

  • 1 cup unsalted butter, ,room temperature
  • pinch of kosher salt
  • 8 small strawberries, ,stems removed, chopped
  • 1/4 cup honey

Instructions 

  • In a medium bowl, crush strawberries using a potato masher (you should end up with 1/2 cup); set aside.
  • Place butter and salt in the bowl of a food processor; pulse a few times until butter is fluffy. Scrape down the sides, if necessary.
  • Add in the mashed strawberries; pulse several more times until incorporated.
  • Add in the honey and pulse until incorporated, and light and fluffy.
  • Leave on the counter for a couple days or transfer to an airtight container and refrigerate until needed (bring to room temperature before serving.)

Notes

Salted vs. unsalted butter. I almost always bake and cook with unsalted butter because it ensures that I can control the amount of salt in the food, and the flavor. Also, different companies add varying amounts of salt to their butter – removing the salt from the butter takes all the guess work out of the equation. BUT, this strawberry honey butter would be delicious with either unsalted or salted. If you use salted butter, omit the pinch of extra salt listed in the written recipe. Or taste after everything is blended and adjust to your liking.
Don’t have a food processor? If you donโ€™t have a food processor, you can easily use a bowl and hand held mixer following the same steps listed.
Halve the recipe. A little of this flavored butter goes a long way – if you donโ€™t think youโ€™ll go through it fairly fast, simply cut the recipe in half. You can always make it again, since itโ€™s so easy!
Storage. This can be stored on the counter if it will be eaten within a couple days, or in the refrigerator in an airtight container, up to a week, then allow to come to room temperature before serving. You can also freeze it up to 2 months (it’s safe after that, but quality significantly diminishes.) Thaw overnight in the refrigerator, then set out to reach room temperature.

Nutrition

Serving: 1.5tablespoons | Calories: 119kcal | Carbohydrates: 5g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 2mg | Potassium: 12mg | Fiber: 1g | Sugar: 5g | Vitamin A: 355IU | Vitamin C: 2.1mg | Calcium: 3mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

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(originally from Barefeet in the Kitchen)

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About Amy Flanigan

Well, hey there! Amy here, founder and COO at BellyFull. If youโ€™re looking for tried and true, fuss-free, budget-friendly, delicious, every day recipes, youโ€™ve come to the right place.

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29 Comments

  1. Gracie Bloom says:

    5 stars
    Very nice for gifting.with. loaf of home made bread.

  2. Edie Winegar says:

    Could you possibly substitute Strawberry Freezer Jam for the fresh strawberries and adjust the amount of honey?

    1. Amy@BellyFull says:

      Maybe. I haven’t tested it this way, but you could try it!

  3. Theresa Capri says:

    5 stars
    This was very good. I have never made flavored butter before, but made it for our Father’s day breakfast at church with local Oregon strawberries and it was a nice touch! I used my mixer as I don’t have a reliable food processor and at first I thought it was going to be a flop, but then the longer I beat it, the better it incorporated. I did use half honey and half sugar because I was low on honey, but it worked out great. Thank you for the recipe!

    1. Debbie jorgensen says:

      Can blueberries be substituted for the strawberries?

  4. Laura D says:

    5 stars
    Today I held a tea for my choir and served mini croissants with three different flavored butters. This was delicious, easy to make, and my guests were impressed! Thanks so much for sharing.

  5. Christine says:

    Ima prolly add a cream cheese too wit different fruit variations . Should be nommies on my 2-ingredient bread.

  6. Chadi Saleh says:

    Hello Amy! How are you? Thank you for sharing your recipe. I am going to try it. I have a question how much of butter should we use in terms of grams? Thank you. Have a nicve day.

  7. Sue says:

    5 stars
    So simple and delicious. Do you think it would work with other berries?

  8. Mandy S. says:

    Could I use strawberry purรฉe and if so what do you think the measurement would be? Thank you!

  9. Amber says:

    Have you ever done a water bath to can this? Do you think it can be done

  10. CKJACKSON says:

    I saw you mentioned substituting powder sugar for the honey instead, by any chance do you know that measurement?

  11. Renee T says:

    5 stars
    I had a small container of strawberries leftover in the fridge. Just saw this recipe and tried it immediately. I also added a small banana and a little more butter.

  12. Amber Rivers says:

    5 stars
    I love this recipe

  13. RcA says:

    5 stars
    I loved this so so so very mucho

  14. Angela says:

    I can’t wait to try this! I noticed that you used a food processor in this recipe but in your other recipes you use an electric mixer can you use either?

    1. Amy @Belly Full says:

      Hi Angela! Yep. As mentioned in the recipe card notes.

  15. Sue Turnbeau says:

    5 stars
    So tasty and easy to make!! Wanted to use up strawberries before they go bad – this recipe will ensure I never have bad strawberries again or need to buy commercial spreads! Thanks!

  16. mary westgate says:

    5 stars
    made this – it’s yummy. Good on fresh english muffin. TY!

  17. Jean A says:

    5 stars
    Was given to me as a gift. Most wonderful spread ever.

  18. Ron Harris says:

    5 stars
    This was very easy and make and tasted great. I make pancakes for my grandkids and served it with those. They loved it.

  19. Elaine says:

    Can I use cream cheese Instead of butter !

    1. Amy @Belly Full says:

      I can’t see why not! Although the shelf life is probably shorter.

  20. Jan Winning says:

    5 stars
    Loved this!!

  21. Marie says:

    Can I use thawed out & drained frozen strawberries if they arenโ€™t in season?

    1. Amy @Belly Full says:

      Yes, but make sure the strawberries are not only thawed, but also dried of excess moisture and room temperature.

  22. Sharon says:

    5 stars
    This was delicious! Will make again.

  23. mickey says:

    Could it be frozen?

    1. Amy @Belly Full says:

      Yep! Up to a month.