This Strawberry Honey Butter is an amazing condiment, perfect for toast, pancakes, muffins, or any baked good. And only takes minutes to whip up!
Prep Time: 10mins
Total Time: 10mins
Servings: 16(about 1 1/2 cups total)
1cupunsalted butter,room temperature
pinchof kosher salt
8smallstrawberries,stems removed, chopped
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.)
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 don’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 don’t think you’ll go through it fairly fast, simply cut the recipe in half. You can always make it again, since it’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.
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.