Entry #12: Strawberry Butter
- anitazachary
- Jun 10
- 3 min read
Summer strawberries, Strawberry Pound Cake Sundaes, Strawberry Ice Cream, Strawberry Conserve, and now Strawberry Butter!
My daughter and I are equally in love with our local strawberries, and with the buckets we’ve been buying, cleaning, and preserving, we kind of have strawberries on the brain - Not unlike Bubba from Forest Gump, with his shrimp.
Recently, my husband was out of town on business, so my daughter and I made sushi for dinner (a dish we love but my husband decidedly does not). While having our clean, delicious, and healthy dinner, my husband texts us a picture of his dinner; nothing really tempted me, until I saw a dinner roll with something pink inside of it.
He said it was something called Strawberry Butter, and everyone there loved it (except him, he doesn't like strawberries - I'll never understand that).
That text sparked a Google search, and minutes later, my daughter and I had a recipe in hand. We decided to pack up the rest of the sushi for lunch the following day, and get right to making the strawberry butter!
Our first attempt was great, if not a little weird looking, as you can see above.
We started off just testing a small amount of butter, strawberry conserve, honey, and salt; after this, we mashed them all together and let it chill in the fridge, so it could harden. And, after two or three hours, et voila: Strawberry Butter!
In our second attempt (seen above) we used a few more spoonful's of Strawberry Conserve, with the actual berries, as our first attempt was delicious, yet mostly conserve juice, and it didn't quite have that berry zing!
However, after tasting this second attempt, we absolutely fell in love with it! It was sweet, buttery, salty, a little tart, and is perfect for any kind of bread, croissant, biscuit, or cornbread (my daughter claims it's best on sweet Hawaiian bread).
At my 54 years of being on this planet, I am so glad to keep learning and trying new things. Especially if they involve strawberries!
Ingredients:
3 tablespoons strawberries conserved - 2 tablespoons if raw.
2-3 tablespoons honey
1 pinch of salt
6 tablespoons room temperature butter
Utensils:
Bowl
Mortar or fork
Hand mixer
Tablespoon (no measuring cups needed, really!)
Airtight Tupperware container
Scraping Spoon
Time:
Making - 5-7 minutes.
Cooling - 2-3 hours+
Set your butter out before or as you gather your ingredients, so it can begin to soften.
If you are using raw strawberries, this is the time to mash them; we suggest using a mortar and pestle to do this, if one is on hand. If not, good ol' elbow grease and a fork are required.
After gathering all of your ingredients, and mashing the berries - add the berries, honey, and salt into a bowl, then combine. Once the ingredients are incorporated, add in your room temperature butter and grab your hand mixer. Mix ingredients until fully combined. This may be where you'll need more butter, more conserve/berries, or more honey. Taste as you combine and add a little of whatever you need until the mixture becomes a soft, creamy consistency.
Transfer from the bowl into an airtight container, and place into the fridge for 2-3 hours, until the butter is set. Then, you can enjoy!
If you're using raw strawberries, you can enjoy this for a week in the fridge. If you're using strawberry conserve, this can be enjoyed in the fridge for two-to-three weeks.
