Ingredients:

  • Unsalted butter, softened: 1 cup (227 g) — room temperature, not melted
  • Fresh strawberries: 3/4 cup chopped (about 75–90 g) — hulled, small dice
  • Powdered (confectioners’) sugar: 3 tablespoons (24–30 g)
  • Lemon zest: 1 teaspoon (from 1 small lemon)
  • Vanilla extract: 1/2 teaspoon (optional)
  • Fine sea salt: a pinch (about 1/8 teaspoon)
  • Lemon juice: 1/2 teaspoon (optional, for reduced/cooked method)
  • Granulated sugar: 1–2 teaspoons (optional, for reduced/cooked method)

Instructions:

  1. Prepare strawberries — Raw method: hull and finely dice strawberries, toss with powdered sugar and let sit 5–10 minutes then drain off syrup or press lightly in a sieve or on paper towel to remove excess juice.
  2. Prepare strawberries — Reduced/cooked method: place chopped strawberries and 1–2 tsp sugar (optional) in a small saucepan over medium heat; simmer, stirring, until berries break down and liquid reduces to a thick compote, about 6–10 minutes; press through a fine-mesh sieve if you want a seedless, less watery compote; cool completely.
  3. Soften butter: bring unsalted butter to room temperature so it is soft but not melting (presses easily with a finger); if needed, warm in 3–5 second microwave bursts, checking frequently.
  4. Combine: beat softened butter with an electric mixer for 30–45 seconds until smooth and fluffy; add powdered sugar, lemon zest, vanilla (if using), and a pinch of salt and beat briefly to combine.
  5. Fold in strawberries: gently fold in prepared strawberries (raw drained pieces or cooled reduced compote) with a rubber spatula for a chunky spread, or pulse in a food processor or beat longer for a smoother butter.
  6. Taste and adjust: taste and add a touch more sugar, lemon juice/zest, or salt as needed, keeping in mind flavors will be slightly muted when cold.
  7. Shape and chill: spoon butter onto plastic wrap or parchment, form into a log about 1–1.5 inches in diameter and twist ends to seal, or transfer to a small jar or ramekin; chill in refrigerator for at least 1 hour to firm; for firmer slices, freeze 20–30 minutes before slicing.
  8. Store and use: store refrigerated for up to 7–10 days (shorter if using raw strawberries); freeze up to 3 months (slice frozen as needed); serve on toast, scones, pancakes, or use to finish grilled corn or pork.
  9. Doneness cues: reduced compote should be thick, glossy and not watery; finished butter should be evenly speckled pink with a smooth texture and hold its shape when chilled.