Strawberry Butter Fresh Compound Butter for Toasts Scones
Quick Hook
Strawberry Butter is my go-to spread on slow Sunday mornings. Oh my gosh, that first bright taste really wakes you up. It’s jam-meets butter, sweet and tangy at once.
The flavor is fresh strawberry with a buttery creaminess. Think warm toast smeared with summer. You get that pop of lemon and a tiny salt finish.
Fun fact: strawberries are high in vitamin C. That little fact always makes me feel a bit virtuous. This recipe shines whether raw or as a reduced compote.
Brief Overview
This compound butter with strawberries traces its vibe to simple farmhouse kitchens. People have been folding fruit into butter for ages. It’s an easy, down-to-earth treat.
Difficulty is easy. Prep time is short. Chill time is the longest part.
Yield is about 1 1/3 cups. That gives roughly 20 24 tablespoons. Perfect for breakfast spreads or gift jars.
Use it on Strawberry Toast or spoon onto warm scones. It’s also great as strawberry butter for scones or spread on pancakes.
Main Benefits
Top health perk is vitamin C from the fruit. You still get butter’s richness though. It’s not dieting food, but it adds fruit goodness.
This is perfect for brunch, picnics, and hostess gifts. I love bringing a jar to weekend brunches. Guests always ask how I made it.
What makes this homemade strawberry butter recipe special is the texture choices. Go raw for quick freshness. Or make reduced strawberry compote butter for concentrated flavor and longer shelf life.
I’ve done both. When berries leaked too much juice, I learned to press them dry. That tip changed everything.
You can riff on it easily. Swap powdered sugar for honey for a Strawberry Honey Butter or try a Honey Butter Recipe twist.
Mix in basil, or use it as a finishing touch on grilled corn. It’s one of those flavored butters that feels fancy but stays simple.
If you’re wondering how to make strawberry butter, this intro gives the vibe. Next, we’ll list the ingredients and exact steps. Get your butter soft and berries ready.
Ingredients & Equipment
Fun fact: Americans eat about 9 pounds of strawberries yearly. I fall into that statistic. I make this Strawberry Butter a lot. It brightens toast and scones.
Main Ingredients
For the basic Strawberry Butter
- Unsalted butter, softened: 1 cup (227 g) . Use high fat butter for best flavor.
- Fresh strawberries, hulled and diced: 3/4 cup (75 90 g) . Choose ripe, fragrant berries.
- Powdered sugar: 3 tablespoons (24 30 g) . Smooths texture.
- Lemon zest: 1 teaspoon . From one small lemon.
- Vanilla extract: 1/2 teaspoon (optional).
- Fine sea salt: a pinch (about 1/8 teaspoon ).
Optional for reduced/cooked method
- Lemon juice: 1/2 teaspoon .
- Granulated sugar: 1 2 teaspoons .
Quality notes: Use real unsalted butter. Don’t substitute margarine. Pick strawberries that smell sweet. Avoid pale, firm berries. Ripeness equals flavor.
This list suits a quick raw spread. For a richer jam-like result, use the reduced strawberry compote butter method. That yields a longer lasting flavored butter.
Seasoning Notes
Essential combos: lemon zest plus vanilla brightens. A pinch of black pepper pairs unexpectedly well. For herb twists, fold in minced basil or thyme.
Flavor enhancers: a tablespoon of honey makes a great Strawberry Honey Butter . Try a drizzle of honey for floral depth.
For a Honey Butter recipe swap, use 2 tablespoons honey instead of powdered sugar.
Quick substitutions: powdered sugar → 1 2 tablespoons maple syrup or honey. Unsalted butter → salted butter, omit added salt. Frozen strawberries → thawed and reduced for less moisture.
Equipment Needed
Essential tools only:
- Mixing bowl.
- Electric hand mixer or sturdy spatula.
- Small nonstick saucepan (for reduced method).
- Fine mesh sieve (optional for seedless butter).
- Plastic wrap or small jar for storage.
- Measuring cups and spoons, knife, cutting board.
Household alternatives: No mixer? Use a fork and elbow grease. No sieve? Press compote through a clean kitchen towel. No jar? Shape the log in cling film.
I’ve burnt a compote once. Lesson learned: watch the heat. Drain excess juice. Chill before slicing. After that, you’ll love how this homemade strawberry butter, or a compound butter with strawberries, livens up a slice of Strawberry Toast or makes the perfect strawberry butter for scones.
Honestly, it’s addictive.
Cooking Method
I love making Strawberry Butter . Strawberries are about 91% water , so draining matters. This keeps your butter spreadable, not soupy.
Prep Steps
Get your mise en place. Soften unsalted butter to room temperature . Hull and small dice 3/4 cup strawberries. Measure 3 tablespoons powdered sugar and 1 teaspoon lemon zest.
Time saving tip: chop berries while butter warms. Do this and you save 5 10 minutes . Use a sieve or paper towel to press excess juice.
Knife safety: always cut away from your fingers. If you cook a compote, beware of splatters. Let hot fruit cool before folding in.
step-by-step Process
- Drain diced strawberries thoroughly. For raw method, rest 5– 10 minutes then drain.
- For reduced method, simmer berries over medium heat about 6– 10 minutes until glossy and thick. Cool fully.
- Beat butter until smooth, 30 45 seconds .
- Add powdered sugar, lemon zest, vanilla, and a pinch of salt. Beat briefly.
- Fold in strawberries gently. For smooth butter, pulse in a food processor.
- Shape into a log and chill at least 1 hour to firm.
Visual cues: reduced compote looks glossy and thick. Finished butter should be evenly speckled pink. It holds shape when chilled.
Critical notes: if using raw berries, store for 7 10 days . If reduced, freeze up to 3 months .
Pro Tips
Use powdered sugar for a silky texture. Want Strawberry Honey Butter ? Swap 2 tablespoons honey for sugar. For a seedless spread, press compote through a sieve.
Common mistakes: folding in wet berries without draining. Overworking butter until greasy. Skipping chill time.
make-ahead: shape into a log and freeze. Slice off pieces for toast or scones. This is perfect for Strawberry Toast and strawberry butter for scones .
Honestly, this is my go-to when I crave a quick upgrade. I once smeared too-wet berries on toast. Big mess.
Lesson learned. Try this as a Honey Butter Recipe twist or as a compound butter with strawberries . It’s simple, bright, and makes morning feel special.
Serving Suggestions
This Strawberry Butter sings on warm bread.
Spread it on morning Strawberry Toast .
Try it on a flaky croissant too.
Dollop a spoonful on hot scones.
That turns it into a proper tea moment.
I once served it with lemon scones. Guests swooned.
Pair with a buttery biscuit for brunch.
For dinner, use it to finish grilled pork.
A glass of sparkling rosé works beautifully.
If you love sweet and floral notes, try Strawberry Honey Butter .
Swap powdered sugar for honey in a simple Honey Butter Recipe twist.
You get a glossy, spreadable delight.
Storage Tips
Store chilled in a sealed jar.
Keep refrigerated for up to ten days.
Raw fruit versions last less time.
Freeze for longer storage.
Form into a log, wrap tightly, then freeze.
Slice frozen and thaw in the fridge.
Reheat only gently.
Let sit at room temperature for 20 minutes.
Avoid microwaving or melting the butter.
Variations
Want a savory edge? Add minced basil.
That creates a compound butter with strawberries twist.
Try a drizzle of balsamic for depth.
For dietary swaps, use cultured vegan butter.
Reduce sugar or use a natural sweetener.
I once made a homemade strawberry butter recipe with maple syrup. It was dreamy.
Seasonal swaps keep things fresh.
Use late summer berries for peak sweetness.
In winter, try frozen berries reduced into reduced strawberry compote butter .
Nutrition Basics
One tablespoon has about 80 calories.
Fat content comes mainly from butter.
Strawberries add vitamin C and eyes catching color.
This is a treat, not a diet staple.
Still, you get real fruit and bright flavor.
Flavored butters beat processed spreads in ingredients.
I love sharing this.
It reminds me of sunny breakfasts.
If you want to learn how to make strawberry butter , start here.
Go make a batch.
Slather it on scones and smile.
Frequently Asked Questions
What is Strawberry Butter and how is it different from jam or plain butter?
Strawberry Butter is a compound butter made by folding fresh or reduced strawberries, a touch of sugar and brightening lemon into softened unsalted butter, so it tastes like jam-meets butter.
Unlike jam, it keeps the rich, creamy mouthfeel of butter and is spreadable straight from the fridge when chilled; unlike plain butter, it adds fruit sweetness and acidity. There are two main approaches a quick raw method for speed and a reduced (cooked) method for concentrated flavor and longer shelf life.
How long does Strawberry Butter keep in the fridge or freezer, and how should I store it?
If you use the raw (uncooked) strawberries, store the butter in an airtight container in the fridge for about 7 10 days; the reduced/cooked version will keep a little longer because the fruit is concentrated.
For long term storage, roll it into a log in plastic wrap or pop it into a jar and freeze for up to 3 months, slicing off portions as needed and thawing in the fridge. Always label with the date and keep it sealed to avoid absorbing fridge smells.
My Strawberry Butter turned out watery how do I prevent that next time?
Excess juice is the usual culprit: drain or press diced berries on paper towels or use a fine mesh sieve to remove syrup before folding into the butter. Alternatively, cook the strawberries down to a thick compote and strain out any extra liquid; powdered sugar also helps because it dissolves into the butter and reduces free moisture.
Chill the finished butter thoroughly before slicing to firm it up a quick 20 30 minute blast in the freezer makes neat rounds for serving.
Can I make Strawberry Butter with frozen berries, and how do I get a seedless version?
You can use frozen strawberries thaw completely, drain well, and preferably reduce on the stovetop to concentrate flavor and remove excess water. For a seedless spread, cook the berries into a compote and push them through a fine mesh sieve to remove seeds and excess liquid, then cool before folding into butter; a food processor will also give a silkier finish if you prefer smoothness.
Keep in mind that frozen berries may be softer and darker, so texture and color will vary slightly from fresh fruit versions.
What are the best ways to use Strawberry Butter and are there tasty variations I should try?
Spread it on warm toast, scones, pancakes, croissants or bagels, stir a spoonful into porridge or use it to finish grilled pork or corn think afternoon tea meets summer BBQ.
Try variations like Strawberry-Basil Butter, honey sweetened versions, or mixed berry blends; swap to salted butter if you want a more savory edge and adjust the added salt accordingly.
Nutritionally, expect around 75 85 kcal and roughly 7 9 g fat per tablespoon, so enjoy as a flavorful accent rather than a main ingredient.
Strawberry Butter Fresh Compound Butter For Toas
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 80 kcal |
|---|---|
| Protein | 0.2 g |
| Fat | 8 g |
| Carbs | 1.2 g |
| Fiber | 0.1 g |
| Sodium | 20 mg |
