Easy Strawberry Butter Recipe

My First Strawberry Butter

I first made this for my grandson’s birthday breakfast. He loved it on his pancakes. His smile was so big. I still laugh at that.

It turned a simple morning into something special. That’s why this matters. Little touches make meals feel like love. Do you have a favorite breakfast memory?

Why Room Temperature Matters

Let your butter and berries sit out a bit first. Cold butter is too hard to blend. It will just clump up in your blender.

Soft butter mixes in smooth and creamy. It makes everything whip up light and fluffy. Doesn’t that sound better? Trust me on this step.

The Magic of Just Three Things

This recipe is mostly just fruit, butter, and a little sugar. That’s it. The magic is in the mixing. You are making something new from simple parts.

Fun fact: Strawberries are the only fruit with seeds on the outside! Blending them hides them away. The color becomes this beautiful pink. What’s your favorite berry to cook with?

More Than Just Toast

Oh, this butter is not just for bread. Try it on warm biscuits. It melts into a sweet pool. I love it on cornbread, too.

You can even melt a spoonful over vanilla ice cream. It makes a quick, fancy sauce. This is why it matters. One simple recipe can make many things happy.

A Little Patience for Flavor

I know you’ll want to eat it right away. But wait. Pop it in the fridge for half an hour. This lets the flavors get to know each other.

The strawberry taste gets stronger and sweeter. The texture becomes perfect for spreading. It’s worth the wait. Will you try making it this weekend?

Ingredients:

Ingredient	Amount	Notes
Fresh strawberries	1 cup	room temperature
Cold water	¼ cup
Unsalted butter	1 cup	softened
Powdered sugar	2 tablespoons	more or less to taste

My Easy Strawberry Butter

Hello, dear. Come sit at the table. Let’s make something sweet. This strawberry butter is pure sunshine on a spoon. It reminds me of my first little garden patch. The berries were always so small but so sweet. This recipe is just as simple and joyful. We’ll whip it up in no time. Doesn’t that sound nice?

You only need a few things. Use the ripest, reddest strawberries you can find. They should smell like summer. Soft butter is key, too. Leave it on the counter for an hour. I still laugh at the time I tried to use cold butter. My poor old mixer groaned! Here is how we make the magic happen.

• Step 1: Wash your berries and pull off the green tops. Toss them into your blender. Add that cold water. Now blend it all for a good two minutes. You want a smooth, pink puree. Stop and scrape the sides once. (A hard-learned tip: if it’s too thick, add just a tablespoon more water. Too much makes it runny!)
• Step 2: Sprinkle in the powdered sugar. Blend again for about half a minute. Taste a tiny bit on your finger. Is it sweet enough for you? You can add a pinch more sugar if you like. I think it’s perfect just like this.
• Step 3: Now for the butter! Make sure it’s very soft. Add all of it to the blender. Blend for one or two minutes. Watch it turn a lovely pale pink. It will get fluffy and light. What do you think we should spread this on first? Share below!

You can use it right away. But I like to chill it for 30 minutes. It firms up just a little. Then spread it on everything! It keeps in the fridge for up to two weeks. If it lasts that long in your house. It never does in mine.

Cook Time: 10 minutes
Total Time: 40 minutes (includes chilling)
Yield: About 1 ½ cups (16 servings)
Category: Condiment, Spread

Three Fun Twists to Try

Once you master the basic recipe, you can play. Here are my favorite little twists. They make it special for any day.

• Honey Sweetener: Swap the powdered sugar for two tablespoons of honey. It gives a warm, flowery taste. So good on biscuits.
• Lemon Zest Sparkle: Add the grated zest of one small lemon. It makes the strawberry flavor pop! It’s bright and cheerful.
• Herby Surprise: Mix in one tablespoon of finely chopped fresh basil after blending. Trust me, it’s delicious. A perfect little secret.

Which one would you try first? Comment below!

Serving It Up With Style

This butter is the star of the breakfast table. Or the snack table. I love it on warm, flaky croissants. It melts into the layers. For a treat, try it on pancakes instead of syrup. You can even dollop it on top of oatmeal. It turns a simple bowl into something special.

What to drink with it? For a fancy morning, a glass of chilled prosecco is lovely. The bubbles cut through the richness. For everyone, a cold glass of creamy whole milk is my go-to. It’s a classic pair. They just belong together. Which would you choose tonight?

Keeping Your Strawberry Butter Fresh

This butter keeps well in the fridge. Just put it in a small jar with a lid. It will stay good for about two weeks. You can also freeze it for up to three months.

I like to freeze it in small containers. This way, I always have a little treat ready. My first time, I froze a whole batch. It was perfect for a surprise visit from my grandkids.

Batch cooking like this saves you time later. It means a special breakfast is always minutes away. That matters on busy school mornings. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Butter Troubles

Sometimes the butter won’t blend smoothly. Your butter might be too cold. Always let it soften on the counter first. This makes everything whip together beautifully.

Your puree might be too watery. Use room-temperature berries and just a little water. I once used berries right from the fridge. My butter was a bit runny, but still tasty!

The flavor might not be sweet enough. Just add a bit more powdered sugar. Taste as you go. Getting the texture right builds your cooking confidence. Perfect flavor makes every bite a joy. Which of these problems have you run into before?

Your Strawberry Butter Questions, Answered

Q: Is this recipe gluten-free? A: Yes, it is naturally gluten-free. Just check your powdered sugar label to be sure.

Q: Can I make it ahead? A: Absolutely! Making it a day ahead lets the flavors mingle. It tastes even better.

Q: What can I use instead of strawberries? A: Raspberries or blackberries work wonderfully. Fun fact: Strawberries are the only fruit with seeds on the outside!

Q: Can I double the recipe? A: You sure can. Just use a bigger blender or food processor.

Q: Any serving tips? A: Try it on pancakes, scones, or warm cornbread. It is delicious on everything. Which tip will you try first?

From My Kitchen to Yours

I hope you love this sweet, pink butter. It always makes my table feel special. I would love to see your creations.

Share a picture of your breakfast spread. Show me what you spread it on. Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnasCozyKitchen.

Thank you for cooking with me today. Happy cooking!

—Anna Whitmore.