This delicious Strawberry Butter uses super simple ingredients and is a great for breakfast or dessert. Flavorful, easy and absolutely irresistible.
I love any kind of spreads, butters, sauces etc. But one of my favorites is this Strawberry Butter. The flavor alone just really pops and brings it to life.
This has been one of our go-to strawberry recipes forever; we make it yearly.
Once those strawberries are ripe, it’s time to make this homemade strawberry butter!
It is perfect on so many different things; we mainly use this for breakfast or brunch but love it on English muffins, on hot biscuits, toast, french toast, banana bread, you name it!
It is also a recipe that can be used in other recipes as a topping or addition to frosting and more, it is very versatile, and you can find so many ways to use it.
I also love that you can customize it to fit your own tastes and use other fresh berries. I’ve also used raspberries, and I’m telling you raspberry butter is next level delicious!
If it is your first time making Strawberry Butter, I’m telling you it couldn’t get any easier. It is a simple recipe with few ingredients, the main one being fresh strawberries, so you know it’s going to be good!
Some of my other favorite condiments we have on our site include: Butterscotch Sauce, Cinnamon Buttermilk Caramel Sauce and Whole Berry Raspberry Curd.
WHY THIS RECIPE WORKS:
- Minimal ingredients are needed for this fruit butter.
- This makes a decent-sized batch that you are able to store and have on hand for whenever you need or want.
- This easy strawberry butter recipe can be used in various ways, such as a filling, topping, spread, and more.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Strawberries
- Honey
- Granulated sugar
- Lemon juice
- Salt
- Vanilla extract
HOW TO MAKE STRAWBERRY BUTTER:
- First thing we need to do is puree the washed and hulled strawberries in the bowl of a food processor until smooth.
- Combine the strawberry puree with the honey, sugar, lemon juice, and salt in a deep pot set over medium heat.
- Bring the mixture to a boil and stir frequently to prevent scorching. Lower the heat and simmer until the mixture is very thick, about 60-90 minutes (this took me closer to 90), stirring frequently. Any foam produced by the strawberries will disappear with the cooking process, it took almost to the end of cooking.
- The strawberry butter is finished cooking when it holds its shape on a spoon.
- Take off the heat and stir in the vanilla. Serve warm or let cool to room temperature and place in an airtight container or covered with plastic wrap and stored in the fridge.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I CAN THIS?
Yes, this is an original strawberry honey butter recipe from Ball Mason Jars, for canning instructions you can find them on the original post: https://www.ballmasonjars.com/blog?cid=strawberry-honey-butter
CAN I USE FROZEN STRAWBERRIES?
Yes, that shouldn’t be an issue for this recipe.
I know a lot of the time, we freeze strawberries that we have leftover from the summer.
You will want to defrost them and drain them as well as you can to get the liquid out of them so the sweet butter can thicken up. It might take a little longer to cook down.
DO I NEED TO STRAIN THIS?
We don’t drain this, but you can if you would rather not have the strawberry seeds in the delicious butter.
We have strained it in the past, this is really a personal preference.
WHAT CAN I USE THIS ON?
Fruit spreads made with fresh fruit are great on so many things, some ideas include:
- Croissants
- Toast
- Bagels
- Biscuits
- Scones
- In frostings
- Fillings for cakes
There are so many more ways to use this, but these are some of the more common ones we do.
HOW TO STORE:
This can be stored in the refrigerator where it will keep for up to 1 week.
Freeze in a freezer-safe container for up to 6 months. Thaw in the fridge overnight to use.
DANA’S TIPS AND TRICKS:
- Fresh lemon juice is best for this but you can use bottled in a pinch.
- This can be used on so many different things, see my tips above.
- This can be strained to remove the seeds, but not necessary.
- Double this batch to have more on hand.
- Frozen strawberries will work, see my tips above.
Love strawberries but want a new recipe to use them for? This Strawberry Butter is a sweet flavored butter made with fresh berries that is super simple, tasty, and the absolute perfect condiment!
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If you’ve tried this STRAWBERRY BUTTER let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Strawberry Butter
Ingredients
- 3 pounds fresh strawberries hulled stems removed
- ¾ cup honey
- ¾ cup granulated sugar
- 1 teaspoon lemon juice
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
Instructions
- Puree the washed and hulled strawberries in the bowl of a food processor until smooth.3 pounds fresh strawberries hulled
- Combine the strawberry puree with the honey, sugar, lemon juice, and salt in a deep pot set over medium heat.¾ cup honey, ¾ cup granulated sugar, 1 teaspoon lemon juice, ¼ teaspoon salt
- Bring the mixture to a boil and stir frequently to prevent scorching. Lower the heat and simmer until the mixture is very thick, about 60-90 minutes (this took me closer to 90), stirring frequently. Any foam produced by the strawberries will disappear with the cooking process, it took almost to the end of cooking.
- The strawberry butter is finished cooking when it holds its shape on a spoon.
- Take off the heat and stir in the vanilla. Serve warm or let cool to room temperature and place in an airtight container stored in the fridge.2 teaspoons vanilla extract
Video
Notes
- Fresh lemon juice is best for this but you can use bottled in a pinch.
- This can be used on so many different things, see my tips above.
- This can be strained to remove the seeds, but not necessary.
- Double this batch to have more on hand.
- Frozen strawberries will work, see my tips above.
- Freeze in a freezer-safe container for up to 6 months. Thaw in the fridge overnight to use.
Comments & Reviews
Dana DeVolk says
It is more concentrated then jam, just how apple butter is thicker and more concentrated than applesauce.