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Strawberry Butter is a glossy, spreadable homemade fruit butter that cooks fresh strawberries down with honey into a sweet, jammy spread my girls pile onto warm croissants every weekend. If you love easy homemade spreads, you will also adore our copycat Texas Roadhouse butter.
It simmers low and slow on the stove with just six simple ingredients until it is thick, silky, and bursting with real strawberry flavor.
Strawberry Butter Quick Look
- 🕐 Prep Time: 10 minutes
- 🍴 Cook Time: 90 minutes
- ⏳ Total Time: 100 minutes
- 🍽 Serving: 2 pints
- ⚡ Calories: 907kcal
- 🌶 Flavor Profile: Sweet, jammy, fresh strawberry with honey
- ✋ Difficulty: Easy, as simple as our fluffernutter dip
Quick Answer
To make this Strawberry Butter, puree fresh hulled strawberries until smooth, then combine the puree with honey, sugar, lemon juice, and salt in a deep pot over medium heat. Bring it to a boil, then lower the heat and simmer, stirring often, for 60 to 90 minutes until very thick and it holds its shape on a spoon. Stir in vanilla off the heat, then serve warm or cool and refrigerate in an airtight container.
Jump to:
Why This Recipe Works
Click to see the technique science
- Pureeing first breaks the berries down so the butter cooks evenly into a smooth, spreadable texture.
- Honey plus sugar sweetens and helps the mixture thicken into a glossy, jammy consistency.
- A long slow simmer drives off water and concentrates the strawberry flavor for an intense spread.
- Lemon juice brightens and balances all that sweetness while helping it set.
- Vanilla off the heat keeps the flavor fresh and aromatic instead of cooking it away.
Why You’ll Love This Recipe
- Just six simple ingredients and no special equipment needed.
- Naturally sweetened with honey for a rich, fruity spread.
- Perfect for gifting, much like our copycat Texas Roadhouse butter.
Key Ingredients
- Fresh strawberries: The star; ripe, sweet berries give the best flavor and color.
- Honey: Adds natural sweetness and a lovely floral depth.
- Granulated sugar: Sweetens and helps the butter thicken and set.
- Lemon juice: Brightens the flavor and helps it gel.
- Vanilla and salt: Round out and balance the sweetness.
See recipe card for exact quantities.
Variations and Substitutions
- All sugar version: Skip the honey and use all granulated sugar if you prefer.
- Mixed berry: Swap in some raspberries or blackberries with the strawberries.
- Less sweet: Reduce the sugar slightly for a more tart spread.
- Add spice: A pinch of cinnamon adds cozy warmth.
- More sweet spreads: Try our fluffernutter dip next.
How to Make Strawberry Butter
- 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, stirring frequently to prevent scorching. Lower the heat and simmer until very thick, about 60 to 90 minutes, stirring often. Any foam will disappear as it cooks.
- The strawberry butter is done when it holds its shape on a spoon. Take it off the heat and stir in the vanilla, then serve warm or cool and refrigerate in an airtight container.
Recipe Tips & Tricks
- Use a deep pot since the mixture bubbles up as it boils.
- Stir frequently to keep the butter from scorching on the bottom.
- Be patient, the long simmer is what makes it thick and spreadable.
- Test on a spoon, it is done when it holds its shape.
- The foam disappears on its own near the end of cooking.
- Store airtight in the fridge and use within a couple of weeks.
Serving Ideas and Suggestions
Strawberry Butter is downright dreamy spread on anything warm and buttery. Slather it over flaky croissants, biscuits, toast, scones, or pancakes and watch it disappear.
It is a showstopper on a brunch board next to muffins and fresh fruit. Pair it with a batch of our easy crescent roll cinnamon rolls or spread it on warm bread for a sweet treat.
Spoon it into a pretty jar with a ribbon for an easy, heartfelt homemade gift any time of year.
Strawberry Butter FAQs
This Strawberry Butter is made of fresh strawberries, honey, granulated sugar, lemon juice, salt, and vanilla cooked down into a thick, spreadable fruit butter. It contains no dairy butter, it is a cooked strawberry spread.
Strawberry Butter needs a long simmer to thicken, often 60 to 90 minutes. Keep cooking and stirring over low heat until it holds its shape on a spoon; it will continue to set as it cools.
Store Strawberry Butter in an airtight container in the refrigerator for up to two weeks. For longer storage, freeze it for up to three months.
Yes, frozen strawberries work for Strawberry Butter. Thaw them first and use them with their juices; you may need to simmer a little longer to reach the right thickness.
This Strawberry Butter recipe is written for refrigerator and freezer storage. If you want to can it, follow tested water bath canning guidelines for fruit butters to ensure safety.
Strawberry Butter is delicious on croissants, biscuits, toast, pancakes, waffles, scones, and muffins. It also makes a beautiful homemade gift.
Other Recommended Easy Spread Recipes
If you make this Strawberry Butter, please leave a star rating and a comment below. I love hearing how it turned out, and it helps other readers find the recipe too!
Love this one? Don’t miss viral TikTok ramen, easy hot dog spaghetti, caramel pecan logs.
Love a sweet whipped spread? Slather our copycat Texas Roadhouse butter on warm rolls for the same restaurant magic.
Love homemade spreads? Try our pistachio cream, a sweet pistachio spread that is smooth and naturally green.
Stock the fridge with our Trader Joe’s green goddess dressing for salads all week.
Love a from scratch staple? Try our homemade panko bread crumbs.
Round out breakfast with toast and our yogurt fruit smoothie.
Keep the homemade topping streak going with our easy blueberry syrup, a 15 minute simple syrup for pancakes and drinks.
For another easy fruit topping, try our 4 ingredient Blackberry Sauce.
For more easy snacking, our Sweet Chex Mix is a crowd favorite.
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.
Nutrition
Love This Recipe?
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I haven’t tried
Can you cold pack this
I haven’t tried but it seems like it would work
Can you cook the pureed strawberries down in a crockpot like applebutter? Thanks!
It is more concentrated then jam, just how apple butter is thicker and more concentrated than applesauce.
Can I ask why you call it. ‘ Strawberry Butter’. Instead of Strawberry Jam? Both go on toast, biscuits, bread, etc..
This can be stored in the refrigerator where it will keep for up to 1 week.
How long does it last in the fridge?
I will certainly try this. Want to thank you for posting this and for providing a way to run off a copy of the recipe without having to use Chrome. It is most appreciated. Sincerely, Peg
I’ve never tried all honey but I think it would work, please let us know how it comes out!
I really want to try this but I was wondering if you have to use sugar, can you not just use extra honey and leave out the sugar or is there something else I could use to substitute for the sugar?
I haven’t tried, only with strawberries, but I think it would work.
I like this recipe my question can this recipe be use with any Berry’s
Could you do in crockpot
I haven’t tried, but I think it would work.