Summer is almost to an end! Although, I do live in Southern California, so technically it is summer year-round. But baking and cooking definitely have their seasons, and the fall and winter are some of the very best. However, this strawberry honey butter can hold its own as a delicious spread to be enjoyed while basking in the sun. (Or year round if you like paying $10 for five sad-looking strawberries.)
You Need This Strawberry Honey Butter in Your Life
First things first, let us discuss the ways butter makes the world go round. You might be thinking to yourself "Is butter a carb?" and if so, you can sit with us.
What else?
This blog would not exist, and we all know what a travesty that would be! The French would cease to be French, and Julia Child would probably never have plunged into the world of cooking. Wait a second... are you seeing the connection here? Does this mean I could be the next Julia Child?! It's a true and everlasting bond in our love of butter, and it might be the thing that lead both of us to our destinies. I wonder what her food blog would look like if she were living...
Materials you need to make fresh strawberry honey butter
- Strawberries! Preferably ones you've hand-picked from a farm. The sweeter and juicer, the better.
- Good quality butter. You can use salt or unsalted, depending on your taste preferences.
- Honey! This is an area where you can really enhance the flavor depending on where your honey is sourced and the type of flowers the bees pollinate.
Now let's get down to the business of making this strawberry honey butter. If strawberries could talk, they would say, "Honey, you butter like this! Or else!" And I can talk, so I am telling you honey, you will like this! It's finger-licking good.
Grab the recipe below and enjoy these last few weeks of summer!
📖 Recipe
Strawberry Honey Butter
Ingredients
- 2 cups strawberries hulled
- ¼ cup honey
- 2 teaspoons fresh lemon juice
- ½ teaspoon salt
- ¾ cup butter softened
Instructions
- In a food processor, purée the strawberries and then transfer to a saucepan.
- Add the honey and the lemon juice and boil the mixture, stirring until it is thickened. Let the strawberry mixture cool to room temperature. Season with salt, to taste.
- Transfer to a small bowl. Using a stand or hand mixer, begin to cream together the butter and the strawberry mixture until it is blended but not yet smooth. Beat the mixture for several minutes, until the butter becomes smooth and creamy.
- Let the butter stand, covered, in a cool place for 1 hour to allow the flavor to develop. Store in an airtight container in the refrigerator.
Nutrition
Leslie says
Can think recipe be canned ?
Abbey Rodriguez says
Hi Leslie! I have never canned this, so I am not sure how it would hold up.
Cathy Fisher says
Can you freeze this?
The Butter Half says
Absolutely!
Abby G Prince says
This looks magnificent! How long can this last in the fridge (assuming we don't eat it all immediately?)?
The Butter Half says
It's yummy! This will typically last between 2-3 weeks in the refrigerator if sealed properly in an airtight container! Although, you're right, it probably won't last that long! 🙂
Julie says
A few days ago my granddaughter asked me if we can make strawberry-honey jam since she'd recently had some and LOVED IT! Perfect timing! This sounds heavenly and, since I make lots of jams for the holidays and our church fair, this will be a very welcome new and different addition. I've already got 2 lbs. of strawberries in the refrigerator waiting to be jam, LOTS of jars and all the equipment. Thanks so much, Abbey!
The Butter Half says
Julie, this is wonderful! The butter is subtle and gives a lovely flavor. Enjoy!
Katie Shields says
Well this look simply magical. And I'm with you on the butter thang. People need to know what's up -- BUTTER. Lovely blog you got here, too. XX Katie
The Butter Half says
Thanks so much, Katie! I really appreciate your kind words and I am glad you like it. 🙂