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.