Strawberry season is upon us! This is a cause for celebration and a great excuse to enjoy strawberries with every meal! Here’s a simple recipe to use up your super ripe strawberries. I’ve made a couple batches of this – one for immediate use and another tucked in the freezer to enjoy this winter when I’m longing for sunnier days. Enjoy your strawberry butter on biscuits, pancakes, in between layers of cake, or any other way you can think of! For an extra special treat add some herbs to your butter or a dash of rose water.
6-8 very ripe strawberries
2 sticks of unsalted butter, room temperature
1 pinch of salt
optional: 1 teaspoon of leaves from several sprigs of thyme, fresh chopped basil, or fresh chopped mint OR 1/2 teaspoon of rosewater
- Roughly chop or mash your strawberries with a wooden spoon.
- Place strawberries in a stand mixer and turn on medium speed. Once the strawberries are well macerated, turn of the mixer and add your butter and salt. Turn mixer on high and whip until the strawberries and butter are well combined. Note: you may want to hold up a dish towel or place some plastic wrap around your mixer to prevent strawberry juice from splashing everything in the near vicinity.
- If using herbs or rosewater, stir them into the butter at the end.
- Roll your butter into a log using parchment paper and refrigerate or place in the freezer. Enjoy!