Strawberries are in season! There’s nothing like a fresh strawberry, especially if you can get them from a farm that grows them locally. Once I’ve gotten my fill of fresh berries, I move on to making jam or jelly, strawberry rhubarb compote, strawberry rhubarb crostata and MY FAVORITE strawberry butter. Here’s how to make strawberry butter.
You only need three ingredients – fresh strawberries, powdered sugar and butter. Yep. That’s it.
I use salted butter because I like things that are salty and sweet. If salt’s not your thing, use unsalted butter. It’s important that it’s at room temperature. Using a mixer (I supposed you could use a whisk but that would take a while), whip at high speed with three tablespoons of powdered sugar until very light and creamy.
By hand, carefully fold in a half cup of finely chopped strawberries. I don’t use a mixer for this part because it breaks up the strawberries too much and makes the butter too watery. If you want to be fancy, you can wrap in plastic, roll into a log, refrigerate and slice into discs. This makes for a beautiful presentation at a brunch.
Breakfast fit for a queen. Waffles topped with strawberry butter and a little bit of maple syrup, an egg and bacon.
Spread on toast or a bagel. It’s really good on muffins, pancakes or waffles. You can make this year round but it’s especially good when strawberries are in season.
Here’s a short video to show you how I make it.