I made some Strawberry Butter with my kids for a fun sweet treat, so I wanted to share it with you.
It was super simple to make (just 3 ingredients), and it made for a fun snack or breakfast dish.
It’s the type of dish you could make when you wake up in the morning for a fresh homemade breakfast with very little effort.
The first time we made it, my oldest daughter said it was actually too sweet, so we adjusted it for less sugar the next time, which is what you’ll find in the printable recipe below.
It was also a nice way to use up some extra strawberries, since my girls prefer to eat strawberries only when they’re fresh and crisp. Once they start to get soft, I have to incorporate them into a recipe. They won’t eat “mushy” berries.
But mushy or crisp strawberries both work for this.
You could use the butter to top any kind of bagel or English muffin or pancakes, but we like it in the King’s Hawaiian Sweet Rolls, which is what you see in my photos.
Make sure your butter is completely room temperature when you start, to make it a quick and simple process. If you’re going to make it in the morning, leave the butter out overnight.
You can refrigerate this Strawberry Butter if you don’t use it all right away, but allow it to come to room temperature before serving. Or at least don’t use it right out of the fridge, because it will be too stiff.
1 cup (2 sticks) butter, softened
1/4 cup powdered sugar
1/2 cup diced strawberries, fresh or frozen
In a small bowl, beat the butter and sugar with a mixer until light and fluffy. Stir in the strawberries and mix well by hand.
Serve immediately or store in the refrigerator. Bring to room temperature before serving for best results. Best if used within three days.
Note: You can use salted or unsalted butter for this. The salted butter will balance out the sweetness. And you can use fresh or frozen strawberries, but keep in mind the frozen strawberries may add more juice to the butter, and be sure to thaw them fully first.
And click below for the printable PDF version: