Strawberry Compound Butter is a luscious, versatile spread that elevates any dish with its sweet, tangy flavor. Made with fresh strawberries and creamy butter, it’s a delightful blend of smooth richness and fruity brightness. Perfect for breakfast toast, warm scones, or grilled corn, this butter adds a gourmet touch in just 10 minutes of prep. Let it chill for 2 hours to allow the flavors to meld into a velvety, irresistible treat.
The vibrant pink hue and fragrant aroma of this butter make it as visually appealing as it is delicious. Its silky texture melts effortlessly, releasing bursts of strawberry sweetness with every bite. Whether you’re hosting brunch or simply treating yourself, this recipe is a quick yet impressive way to bring a touch of elegance to your table. Once you try it, you’ll wonder how you ever lived without it!
What You’ll Need for Strawberry Compound Butter
- 1 cup (5oz/142g) fresh strawberries (hulled and rinsed)
- ⅓ cup (4oz/115g) honey (substitute with maple syrup if preferred)
- 1 cup (2 sticks/8oz/225g) unsalted butter (very soft, at room temperature)
How to Make Strawberry Compound Butter
- Puree the strawberries and honey: In a food processor, blend the strawberries and honey until completely liquified. Scrape down the sides as needed to ensure everything is well combined.
- Whisk the butter: Using an electric mixer, whisk the softened butter on medium speed until it becomes light and fluffy, about 2-3 minutes.
- Incorporate the puree: Add the strawberry puree to the butter one spoonful at a time, whisking continuously until fully incorporated and the mixture is smooth and evenly pink.
- Shape and chill: Transfer the mixture onto a sheet of plastic wrap. Shape it into a log, wrapping it tightly. Place in the refrigerator to firm up for at least 2 hours or up to 7 days.
- Optional freezing: For longer storage, slice the log into portions and freeze in an airtight container for up to 2 months.
Perfect Pairings: Serving Suggestions
This Strawberry Compound Butter is a versatile delight! Spread it on warm toast, pancakes, or waffles for a fruity twist. It also pairs beautifully with scones, muffins, or even cornbread. For a savory touch, try melting it over grilled chicken or fish to add a sweet and tangy flavor.
Storage Secrets: Keep It Fresh
Once shaped into a log, wrap the butter tightly in plastic wrap and store it in the fridge for up to 7 days. For longer storage, slice it into portions, wrap individually, and freeze for up to 2 months. Thaw in the fridge before using for the best texture.
Quick Tips: Time-Saving Hacks
To speed up the process, use a stand mixer with a whisk attachment for fluffier butter. If your strawberries aren’t perfectly ripe, add an extra teaspoon of honey to enhance the sweetness. For a smoother puree, strain the mixture through a fine mesh sieve before incorporating it into the butter.
Mix It Up: Recipe Variations
Experiment with different fruits like raspberries or blueberries for a unique twist. Swap honey for maple syrup for a deeper flavor. Add a pinch of cinnamon or a splash of vanilla extract to elevate the taste. For a savory version, mix in herbs like basil or thyme and omit the honey.
Essential Tools: Equipment Guidance
A food processor or blender is key for achieving a smooth strawberry puree. An electric mixer ensures the butter becomes light and fluffy. Plastic wrap is essential for shaping the log, and a sharp knife makes slicing the butter a breeze once it’s chilled.
Strawberry Compound Butter
Ingredients
- 1 cup fresh strawberries (5oz/142g)
- ⅓ cup honey (4oz/115g)
- 1 cup unsalted butter (2 sticks/8oz/225g, very soft)
Instructions
- Puree the strawberries and honey in a food processor until liquified.
- With an electric mixer, whisk the butter until fluffy.
- One spoon at a time, whisk the strawberry puree into the butter until fully incorporated.
- Transfer to plastic wrap and shape it into a log.
- Place in the fridge to firm for at least 2 hours or up to 7 days. It can also be sliced and frozen for up to 2 months.
