Recipe: Strawberry Honey Butter

Recipe: Strawberry Honey Butter

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Sheela Prakash
Jun 18, 2017
(Image credit: Joe Lingeman)

When strawberries are in season, it's hard not to inhale the cartons you bring home immediately before even thinking about what else you'll do with them. I encourage you, however, to put some aside to make this butter — rich with all that fruity flavor, enhanced by honey and orange zest, and just begging to be slathered on toast or biscuits and melted all over your pancakes and waffles.

When the season is said and done, a taste of this butter will be a welcome reminder of just how sweet it was.

A Sweet Strawberry Butter for Now and Later

This compound butter is just another wonderful way to increase your strawberry intake while they are at their best. The diced berries are blended into softened butter, along with honey and orange zest, to make a sweet butter that wants to be part of your morning routine this time of year. Spread it on warm biscuits, popovers, cornbread, or simply just good toast. Or drop a pat onto a nice, thick waffle or a stack of pancakes and let it melt as you dig in.

While it's easy to eat your way through this butter quickly, I encourage you to save some of your batch for later — wrap it up tightly and tuck it in the freezer and you'll be rewarded with this early summer sweetness months down the road.

Strawberry Honey Butter

Makes a scant 2 cups

2 sticks (8 ounces) unsalted butter, cut into 1-inch cubes, at room temperature
1/4 cup honey
1/4 teaspoon freshly grated orange zest
1/4 teaspoon kosher salt
1/2 cup hulled and diced fresh strawberries

Combine the butter, honey, orange zest, and salt in a food processor fitted with the blade attachment. Process for about 20 seconds, scraping down the sides of the bowl halfway through, until the mixture is light, fluffy, and well-combined. Add the strawberries and process until they've broken down and are well-incorporated in the butter but are still a bit chunky, 10 to 15 seconds, continuing to scrape down the sides of the bowl as needed for even blending.

The strawberry butter can be used immediately or placed in the refrigerator for a couple of hours to firm up first.

Recipe Notes

  • Storage: Store leftover butter in the refrigerator in a covered dish or ramekin, or spooned onto plastic wrap or parchment paper and rolled into a log. When kept in the fridge, the butter is best when eaten within 1 week; it can also be stored in the freezer for up to 3 months.
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