Whipped Strawberry Butter

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Whipped Strawberry Butter is fluffy, creamy, sweet, and buttery goodness in a pretty pink package. This is amazing on toast, scones, pancakes, popovers, muffins, breads, and just about anything else you might want to butter!

Whipped Strawberry Honey Butter is a dreamy spread for toast, muffins, croissants, rolls, and more! get the recipe at barefeetinthekitchen.com

Strawberry Butter

I’ve been a big fan of Vanilla Bean Whipped Honey Butter and Maple Butter for years, but this strawberry loveliness just plain puts it to shame. Slathered on toast, on biscuits, on scones, or even on a graham cracker, this Strawberry Butter is pure heaven.

Real strawberries mashed to release their delicious juice get whipped into real honey butter for a spread that’s as delightful to taste as it is to look at. I was inspired to make strawberry butter in my own kitchen after a trip I took a while back.

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Scottsdale Getaway

Several years ago, I spent a long weekend playing in the sun and enjoying some fun and relaxing downtime with two of the best friends a girl could ask for. We stayed at the gorgeous Phoenician resort in Scottsdale, ate as much amazing food as we were able, and greatly enjoyed being waited on and pampered all weekend!

On Saturday, we wandered out to Scottsdale Fashion Square and finished our morning with lunch at NM Cafe in Neiman Marcus. I hadn’t eaten there before, and in case you haven’t either, I’ll tell you that it is worth a visit.

Whipped Strawberry Honey Butter

By far, our favorite part of the meal was the little dish of strawberry butter and the popovers that they brought out while we waited for our meal. I probably would have been completely happy to just continue noshing on bread with strawberry butter for my lunch.

Even after our meal, I kept thinking about that whipped strawberry butter. I knew that amazing butter would need to be re-created in my kitchen just as soon as I got back home. On our way home on Sunday night, we stopped at the store for strawberries.

Before I even unpacked, I’d made three different batches of butter. I wanted to get just the right balance of fresh strawberry flavor and sweetness, just like the butter I’d had at the cafe.

The recipe I’m sharing was hands-down our favorite. I loved the difference the honey and the fresh berries made!

A group of people posing for a photo in a pool of water

Strawberry Butter Recipe

After a little trial and error, I am confident in saying that this is the very best strawberry butter you will ever taste. Not only is it borderline addictive, but it’s also extremely easy to make and requires just a handful of ingredients.

Soft butter is whipped with water to get light and fluffy. Mashed strawberries get whipped into the butter, followed by a generous drizzle of honey. The resulting spread is fluffy and perfectly sweet with the tiniest hint of tartness from the strawberries.

If you prefer, you can also make this with white sugar instead of honey. To make that version, add a quarter cup of white sugar slowly, tasting as you go until you reach your desired sweetness level. That variation was a closer match to the strawberry butter from the NM Cafe but I personally prefer the flavor of the honey.

To make an even easier “cheater” strawberry butter, you can make a quick jam version by mixing two parts butter with one part strawberry jam.

It tastes good in a pinch–but if you can get your hands on some strawberries, this version with real berries and honey is totally worth the few minutes of effort!

Whipped Strawberry Honey Butter is a dreamy spread for toast, muffins, croissants, rolls, and more! get the recipe at barefeetinthekitchen.com

This is a delicious spread every which way. It’s amazing on bagels, toasted slices of English Muffin Bread, and all kinds of homemade rolls, like these Copycat Texas Roadhouse Rolls. I’ve been known to enjoy a pat of this butter on top of a warm Blueberry Bran Muffin too.

Next time I share a pot of tea with a friend, I’m excited to put a cute little dish of pretty pink strawberry butter out on the table next to a platter of scones.

This will keep nicely in the fridge for about a week. I like to bring it to room temperature before serving but it spreads well even when a little cooler, thanks to all that whipping!

Whipped Butter Recipes

If you love the pots of fancy Whipped Butter you get at many restaurants, you’ll be so excited to discover how easy they are to make at home.

For a sweet and spicy spin on whipped butter just begging to be spread across your cornbread, don’t forget to try my Jalapeño Honey Butter. We also love the flavor of this simple Vanilla Bean Whipped Honey Butter.

Kitchen Tip: I use this mixer, these bowls, and this jar to make this recipe.

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Whipped Strawberry Honey Butter is a dreamy spread for toast, muffins, croissants, rolls, and more! get the recipe at barefeetinthekitchen.com

Whipped Strawberry Honey Butter

4.20 from 25 votes
Whipped Strawberry Honey Butter is fluffy, creamy, sweet, and buttery goodness in a pretty pink package.
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 16 About 2 cups


  • 1 cup butter softened
  • 3 tbsp water OPTIONAL
  • 8 strawberries chopped and mashed, ½ cups worth of liquid and puree
  • 1/4 cup honey


  • Place the butter and the water in a mixing bowl and beat on high speed until well combined and fluffy, at least 3 minutes. Scrape the sides as needed.
  • Add the smashed strawberries and their liquid to the butter and beat again until combined, about 2 minutes. Add the honey and beat until light and fluffy, about 2-3 more minutes.
  • Transfer to an airtight container and refrigerate until needed. Let soften at room temperature for a few minutes before serving. Enjoy!


If you’d like a shortcut version, we made a strawberry jam butter (2 parts butter to 1 part jam) and it was delicious as well. For the flavor closest to NM Cafe’s strawberry butter, whip the butter and berries and then add white sugar slowly, tasting as you add it, until it is as sweet as you like. How’s that for giving you plenty of options?
I use salted butter when making this recipe. Feel free to use unsalted and add a pinch of fine sea salt as needed.
NOTE – Whipped butter is all about texture. The splash of water or milk softens it and makes it easy to spread. If you choose not to add the water, it will still work nicely, it will simply be firmer again after refrigeration.


Calories: 120kcal · Carbohydrates: 5g · Protein: 1g · Fat: 12g · Saturated Fat: 7g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 3g · Trans Fat: 1g · Cholesterol: 31mg · Sodium: 92mg · Potassium: 15mg · Fiber: 1g · Sugar: 5g · Vitamin A: 355IU · Vitamin C: 4mg · Calcium: 5mg · Iron: 1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 8/26/2014 – recipe notes and photos updated 4/14/22}

Whipped Strawberry Butter is the topping of your dreams! Try it on pancakes, waffles, toast, and more - get the recipe at barefeetinthekitchen.com

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Christina says

    The butter never really whipped, I used room temp butter (left out all day). The water seemed to prevent the butter from coming together with the other ingredients.

    Any ideas?2 stars

    • Mary Younkin says

      I’m drawing a blank here, Christina. You whipped just the butter and water for a few minutes and it didn’t incorporate at all? I’ve never seen that happen.

  2. Denise says

    Not sure what happened, but for me this turned into a complete mess. The butter was well combined and fluffy with the water but once I added the smashed strawberries and pulp a mess ensued. The butter just would not incorporate with the strawberries at that point. I mixed and mixed and added more butter to see if it would help. It did not. I put it in the fridge for now. I’m not sure what it’ll look like tomorrow.1 star

    • Mary Younkin says

      Is it possible the butter became too warm, Denise? I’m trying to figure out what happened and drawing a blank. My initial thought was that it may not have been beaten long enough, but the way you described it, that doesn’t appear to be the case. Hopefully it came together for you in the fridge! You may be able to briefly whip it again if it has.

  3. Ruthie C. says

    Followed the recipe quite closely and it was easy to make and DELICIOUS to eat! Everyone loved it. It’s now a staple of mine! I used an electric beater to whip the unsalted room temperature butter. The consistency came out smooth and light. All I’d want to know is how long it keeps? Thank you! 🙂5 stars

  4. Alicia johnson says

    It didn’t whip for me either. Just a mess. I tried using a hand mixer after first using the big stand mixer. No luck. The water and butter repelled one another. Noting like the picture1 star

    • Mary Younkin says

      Was your butter soft and at room temperature? Were you using the wire whisk attachment on your mixer? It takes a few minutes but it does come together eventually. That said, if you’re serving it immediately and don’t need it to stay softer in the fridge, it can easily be made without the water.

  5. Shelly says

    Made this today and it came out fine. Pro tips: Real butter takes a LONG time to soften. Even at room temp, it’s not actually super malleable. So make sure your butter is properly soft before you start. My butter was out for over 4 hours, and I STILL had to set it on a plate in chunks around a ramekin of boiled water under an inverted a glass mixing bowl…TWICE…to get it soft. You want to be able easily press your finger into it, nearly through it. I also omitted the water. I used a paddle mixer on speed 2 and it whipped up no bother. Don’t dump your berry mix in all at once. Do it in 3rds, as the berry liquid will make the butter start to separate. Once it’s whipped to creamy state again, add next 3rd. And repeat. Then do similar with the honey.5 stars

  6. Shelly says

    Update: I went back and added milk in place of the water. Without it, at room temp, my butter was too stiff to be easily spreadable. I also added some simple syrup, as my honey’s flavour wasn’t really coming through and hadn’t imparted enough sweetness. But now it’s fab!