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!
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.
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!
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!
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.
Whipped Strawberry Honey Butter
Ingredients
- 1 cup butter softened
- 3 tbsp water OPTIONAL
- 8 strawberries chopped and mashed, ½ cups worth of liquid and puree
- 1/4 cup honey
Instructions
- 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!
Notes
Nutrition
{originally published 8/26/2014 – recipe notes and photos updated 4/14/22}
Kau says
I would not use one cup of butter again…took over the strawberry flavor…remade with half the butter and honey and the consistency and taste were better!!
CAROLYN P HARTER says
WHAT KIND OF BUTTER DID YOU USE? I USED KERRY GOLD STICK AND IT DID NOT WHIP EVENLY. SHOULD I HAVE USED A WHIPPED BUTTER OR MARGARINE.
Mary says
I use regular salted butter. If it wasn’t soft enough, that might have affected it.
Karin says
How long will this last?
Mary says
It should last at least a week in the refrigerator, Karin.
Nicole says
Question… In the video it looks you used 1 stick of butter but the recipe calls for one cup which is actually 2 sticks of butter. Which one is correct? Thanks!
Mary says
I made a half recipe for the video (which I may never do again, as it tends to cause confusion. LOL) Live and learn. It’s one cup of butter for the recipe as written. Enjoy!
Nancy says
This is so good! If I wanted to make raspberry butter what measurement of raspberries would you recommend?
Mary says
A 6-ounce container of raspberries should work well for this recipe, Nancy.
Dee Priest says
Can you please tell me how long the whipped strawberry honey butter will keep in the fridge?
Mary Younkin says
It should be fine for 3-4 days at least, Dee.
Ann Callen says
Is freezing this an option??
Mary Younkin says
Hi Ann, I haven’t tried it myself, but I think it will freeze without any issues. If you try it, let us know how it works out.
Susan says
Could you can this for later….. or would it ruin it ?
Mary Younkin says
Yes, that would ruin it. You can’t safely can dairy products.
Lyn says
I am on the keto diet. No sugar, no carbs! Can I use a sugar substitute?
Mary Younkin says
I suppose you could, Lyn. To be honest though, it isn’t going to be the same without the honey. You could try combining the berries and butter and lightly sweetening to taste with the sweetener of your choice.
Helen says
Could you use blueberries or raspberries
Mary Younkin says
Both of those should work well, Helen.
Jason says
After making it, what’s the shelf life in the refrigerator?
Mary Younkin says
I try to use it within a week, Jason.
Darlene M Reams says
Looks great!! Can’t wait to make it!
Mary Younkin says
I hope you love it, Darlene!
Linette says
Do you use salted or unsalted butter? Thanks!!
Mary Younkin says
I use salted butter in everything, Linette.
Erum says
This sounds delicious…I just made some fresh strawberry preserves…I might make some of this strawberry butter too
Thank you for the recipe.
Mary Younkin says
I hope you love the butter, Erum!
Rose says
Hi, I tried this recipe and was so disappointed! My butter seemed to separate and the end result looks like zombie brains rather than whipped butter. Any idea why it would do this? There seemed like there was way too much liquid in there even though I followed the recipe. It may still taste good but the look of it doesn’t make me want to put it on my breakfast lol Thanks!
Mary Younkin says
Hi Rose, how long did you beat it? It always separates and looks weird before it comes together. Did you substitute any ingredients? Or use margarine instead of butter? Sorry it didn’t work out perfectly for you!
Katherine Starling says
I used unsalted Walmart butter. I ended up having to add 1/4 homemade full fat Greek style yogurt. Original recipe strawberries over powered the butter
Mary Younkin says
I’m glad you were able to make it work for you, Katherine.
Sandy Stephens says
Can this be frozen?
Mary Younkin says
Sandy – I have personally never tried that. I am guessing it will separate, but you should be able to whip it back together after it thaws. If you try it let me know how it works for you.
Bev halcomb says
What are you call be white sugar? Granulated or confectionary?
Mary Younkin says
Hi Bev! I use plain white sugar in this recipe, although powdered sugar would work as well. For future reference, I call confectionary sugar “powdered sugar.”
Tonia says
I am going to make this for Christmas morning breakfast. Can I use frozen strawberries or do they need to be fresh?
Mary Younkin says
I would recommend fresh.
Keri says
So glad I wasted a lb of butter. Good thing it’s cheap now……What’s the purpose of the water?!?! It never blended correctly. It was thoroughly melted butter and I blended it for quite a while. So that wouldn’t have been the solution. Found a much better recipe. Strawberries, butter and powdered sugar. No water.
Mary Younkin says
Why on earth were you working with melted butter? The butter should’ve been simply softened to room temp which allows it to blend smoothly with a few tablespoons of water, allowing for a fluffier and wonderfully spreadable texture. I’m glad you found something that worked for you though.