Sweet & Creamy Strawberry Honey Butter
If you’ve never made flavored butter, you’re in for a treat! This Strawberry Honey Butter is rich, creamy, and bursting with fresh strawberry flavor. A touch of honey adds natural sweetness, while a bit of lemon juice brightens everything up. Whether you spread it on warm biscuits, pancakes, toast, or even muffins, this homemade butter will take your breakfast (or snack time) to a whole new level.
Looking for more ways to enjoy homemade spreads? Try my Cinnamon Honey Butter for a cozy, spiced version or my Pecan Honey Butter for a rich and fall-inspired treat. And if you love strawberries, don’t miss my Blueberry Jam for another delicious way to enjoy fresh berries all year long!
The best part? This strawberry butter comes together in minutes with just four simple ingredients. Just puree, simmer, and whip everything together for the smoothest, most flavorful butter you’ve ever tasted. It’s perfect for gifting, meal prepping, or just adding a little extra sweetness to your everyday meals!
What You’ll Love About This Recipe
✔ Only 4 Ingredients – Simple, fresh, and naturally sweet!
✔ Perfect for Breakfast & Brunch – Amazing on toast, waffles, pancakes, and more.
✔ Stores Well – Make a batch and keep it in the fridge for up to a week!
Ingredients
- 1 Pint Strawberries
- 3 TBSP Honey
- 2 TSP Lemon Juice
- 1 1/2 Sticks of Softened Butter
Instructions
- Puree the strawberries in either a food processor or blender.
- Once blended push strawberry puree through a strainer and into a medium sized pot.
- Add honey and lemon juice while bringing to a boil. Boil for 3 minutes, stirring constantly, until slightly thickened.
- Cool to room temperature.
- Once cooled, mix with a hand mixer, your cooled strawberry mixture and the softened butter.
- Once blended I also used the back of my rubber spatula to push/mush the butter and strawberry mixture to make sure it was blended well.
- Can be kept in the fridge for 1-2 weeks. It probably will not last that long.
Tips & Tricks
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Use ripe strawberries for the best natural sweetness and flavor.
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Want a smoother texture? Strain the puree well to remove any seeds.
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For extra flavor, add a pinch of cinnamon or a splash of vanilla extract.
FAQs
How should I store strawberry honey butter?
Keep it in an airtight container in the fridge for up to 1-2 weeks.
Can I freeze it?
Yes! Store in a freezer-safe container for up to 3 months. Thaw in the fridge before using.
What can I use this on?
It’s delicious on biscuits, toast, pancakes, waffles, muffins, and even cornbread!
This Strawberry Honey Butter is a quick and easy way to elevate any breakfast or snack. Once you try it, you’ll want to keep a batch on hand at all times! 🍓🍯
Strawberry Honey Butter
This strawberry honey butter is so sweet & delicious.
Ingredients
- 1 Pint Strawberries
- 3 TBSP Honey
- 2 TSP Lemon Juice
- 1 1/2 Sticks of Softened Butter
Instructions
- Puree the strawberries in either a food processor or blender.
- Once blended push strawberry puree through a strainer and into a medium sized pot.
- Add honey and lemon juice while bringing to a boil. Boil for 3 minutes, stirring constantly, until slightly thickened.
- Cool to room temperature.
- Once cooled, mix with a hand mixer, your cooled strawberry mixture and the softened butter.
- Once blended I also used the back of my rubber spatula to push/mush the butter and strawberry mixture to make sure it was blended well.
- Can be kept in the fridge for 1-2 weeks. It probably will not last that long.
Notes
Adapted from Half-Baked Baker
Nutrition Information:
Amount Per Serving: Calories: 29Sodium: 1mgCarbohydrates: 7gSugar: 6g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
Thank you so much for posting this. I love this easy 4 ingredient recipe. I will be making it this week and will let you know how it comes out! (( Hugs ))
I can’t wait till you try it. Your kids will love it too!
Does this have to be refrigerated right away or not until after it’s been sealed and then opened?
Thanks.
I would not keep it out of the fridge for longer than 6-8 hours after making it. After that, you should get it into the fridge.
can you use fresh whole strawberries that have been frozen?
Sure I think that should work fine if you let them thaw out. Enjoy! 🙂
I live in Australia and I would like to know how much is 1-1/2 sticks of butter? In weight?
It is 3/4 cups of butter 🙂
It also measures out to 12 Tbsp. I had to use this same measurement tonight for butter cookies and looked it up.
Yes, also perfect. Thanks Terri! 🙂
Can this be stored in the freezer?
I don’t see why not. I think it should freeze fine. 🙂