Salted butter, fresh strawberries, and powdered sugar—this simple strawberry butter will have you rethinking what to put on toast.

Okay, so full honesty here—I didn’t set out to make strawberry butter to be fancy. Nope. This all started with a tired container of berries I forgot in the back of the fridge (you know the one… next to the almost-empty pickle jar and that mystery Tupperware you pretend you don’t see?). Anyway, they weren’t moldy yet, just… mushy. Too soft for snacking but still smelled like summer.

I couldn’t toss them. I mean, strawberries aren’t cheap—and wasting them? That felt borderline criminal. So I threw them in with some softened salted butter and powdered sugar and bam—strawberry butter happened. And wow. I spread it on toast, and suddenly, I felt like I was eating brunch at a cute café instead of standing over the sink in my pajamas.

Why You’ll Love This Strawberry Butter Recipe?

Well first off, it’s embarrassingly easy. You don’t need a mixer (though it helps), no stovetop, no fancy ingredients. It’s just a handful of pantry staples and a couple minutes of your time. But the best part? It feels special. It’s the kind of thing you serve on a lazy Saturday morning with coffee and fluffy socks and zero obligations. It’s got a cozy, homemade vibe that tastes like love in spreadable form.

And if you’re the kind of person who likes to casually say things like “Oh, I just whipped up a fruit butter this morning,”—this is your moment.

Ingredient Notes:

You only need three ingredients, but they each pull their weight. Here’s the breakdown:

Salted Butter
Don’t overthink it. Just use the good stuff. Room temp is key—cold butter doesn’t whip, it sulks. And yes, I said salted. Trust me. That little salt kick makes the strawberries pop.
Strawberries
Fresh, not frozen. And honestly? The riper and softer the better. This is the perfect way to use up berries that are past their prime but not quite compost.
Powdered Sugar
Just a touch. Enough to sweeten things up without turning your toast into dessert (unless you want it to be dessert, in which case… add more, no judgment here).

How To Make Strawberry Butter?

Start by tossing your room-temp butter into a mixing bowl. Give it a good whirl—by hand or mixer—for about 2 to 3 minutes until it’s all soft and fluffy. This is the “air it out and give it love” step.
While that’s going, grab those strawberries and mash them. You can use a fork if you’re into the chunky, rustic vibe (that’s me), or go full-on smooth with a quick pulse in the food processor. Depends on your mood and your patience.
Once they’re mashed, toss them into the bowl with the butter along with the powdered sugar. Give everything a good mix—just until it comes together and turns that dreamy pink color that somehow tastes better just by looking at it.
Scoop it into a container or cute little jar, seal it up, and pop it in the fridge. Now here’s the hard part: wait 24 hours. I know. But it’s worth it. Something happens overnight—the flavors get friendly, the butter sets, and suddenly, you’ve got strawberry gold.

Storage Options:

Fridge life? Around 4–6 days. But that totally depends on how ripe your strawberries were. If they were on the verge of becoming wine, eat it sooner. And if you’ve got leftovers (ha), you can freeze it in little batches. Pop one out whenever the toast mood strikes. Trust me, future you will thank you.

Variations and Substitutions:

You know I love to riff on a good base. Here’s how you can play:

Add a splash of vanilla – makes it taste like strawberry shortcake
Use raspberries instead – a little tangy, but fun

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Swap the sugar for honey – smoother, earthier vibe
Throw in some lemon zest – for that fresh, zingy moment
Add cinnamon – warm and cozy, perfect on waffles

What to Serve with Strawberry Butter?

Warm biscuits – if you know, you know
English muffins – especially the ones with those toasty edges
Pancakes or waffles – say goodbye to syrup for a day
Crepes – add a dollop and roll it up like a Parisian pro
Straight from the spoon – it’s okay, we’re not judging

Frequently Asked Questions:

Can I use unsalted butter?
You can, but then you’ll want to add a pinch of salt. Salted just hits better here.

Is it okay to use frozen berries?
Ehh… I’ve tried. It gets watery. If you’re desperate, thaw and drain them really well.

Does it have to chill overnight?
Technically, no. But the flavor really blossoms if you let it rest. Think of it like letting the band rehearse before the big show.

So, now I’ve spilled all my strawberry secrets. If you end up making this (and I really hope you do), let me know how you serve it! Tag me, email me, shout it from your balcony—I want to see your butter moments.

Until next time… keep your butter soft and your mornings slow.

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Planning to try this recipe soon? Pin it for a quick find later!

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

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