One of my greatest regrets in life is taking 28 years to have tasted Strawberry Butter.
As a child, any day that I was allowed to have Post’s Honey Bunches of Oats “with real strawberries” for breakfast was a good day. I’d also have a swig of strawberry milk straight out the carton later when my mother’s not looking and feel pleased that I did just that. I’d like to say that I’ve put my straight-out-the-strawberry-milk-carton habits behind me but I have no shame in admitting that I am a 28-year-old woman with a low-key but also serious strawberry milk problem.
On a sunny Friday afternoon in June, I found myself surrounded by this backlog of unused strawberries in the fridge and an intense craving to make them rain over some fluffy buttermilk pancakes. And I thought to myself, “What if strawberry butter was a thing?”
As it turns out, it was.
After a quick walk to the Hoogvliet near me (the Dutch equivalent of Hero Market, probably), I went home to whip up one of the most magical things to have caressed the fluffiest batch of buttermilk pancakes… and my tastebuds.
This jar of magic is always a big hit in my household. The week I make Strawberry Butter is usually the week we’d have pancakes for brunch and dinner on some days or snack on toast at odd hours because the butter will only stay good in the fridge for 7 days, tops.
Since the base of this recipe is just good ol’ butter, you could always subtitute strawberries with any fruit of choice! The possibilities are endless.
250 grams softened grass-fed salted butter
1/4 cup honey
- Dice and mash strawberries (I used the bottom of a glass because I am resourceful and could not locate my masher). Add softened butter and honey and whip together until everything’s mixed in. If you’d like your butter to be sweeter, feel free to add a dash of sifted powdered sugar and mix it in. Store in the fridge for a week, tops.
If you’ve tried my recipe, leave a comment! I’d love to hear from you 🙂