Strawberry butter recipe
Bought too many strawberries? Whip up this sweet strawberry butter recipe in just 5 minutes and store in the fridge for indulgent breakfasts. Spread on toast, croissants or even hot buttered crumpets for a summery start to the day.
See method- Makes 350g
- 5 mins to prepare
- 47 calories / serving
Ingredients
- 200g softened butter
- 125g strawberries, hulled and roughly chopped
- 25g icing sugar, sifted
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Shop ingredientsEach serving contains
- Energy
- 195kJ 47.0kcal
- Fat
- 5g
- Saturates
- 3g
- Salt
- 0.0g
- Sugars
- 1g
of the Reference intake
Carbohydrate 1.0gProtein 0.1gFibre 0.1g
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- In a large mixing bowl, beat the butter using an electric hand whisk until light and creamy.
- Put the strawberries in a bowl with the icing sugar and mash with a fork to combine. Add to the butter and beat until the strawberries are fully incorporated and the butter has turned pink.
- Use immediately or cover, chill and use as required. Will last for 3 days in the fridge.
- Tip: If your strawberries are particularly ripe and juicy, add an extra 1 tbsp of icing sugar to help bind the butter together.
- See more Strawberry recipes
Make this butter with the best summer strawberries, then freeze for a later date. To freeze, place spoonfuls of the butter onto a piece of clingfilm. Wrap and mould into a sausage shape, then twist the ends to seal. Freeze for up to 3 months. Defrost fully before using.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
