Sweet, creamy, fluffy, and packed with real strawberry flavor, this homemade strawberry butter tastes like something straight from a cozy little bakery. The twist that makes this version stand out? Roasted strawberries and a touch of honey vanilla sea salt. Roasting the berries deepens the flavor so the butter tastes rich and packed with that beautiful strawberry flavor.
We absolutely love it on biscuits, pancakes, toast, waffles, cornbread, muffins, and bagels. My kids would honestly eat it with a spoon if I let them.
💕 Why You’ll Love This Recipe
- Uses roasted strawberries for extra flavor
- Light, fluffy, spreadable texture
- Sweet but not overly sugary
- Tastes amazing on breakfast breads and brunch spreads
- Freezer friendly
- Gorgeous pink color naturally from the berries
- Easy enough for busy mornings
If you love this recipe you'll also need to try my Blueberry Banana Oat Muffins and Birthday Waffles
Ingredients:
Jump to:
Instructions:
1. Roast the strawberries:
Preheat oven to 375°F.
Spread diced strawberries onto a parchment-lined baking sheet. Sprinkle with brown sugar.
Roast for 18–20 minutes until soft, jammy, and slightly caramelized.
Let cool completely.
2. Mash the berries:
Lightly mash the cooled strawberries with a fork. You want small pieces, not completely pureed.
3. Whip the butter:
In a mixing bowl, beat softened butter for 2–3 minutes until light and fluffy.
Add honey, powdered sugar, vanilla, and sea salt.
Beat again until smooth.
4. Fold everything together:
Gently fold in the roasted strawberries and freeze-dried strawberry powder if using.
Whip for another 30 seconds until beautifully pink and fluffy.
Helpful Tips and Tricks:
- Roast extra strawberries and spoon them over pancakes too.
- Freeze-dried strawberry powder gives HUGE strawberry flavor without extra moisture.
- Use European-style butter for an ultra rich taste.
- Let the butter sit at room temperature for 10 minutes before serving for the creamiest texture.
- A hand mixer makes the butter extra fluffy and spreadable.
Make Ahead Tips:
- Roast the strawberries 1–2 days ahead and refrigerate until ready to use.
- Strawberry butter can be made up to 4 days in advance and tastes even better after chilling.
- For easy serving, shape into a butter log and slice when ready.
Storage Tips:
Freeze for up to 2 months and thaw overnight in the refrigerator. 🍓🧈
Store in an airtight container in the refrigerator for up to 5 days.
Let sit at room temperature for 10–15 minutes before serving for the best texture.
✨
FAQ's:
Can I use frozen strawberries?
Yes! Thaw and drain them well before roasting.
Why roast the strawberries?
Roasting removes excess moisture and intensifies the berry flavor so the butter stays creamy instead of watery.
Can I make this less sweet?
Absolutely. Reduce the powdered sugar or honey to your taste.
Can I freeze strawberry butter?
Yes! Wrap tightly and freeze for up to 2 months.
🍓 What To Serve With Strawberry Butter
🍓Homemade biscuits
🍓Scones
🍓Pancakes
🍓French toast
🍓Banana bread
🍓Cornbread
🍓English muffins
Recent Recipes:
🍓 Strawberry Butter
Equipment
- Hand Mixer or Stand Mixer
- baking sheet
- Parchment Paper:
- mixing bowls
- Silicone Spatula
- Airtight storage container
Ingredients
- 1 cup fresh strawberries, hulled and diced
- 1 tablespoon brown sugar
- 1 cup salted butter, softened
- 3 tablespoon honey
- 2 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- Tiny pinch flaky sea salt
- ¼ teaspoon Optional: freeze-dried strawberry powder for extra flavor and color
Instructions
Roast the strawberries:
- Preheat oven to 375°F.
- Spread diced strawberries onto a parchment-lined baking sheet. Sprinkle with brown sugar.
- Roast for 18–20 minutes until soft, jammy, and slightly caramelized.
- Let cool completely.
Mash the berries:
- Lightly mash the cooled strawberries with a fork. You want small pieces, not completely pureed.
Whip the butter:
- In a mixing bowl, beat softened butter for 2–3 minutes until light and fluffy.
- Add honey, powdered sugar, vanilla, and sea salt.
- Beat again until smooth.
. Fold everything together:
- Gently fold in the roasted strawberries and freeze-dried strawberry powder if using.
- Whip for another 30 seconds until beautifully pink and fluffy.
Notes
- The butter color deepens after chilling.
- Freeze-dried strawberry powder is optional but makes the flavor taste extra bakery-style.
- If your strawberries are extra juicy, blot lightly with paper towels after roasting.
- This also makes an amazing edible gift in little mason jars with a cute little bow.