This recipe for strawberry butter is very simple ~ combining butter, strawberries, honey and black pepper ~ but big on taste.
One of the pleasures of living in SW Florida is that we have two strawberry seasons. Usually you have to wait until May-June before you get strawberries, but here we have a winter season as well … and guess what we are in the midst of one of those seasons now.
I went to the Farmer’s Market yesterday and they were so gorgeous … can strawberries be gorgeous? … so I bought two quarts.
One of the things I decided to do was to make Strawberry Pancakes – after all today is pancake day. To go with the pancakes, I decided to make Strawberry butter and Strawberry Coulis to go with it.
And to top it off I decided to make whipped cream. But not just any whipped cream … no, I decided to add lemon curd.
I’ll be sharing the recipes for the strawberry coulis and lemon curd whipped cream as well as the strawberry pancakes over the next couple of days. But for now, here’s the recipe for Strawberry Butter.
Yields 1/2 cup
6 strawberries, hulled and finely diced
1 stick salted Kerrygold butter, at room temperature
2 Tablespoons raw honey
Pinch ground black pepper, optional
Combine the strawberries, butter, honey, and pepper in a food processor. Process until almost smooth.
Scrape into a bowl, and set aside at room temperature.
Store in mason jar in refrigerator for up to two weeks.