Strawberry butter recipe

1. In a large mixing bowl, beat the butter using an electric hand whisk until light and creamy.
2. 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.
3. 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.

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. 

See more Strawberry recipes