Ripe fruit + rich butter = heaven


As Executive Food Editor here at the magazine, I have to attend recipe tastings (tough job, I know...). With more than 50 recipes in each issue, that means that I try A LOT of dishes. Most of the time, the food is tasty. If it's not, our Test Kitchen gurus work their magic until the recipe works. And every once in a while, a recipe comes along that's a complete standout. 

Which brings us to this strawberry butter. It's been four years (!!) since this recipe ran in the magazine, but I still remember how delicious the butter was. It was originally served with tiny popovers (aww), but none of us could stop eating THAT BUTTER. It was the perfect balance of sweet and creamy and rich and it was also just the perfect shade of pink—and I don't even like pink.

When the season's first strawberries started showing up at the market this year, I knew I had to make it. It calls for just three ingredients that you probably already have (butter, berries, and confectioners' sugar) so it's easy to throw together. Serve it with waffles, pancakes, scones, biscuits, toast—or sample it straight off the spoon, as I might have done this weekend. What?!? It's called quality control. 

Ready to make your own strawberry butter? Here's a quick tutorial.

1. Grab your three ingredients and put 'em in the food processor.
Berries. Butter. Confectioners' sugar. You're halfway there!

food processor

2. Turn on the food processor—and trust us.
The recipe says to blend for five minutes. While that sounds like a long time, it's not a typo. After just a few minutes, the mixture will look kind of curdled, like this. Do. Not. Panic. Just keep going.

weird butter

3. Behold the beautiful butter!
After about 5 minutes, you'll have a smooth, beautiful butter that's ready for spreading on allll the carbs. Waffles, anyone?


The recipe makes about 1 1/2 cups of butter, so it's possible that you'll have some leftovers. If so, just plop the extra butter on a sheet of parchment paper, roll it up into a log, and twist the ends of the paper to seal. The butter will keep in the fridge for about 5 days or stick the parchment packet in a resealable plastic bag and stick it in the freezer. It'll be good for up to 3 weeks. The butter a super handy thing to have around when friends drop by—or when you're just in the mood for a berry good piece of toast. 

Get the recipe: 3-Ingredient Strawberry Butter

strawberry butter
Credit: Photo by Nina Elder