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This whipped strawberry basil butter is a lively switch-up for your regular spread. It’s super airy and smooth with actual strawberries and snips of fresh basil running through, and just a glimmer of honey to round it out. I love to slather this creamy stuff on warm sourdough or biscuits, whether I’m grabbing breakfast or just in the mood for an afternoon bite.
I first whipped this up when I had too many summer strawberries from the market. At my next friend brunch it stole the show. These days, I’m still missing that fresh flavor in the cold months and mix up a batch whenever I get the craving.
Vibrant Ingredients
- Honey: drizzle some in for extra sweetness if your berries don’t taste super sweet; grab a local mild honey for the best flavor
- Fresh basil chopped: little bits of basil add a pop of herbal taste; small, bright green leaves work best with no brown spots
- Fresh strawberries mashed: delivers all the color and bursts of berry flavor; look for really fragrant, juicy ones
- Kosher or sea salt: gives a little salty hit that keeps it from being too sweet and boosts flavor; smooth delicate salt is ideal
- Unsalted butter left out til soft: buttery and creamy and makes everything fluffy; European-style is best if you can swing it
Easy Step-by-Step Guide
- Add Basil then Finish Up
- Spoon in basil and gently turn it through. Want more sweetness? Drizzle in a bit of honey, then give everything a last, soft mix before you eat or chill it.
- Mix in Strawberries
- Scoop the mashed strawberries and their juices into the whipped butter. Beat for one to two minutes until it’s a soft pink and the strawberries blend in everywhere.
- Mash Your Berries
- Take a small bowl, squish up your fresh strawberries with a fork until you have two tablespoons of chunky puree. Leaving some bits makes the butter interesting.
- Get Your Butter Light and Fluffy
- Drop softened unsalted butter and salt in a medium bowl. Grab a mixer or a whisk and beat for two or three minutes on high until the color turns pale and it feels super airy—this makes sure it’s nice and whipped.
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Good To Remember
My favorite thing? The fresh basil totally wakes up the berries. We first tried this on warm cornbread after hiking and everyone just kept sneaking extra bites—it disappears so quick.
Storing It Right
Pop your whipped strawberry basil butter into a small glass jar with a lid that seals tight, or roll it up snug in parchment, twisting the ends. Before you spread, let it sit for ten to fifteen minutes on the counter and it’ll be soft and ready. Planning to freeze? Wrap it well and eat up within a month.
Try A Swap
No fresh strawberries? Use frozen ones that are thawed and dabbed dry so you don’t get watery butter. Want to shake up the flavor? Chop in some mint instead. If you only have salted butter just use that and skip adding more salt.
How To Serve
This stuff is perfect on hot toast or crumbly scones. Spoon it onto pancakes, bake it into muffins, sweeten cornbread, or even dollop some onto grilled chicken or salmon for a fun sweet-savory touch. At brunch it always disappears first.
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Behind The Combo
Fruit-and-herb butters go way back in both fancy French and homestyle American kitchens. Mixing juicy berries and herbs in soft butter is a fun way to use up what’s in season and make a simple spread feel a little fancy at mealtime.
Frequently Asked Questions
- → How do I get the butter really airy?
Grab a mixer or a strong whisk and beat the soft butter until it's extra light and smooth. That way you'll get the fluffiest, creamiest spread.
- → Will frozen strawberries work?
You sure can use frozen, just let them thaw out and drain away the liquid first. Fresh ones bring more color and taste, though.
- → What's the fridge life for this butter?
Pop it in the fridge and it'll stay good for about two weeks. Pull it out ahead of time so it's soft enough to spread.
- → Is it fine to leave out the honey?
Definitely. Toss in honey for extra sweetness, but you can skip it if your strawberries are sweet enough for you.
- → Where does this spread taste best?
It goes great on pancakes, scones, cornbread, warm biscuits, bagels, or toast—really any baked stuff you love!
- → Can I make a bigger batch?
Of course. Just double or triple everything, but keep the same ratios so the taste and smoothness stay spot on.