Strawberry Butter

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Recipe by Lynn Alley
April 1999
from issue #20

Strawberry Butter

Makes about 1⁄2 cup

Make the butter a day before you wish to use it. You candouble the recipe and freeze what you don’t use right away. The butter will keep well for a month in the freezer.

1 stick good unsalted butter
1⁄4 cup dehydrated strawberry slices

Bring the butter to room temperature, and blend with the strawberries, either by hand or in a mini food processor. Sometimes I leave chunks of strawberry; other times I prefer a smooth emulsion. Use on muffins, pancakes, scones, or toast.

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