Easy 2-ingredient strawberry butter
This easy, two-ingredient strawberry butter is frankly kind of phenomenal. It comes together in minutes and is the perfect topping for just about anything you like!
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This recipe came about because I had half a carton of cream that needed using, and some leftover freeze dried strawberries. The result was this insanely delicious, two-ingredient strawberry butter that tastes just like when butter and strawberry jam melt together on hot toast.
Do you need to make your own butter? Absolutely not – simply substitute for softened unsalted butter and you’re good to go. This is great on toast, scones, bagels, muffins – you name it! Also excellent topped with jumbo marshmallows and toasted… oh my goodness.
Why you’ll love this easy to make strawberry butter
- it only needs two ingredients – cream (if you’re making the butter from scratch – otherwise just use butter!), and freeze dried strawberries
- it keeps well in the fridge – meaning you can enjoy this strawberry butter time and time again!
- strong strawberry flavour – freeze dried strawberries pack an intense punch when it comes to flavour, and a little goes a long way.
Ingredients you’ll need to make it
- Cream – with a minimum fat content of 35%. It’s important to use a cream with the right fat content, otherwise you’ll struggle to separate the fat content from the buttermilk and actually form those clumps of butter you need to make it.
- Freeze dried strawberries – these are so perfect for adding an intense strawberry flavour and colour to the butter, without introducing any water, which keeps the butter fresh for longer. You can usually find freeze dried strawberries at more of an affordable price online.
How to make this easy strawberry butter
1. Make the butter
Add the cream to the bowl of a stand mixer and whip on medium until the fat separates from the liquid and you’re left with butter (yes, it’s that easy!).
2. Rinse the butter
Strain the buttermilk from the butter solids and place the butter into iced water. Squeeze and rinse it in the iced water to extract as much remaining buttermilk as possible – this helps it last longer.
3. Create a strawberry powder
Blitz the freeze dried strawberries in a high powered blender until it turns into powder.
4. Combine the butter and strawberry powder
Spread the butter out on a clean work surface, then add the powdered strawberries. Use a palette knife to mix the two ingredients together until homogenous.
5. Wrap and store the butter
Shape the butter into a block, wrap in parchment paper and store in the fridge for 1-2 weeks.
Tips, tricks and substitutions
- Use store-bought butter instead of making your own – I’m a realist and appreciate that you might not be bothered to make your own butter. Just substitute the cream for approx 125g unsalted butter, bring it to room temp and mix in the dried strawberry powder when it’s soft!
- Use cream with a high enough fat content – minimum of 35% is what I’d recommend. If you try to make butter from cream with a lower fat content, you might struggle to get much out of it, because lower fat creams typically contain more water and not enough fat.
- Don’t have a stand mixer? – no problem. You can use an electric hand whisk, whisk by hand (does require some arm power!), or even add the cream to a jar and shake shake shake until you have butter.
My favourite way to serve (a suggestion!)
I absolutely love this just on its own on toast, but it’s also kind of epic with some torched marshmallows on top! Simple spread the butter on toast, top with marshmallows and blow torch to perfection.
FAQs about this strawberry butter
How long will this strawberry butter keep?
This butter stores well in the fridge for 1-2 weeks, or covered at room temperature for 1-2 days.
Can I use fresh strawberries?
I wouldn’t recommend it for this recipe. Freeze dried strawberries add an intense flavour and colour, but without adding any moisture to the butter. Adding fresh strawberries can cause the butter to break and separate, as well as spoil more easily.
If you’re looking for the perfect bread to make to go with this, check out my easy sourdough loaf recipe – it’s honestly a match made! And if you’re looking for something to use up the buttermilk, check out my brown butter banana bread recipe (you can sub the Greek yoghurt for buttermilk and it’s perfect).
Strawberry butter
Ingredients
- 250 ml cream min 35% fat content
- 15 g freeze dried strawberries
Instructions
- First prepare the strawberry powder by adding the freeze dried strawberries to a high powered blender and blitzing until they form a powder. Set aside.
- To make the butter – put the cream in a stand mixer and whisk on medium speed until the fat separates from the liquid and you’re left with butter and buttermilk – this can take several minutes.
- Strain the butter and reserve the buttermilk – you can use this for a plethora of things (I love using it in place of Greek yoghurt in my banana bread recipe!)
- Next place the butter mass into a large bowl of ice cold water (add ice cubes into a bowl of cold water) and knead, rinse and squeeze several times to remove as much of the buttermilk as possible – this helps it last longer.
- Lightly spread the butter out onto a clean work surface and pour over the strawberry powder. Use your hands or a palette knife to incorporate the powder into the butter until it’s totally homogenous.
- Use parchment paper to roughly form the strawberry butter into a block, then wrap it up in said parchment and store in the fridge.
