Whipped Strawberry Butter and Fresh Basil

Summer is the solid time to make this sweet, fluffy Whipped Strawberry Butter with Fresh Basil. whip store-bought butter, then mix it with fresh seasonal strawberries, basil, salt, and a touch of honey. It's good spread on toast, biscuits, cornbread, and so much more!

Nothing beats fresh strawberries from the farmer's market. Come May, our husband and we stalk the markets looking for the first sign of these good sweet beauties.

Fresh seasonal strawberries are nothing like their supermarket counterpart (sorry, but true). Strawberries shine in recipes like homemade jam and they're the solid addition to a homemade compound (mixed) butter. Don't let the basil scare you; it adds a touch of savory while giving the berries a little pop of flavor.

Since there are only a few ingredients, you'll want to use a good (store-bought) butter, or if you make your own, even better! You'll also want to grab fresh (not frozen) strawberries for the best taste.

• Unsalted butter: we like to use unsalted butter so you can adjust the salt to your taste. If you only have salted butter, then you can omit the salt in the recipe. You want to start with softened, or room-temperature butter. This will help it to whip up airy and light.
• Salt: Kosher or fine sea salt.
• Strawberries: Fresh ones will ensure the best taste. Look for juicy, red strawberries. Smaller strawberries tend to be riper and sweeter. You can swap out strawberries for other summer berries.
• Basil: Fresh basil, not dried.
• Honey: This is optional, depending on how sweet your strawberries are. You could also use date syrup, agave, or brown sugar. Lastly, you can make a balsamic strawberry butter by swapping out the honey for a rich balsamic glaze.

See recipe card for quantities.

Whipping the butter is, dare we say it, plain fun! If you don't believe us, try our other recipes using whipped goat cheese and ricotta. After whipping, it's a few more steps to a good breakfast or anytime spread.

Step 1. Start with room-temperature butter. Using an electric mixer (or whisk), whip the butter and salt on high speed until light and fluffy.

Step 2. In a small bowl, mash the strawberries with a fork. Break them up as much as you can until you get a puree. You'll need 2 tablespoons of the puree and its juices.

Step 3. Add the strawberries to the butter and whip again until light pink and fluffy.

Step 4. Fold in the basil. Taste for sweetness. If the strawberries are not as sweet, you can add honey to taste.

Make sure the butter is at room temperature. If not, the butter will not whip to a light consistency. The recipe can easily be scaled up for a larger batch.

*These are abbreviated instructions. The full list of directions can be found in the recipe card below.

Expert tip

To soften butter in a pinch, start by pouring hot water into a bowl or glass cup large enough to hold the butter. After a few minutes, remove the liquid, add the butter, then cover the top. Let it stand for about 5-10 minutes and your butter will be nice and soft.

A few good ways to use strawberry butter

We mean, what can't you use it for? That's the real question. Honestly, anything that you would use butter for (in the sweet sense) is the solid pair.

• Lemon or strawberry pancakes
• Waffles big and small
• Biscuits and scones
• Breads and muffins
• Spread on plain toast, English muffins, or bagels

Hostess gift idea

Compound butters like this strawberry one make the easiest (and most thoughtful) gift for hosting or to give as an edible gift for any occasion. Serve them in little jars and decorate with some burlap and pretty ribbon. To impress, tuck a jar into a basket with fresh homemade biscuits or scones.

Keeping leftovers

You can serve this strawberry butter immediately after it's made for that fresh whipped taste. Store the butter in a glass jar or wrapped in parchment paper in the fridge for up to 2 weeks. Additionally, the butter can be frozen for up to 3 months.

When storing freshly whipped butter in the fridge, the fat solids will solidify and harden. Removing the butter from the fridge at least 30 minutes before using will make it easier to spread. To truly gain that freshly whipped consistency, gently whisk the butter again before serving.

Kitchen questions

What if we don't have an electric mixer?

No problem. You can use a food processor, an immersion blender, or a good old-fashioned whisk (but it will be quite a workout if you do).

Can we leave out the basil?

Absolutely. The basil gives it a light, herby flavor, but you can totally leave it out (or replace it with another herb).

Looking for other recipes like this? Try these:

Ingredients

Makes 8

• ½ cup (1 stick or 4 ounces) unsalted butter, at room temperature, preferably European-style butter* (*see notes below)
• ¼ tsp kosher or sea salt
• 2-3 medium fresh strawberries, pureed
• 2 tsp honey (optional)
• 1 tsp diced fresh basil

Equipment

• handheld mixer or stand mixer
• food processor

Method

1. Place the butter and salt into a medium bowl. With an electric mixer, whip the butter on medium-high speed until light, fluffy, and pale in color (2-3 minutes).

2. In a separate bowl, mash the strawberries with a fork until they form a puree. For a smoother consistency, you can use a food processor. Measure out 2 tablespoons of the strawberry puree for the recipe.

3. Add the strawberry puree and liquid to the butter in 2 to 4 batches, whipping after each addition. Mix until pink and fluffy, and the strawberries are well incorporated. Taste for sweetness, adding the honey if needed. Give it a final whip after adding the honey.

4. Fold in the basil. Taste for seasoning, adding more salt or honey if needed. Serve immediately or refrigerate for up to 2 weeks.

Kitchen notes

• European-style butter, such as Kerrygold® or Plugra®, contains more fat than American butter and, therefore, whips better, producing a creamier texture.
• Make sure the butter is at room temperature (about 65°F).
• Don't mix all the puree at once; this will cause the butter to seize up and not mix with the strawberries.
• Once you refrigerate the butter, it will re-solidify. To make it spreadable again, you will need to let the refrigerated butter return to room temperature. It will not be as airy as freshly whipped butter. For this reason, this recipe is for a small batch of butter, but you can certainly double the recipe.