Last weekend I stopped by Harmons to pick up a fresh loaf of my {can’t live without} sourdough bread. I was in a hurry, so I wanted to quickly grab & go. But lets be honest.. any time I make a trip to my favorite grocery store I always get caught oogling over all the fresh fruits, vegetables, yummy meat and cheese, and oh so many other things that always catch my eye. On my way out of the bakery I saw this super simple recipe and knew I HAD to make it. You may or may not know I don’t love raspberries. Gasp. I know. People think I’m crazy. It’s the seeds I tell you. I can’t stand them in my teeth.
So while I had no intention of buying strawberries in my trip, you better believe I picked some up after seeing the strawberry butter recipe. If possible, I HIGHLY recommend only buying organic strawberries. Not just for this recipe, but any time you buy them. They are more expensive, in fact they were twice as much as the conventionally grown strawberries. Strawberries are on the filthy 15. Not sure what I’m talking about? Check out my Clean 15 vs. Filthy 15: When Organic Matters post. It’s the ultimate resource for staying pesticide free whenever possible! I also used a high quality butter: Tilamook Sweet Cream Unsalted. YUM!!!
Strawberry Butter
Ingredients
- 1 c. sweet cream butter softened
- 1 c. chopped strawberries
- 1 tbsp. honey
Instructions
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In a food processor whip softened butter until fluffy and smooth. Add chopped strawberries until desired consistency is reached (approx. 10-20 seconds). Add in honey and combine until well incorporated. Keep refrigerated.
Recipe Notes
Adapted from Harmons Grocery Store
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I love your recipes!! This looks amazing, I love fresh strawberries with pancakes and I love that you added them into this heavenly butter. Yum!
Yvonne
Thank you so much Amee, I’m so happy to have you! This butter is totally heavenly!