Skip to Content

Strawberry Butter

Strawberry Butter is a slightly sweet and fruity whipped butter spread that is perfect for popovers, English muffins, and biscuits! 

Whipped Strawberry Butter in a white ramekin with a short butter knife ready for serving. There's a pile of warm popovers in the background on a tea cloth.

This recipe is so simple, but so satisfying – it’s really gonna rock your butter loving friends.

Awhile back I told you all about me, my dad, and the Neiman Marcus popovers with strawberry butter, so it really only seemed fitting for me to develop a strawberry butter recipe. And before we get too far in here, I’ll tell you that we are not churning our own butter or anything. That’s next level, and though I have been home-bound for nearly 60 days at this point, we aren’t there yet.

If you are a person that enjoys stories, you can read about me, my broke-a$$ parents, and one of my favorite memories about my dad, AND you can learn how to make the Biggest Fattest Fluffiest Popovers. You’re going to need the popovers for this butter recipe because eating.

A split warm popover smeared with melty whipped strawberry butter. The butter has a pretty pink hue and you can tell the popover is warm because the butter is seeping into it.

Roast the Strawberries

Roasted strawberries are what set this butter apart. I learned about the joys of roasting strawberries once upon a 2012 when I made Joy the Baker’s Roasted Strawberry Buttermilk Cake, and the answer is YES you do need that cake in your life.

Bright red fresh strawberries that have been hulled, tossed in olive oil, and scattered across a sheet of white parchment paper on a baking sheet. They are ready to be roasted.

To roast strawberries you need just a few ingredients, and they are important! Because these + the strawberries are what’s going to give your butter all of its flavor.

  • 2 cups hulled strawberries
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • sea salt

Do I have to use sea salt?

Nope. This isn’t a place I am a real stickler for the rules. But! use a coarse salt. So if you don’t have sea salt hanging around, use kosher salt. Iodized table salt should be like a serious last resort, and if you have to use it because that’s all you’ve got, use it sparingly.

If you’re looking for a good salt recommendation, I am literally obsessed with this Redmond’s Real Salt. It’s mined in Utah if you are into fun salt facts.

Let’s Talk Butter

Okay so here’s where I’m gonna get a little boujee on you because I am going to tell you that THE QUALITY OF THE BUTTER YOU USE MATTERS IN THIS RECIPE.

When you are making something with just a few ingredients, the quality of said ingredients makes a difference. So while I normally have no shame in my Aldi-butter game, this is a place where you’ll be able to tell the difference.

My faves are Cabot Butter (unsalted so you can control the amount of salt and use it for all the things!), as well as this Amish Roll Butter. Caveat on the Amish Roll Butter: if you are using it in recipes you’ll want to have a food scale. This one can handle a larger capacity if you’ll use it fairly often.

The reason for the scale is that it’s literally just a giant 2 pound roll of butter. There are no sticks with little cheater lines for measuring. Also note that IT IS salted, so use salt on the strawberries sparingly.

A dollop of whipped and creamy strawberry butter on the end of a small butter knife ready for spreading.

What Can I Do with Strawberry Butter?

Smear it all over the aforementioned popovers, obviously. That’s my top choice. But also!

A split popover that's missing the top so that you can see the hollowed eggy inside smeared with pink melty strawberry butter with little flecks of strawberry seeds.
Strawberry Butter

Strawberry Butter

Prep Time: 10 minutes
Total Time: 10 minutes


  • 2 cups hulled strawberries
  • 1 tablespoon olive oil
  • 2 tablespoons maple syrup
  • 1/4 teaspoon sea salt
  • 1 cup unsalted butter, softened
  • 2 tablespoons water


    1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
    2. In a medium bowl, whisk together the olive oil and maple syrup. Add the strawberries and toss to coat. Spread them out in a single layer on the prepared baking sheet and sprinkle with about 1/4 teaspoon sea salt.
    3. Roast the berries for 30-40 minutes. The juices will thicken; be sure to remove the strawberries from the oven before the juices begin to burn.  Scrape the berries and juice into a bowl while it's still warm.
    4. Using the whisk attachment on your hand mixer or your stand mixer, beat the butter with the 2 tablespoons of water and 1 tablespoon of the reserved strawberry liquid. Beat until fluffy, about 3 minutes.
    5. Smash the roasted strawberries using the back of a fork and add them to the whipped butter. Beat again for 2-3 minutes until everything is evenly combined. Add more salt to taste.
    6. Serve immediately or wrap tightly in plastic wrap and refrigerate until you are ready to serve.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 123Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 35mgCarbohydrates: 3gFiber: 0gSugar: 3gProtein: 0g


Saturday 18th of November 2023

Hey Heather! How long do you think this would keep in the fridge? Trying to get a jump on thanksgiving as much as I can.

Heather Tullos

Tuesday 21st of November 2023

I've definitely made this several days in advance!

Skip to Recipe