We went berry picking over the weekend and came home with red raspberries, black raspberries, and the sweetest strawberries we’ve had this year. I’d seen this recipe for strawberry butter quite a while ago and have been waiting for the perfect berries to go in it. I had most definitely hit the jackpot. I also knew that the strawberry butter was going to be paired with these buttermilk biscuits, though this butter would be excellent on just about anything. Maybe some English muffin bread? Oh, yes!
To get a smoother consistency, I should have whipped my butter a little bit more, but I erred on the side of caution so as not to end up with pink butter. It’d be prettier if it was smoother, but it sure didn’t hurt the flavor any, nor did it keep us from eating it.
Recipe: Strawberry Butter
(from Martha Stewart)
1 cup (2 sticks) unsalted butter, room temperature
1/4 cup confectioners’ sugar
1/4 teaspoon salt
1/2 cup hulled and coarsely chopped fresh strawberries
Using an electric mixer, beat butter, sugar, and salt until light, about 1 minute. Add strawberries and beat until combined, but not totally uniform.
Transfer to small ramekins or serving dishes. Chill until ready to serve. Serve at room temperature.