Strawberry Butter

Fresh Strawberry Butter. from dietersdownfall.com

Day one of our Baked French Toast – Strawberry Butter

This week we are making Baked French Toast. Today is an easy day with the butter. Tomorrow…. we’re making the Challah Bread (Jewish Egg Bread). So don’t think that you’re getting off too easy here.

Three recipes to a homemade Baked French Toast breakfast. from dietersdownfall.com

I’ve been wanting to make some strawberry butter for some time now. I’ve had it in fancy restaurants, but never really made it. Maybe that’s because Mr. Quart doesn’t like strawberries, or maybe it’s because I was lazy. Either way, this was a first for me.

This was so easy to make and will make your weekend breakfasts a bit more special… especially if you roll your butter flat and let your kids cut out fun shapes for their butter. I picked a simple flower cutter, but any shape works. My daughter picked a mini airplane shape that I have.

You can adjust the sweetness from the sugar, to your taste. I used salted butter instead of  adding salt to the recipe.  Just have a little taste test while making it.

Rolling Butter flat and using a Cookie Cutter to cut out shapes is fun for the kids. from dietersdownfall.com

When I made this, I decided to pulse the strawberries in a food processor. Then I added the butter… This really didn’t work very well. The butter fat and the strawberry juice did NOT “blend” together. I was essentially trying to mix oil and water and that didn’t go over very well. So I transferred it to my mixer and strained off some of the juice. It took some time to get it to blend, but it did. So, learn from me and don’t make this in a food processor.

Day One - Strawberry Butter

Prep time: 

Total time: 

Simple Strawberry Butter can be used to sweeten toast, bagels, and french toast.
  • Recipe from Martha Stewart
  • 1 Cup Salted Butter, at room temperature
  • ¼ Cup Powdered Sugar
  • ½ Cup Fresh Strawberries, cut into small pieces.
  1. Cream butter with a paddle attachment. Add in sugar and strawberries.
  2. Blend until combined.
  3. Store in a jar, flatten to cut out shapes, or roll in plastic wrap to make a log.


  1. Oh, I must try this! Thank you.

  2. I’ve never had any flavored butter other than cinnamon. I gotta say, this looks A-MA-ZING, Karyn! Pinning this cause I gotta try it!

  3. Karyn, We love your delicious recipes and your pictures are amazing. We would love to have you share some of these recipes on our new sister blog – MyRecipeMagic.com. It calculates nutritional value, weight watcher points, creates shopping lists and drives traffic back to YOUR blog. Come and check it out! -The Six Sisters

  4. LOVE it Karyn!!!

  5. Looks amazing. Will definitely be trying this! Love your new blog. Hope you saw that we’re having a Cookie Party on Foodie Friends Friday this week. I know you must have some amazing cookies to link up with us!

  6. huntfortheverybest says:

    this is a great idea and i love the shapes!

    • Karyn Granrud Karyn Granrud says:

      Thanks so much. I did find that you had to move quickly with the shapes. They didn’t stay firm for very long. Keep them in the fridge until ready to serve.


  1. […] sure that you have enjoyed your bread and butter… you sure do have enough to eat […]

  2. […] kinda the only reason I went with blueberry butter this time around. I’ve also made strawberry butter, but I think I liked this one better.  You could do the exact same thing with raspberries as well. […]

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