Strawberry Honey Butter Recipes

STRAWBERRY BUTTERMILK PANCAKES WITH HONEY BUTTER

Steps:

• Melt the 6 Tablespoons of butter first. Microwave or stovetop - either is fine. Set aside to slightly cool. You don't want it piping hot.
• In a large bowl, toss the flour, sugar, baking powder, baking soda, and salt together until combined. Set aside.
• In another large bowl, whisk the eggs, buttermilk, and vanilla extract together until combined. Whisk in the melted butter. Pour the wet ingredients into the dry ingredients and whisk by hand gently to combine the ingredients. The batter is thick and a few lumps may remain. Very gently, fold in the strawberries.
• Heat a griddle or skillet over medium heat. Coat generously with butter. Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with butter for each pancake or batch of pancakes.
• Keep pancakes warm in a preheated 200°F (93°C) oven until all pancakes are cooked.
• Serve pancakes immediately with honey butter and maple syrup. (Though I love them even without the maple syrup!)

STRAWBERRY HONEY BUTTER

Steps:

• Puree strawberries in food processor or blender and strain to remove seeds.
• Place puree in medium saucepan along with the honey, sugar, and lime juice. Boil until thickened, about 3 minutes. Cool to room temperature.
• Combine strawberry mixture and butter in medium bowl and let stand, covered, for 1 hour.
• Serve.
• Strawberry honey butter may be wrapped and stored in refrigerator up to 2 days or frozen up to 2 months.

EVA'S FRESH STRAWBERRY HONEY BUTTER

Steps:

• Wash and hull strawberries.
• Put strawberries in blender of food processor and puree to a smooth liquid consistency (do not overmix).
• Put softened butter, honey, confectioners' sugar, and strawberry puree in a bowl. Beat at high speed until butter and strawberries are completely incorporated to a light slightly fluffy consistency (about 2-3 minutes, don't over beat).
• Spoon the whipped Strawberry Honey Butter into an airtight container and store in the refrigerator. (If using right away let firm up slightly in refrigerator for about 15 minutes first).
• NOTE- Although this yummy fruit butter will go fast, it would be great if someone could post the approximate refrigerator life of it for me.

STRAWBERRY HONEY BUTTER

Steps:

• In a food processor purée the strawberries and force the purée through a fine sieve into a saucepan. Add the honey and the lemon juice and boil the mixture, stirring, for 3 minutes, or until it is thickened. Let the strawberry mixture cool to room temperature. In a bowl cream together the butter and the strawberry mixture. Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop. Serve the butter with croissants or toast.