It’s Strawberry Season here in Okinawa! Which was an odd thing to grasp when we first arrived on island. For me, strawberries always summon up images of sunny SoCal fields on a brezzy Spring day. But here it is a winter berry that takes centerstage during our “chilly” months. All this to say, I have not lost my mind by sharing this amazing little recipe while most of you are looking at temps in the negatives. See it as my gift to you, Spring is coming~we’ve already tasted it!
Strawberry Butter *makes 8 ~ 1/4 cup gifts*
- 1 cup fresh strawberries chopped (make sure they are at room temp)
- 2 cups softened butter (I use salted butter)
- 1/2 cup powdered sugar
It’s incredibly important that all the ingredients are at room temperature. This will insure that the strawberries won’t seperate from the butter when combined. It’s not the end of the world if it happens, it just won’t look nearly as pretty.
Whip the butter and powdered sugar together untill light and fluffy. I use a KitchenAid for this but you could use hand held beaters as well. The goal is creamy, fluffy, sweetend butter.
Then fold in the chopped strawberries with a spatula or wooden spoon. Do this step gently and stop once the butter is tinted pink and all the berries are incorperated.
Scoop into jars and serve immediatly or store in the fridge for up to a week. If storing it in the fridge, allow it to warm up a bit before using.