Ingredients
- Strawberries, hulled and sliced: 2 pounds
- Unsalted Butter, softened: 1 cup (2 sticks)
- Granulated Sugar: 1/2 cup
- Lemon Juice: 1 tablespoon
- Vanilla Extract: 1 teaspoon
- Pinch of Salt: 1/4 teaspoon
Instructions
- Step 1: Combine the sliced strawberries, softened butter, granulated sugar, lemon juice, vanilla extract, and salt in a slow cooker.
- Step 2: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, stirring occasionally, until the strawberries are very soft and easily mashed.
- Step 3: Once the strawberries are cooked, use an immersion blender or a potato masher to break down the strawberries until the butter is smooth. Be careful when using an immersion blender in a hot slow cooker.
- Step 4: Transfer the strawberry butter to sterilized jars, leaving 1/4-inch headspace.
- Step 5: Let the jars cool completely. Store in the refrigerator for up to 2 weeks or process for longer shelf life (refer to canning guidelines for safe processing instructions).
Notes
- For a richer, more nuanced flavor, try using a high-quality European-style butter.
- Leftover strawberry butter is delicious spread on warm scones or stirred into oatmeal for a fruity twist.
- Reheat gently in the microwave or a saucepan over low heat, stirring frequently to prevent scorching.
- Store your cooled strawberry butter in the refrigerator for up to two weeks, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American