Roasted Strawberry Compound Butter
This recipe for Roasted Strawberry Compound Butter is a simple, yet elegant and delicious way to elevate waffles, pancakes, cornbread, toast, bagels, English muffins, scones, and whatever other carb needs some kick. It’s sweet, with a touch of Balsamic vinegar to amp up the strawberries a few notches. It’s easy to make and will easily be your new morning favorite.
Table of contents
If you have ever eaten lunch at Mariposa at Neiman Marcus, you know where I’m going with this. The warm, fluffy popovers with the most delicious Strawberry Butter at lunch or tea. This reminds me of that delicious butter for sure, but mine is spruced up with a little Balsamic Vinegar and Roasted Strawberries and then whirled with honey at the end. It’s a honey butter + strawberry butter mash-up that feels a little grown up. It’s incredibly fragrant and flavorful.
During strawberry season there is no question that you may wind up with some overripe strawberries that may not feel great when you bite into them, but are a perfect candidate for this recipe. The riper the fruit the better.
What is compound butter?
Compound butter is simply the marriage of a stick of unsalted butter combined with aromatic ingredients and seasonings to create a flavor bomb in one pat of butter. If you have ever had a steak at a fancy steakhouse, you may very well see your Filet Mignon or New York steak adorned with a medallion of flavored butter on top. This is the most classic version, a herbed butter. But if you can make compound butter at home, the options are limitless. In this case, this Roasted Strawberry Compound Butter is a sweet take on the most familiar, savory butter like my Charred Scallion Compound Butter.
Types of compound butters and what they used for
Savory butter is best for savory dishes. Great examples are herbed butter for a filet of salmon, a pork chop, and some pasta noodles or veggies. Sweet butter is perfect for morning bread or roll at dinner or lunch. Other delicious takes on savory butter would be grilled cheese, baked potato, mashed potatoes, or a quesadilla. You get where I’m going with this…the ideas are truly endless.
How to make Easy Strawberry Butter
Allow 2 sticks of unsalted butter to soften and come to room temperature.
Preheat oven to 350ºF.
Start by washing and drying 2 cups of very ripe strawberries. Remove stems and hulls. Slice the large ones so they are somewhat uniform in size. Place in a bowl and add 1 tbsp of sugar, 1 tsp of vanilla, 1 tsp of balsamic vinegar, and a tiny pinch of kosher salt. Toss and place on a baking sheet lined with parchment paper.
Bake for 20-25 minutes until tender. Remove from oven and allow to cool completely.
When the strawberries are completely cooled, place butter and strawberry mixture in food process and add 1 tablespoon of honey. Pulse until fully combined. Taste for desired sweetness and add honey accordingly and pulse again until fully combined.
How to store the strawberry butter
Once finished, divide butter in half and place in plastic wrap. Carefully wrap and form a log as you wrap the butter. Repeat for the remaining butter. The butter keeps 1 month in the fridge and 3 months in the freezer.
How to Use Roasted Strawberry compound Butter
My favorite way to use this butter is on cornbread, pound cake, biscuits, and scones. Waffles and pancakes are my second favorite and third are bagels, English muffins, sourdough toast, and muffins. I will be trying this butter in a savory dish, more to come on that!
Frequently asked questions
Yes! You may need to roast them a few minutes longer because they are frozen and they will likely release extra liquid. I recommend using the strawberries and reserving the liquid until you are finished processing the strawberries with the butter so the consistency is just right.
I recommend using White Balsamic Vinegar or another sweet type of vinegar.
Do you have another question that hasn’t been answered? Feel free to comment below and I’ll do my best to answer your question!
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Roasted Strawberry Compound Butter
April 10, 2024Equipment
- 1 rimmed baking sheet
- 1 food processor
Ingredients
- 2 sticks unsalted butter softened
- 2 cups very ripe strawberries.
- 1 tablespoon sugar granulated
- 1 teaspoon vanilla extract
- 1 teaspoon balsamic vinegar
- 1 tablespoon of honey plus more if needed
- 1 salt, kosher tiny pinch of
Instructions
- Allow 2 sticks of unsalted butter to soften and come to room temperature.
- Preheat oven to 350ºF.
- Start by washing and drying 2 cups of very ripe strawberries. Remove stems and hull. Slice the large ones so they are somewhat uniform in size.
- Place in a bowl and add 1 tbsp of sugar, 1 tsp of vanilla, 1 tsp of white balsamic vinegar and a tiny pinch of kosher salt. Toss and place on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes until tender. Remove from oven and allow to completely cool.
- When the strawberries are completely cooled, place the butter and strawberry mixture in the food process and add 1 tablespoon of honey. Pulse until fully combined. Taste for desired sweetness and add more honey accordingly and pulse again until fully combined.
- Once finished, divide butter in half and place in plastic wrap. Carefully wrap and form a log as you wrap the butter. Repeat for the remaining butter. The butter keeps 1 month in the fridge and 3 months in the freezer.
Notes
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
