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
Once finished, divide the 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.
Nutrition
Serving: 1tablespoonCalories: 231kcal
Nutritional information is calculated online and should be used as a guide.
Keyword Compound butter with fruit, flavored butter, How to make compound butter, Strawberry butter