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Strawberry Butter
Esther Yoder
1 log (approx. 6 inches)
BeginnerHappy Mother’s Day! I am sharing a recipe for strawberry butter because it’s easy enough for young inexperienced cooks to whip up and serve alongside a nice brunch tray. It is also special enough for me to make for my own mother- especially with fresh strawberries in season. Serve with scones, rolls, toast, or this simple one minute muffin: melt ½ tablespoon butter in 8 oz. ramekin. Whisk 1 egg, ¼ cup almond flour, 2 tablespoons golden flax seed meal, and a pinch of salt with the butter. Sprinkle with ½ teaspoon baking powder and stir. Microwave for 1 minute. Invert onto serving plate and serve warm.
Total Steps
8
Ingredients
3
Tools Needed
1
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STRAWBERRY BUTTERIngredients
- 1/2 cup butter, softened
- 1/4 cup fresh strawberries, sliced
- 2.5 drops stevia(optional)
Instructions
1
Step 1
In food processor, combine softened butter and strawberries.
2
Step 2
Pulse briefly until berries break down and combine with butter.
3
Step 3
Place a long piece of plastic wrap on top of a long piece of aluminum foil; place berry butter on top in a log shape (approximately 6 inches).
4
Step 4
Roll the butter inside the plastic wrap, then inside the foil.
5
Step 5
Twist the ends of the foil in opposite directions to seal.
6
Step 6
Continue twisting in opposite directions to create pressure, forcing the butter into a uniform cylindrical shape.
7
Step 7
Place in the refrigerator several hours or overnight.
8
Step 8
When ready to serve, unwrap butter and slice into rounds with a sharp knife.