There’s something about homemade butter that changes the entire mood of a breakfast. It slows everything down a little.
This roasted strawberry basil butter starts with cream churned into butter from scratch, then folded with roasted strawberries that become soft, jammy, and deeply concentrated in flavour.
Fresh basil keeps it from feeling overly sweet, while lemon zest brightens everything at the end.
Spread onto warm pancakes, sourdough, or biscuits, it feels like something you’d find at a beautiful café, except you made it at home. After you've made this butter, you'll want to make my Garden Chive Butter next.
Why You’ll Love This Recipe
- Made completely from scratch
- Sweet, fresh, and buttery all at once
- Roasting the strawberries gives a deeper flavour
- Perfect for pancakes, toast, crepes, and brunch boards
- Feels elevated while still being simple to make
Ingredients
For the Homemade Butter
- 2 cups (500 ml) heavy cream, cold
- ¼ teaspoon fine sea salt
For the Roasted Strawberries
- 1 cup frozen sliced strawberries
- 1 tablespoon honey or granulated sugar
- Pinch of salt
To Finish
- 4–6 fresh basil leaves, finely chopped
- ½ teaspoon lemon zest
How to Make Roasted Strawberry Basil Butter
Step 1: Roast the Strawberries
Preheat the oven to 400°F (205°C).
Spread the frozen strawberries onto a parchment-lined baking sheet. Toss with honey (or sugar) and a small pinch of salt.
Roast for 25–30 minutes, until soft and jammy.
Using a spoon, transfer the strawberries to a clean section of the tray, leaving behind most of the liquid. Return to the oven for another 5–10 minutes to help concentrate the flavour even more.
Let cool completely.
Step 2: Make the Butter
Pour the cold heavy cream into a large bowl.
Using a hand mixer or stand mixer, whip the cream on medium-high speed. The cream will first become whipped cream, then grainy, before eventually separating into butter solids and buttermilk.
Once separated, strain off the buttermilk. Save this to make Butter Milk Pancakes later.
Step 3: Wash the Butter
Place the butter into a bowl of cold water and gently press it with a spoon or spatula to remove any remaining buttermilk.
Drain the water and repeat 2–3 times, until the water runs mostly clear.
Mix in the salt.
Step 4: Fold Everything Together
Roughly chop the cooled roasted strawberries.
Add the strawberries, chopped basil, and lemon zest to the butter. Fold gently until combined.
Taste and adjust with additional salt or lemon zest if needed.
Serving Suggestions
This butter is especially good served with:
- Buttermilk pancakes
- Warm sourdough toast
- Fresh biscuits or scones
- Crepes
- French toast
A drizzle of honey on top is beautiful here, too.
Tips for the Best Homemade Butter
- Make sure the strawberries cool completely before adding them to the butter
- Don’t purée the strawberries; keeping some texture makes the butter more beautiful
- Washing the butter helps improve both flavour and shelf life
- If the butter feels too soft after mixing, chill for 30 minutes before serving
Storage
Store covered in the refrigerator for up to 5 days.
For the best texture, let the butter sit at room temperature for a few minutes before serving.
Roasted Strawberry Basil Butter (from scratch)
Equipment
- Stand mixer or hand mixer
- Fine Mesh Strainer
Ingredients
For the Homemade Butter
- 2 cups (500 ml) heavy cream, cold
- ¼ teaspoon fine sea salt
For the Roasted Strawberries
- 1 cup frozen sliced strawberries
- 1 tablespoon granulated sugar
- Pinch of salt
- 4-6 fresh basil leaves finely chopped
- ½ teaspoon lemon zest
- 1 teaspoon honey optional
Instructions
- Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
- Spread the frozen strawberries onto the baking sheet and toss with the honey (or sugar) and a pinch of salt.
- Roast for 25–30 minutes, until the strawberries are soft and jammy.
- Using a spoon, transfer the strawberries to a clean section of the baking sheet, leaving behind most of the liquid. Return the strawberries to the oven for another 5–10 minutes to help concentrate the flavour.
- Remove from the oven and let cool completely.
- In the meantime, pour the cold heavy cream into a large mixing bowl.
- Using a stand mixer or hand mixer on medium-high speed, whip the cream until it first becomes whipped cream, then grainy, and finally separates into butter solids and buttermilk.
- Strain off the buttermilk and set aside if desired.
- Place the butter into a bowl of cold water. Using a spatula or spoon, gently press and fold the butter to remove any remaining buttermilk.
- Drain the cloudy water and repeat 2–3 times, or until the water runs mostly clear.
- Mix in the salt, and chop the cooled roasted strawberries.
- Add the strawberries, chopped basil, and lemon zest to the butter. Fold gently until combined.
- Taste and adjust with additional salt or honey if desired.
- Transfer the butter to parchment paper and shape into a log, or spoon into a serving dish.
- Chill for 30–60 minutes before serving.
- Serve over warm pancakes, toast, biscuits, or crepes.
Notes
Do not purée the strawberries, as this can make the butter too loose.
Washing the butter helps improve flavour and shelf life.
Store covered in the refrigerator for up to 5 days.
Frequently Asked Questions
Can I use fresh strawberries?
Yes. Fresh strawberries work beautifully here, especially in peak strawberry season.
Can I make this without basil?
You can, but the basil balances the sweetness and gives the butter a more elevated flavour.
What does homemade butter taste like?
Homemade butter tastes richer, fresher, and softer than store-bought butter, with a creamier texture.
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