Roasted Strawberry Basil Butter (from scratch)
Homemade butter folded with jammy roasted strawberries, fresh basil, and lemon zest. Perfect served over pancakes, toast, biscuits, or slow brunch mornings at home.
Servings: 1 Cup
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
Make sure the roasted strawberries are fully cooled before adding them to the butter.
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.
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.
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