This incredibly flavorful Strawberry Basil Butter is the perfect blend of basil and freeze-dried strawberries, and it can elevate any dish from ordinary to extraordinary. Made with just 4 ingredients, get ready to make your breakfasts, snacks, and meals more exciting with this easy-to-make, delicious, and versatile condiment!
Basil and strawberry, a pairing that might seem unusual at first, but once you experience the sweet and savory balance of flavors, you'll understand why it's a match made in southern cooking heaven. Especially in butter form, the sweetness of strawberries combined with the aromatic and slightly peppery flavor of basil creates a blend that not only enhances the taste of the butter but also adds a touch of elegance and sophistication to many different foods.
You can either use store-bought butter or make your own with just two simple ingredients - cream and salt. However, it's crucial to use freeze-dried strawberries instead of fresh ones. I've tested multiple times with fresh strawberries, even pureeing them and using a food processor or spatula to mix them, but they always ended up separated and inconsistent because of the moisture in the strawberries. Then I remembered while making strawberry buttercream for cakes, I use freeze-dried strawberries, and it worked perfectly, so I decided to use them for this butter recipe, and it worked like a charm!
Strawberry Basil Butter is incredibly versatile! It can be slathered on warm cast-iron-buttermilk-biscuits, cast-iron skillet cornbread, french toast, sourdough, or pancakes. The possibilities are endless when it comes to this sweet and savory butter.
Ingredients You’ll Need
- Butter - The base of the recipe that provides a rich, creamy texture and serves as a canvas for the other flavors to shine. You can use your favorite brand of storebought or elevate the taste by making your own 2 Ingredient Homemade Butter.
- Powdered Sugar - Adds a touch of sweetness to the butter without making it overly sweet and helps in achieving a smoother texture. If you use white sugar it will be grainy - powdered sugar mixes better with butter to add sweetness.
- Fresh Basil - Provides an aromatic and slightly peppery flavor that complements the sweetness of the strawberries and adds a refreshing note to the butter. I don't recommend using dried basil.
- Freeze-Dried Strawberry Powder - Adds a concentrated strawberry flavor without the moisture of fresh strawberries, ensuring a well-mixed, smooth butter with a beautiful pink hue. I find mine at Walmart but also Trader Joes' sells freeze-dried strawberries. You can usually find them in the snack isle with things like dried fruit, nuts, trail mix, jerky, and popcorn.
How To Make Strawberry Basil Butter
Pulverize the strawberries: Pour a 1-ounce bag of freeze-dried strawberries into a blender. Pulse a couple of times until ground into a fine powder. Pour into a container and set aside.
Mix the butter: Add softened butter to a medium-sized bowl. Add powdered sugar, basil, and 3 teaspoons of freeze-dried strawberry powder to the butter. Mix until everything is combined and evenly distributed throughout the butter.
Store and chill: Enjoy immediately or place in an airtight container with a lid in the fridge until needed to firm up and further develop the flavors.
- Make sure the butter is at room temperature before starting; this will make it easier to mix all the ingredients together.
- If you're using store-bought butter, I use salted butter in all of my recipes on FSS. If you use unsalted you may need to add a pinch of salt to help round out the flavors.
- When making your own butter, ensure that the cream used is fresh and of good quality, as it significantly affects the taste and texture of the butter.
- While processing the freeze-dried strawberries into powder, make sure to pulse them a few times and not over-process them to avoid clumping. For a finer texture, you can sift the powdered freeze-dried strawberries before adding them to the butter.
- When adding the basil, make sure it is finely julienned to ensure that its flavor is evenly distributed throughout the butter.
- Use a spatula or a hand mixer to combine the ingredients thoroughly, making sure that there are no lumps and that the strawberries and basil are evenly distributed.
- Taste the butter after mixing, and adjust the sweetness by adding more powdered sugar if necessary.
Storing & Freezing
Storing: Store the butter in an airtight container in the refrigerator to keep it fresh. It can be kept in the fridge for up to two weeks.
Freezing: To freeze the strawberry basil butter, place it in an airtight, freezer-safe container and store it in the freezer for up to 6 months. Before using, transfer the butter to the refrigerator and let it thaw for 24 hours to ensure it regains its smooth texture and spreads easily.
It is not recommended to use fresh strawberries as they contain too much moisture and will not mix well with the butter, causing it to separate and have an unpleasant texture. You can purchase freeze-dried strawberries at most grocery stores or online retailers.
Fresh basil is recommended for this recipe as it provides a more vibrant and aromatic flavor compared to dried basil. However, if you do not have fresh basil, you can use dried basil, but keep in mind that the flavor will not be as intense.
Powdered sugar is recommended as it dissolves more easily in the butter and creates a smoother texture. Using regular sugar will result in a butter than is grainy.
Yes, it is necessary to refrigerate the Strawberry Basil Butter as it contains fresh basil and can spoil if left at room temperature for an extended period. Keeping it refrigerated will ensure that it stays fresh and safe to eat for up to two weeks.