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This is a lovely butter mixed with fresh puréed strawberries. Melt it over hot pancakes, crepes or scones and serve with whipped cream. It is divine!
Soften the butter by leaving it out of the fridge and bringing it to room temperature.
Puree the strawberries with the icing sugar in a blender.
Lightly cream the softened butter by hand (a wooden spoon or fork works best), or beat it with an electric beater.
Add the strawberry puree and orange zest. Mix until well-combined.
Let mixture stand for an hour to marry the flavours.
Pile the butter into cling film or waxed paper, shape into a sausage and roll the film around the sausage, twist both ends and refrigerate until firm.
Just before serving, cut butter into disks, remove film from discs and place atop warm food at the last minute and let it melt.
*If you do not have fresh strawberries, you can substitute with 2 tablespoons of strawberry preserve.
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