Black Pepper Strawberry Butter

in Biscuits, Sides

Black Pepper Strawberry Butter // www.acozykitchen.com

I’ve always loved flavored butters. I think it all started as a teenager when we’d get bagels at our tennis tournaments and there were always some sort of flavored cream cheese and butters. It was usually the honey butter that’d lure me in. And I’d be there all lady-like in my tennis skirt, smothering way too much honey butter on this un-toasted (the worst!) bagel. The butter made everything better. As it usually does.

My flavored butter love affair continued in the PANCAKES book. One of my favorite recipes in that book isn’t a pancake recipe, but actually the recipe for Berry Butters. That recipe goes something like this: you mash up berries, fold them into softened butter and add a few pinches of salt. The berries are very present in the butters and it’s nice.

Black Pepper Strawberry Butter // www.acozykitchen.com

Black Pepper Strawberry Butter // www.acozykitchen.com

This recipe right here is a lil’ different. The strawberries are made into a purée and slowly worked into the butter, so they incorporate completely. There’s honey for some added sweetness and the black pepper acts as this spicy little kick that works so wonderfully.

This weekend you should take an hour and make some biscuits (these biscuits, specifically) and make some dang flavored butter. I mean, look at this color. It’s just so pretty.

Black Pepper Strawberry Butter // www.acozykitchen.com

Black Pepper Strawberry Butter

Print this recipe!

1/2 pint strawberries (about 5 to 7 strawberries), stems trimmed
1 stick of unsalted butter, room temperature
1/4 teaspoon black pepper
1/4 teaspoon sea salt
2 tablespoons honey

1. In a blender or food processor, puree the strawberries until very smooth. Run the purée through a strainer and discard the pulp. It should measure out to be a little over 1/4 cup of puree. Season with salt and pepper.

2. In a medium bowl, add the butter, honey and 2 tablespoons of puree. (We’re going to incorporate this slowly.) Using a hand-mixer or a stand-up mixer, beat until smooth. At first the mixture will separate but the more you beat the butter, the more it’ll come together. Once it’s combined, add an additional 1 tablespoon at a time, adding about 3 more tablespoons. This will total to be about 1/4 cup, plus 1 tablespoon. Give it a taste and add a bit more honey or salt, if you like.

3. Serve at room temperature, if you like, or you can transfer it to the refrigerator until you’re ready to use it.

Yields a bit more than 1/2 cup butter

{ 23 comments… read them below or add one }

Daniela March 21, 2014 at 1:20 am

Interesting recipe! This looks like something I’d gladly put on scones as well. I also feel like I want to try this with other berries!

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autumn March 21, 2014 at 2:19 am

Everything is better pink! Even butter. This is pure brunch gold.

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Mademoiselle Bagatelles March 21, 2014 at 2:51 am

This recipe looks really nice! It could also be very could on waffles or pancakes I think…

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Toyota March 21, 2014 at 3:34 am

I want, I want, I want. Do you think I can con someone into making this for me? I have a horrible chest infection and I think this would really help cure me and then I can stop taking antibiotics that are like the size of little finger :(

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Anni March 21, 2014 at 5:10 am

That sounds really good!!! I have to try it as soon as we in Germany get strawberries in the supermarkets!!!

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Laura (Blogging Over Thyme) March 21, 2014 at 5:11 am

This is so cool! Love this idea! Perfect brunch food….and sooooo pretty :)

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erin @ yummy supper March 21, 2014 at 7:12 am

Adrianna, I’m with you… a total sucker for flavored butters, especially strawberry! Love your addition of black pepper.
xoxo
E

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Sophie March 21, 2014 at 7:51 am

This is pretty amazing! I have never had strawberry butter but the first time I do, I want it to be with black pepper. Slow clap.

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allie@sweetpotatobites March 21, 2014 at 8:36 am

strawberry butter? I like the sound of this – and black pepper just puts it over the top!

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Laura (Tutti Dolci) March 21, 2014 at 9:17 am

I’m obsessed with strawberries (and black pepper). Gorgeous!

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Kate March 21, 2014 at 11:17 am

Strawberry butter?! Mind blown.

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Adrienne | Appetites Anonymous March 21, 2014 at 1:24 pm

I love everything about this! The color, the flavor and the fact that it’s BUTTER. Definitely have to try this!

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Kammie @ Sensual Appeal March 21, 2014 at 2:00 pm

How creative is this?! I totally dig it. I don’t know how the flavor of strawberry + pepper would be like but this is interesting!

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Madelein - mother to six wonderful kids March 21, 2014 at 3:13 pm

Lovely post! Really inspireing!

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sue/the view from great island March 21, 2014 at 5:45 pm

I just made a strawberry and black pepper ice cream! I love fruit mixed with heat in all kinds of forms, and this butter looks like a sophisticated way to wake up, I love it!

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Jackie March 21, 2014 at 6:00 pm

Hm…strawberries and pepper? That’s an intriguing combination I’ll have to try. In all my zillions of recipes I’ve never run across this combo, thanks!

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Tieghan March 21, 2014 at 8:48 pm

I love this idea! So perfect spring!

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Sara March 22, 2014 at 12:18 am

I’ve never seen anything like this !! It is truly unique, the thought of the strawberries with the black pepper combination blows my mind, I am definitely trying this and i will use thick black pepper since i love the texture and flavour. Very easy on the eyes as well so another plus. Thank you for this recipe post i really enjoyed it.

http://www.itsmylittlethings.blogspot.com

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Sommer @ASpicyPerspective March 22, 2014 at 4:12 pm

Oh, I love this recipe! I can’t wait to try! It is more than pretty it is gorgeous!

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Chrissy March 23, 2014 at 12:58 pm

Very cool. Love the idea for brunch.

And I also fell into the honey butter trap when I played tennis. That, with a cinnamon crunch bagel was fondly referred to as “Cake and frosting.” Maybe it’s a tennis thing!

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Chris April 8, 2014 at 5:06 am

What is the thought behind using unsalted butter, then adding salt?

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Adrianna Adarme April 8, 2014 at 9:12 am

I bake a lot so I always buy unsalted butter. There are a few thoughts when using unsalted butter. 1. It’s usually fresher. A lot of dairy producers use salt as a way of preserving the butter. Hence, the reason why salted butter lasts longer. 2. I like to be able to control the amount of salt in everything, included flavored butter. To this, I added the amount of salt I desired. But, if you only have salted butter in your fridge, then feel free to use it!

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