Your pancakes, french toast, and waffles won’t be the same after you add your own homemade, easy strawberry butter to spread all over them!
Easy Strawberry Butter
This week we are making Baked French Toast. Today is an easy day with the butter. Tomorrow…. we’re making the Challah Bread (Jewish Egg Bread). So don’t think that you’re getting off too easy here. I’ve been wanting to make some easy strawberry butter for some time now. I’ve had it in fancy restaurants, but never really made it. Maybe that’s because Mr. Quart doesn’t like strawberries, or maybe it’s because I was lazy. Either way, this was a first for me.
This was so easy to make and will make your weekend breakfasts a bit more special… especially if you roll your butter flat and let your kids cut out fun shapes for their butter. I picked a simple flower cutter, but any shape works. My daughter picked a mini airplane shape that I have.
You can adjust the sweetness from the sugar, to your taste. I used salted butter instead of adding salt to the recipe. Just have a little taste test while making it.
When I made this, I decided to pulse the strawberries in a food processor. Then I added the butter… This really didn’t work very well. The butter fat and the strawberry juice did NOT “blend” together. I was essentially trying to mix oil and water and that didn’t go over very well. So I transferred it to my mixer and strained off some of the juice. It took some time to get it to blend, but it did. So, learn from me and don’t make this in a food processor.
This post is part one of a three part series for Strawberry Baked French Toast with Homemade Challah Bread.
Easy Strawberry Butter

This Easy Strawberry Butter can be used to sweeten toast, bagels, and french toast.
Ingredients
- 1 Cup Salted Butter, at room temperature
- 1/4 Cup Powdered Sugar
- 1/2 Cup Fresh Strawberries, cut into small pieces
Instructions
- Cream butter with a paddle attachment. Add in the sugar and strawberries.
- Blend until combined.
- Store in a jar, flatten to cut out shapes, or roll in plastic wrap to make a log.
Notes
Recipe from Martha Stewart
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 176Total Fat: 18gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 49mgSodium: 146mgCarbohydrates: 3gFiber: 0gSugar: 3gProtein: 0g
Nutrition information isn’t always accurate.
Flavoring Butter Part 2 | Cheese Making Supply Co
Sunday 16th of August 2020
[…] Butter By: Karyn at Pint Sized Baker 1 Cup Salted Butter, at room temperature 1/4 Cup Powdered Sugar 1/2 Cup Fresh Strawberries, cut […]
Ricotta Lemon Pancakes -Day Two - Blueberry Compound Butter
Thursday 9th of January 2014
[…] kinda the only reason I went with blueberry butter this time around. I’ve also made strawberry butter, but I think I liked this one better. You could do the exact same thing with raspberries as well. […]
Baked Strawberry French Toast
Wednesday 17th of April 2013
[...] sure that you have enjoyed your bread and butter… you sure do have enough to eat [...]
huntfortheverybest
Sunday 14th of April 2013
this is a great idea and i love the shapes!
Karyn Granrud
Sunday 14th of April 2013
Thanks so much. I did find that you had to move quickly with the shapes. They didn't stay firm for very long. Keep them in the fridge until ready to serve.
Walking On Sunshine Recipes
Wednesday 10th of April 2013
Looks amazing. Will definitely be trying this! Love your new blog. Hope you saw that we're having a Cookie Party on Foodie Friends Friday this week. I know you must have some amazing cookies to link up with us!