• 3 pounds fresh strawberries hulled stems removed
  • ¾ cup honey
  • ¾ cup granulated sugar
  • 1 teaspoon lemon juice
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract


  1. Puree the washed and hulled strawberries in the bowl of a food processor until smooth.
  2. Combine the strawberry puree with the honey, sugar, lemon juice, and salt in a deep pot set over medium heat.
  3. Bring the mixture to a boil and stir frequently to prevent scorching. Lower the heat and simmer until the mixture is very thick, about 60-90 minutes (this took me closer to 90), stirring frequently. Any foam produced by the strawberries will disappear with the cooking process, it took almost to the end of cooking.
  4. The strawberry butter is finished cooking when it holds its shape on a spoon.
  5. Take off the heat and stir in the vanilla. Serve warm or let cool to room temperature and place in an airtight container stored in the fridge.


  1. Fresh lemon juice is best for this but you can use bottled in a pinch.
  2. This can be used on so many different things, see my tips above.
  3. This can be strained to remove the seeds, but not necessary.
  4. Double this batch to have more on hand.
  5. Frozen strawberries will work, see my tips above.
  6. Freeze in a freezer-safe container for up to 6 months. Thaw in the fridge overnight to use.


Calories: 907kcal | Carbohydrates: 233g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 304mg | Potassium: 1117mg | Fiber: 14g | Sugar: 213g | Vitamin A: 82IU | Vitamin C: 402mg | Calcium: 118mg | Iron: 3mg


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