Yield:
2/3 cup
Transform regular butter into a sweet strawberry topping for toast, pancakes, and pastries, such as Rhubarb-Buckwheat Scones, in just a few minutes.
Ingredients
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⅓ cup freeze-dried strawberries
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1 stick unsalted butter, softened
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1 tablespoon granulated sugar
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¼ teaspoon kosher salt
Directions
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Pulse strawberries in a food processor until finely ground. Add butter, sugar, and salt; process to combine, about 30 seconds. Butter can be refrigerated in an airtight container up to 1 month.