Joanna Gaines Strawberry Butter is a sweet, fluffy topping that turns plain bread into a brunch centerpiece. It’s made with just three simple ingredients: softened salted butter, confectioners’ sugar, and strawberry preserves. The texture is incredibly light, whipped, and creamy, with a lovely balance of salty and sweet flavors. It takes less than 10 minutes to whip up and keeps well in the fridge for everyday breakfasts.
Try More Desserts Recipes:
Jump to Recipe💗 Why You Will Love This Strawberry Butter Recipe:
- It’s Fast: You can make this in under 10 minutes while your coffee brews or biscuits bake.
- The Salty-Sweet Combo: Using salted butter cuts through the sugar so it isn’t cloying or too heavy.
- Texture Heaven: It whips up much lighter than regular butter, making it easy to spread on soft breads without tearing them.
- Pantry Staples: You likely already have the butter, sugar, and jam sitting in your kitchen right now.
🍓 Joanna Gaines Strawberry Butter Ingredients
- 1 cup Salted Butter: Make sure it’s room temperature (softened), not melted, or it won’t whip.
- 1 cup Powdered Sugar: This sweetens the butter and helps create that smooth, frosting-like consistency.
- 1/3 cup Strawberry Preserves: Use high-quality jam for the best fruit flavor and color.
🍧 How To Make Joanna Gaines Strawberry Butter
- Whip the Butter: Place your softened butter in a stand mixer (or use a hand mixer). Beat it on high speed until it’s pale and airy. This creates the base volume.
- Add the Sugar: Turn the mixer to low and slowly add the powdered sugar. Once it’s incorporated, turn the speed back up and beat for another minute until fluffy.
- Fold in the Fruit: Add the strawberry preserves. Mix on medium-high just until the jam is fully combined and the butter turns a pretty pink color. Don’t overmix it here, or the butter might get too warm.
- Serve or Chill: Transfer to a serving bowl immediately or roll it into a log in parchment paper to chill for slicing later.
💭 Recipe Tips
- The “Doneness” Test: You know it’s ready when the color changes from yellow to pale ivory (before the jam) and the texture looks like thick buttercream frosting.
- Temperature Matters: If your butter is too cold, you’ll get lumps. If it’s melted, you’ll get a greasy soup. It needs to be soft enough to press a thumb into easily.
- Sift the Sugar: If your powdered sugar has been sitting in the pantry for a while, sift it first to avoid gritty white clumps in your smooth butter.
- Adjust the Jam: If you want a deeper pink color and stronger fruit taste, you can add an extra tablespoon of preserves, but be careful not to make the mixture too wet.
🧇 What To Serve With Strawberry Butter?
- Warm Biscuits: This is the classic Magnolia Table pairing; the butter melts into the flaky layers.
- French Toast: Use this instead of syrup for a creamier, less sticky topping.
- Fresh Popovers: The light, hollow pastry is a great vessel for the dense, sweet butter.
🎚 How To Store Leftovers Strawberry Butter?
- Fridge: Store in an airtight container or rolled in parchment paper for up to 5 days.
- Freezer: Yes, you can freeze it. Wrap it tightly in plastic wrap and foil. It lasts for up to 3 months. Thaw it in the fridge overnight before using.
🥵 How To Reheat Leftovers Strawberry Butter?
- Countertop (Best): Do not heat this butter directly. Simply take it out of the fridge 30 minutes before serving to let it soften naturally.
- Microwave (Emergency Only): If you absolutely must, microwave on 50% power for 5-second intervals. Watch it like a hawk—if it melts, the emulsion breaks and you lose the fluffy texture.
FAQs
Fresh strawberries have too much water and can cause the Strawberry Butter to separate or spoil quickly. Stick to preserves or jam for the best consistency.
This happens if you didn’t beat the Strawberry Butter enough before adding the sugar, or if you used granulated sugar instead of powdered. Always use powdered sugar.
You can, but the flavor won’t be as good on your Strawberry Butter. If you only have unsalted, add a pinch of fine sea salt to bring out the sweetness.
No, a handheld electric mixer works fine for your Strawberry Butter. You can even do it by hand with a whisk and strong arm muscles, but it takes longer to get it fluffy.
Yes, Strawberry Butter mixture itself is naturally gluten-free. Just make sure to serve it on gluten-free bread or biscuits.
More Desserts Recipes:
- Joanna Gaines Zucchini Bread
- Joanna Gaines Almond Cake
- Pioneer Woman White Chocolate Bread Pudding
Strawberry Butter Nutrition Facts
- Calories: 110 (per tablespoon)
- Total Fat: 7g
- Saturated Fat: 5g
- Cholesterol: 20mg
- Sodium: 45mg
- Total Carbohydrates: 10g
- Protein: 0g
Joanna Gaines Strawberry Butter Recipe
Course: Dessert, Sides, Breakfast, BrunchCuisine: AmericanDifficulty: Easy6
servings10
minutes110
kcalJoanna Gaines Strawberry Butter is a sweet, fluffy topping that turns plain bread into a brunch centerpiece. It’s made with just three simple ingredients: softened salted butter, confectioners’ sugar, and strawberry preserves. The texture is incredibly light, whipped, and creamy, with a lovely balance of salty and sweet flavors. It takes less than 10 minutes to whip up and keeps well in the fridge for everyday breakfasts.
Ingredients
1 cup Salted Butter: Make sure it’s room temperature (softened), not melted, or it won’t whip.
1 cup Powdered Sugar: This sweetens the butter and helps create that smooth, frosting-like consistency.
1/3 cup Strawberry Preserves: Use high-quality jam for the best fruit flavor and color.
Directions
- Whip the Butter: Place your softened butter in a stand mixer (or use a hand mixer). Beat it on high speed until it’s pale and airy. This creates the base volume.
- Add the Sugar: Turn the mixer to low and slowly add the powdered sugar. Once it’s incorporated, turn the speed back up and beat for another minute until fluffy.
- Fold in the Fruit: Add the strawberry preserves. Mix on medium-high just until the jam is fully combined and the butter turns a pretty pink color. Don’t overmix it here, or the butter might get too warm.
- Serve or Chill: Transfer to a serving bowl immediately or roll it into a log in parchment paper to chill for slicing later.
Notes
- The “Doneness” Test: You know it’s ready when the color changes from yellow to pale ivory (before the jam) and the texture looks like thick buttercream frosting.
Temperature Matters: If your butter is too cold, you’ll get lumps. If it’s melted, you’ll get a greasy soup. It needs to be soft enough to press a thumb into easily.
Sift the Sugar: If your powdered sugar has been sitting in the pantry for a while, sift it first to avoid gritty white clumps in your smooth butter.
Adjust the Jam: If you want a deeper pink color and stronger fruit taste, you can add an extra tablespoon of preserves, but be careful not to make the mixture too wet.
