Warm bread spread with a sweet and tangy strawberry butter. This copycat Magnolia Table strawberry butter recipe includes a dairy free version too!
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Watching Discovery + has become my new evening go to as I work at the computer. Joanna Gaines Magnolia Table has been one show that I've been rotating watching along with some of my other favorites shows. Joanna's strawberry butter recipe caught my eye one night while searching for recipes. It sounded so good on top of a warm slice of bread! It also sounded really good with a strawberry mojito mocktail!
Ingredients
For this recipe you will need:
- butter
- heavy whipping cream
- strawberries
- sugar
- lemon
- cornstarch or arrowroot powder (optional)
Instructions
- In a saucepan, heat the strawberries, sugar and lemon juice. Bring the mixture to a boil, stirring occasionally. Once the mixture starts boiling, reduce the heat to medium low and cook for 10 minutes, stirring occasionally. (The mixture will begin to resemble a syrup)
- Remove from heat and allow the strawberry mixture to cool to room temperature. Once mixture is cooled, mix the butter and milk together. Add the cooled strawberries and fold them in. If desired, you can blend in 1-2 teaspoon cornstarch or arrowroot powder when mixing the butter for a thicker texture.
Substitutions
You can substitute dairy free and vegan ingredients in this recipe. The recipe is already naturally gluten free.
- Gluten free: Use gluten free bread, but the strawberry butter recipe is already naturally gluten free.
- Vegan: Substitute plant based butter in this recipe and plant based dairy free heavy whipping cream.
- Dairy free: You will want to substitute dairy free butter and dairy free heavy whipping cream.
- Sugar free: You can substitute sugar alternatives for the sugar in this recipe.
Storing
Stored in an airtight container, Magnolia Table strawberry butter will keep in the refrigerator for up to one week. Be sure to stir it well before serving, as the butter may separate slightly as it chills.
You can also freeze your strawberry butter for longer storage. Transfer it to an airtight container or freezer-safe bag and freeze for up to three months. Thaw it in the refrigerator overnight before using, then stir well before serving.
Equipment
You will need a saucepan to cook the strawberries. A mixer is also recommended for best results to get a nice and creamy texture to your strawberry butter recipe.
Serving
- Spread Magnolia Table strawberry butter on warm biscuits or scones for a delightful breakfast or brunch treat.
- Serve it as a topping for fluffy pancakes or French toast, along with a drizzle of maple syrup.
- Use it as a filling for strawberry tarts, crepes or croissants, paired with sliced fresh fruit for a decadent dessert. You can even try it with this strawberry ricotta cake!
FAQ
Yes, you will want to follow the directions and cook the strawberries on the stovetop. This isn't something you will want to skimp and it won't taste the same if you don't.
While fresh strawberries are recommended for the best flavor and texture, you can use thawed frozen strawberries in a pinch.
You can use either in your recipe. It will work out fine!
Yes, you can easily double or triple the recipe to make a larger batch of strawberry butter. Just be sure to adjust the quantities of the ingredients accordingly.
No, it will change the texture and consistency of the strawberry butter.
Yes, you can freeze your strawberry butter recipe for longer storage. Transfer it to an airtight container or freezer-safe bag and freeze for up to three months. Thaw it in the refrigerator overnight before using, then stir well before serving.
Magnolia Table Strawberry Butter Recipe
Equipment
- saucepan
- mixer
Ingredients
- 1 cup butter softened and room temperature
- 2 teaspoons heavy whipping cream
- 2 cup strawberries chopped
- 4 tablespoons sugar
- 1 whole lemon juiced
- 1-2 teaspoons cornstarch or arrowroot powder (optional)
Instructions
- In a saucepan, combine the strawberries, sugar, and lemon juice. Heat the mixture over medium heat, stirring occasionally, until it comes to a boil. Once boiling, reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally. The mixture will thicken and resemble a syrup.
- Remove the saucepan from the heat and allow the strawberry mixture to cool to room temperature. In a separate bowl, mix together the butter and milk until well combined. Add the cooled strawberry mixture to the butter mixture and gently fold them together.
- For a thicker texture, you can optionally blend in 1-2 teaspoons of cornstarch or arrowroot powder while mixing the butter. This will help thicken the mixture and create a smoother consistency.
Notes
Nutrition
Recipe Adapted from Magnolia Table
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