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Traditional Strawberry Fruit Butter Recipe

Name: Traditional Strawberry Fruit Butter Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 2 cups
Cuisine: American
Ingredients: 5 pounds strawberries, washed and hulled; ½ cup sugar (or substitute brown sugar, maple syrup, or honey); 1 tablespoon lemon juice, lime juice, or apple cider vinegar; Pinch of salt

Written by MasterClass

Last updated: Jun 11, 2026 • 2 min read

Learn how to preserve fresh strawberries with an easy fruit butter recipe.

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What Is Strawberry Fruit Butter?

Strawberry fruit butter is similar to a jam and made in the same manner as apple butter or pumpkin butter—by cooking whole strawberries low and slow until they reach a thick, spreadable consistency and dark, shiny color. Strawberry butter contains much less sugar than strawberry jam and is made without any dairy, getting its name for its rich, buttery texture.

Another kind of strawberry butter is strawberry compound butter, also known as whipped strawberry butter. Strawberry compound butter is a butter spread made by beating together unsalted butter and chopped fresh strawberries.

Both are delicious spreads, but strawberry fruit butter can be preserved by canning.

3 Ways to Use Strawberry Fruit Butter

Strawberry butter is delicious spread on hot rolls, banana bread, or English muffins, and you can also use it to make:

1. Strawberry french toast: Whisk strawberry fruit butter into the egg-and-milk mixture for French toast, then top cooked French toast with a dollop of strawberry butter.
2. Layer cakes: Get strawberry shortcake flavor any time of year by layering strawberry fruit butter between slices of yellow sheet cake and whipped cream.
3. Overnight oats or parfait: For a quick yet decadent breakfast, place a spoonful of strawberry butter at the bottom of a jar of overnight oats or yogurt.

Traditional Strawberry Fruit Butter Recipe

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makes

2 cups

prep time

15 min

total time

1 hr 30 min

cook time

1 hr 15 min

Ingredients

5 pounds strawberries, washed and hulled
½ cup sugar (or substitute brown sugar, maple syrup, or honey)
1 tablespoon lemon juice, lime juice, or apple cider vinegar
Pinch of salt

1
In a large, heavy-bottomed saucepan or other wide, shallow pan over high heat, combine strawberries, sugar, and lemon juice with enough water to just cover.
2
Bring to a boil and immediately reduce to low heat. Simmer until the strawberries have completely broken down, stirring occasionally to prevent scorching, until the mixture has reduced significantly and is very thick and glossy, about 1 hour.
3
To test doneness, remove a spoonful of strawberry butter and let rest at room temperature, away from the steam, for 2 minutes. If the butter remains mounded on the spoon, it’s ready. Alternatively, spoon a little strawberry butter onto a chilled plate. If liquid runs off the strawberry butter, it needs more time.
4
When strawberry butter has reached the desired consistency, season with a pinch of salt. Spoon into jars and let cool to room temperature. Strawberry butter will keep, refrigerated, about 3 weeks.

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