Decadent Strawberry Butter and Strawberry Syrup

It is Strawberry Festival time in my part of the world and the best time to stock up on strawberries since they are ridiculously inexpensive this time of year. 

Imagine a delicious strawberry flavored butter you can whip up in minutes that can be enjoyed on biscuits, muffins, pancakes, waffles, and bread.  

Buttery strawberry goodness on a hot biscuit is perfection . . . you can tell by the photo! This strawberry butter is also awesome on pancakes!  In fact, you don't even need to use syrup.

It was so fast and easy to make!  And yes . . . VERY DELICIOUS!!  My plan is to experiment with different fruits to come up with different flavored butters.

The strawberry syrup makes an awesome strawberry shortcake . . . just add some larger pieces of strawberries to the syrup.

To make strawberry syrup:
Clean and cut up fresh strawberries and cook in equal parts of water and sugar (AKA simple syrup), adding some corn starch until the strawberries were soft. (Start off with very small amounts of corn starch and add more as needed.)  
It always makes more than needed for the recipe, but you'll have a delicious topping for pancakes, strawberry shortcake or ice cream.
Cool the mixture before adding to the softened butter.

To make strawberry butter:

• 1/2 cup butter, softened 
• 1/4 cup strawberry syrup 
• 1-1/2 cups icing sugar {powdered sugar} 

Directions:

Mix all 3 ingredients in a mixing bowl using a hand mixer or by hand, until the butter is smooth. If too soft, add more icing sugar until it reaches a spreadable consistency. 

To store: place softened strawberry butter into bowl. Cover and store in the fridge. Bring to room temperature before using.

I also make butter logs . . . place mixture on waxed paper and roll out into a log, wrap in plastic wrap and keep in freezer overnight.  
Now you can slice it to make a nice presentation of butter pats.