Strawberry Butter

Wallis and Hong showed up to our holiday party one year with a bundle of homemade gifts—clove-scented sugar cubes, garlic-infused olive oil, and a small jar of strawberry butter. I was impressed. Not just by the thoughtfulness, but by the execution. These were simple things, but done well—elegant in the way that doesn’t announce itself. Strawberry butter is one of those quiet wins—nothing flashy, but it shows up and changes the whole vibe. A smear on toast, and suddenly breakfast isn’t just functional. It’s a little luxurious. The sweetness of the berries cuts through the richness of the butter, and together they do this thing that feels a bit like summer on a plate. It’s great with scones, excellent on pancakes, and secretly perfect melted over grilled cornbread. You don’t need much. But once it’s in your fridge, you’ll keep finding reasons to use it. It’s the kind of thing you didn’t know you needed, and then start building meals around.

• 250g Unsalted butter, room temperature

• 20g sugar

• 1/4 tsp salt

• Coarsely chopped fresh strawberries

Beat butter, sugar, and salt with an electric mixer for about a minute—just until it lightens up. Add strawberries and mix briefly; a little streaking is fine. Spoon into containers or shape into logs using wax paper and chill. Serve at room temp.