Black Pepper Strawberry Butter

Biscuits, Sides

Black Pepper Strawberry Butter //

I’ve always loved flavored butters. I think it all started as a teenager when we’d get bagels at our tennis tournaments and there were always some sort of flavored cream cheese and butters. It was usually the honey butter that’d lure me in. And I’d be there all lady-like in my tennis skirt, smothering way too much honey butter on this un-toasted (the worst!) bagel. The butter made everything better. As it usually does.

My flavored butter love affair continued in the PANCAKES book. One of my favorite recipes in that book isn’t a pancake recipe, but actually the recipe for Berry Butters. That recipe goes something like this: you mash up berries, fold them into softened butter and add a few pinches of salt. The berries are very present in the butters and it’s nice.

Black Pepper Strawberry Butter //

Black Pepper Strawberry Butter //

This recipe right here is a lil’ different. The strawberries are made into a purée and slowly worked into the butter, so they incorporate completely. There’s honey for some added sweetness and the black pepper acts as this spicy little kick that works so wonderfully.

This weekend you should take an hour and make some biscuits (these biscuits, specifically) and make some dang flavored butter. I mean, look at this color. It’s just so pretty.

Black Pepper Strawberry Butter //

Black Pepper Strawberry Butter

Serving Size: 1 /2-2/3 cup butter


  • 1/2 pint strawberries, about 5 to 7 strawberries, stems trimmed
  • 1 stick of unsalted butter, room temperature
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon sea salt
  • 2 tablespoons honey


  • In a blender or food processor, puree the strawberries until very smooth. Run the purée through a strainer and discard the pulp. It should measure out to be a little over 1/4 cup of puree. Season with salt and pepper.
  • In a medium bowl, add the butter, honey and 2 tablespoons of puree. (We're going to incorporate this slowly.) Using a hand-mixer or a stand-up mixer, beat until smooth. At first the mixture will separate but the more you beat the butter, the more it'll come together. Once it's combined, add an additional 1 tablespoon at a time, adding about 3 more tablespoons. This will total to be about 1/4 cup, plus 1 tablespoon. Give it a taste and add a bit more honey or salt, if you like.
  • Serve at room temperature, if you like, or you can transfer it to the refrigerator until you're ready to use it.
Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen
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Leave a Reply

  • Reply Daniela March 21, 2014 at 1:20 am

    Interesting recipe! This looks like something I’d gladly put on scones as well. I also feel like I want to try this with other berries!

  • Reply autumn March 21, 2014 at 2:19 am

    Everything is better pink! Even butter. This is pure brunch gold.

  • Reply Mademoiselle Bagatelles March 21, 2014 at 2:51 am

    This recipe looks really nice! It could also be very could on waffles or pancakes I think…

  • Reply Toyota March 21, 2014 at 3:34 am

    I want, I want, I want. Do you think I can con someone into making this for me? I have a horrible chest infection and I think this would really help cure me and then I can stop taking antibiotics that are like the size of little finger 🙁

  • Reply Anni March 21, 2014 at 5:10 am

    That sounds really good!!! I have to try it as soon as we in Germany get strawberries in the supermarkets!!!

  • Reply Laura (Blogging Over Thyme) March 21, 2014 at 5:11 am

    This is so cool! Love this idea! Perfect brunch food….and sooooo pretty 🙂

  • Reply erin @ yummy supper March 21, 2014 at 7:12 am

    Adrianna, I’m with you… a total sucker for flavored butters, especially strawberry! Love your addition of black pepper.

  • Reply Sophie March 21, 2014 at 7:51 am

    This is pretty amazing! I have never had strawberry butter but the first time I do, I want it to be with black pepper. Slow clap.

  • Reply allie@sweetpotatobites March 21, 2014 at 8:36 am

    strawberry butter? I like the sound of this – and black pepper just puts it over the top!

  • Reply mytaste March 21, 2014 at 8:42 am

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  • Reply Laura (Tutti Dolci) March 21, 2014 at 9:17 am

    I’m obsessed with strawberries (and black pepper). Gorgeous!

  • Reply Kate March 21, 2014 at 11:17 am

    Strawberry butter?! Mind blown.

  • Reply Adrienne | Appetites Anonymous March 21, 2014 at 1:24 pm

    I love everything about this! The color, the flavor and the fact that it’s BUTTER. Definitely have to try this!

  • Reply Kammie @ Sensual Appeal March 21, 2014 at 2:00 pm

    How creative is this?! I totally dig it. I don’t know how the flavor of strawberry + pepper would be like but this is interesting!

  • Reply Madelein - mother to six wonderful kids March 21, 2014 at 3:13 pm

    Lovely post! Really inspireing!

  • Reply sue/the view from great island March 21, 2014 at 5:45 pm

    I just made a strawberry and black pepper ice cream! I love fruit mixed with heat in all kinds of forms, and this butter looks like a sophisticated way to wake up, I love it!

  • Reply Jackie March 21, 2014 at 6:00 pm

    Hm…strawberries and pepper? That’s an intriguing combination I’ll have to try. In all my zillions of recipes I’ve never run across this combo, thanks!

  • Reply Tieghan March 21, 2014 at 8:48 pm

    I love this idea! So perfect spring!

  • Reply Sara March 22, 2014 at 12:18 am

    I’ve never seen anything like this !! It is truly unique, the thought of the strawberries with the black pepper combination blows my mind, I am definitely trying this and i will use thick black pepper since i love the texture and flavour. Very easy on the eyes as well so another plus. Thank you for this recipe post i really enjoyed it.

  • Reply Sommer @ASpicyPerspective March 22, 2014 at 4:12 pm

    Oh, I love this recipe! I can’t wait to try! It is more than pretty it is gorgeous!

  • Reply Chrissy March 23, 2014 at 12:58 pm

    Very cool. Love the idea for brunch.

    And I also fell into the honey butter trap when I played tennis. That, with a cinnamon crunch bagel was fondly referred to as “Cake and frosting.” Maybe it’s a tennis thing!

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  • Reply Chris April 8, 2014 at 5:06 am

    What is the thought behind using unsalted butter, then adding salt?

    • Reply Adrianna Adarme April 8, 2014 at 9:12 am

      I bake a lot so I always buy unsalted butter. There are a few thoughts when using unsalted butter. 1. It’s usually fresher. A lot of dairy producers use salt as a way of preserving the butter. Hence, the reason why salted butter lasts longer. 2. I like to be able to control the amount of salt in everything, included flavored butter. To this, I added the amount of salt I desired. But, if you only have salted butter in your fridge, then feel free to use it!

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  • Reply Noopur December 4, 2014 at 7:38 am

    hi this looks delicious and I can’t wait to try it.How long does it keep?

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    […] looks like a must-try recipe for me. The addition of black pepper adds a spicy kick. Head over to A Cozy Kitchen where you’ll find the full recipe for the butter (make sure you try this on pancakes […]

  • Reply Safina April 4, 2017 at 9:28 am

    I am really interested in this recipe but I am vegan.
    How can I make this recipe vegan?
    also, how does it taste? I mean the strawberry and black pepper together is something unique. I never had anything like that before. Is it sweet and spicy? is it just sweet?