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

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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.
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  • 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?


  • 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?

  • 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!

  • 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!

  • 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 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 Tieghan March 21, 2014 at 8:48 pm

    I love this idea! So perfect spring!

  • 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 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!

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