This slow cooker strawberry butter is an easy, hands-off way to turn fresh strawberries into a sweet and tart spreadable treat perfect for toast, biscuits, and more.
Pin this now to find it later
Pin ItI am obsessed with homemade fruit butters (and they’re actually so easy to make!)
Fruit butters like this strawberry butter don’t actually contain butter or dairy, and are just simply fresh or frozen fruit that has been cooked down for a long time at low heat, giving you a super concentrated and flavor spread.
Strawberry Butter Ingredients
- Strawberries: Fresh, ripe strawberries are best! Especially if they are field picked when strawberries are best :) Both store-bought strawberries and frozen strawberries will work also.
- White Sugar: I personally prefer white sugar for strawberry butter (as a more bold sweetener like brown sugar will overpower the subtle, clean taste of strawberries).
- Honey: Helps add thickness, ‘stickiness’ and a beautiful honey sweetness!
- Vanilla: For aromatics (+ everything is better with a little vanilla).
- Lemon Juice: Makes sure your strawberry butter stays bright, refreshing and perfectly sweet + sour.
How to Make Strawberry Butter in a Crockpot
- Combine Ingredients. Place strawberries, honey, sugar, lemon juice, and a pinch of salt into a slow cooker and stir to combine.
- Cook and Thicken. Cover and cook on low for 6-7 hours, stirring occasionally, until thickened. Blend with an immersion blender until smooth, then cook uncovered for 1-2 more hours until spreadable.
- Finish and Store. Stir in vanilla extract, let cool slightly, then transfer to a sterilized jar. Refrigerate for up to 2 weeks or freeze for longer storage.
(You may also like: Strawberry Jam)
Storage and Freezing Instructions
To Store: Store the strawberry butter in a sterilized jar in the fridge for up to 2 weeks. Make sure the jar is sealed tightly to maintain freshness.
To Freeze: Freeze the strawberry butter in airtight containers for up to 3 months. Thaw in the fridge overnight before using.
Strawberry Butter Uses
- In yogurt: This is my favorite way to use it! Just mix in a spoonful to plain or vanilla yogurt for the most delicious strawberry yogurt you’ve ever had.
- In sandwiches: Yes, peanut butter strawberry butter sandwiches are a very real (and seriously additictive) thing.
- Spread on any baked good: My favorite being toast, biscuits, english muffins and scones.
- With breakfast staples: Use it dolloped on top of pancakes, waffles, stuffed into french toast or wrapped in a crepe.
Pin this now to find it later
Pin ItCrockpot Strawberry Butter
Ingredients
- 3 pounds fresh strawberries, stem removed
- 1/3 cup honey
- ½ cup granulated sugar
- 1 tsp lemon juice
- pinch of salt
- 2 tsp vanilla extract
Instructions
- Place the strawberries, honey, sugar, lemon juice, and a pinch of salt into a slow cooker. Stir to combine.
- Cover and cook on low for 6-7 hours, stirring occasionally, until the mixture thickens and darkens in color.
- Remove the lid and blend the mixture with an immersion blender until smooth (or carefully transfer to a blender in batches).
- Continue cooking uncovered on low for another 1 to 2 hours, stirring occasionally, until thick and spreadable.
- Stir in the vanilla extract at the end of cooking.
- Let cool slightly, then transfer to sterilized jar.
- Store in the refrigerator for up to 2 weeks, or freeze for longer storage.
Notes
Fruit Butter Recipe Variations
You 100% need to make this strawberry butter! But if you do want to try other variations, all of these recipes are incredibly good (depending on what fruit you have on hand).
Fruit Butter Recipes
Slow Cooker Peach Butter
Fruit Butter Recipes
Blueberry Butter
Fruit Butter Recipes
Crockpot Apple Butter
Fruit Butter Recipes
Pear Butter
Fruit Butter Recipes
Plum Butter (Pflaumenmus)
Fruit Butter Recipes
What is the yield- how many 8 oz jars?
This is so tasty! I added some orange peels while boiling, and removed before mashing. Otherwise made it as-is and this was a very yummy way to use up farmers market berries. Yum!
Can you not cook on top of the stove instead of slow cooker?
You definitely could! It’s just easier in a slow cooker and less likely to burn :)
Can this be water bath canned?
Sorry Mary! I am not very knowledgeable with canning, so I am not sure how shelf stable or not it would be.
Yes you can waterbath. Just use apple butter time. 😁
Hi,silly question,
How much is 3 lbs? Is it more than 1 quart of berries?
No it’s actually a great question! 1 quart of strawberries is generally 1.25 to 1.5 lbs, depending on the size of the berries :)
Fresh is awesome but can you use frozen strawberries for this recipe?
Yep! Frozen strawberries would work great :)
Could you use raspberries?
Raspberries would work great!
Can this be canned by water bathing and it keep like apple butter and others jellies
Hey Darla! Tbh I am not sure. I have not done it yet and am less familiar with water bath canning, so I can’t speak to how shelf stable or not it would be, sorry :(
Can you use frozen strawberries
Frozen strawberries will work great for this strawberry butter recipe Gina!
Strawberry butter so good on toast, easy to make will be definitely doing this one again.
Yay, so happy you liked it Sandra! Putting the strawberry butter on toast is probably my most favorite way to eat it as well :)
Can you use alternative to granulated sugar?
Definitely Kathy! Honey or maple syrup would work wonderfully too :)
How. Many cups is 3 lbs of Strawberries ??
Hey Judy! 3 cups of strawberries will yield anywhere from 6-8 cups of whole strawberries (depending on the size of the berries) or 8-9 cups of sliced strawberries.
I added the vanilla too soon. Will this be okay?
Oh that won’t be a problem at all Morgan!
This sounds delicious. I am diabetic and would love to make it. Can it be done with sweeteners like Truvia or Monkfruit? Thanks
You definitely can Cathy! It would have a very different taste though for sure if using an alternative sweetener.
Just cooked the strawberries and it is soupy, not thick. All ingredient amounts were correct. Any advice?
Hello! How long did you end up cooking it for?
Usually when it turns out thinner it has mostly to do with how long it was cooked. The total time really depends on the strawberries and your specific crockpot, so I would suggest cooking/reducing your strawberry butter for longer and hopefully it will start to thicken up to your ideal consistency :)
How can I make this and the other butters in a smaller batch? I’m single.
Thank you in advance
I would just halve the ingredients if you want to make a smaller amount :)