Best 7 Strawberry Basil Butter Recipes

STRAWBERRY BASIL JAM

Steps:

• In a Dutch oven, combine strawberries and butter. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. Immediately stir in basil., Remove from heat; skim off foam. Ladle hot mixture into 9 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

BASIL BUTTER

Steps:

• Place basil in a food processor; pulse until chopped. Add remaining ingredients; process until blended., Transfer to a sheet of plastic wrap; shape into a log. Refrigerate up to one week or wrap securely and freeze for longer storage. Unwrap and slice to use with seafood, poultry, vegetables, pasta and bread.

STRAWBERRY BASIL BUTTER

Steps:

• Stir butter with icing sugar.
• Stir in strawberries and basil.
• Spoon onto edge of a large piece of plastic wrap, forming into a ball.
• Roll into a 6-inch (15-cm) log.
• Seal and refrigerate until firm, up to 3 days.
• Slice into rounds and melt over waffles, pancakes, warm muffins, raisin toast, english muffins or bagels.
• prep time does not include chilling.

STRAWBERRY BASIL CAKE WITH STRAWBERRY BUTTERCREAM

Steps:

• Preheat your oven to 350° F and spray 3- 9" round baking pans with baking spray.
• Using a small blender or food processor, blend the strawberries and basil until creamy and set aside
• In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar. Cream on low-medium speed until light and fluffy, then scrape down the sides and add in the eggs one at a time with the mixer on low.
• In another bowl or a large piece of parchment paper combine the remaining dry ingredients- flour, salt, baking powder, and baking soda.
• Add the milk and the vanilla to the strawberry basil mixture.
• With the mixer on low, and add in 1/3 of the dry ingredients, then 1/2 of the wet ingredients, continue until theres nothing left, making sure to end with the dry ingredients. Mix on medium for two minutes.
• Pour the batter into the cake pans and bake 35-45 minutes or until a skewer inserted in the center of the cake comes out dry.
• In a small pot combine the 1/2 cup of chopped strawberries, sugar and water. Bring the mixture to a boil for 2 minutes. Then reduce to a simmer for 10-15 minutes or until syrupy. Strain, but do not press down on the strawberries otherwise you might push some pieces through the mesh.
• Crush the freeze dried strawberries in a ziplock bag with a rolling pin or pulverize them in a spices grinder.
• In the bowl of a stand mixer fitted with the paddle attachment, add softened butter, crushed freeze dried strawberries, and confectioners sugar. Cream on low building up to high when the butter has incorporated most of the sugar so it doesn't blow up in your face.
• Mix on high for 2-3 minutes. Next add in the vanilla and cream or milk and continue to mix for another minute.The buttercream should have stiff peaks.
• Cut off the tops of your cake layers to even out. Place the bottom layer down and brush simple syrup all over the cake. Fill with buttercream. Continue until the top layer and then frost the cake with the remaining buttercream. Enjoy!

STRAWBERRY SHORTCAKE WITH BASIL

Steps:

• Bring 1 1/2 cups cream to a gentle simmer in a small saucepan over medium heat. Bruise large basil leaves by hitting repeatedly with the dull side of a knife, and stir into cream. Remove from heat, cover tightly with plastic wrap, and let steep for 25 minutes. Strain through a fine sieve, pressing solids to extract liquid. Refrigerate until very cold, at least 5 hours.
• Preheat oven to 400 degrees. Whisk together flour, 3 tablespoons granulated sugar, the baking powder, and 3/4 teaspoon salt. Cut in butter with a pastry cutter or rub in with your fingers. (The largest pieces should be the size of small peas.)
• Whisk together 3/4 cup heavy cream, the eggs, and vanilla. Stir into flour using a fork until ingredients are moistened but not fully incorporated. (Do not overmix.)
• Turn dough out onto a parchment-lined baking sheet, and pat into a 9 1/2-inch circle. Brush dough with remaining 2 tablespoons heavy cream, and sprinkle with 1 tablespoon granulated sugar.
• Bake until light golden brown and just cooked through, about 25 minutes. Let cool completely, about 2 hours.
• Meanwhile, macerate strawberries with remaining 1/4 cup sugar, plus more if needed, depending on sweetness, stirring occasionally, for at least 1 hour.
• Toss berries with small basil leaves. Whisk basil cream with confectioners' sugar in the chilled bowl of a mixer on high speed until soft peaks form. Mound basil cream on shortcake. Spoon berries with juice over top.

STRAWBERRY AND BASIL SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper and set aside.
• Whisk flour, sugar, baking powder, baking soda, and salt together in a large bowl. Cut in butter using a pastry blender or fork until mixture resembles coarse crumbs. Pour in 1 cup buttermilk, and stir just until combined. Fold in strawberries and basil.
• Dust a work surface lightly with flour and divide dough in 1/2. Shape each portion into a 3/4-inch-thick circle; cut each into 8 wedges. Place the wedges onto the prepared baking sheet, about 2 inches apart. Brush tops of scones with 2 tablespoons buttermilk and lightly sprinkle with brown sugar.
• Bake in the preheated oven until golden brown, 15 to 20 minutes. Serve warm or at room temperature.

STRAWBERRY-BASIL VINEGAR

Steps:

• Place strawberries in a food processor; cover and process until pureed. Transfer to a large glass bowl; add vinegar and lemon zest. Place 1/4 cup basil in a small bowl. , With a mortar or a wooden spoon, crush some of the basil until aromas are released. Repeat with remaining basil; stir into strawberry mixture. Cover and let stand in a cool, dark place for up to 3 days, stirring once daily., Line a strainer with 4 layers of cheesecloth or 1 coffee filter and place over a large saucepan. Strain vinegar into pan (do not press out solids). Discard solids. , Heat vinegar to 180° over medium heat. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.