As a little girl I was obsessed with Strawberry Shortcake and this year my passion for Strawberry has been reignited. Today I’m making a whipped strawberry butter served over Southern cream biscuits.
This recipe could not be easier and the best part is that you can do it with any fruit! Strawberry butter can be served on just about any type of bread, popovers, sweet rolls, pancakes or even on top of french toast. ♥
Whipped Strawberry Butter (adapted from Divas can cook)
- 1/2 cup chopped strawberries
- 1 stick salted butter room temp.
- 1/4 cup powdered sugar
Now for the butter I decided to use a mix of salted and unsalted butter because I prefer the taste salted butter, but that is up to you. In a mixer combine all of the ingredients together until the butter turns a pretty pink color.
Southern Cream Biscuit Recipe (Adapted from Paula Deen)
- 2 cups flour
- 1-1/2 cups heavy whipping cream
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Preheat oven to 450 for thinner biscuits or 400 for thicker biscuits. In a bowl combine all of the ingredients together. Place the dough onto a floured surface and roll out.
I experimented with the sizes and cook times.
Thicker biscuits: Roll out dough 1/2″ thick. Pre-heat oven to 400 degrees and cook from 12-15 minutes.
Thinner biscuits: Roll out dough 1/4″ think and cook on 450 degrees for 10 minutes. Now all you have to do is spread this yummy goodness all over them.
Enjoy your Strawberry Butter!
♥ Miss Amy