“Seriously, it’s like summer in a jar. I could eat this every morning!”

Cream the Butter: In a large bowl, add the room temperature salted butter. Using a hand mixer or stand mixer, beat the butter for 2-3 minutes until it becomes light and airy.
Prepare the Strawberries: In a medium-sized bowl, place the roughly chopped strawberries. Mash the strawberries with a fork or potato masher until they are almost pureed. Alternatively, you can use a food processor and pulse the strawberries until they reach a similar consistency.
Combine Ingredients: Add the mashed strawberries and powdered sugar to the creamed butter. Mix all the ingredients together until they are well combined, about 1 minute.
Chill and Set: Transfer the strawberry butter to an airtight container. Store the container in the refrigerator. For the best flavor, allow the butter to set for 1 day before serving.
Serve: Spread the strawberry butter on toast, English muffins, pancakes, waffles, or any other food you desire.
Storage: The strawberry butter will keep for 4-6 days in the refrigerator, depending on the ripeness of the strawberries used.