When I was a little girl, my mum would occasionally buy an amazing strawberry butter and spread it on a warm, toasty English muffin for my breakfast. It was divine. As an adult, I have searched for this butter in many a grocery store, but to no avail. However, in my old age, I have learned that if one can’t find a particular item, one can usually make it, and as an added bonus, it’s usually better (both in taste and nutrition).

1/2 cup unsalted butter (1 stick), softened to room temperature

1/4 cup ripe strawberries, chopped and mashed

2 Tbsp powdered sugar

Place the ingredients in a mixing bowl and beat them together until thoroughly combined. Consume immediately, or keep refrigerated for up to 3 days.

Makes roughly 3/4 cup