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Strawberry-Peppercorn Butter

Scott Phillips

Yield: Yields 3/4 cup

This sweet and savory butter is great on toast, biscuits, waffles, or scones. Multicolored peppercorns add some extra color and have a mellower flavor than black peppercorns, but black will work, too.


  • 4 oz. (1/2 cup) room-temperature salted butter
  • 1/4 cup finely chopped strawberries
  • 1/2 tsp. coarsely cracked multicolored peppercorns
  • 1/2 tsp. chopped fresh thyme

Nutritional Information

  • Nutritional Sample Size (per 1 Tbs.)
  • Calories (kcal) : 70
  • Fat Calories (kcal): 70
  • Fat (g): 8
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 20
  • Sodium (mg): 40
  • Carbohydrates (g): 0
  • Fiber (g): 1
  • Protein (g): 0


  • In a stand mixer fitted with the paddle attachment, beat the butter on high until light and fluffy, 1 to 2 minutes. Lower the speed to medium and beat in the strawberries, peppercorns, and thyme until just incorporated, about 30 seconds.

Make Ahead Tips

The butter can be stored for up to 2 days in the refrigerator.


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Reviews (1 review)

  • User avater
    JasonCLopes | 05/02/2019

    Very sweet strawberry peppercorn butter.

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