1. 1. Soften the Butter: Take your unsalted butter out of the refrigerator at least 30-60 minutes before you plan to make the butter. It should be soft enough to easily indent with your finger, but not melted or greasy. This ensures it will cream smoothly.

2. 2. Prepare the Strawberries: Wash and hull your fresh strawberries. Finely dice them into very small pieces. The smaller the dice, the more evenly they will distribute throughout the butter and the smoother your final product will be. You can also lightly mash them if you prefer a more jam-like texture.

3. 3. Cream the Butter: In a medium mixing bowl, place the softened butter. Using an electric hand mixer or a stand mixer with the paddle attachment, beat the butter on medium speed until it is light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed. This aeration step is key for a wonderfully spreadable butter.

4. 4. Add Sweetness and Flavor: To the creamed butter, add the powdered sugar, vanilla extract, and a pinch of salt. Beat again on low speed until the sugar is fully incorporated and the mixture is smooth, then increase to medium speed for another minute to ensure everything is well combined and fluffy.

5. 5. Fold in Strawberries: Gently fold the finely diced strawberries into the butter mixture using a spatula. Be careful not to overmix, as this can bruise the strawberries and release too much liquid, which might make the butter watery. Just mix until the strawberries are evenly distributed throughout the butter. You’ll see beautiful pink streaks forming.

6. 6. Taste and Adjust: Taste a small amount of the strawberry butter. If you prefer it sweeter, you can add another teaspoon or two of powdered sugar and gently fold it in.

7. 7. Serve or Chill: Your homemade strawberry butter is now ready to be spread on your favorite sourdough toast! For a firmer consistency, transfer the butter to a small serving dish or an airtight container and chill in the refrigerator for at least 30 minutes.