Prepare Ingredients: Start by removing stems from your fresh strawberries. In the slow cooker, combine the strawberries, honey, granulated sugar, lemon juice, and a pinch of salt. Stir everything together until well blended.

Cook Mixture: Cover the slow cooker and cook on low for 6-7 hours. Remember to stir occasionally, allowing the mixture to thicken and develop a darker color.

Blend: Once cooked, carefully remove the lid. Using an immersion blender, blend the mixture until smooth. If you don’t have an immersion blender, you can transfer the mixture to a regular blender in batches.

Continue Cooking: After blending, cook the mixture uncovered on low for an additional 1-2 hours. Stir occasionally, and keep an eye out for the desired thick, spreadable consistency.

Finish: Stir in the vanilla extract, then let the strawberry butter cool slightly before transferring it to a sterilized jar for storage.