Hull your strawberries (that means removing the green leafy tops) and then give them a good quartering. This just helps them break down more easily.

Toss those lovely quartered strawberries into your slow cooker. Then, add in the honey, lemon juice, granulated sugar, and that tiny pinch of salt. Give it all a gentle stir to combine.

Cover your slow cooker and set it to LOW for about 6 to 8 hours, or if you're in a bit more of a hurry, you can use the HIGH setting for 3 to 4 hours. The strawberries will become super soft and juicy.

Once the cooking time is up, it's time to get mashing! You can use a good old-fashioned potato masher right in the slow cooker, or if you have an immersion blender, that works like a charm to get a super smooth consistency. I like to leave mine a little chunky, but you do you!

Stir in that lovely vanilla extract. Oh, the smell is just divine!

Now, this is where you get to control the texture. Remove the lid from your slow cooker and continue to cook on LOW for another 1 to 2 hours. Give it a stir every so often. You're looking for it to thicken up to your desired butter-like consistency. It will thicken even more as it cools!

Carefully ladle your beautiful, homemade strawberry butter into clean jars. Let them cool down a bit before screwing on the lids.