1 c. fresh strawberries, cranberries, or raspberries
3/4 c. powdered sugar
1 stick unsalted butter (4 oz.), room temperature and cut into 4 pieces

Using a food processor fitted with a steel knife, process berries until pureed, stopping machine once to scrape down sides of bowl. Add sugar and butter; process 2 or 3 minutes or until smooth, fluffy, and bright pink. Spoon into a 1 1/2 cup crock or jar. Wrap air-tight and refrigerate. Let the mixture soften at room temperature for 2 hours before serving. Do not melt in microwave oven.