In a food processor puree the strawberries and force the puree through a fine sieve into a saucepan. Add the honey and lemon juice and boil the mixture, stirring for 3 minutes or until thickened. Let the strawberry mixture cool to room temperature. In a bowl cream together butter and strawberry mixture. Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop. Good on toast, waffles, pancakes. Makes about 2 cups.