This homemade strawberry marshmallow fluff is light, creamy, and infused with the bright flavor of freeze-dried strawberries. It makes an irresistible filling or frosting for cakes, brownies, cookies, or as a sweet treat straight from the jar.
Why You’ll Love This Recipe
Homemade marshmallow fluff is far superior to store-bought, delivering a fresher taste and a naturally fruity aroma. Using freeze-dried strawberries ensures a concentrated berry flavor without adding moisture, making the fluff stable and perfectly fluffy. This recipe works beautifully as a frosting, filling, or topping for countless desserts and can even be toasted for a berry-infused s’mores effect. It comes together in under 30 minutes and requires only a handful of simple ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Freeze-dried strawberries, 34 grams (about 1.2 ounces), ground to a fine powder (yields about 1/2 cup)
Water, 1/3 cup
Granulated sugar, 3/4 cup
Light corn syrup, 3/4 cup
Egg whites, 4 ounces (from about 3–4 large fresh eggs; avoid carton egg whites)
Cream of tartar, 1/2 teaspoon
Salt, a pinch
Directions
Add the freeze-dried strawberries to a food processor and grind until a fine powder forms. Set aside.
In a small saucepan, combine the water, granulated sugar, and light corn syrup. Warm over medium-high heat until the mixture reaches 240°F on a candy thermometer. Do not exceed this temperature.
While the sugar mixture heats, place the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium speed until foamy. Increase to high speed and add the cream of tartar and salt. Continue whisking until soft peaks form.
Add the strawberry powder to the whipped egg whites and whisk again until fully incorporated, scraping the bowl as needed.
When the sugar mixture reaches 240°F, remove it from the heat and let it sit for about 20 seconds. With the mixer running on medium speed, slowly stream the hot sugar syrup into the egg whites.
Increase mixer speed to high and whip for 7–8 minutes, or until the bowl is no longer warm and the mixture is thick, glossy, and fluffy.
Use immediately as a filling or frosting, or spoon into a jar for later use.
Servings and Timing
This recipe makes about 18 servings (serving size: 2 tablespoons).
Prep Time: 25 minutes
Total Time: 25 minutes
Variations
Plain marshmallow fluff: omit the freeze-dried strawberries.
Vanilla marshmallow fluff: add 1–2 teaspoons vanilla extract when adding the strawberry powder (or leave out the strawberries for pure vanilla flavor).
Toasted marshmallow flavor: use a kitchen torch to lightly toast the top of the fluff once piped or spread on desserts.
Chocolate swirl: gently fold in melted, cooled chocolate for a berry-chocolate twist.
Storage/Reheating
Store the marshmallow fluff in an airtight jar in the refrigerator for up to 2 weeks.
Allow it to come to room temperature before using as a frosting or filling so it becomes soft and spreadable. Do not microwave, as this can alter the texture; simply let it sit on the counter for 20–30 minutes.
FAQs
How do I know when the sugar syrup has reached the correct temperature?
Use a candy thermometer and remove the syrup from heat exactly at 240°F to achieve the proper fluff consistency.
Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries add moisture and will prevent the fluff from whipping properly, so freeze-dried is essential.
Can I use carton egg whites?
No, carton egg whites typically do not whip well enough for this recipe. Use fresh egg whites only.
Can I make this recipe without a stand mixer?
A hand mixer can work, but expect a longer whipping time and less stability.
Why did my fluff turn runny?
The syrup may not have reached 240°F, or the egg whites may not have reached soft peaks before adding syrup.
Is this fluff safe to eat since it uses egg whites?
Yes, the hot sugar syrup cooks the egg whites as it is streamed in, creating a stable and safe mixture.
Can I freeze marshmallow fluff?
Freezing changes the texture, so refrigeration is recommended instead.
How do I use this as a frosting?
Pipe or spread it onto cupcakes, cakes, brownies, or cookies. It works best freshly made or after sitting at room temperature for a bit.
Can I color the fluff?
Yes—add gel food coloring while whipping the mixture after the syrup is added.
How long can the fluff sit out?
For best texture, keep it refrigerated and allow only short periods at room temperature when using it.
Conclusion
This strawberry marshmallow fluff is a delightful homemade treat that elevates any dessert with its airy texture and vibrant berry flavor. Simple, quick, and versatile, it’s an excellent addition to cakes, brownies, cookies, or simply enjoyed by the spoonful. With easy variations and reliable storage, it’s a recipe you’ll return to again and again.
This homemade strawberry marshmallow fluff is light, airy, and bursting with real strawberry flavor thanks to freeze-dried fruit. Perfect as a frosting, filling, or dessert topping, it’s a fun and fruity twist on classic marshmallow fluff.
Author:Sophia
Prep Time:25 minutes
Cook Time:0 minutes
Total Time:25 minutes
Yield:18 servings (2 tablespoons each)
Category:Dessert
Method:Whipped
Cuisine:American
Diet:Vegetarian
Ingredients
34 grams (1.2 oz) freeze-dried strawberries, ground to a fine powder (about 1/2 cup)
1/3 cup water
3/4 cup granulated sugar
3/4 cup light corn syrup
4 ounces egg whites (from about 3–4 large eggs)
1/2 teaspoon cream of tartar
Pinch of salt
Instructions
Add freeze-dried strawberries to a food processor and grind into a fine powder. Set aside.
In a small saucepan, combine water, granulated sugar, and corn syrup. Heat over medium-high heat until mixture reaches 240°F (115°C) on a candy thermometer.
While syrup heats, place egg whites in a stand mixer with whisk attachment. Beat on medium until foamy, then add cream of tartar and salt. Increase speed and beat until soft peaks form.
Add the strawberry powder to the egg whites and mix until fully incorporated.
Once syrup reaches 240°F, remove from heat and let rest for 20 seconds. With mixer running on medium, slowly pour syrup into the egg whites in a steady stream.
Increase speed to high and whip for 7–8 minutes until mixture is thick, glossy, and cool to the touch.
Use immediately or transfer to a jar and refrigerate for later use.
Notes
Use fresh egg whites, not from a carton, for best whipping results.
Ensure the syrup reaches 240°F for proper texture and stability.
Do not use fresh strawberries—they add too much moisture and ruin the fluff.
Let fluff sit at room temperature before spreading for best texture.
Use a kitchen torch to toast the fluff for a s’mores-like effect.
