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Strawberry Marshmallow Fluff Recipe

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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 34 large eggs)
  • 1/2 teaspoon cream of tartar
  • Pinch of salt

Instructions

  1. Add freeze-dried strawberries to a food processor and grind into a fine powder. Set aside.
  2. 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.
  3. 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.
  4. Add the strawberry powder to the egg whites and mix until fully incorporated.
  5. 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.
  6. Increase speed to high and whip for 7–8 minutes until mixture is thick, glossy, and cool to the touch.
  7. 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.

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