Who doesn’t love strawberry fluff? This version is made with fresh strawberries, fresh whipped cream, cream cheese, and marshmallows.
Marshmallowy “salads” are definitely a Southern springtime staple. There’s an orange one, there are some that contain coconut, and I remember eating one as a kid off of the buffet at Ryan’s the was made with strawberries and was creamy and thick. I haven’t eaten it in at least 25 years, but man I loved that stuff. When I started asking people on Facebook if they knew what it was, several people referred me to a recipe for “pink stuff”.
There are a lot of recipes for “pink stuff” on the internet, and no two are exactly alike. Some are made with strawberries, others with cherries. Some contain Jell-o, some do not. Certain varieties have cottage cheese mixed in, but there’s no hard and fast rule. Some contain sweetened condensed milk and most of them contain pineapple.
In the end, I decided to make up my own recipe and decided to call it “strawberry fluff” instead of pink stuff. I left out the pineapple because I wanted the strawberry flavor to shine through. I decided to forego strawberry flavored gelatin and thicken my strawberry fluff with unflavored gelatin. Naturally, real whipped cream was my creamy substance of choice, and my husband does not eat cottage cheese so I left that out too. This strawberry fluff contains six ingredients and comes together in about twenty minutes, which is mostly inactive prep. And it’s fresh and springy and delicious.
Yield: About 8 cups
15 minPrep Time:
5 minCook Time:
- 24-ounce bag frozen strawberries, thawed
- 4 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 2 envelopes unflavored gelatin
- 2 cups heavy cream
- 1 1/2 cups miniature marshmallows
- Pour the thawed strawberries into a bowl and use a potato masher to mash until mostly liquified but a few small chunks remain. Sprinkle the gelatin over the top then stir it in and let the strawberries stand for five minutes.
- Place the strawberries into a medium saucepan with the sugar. Heat over medium heat until sugar has completely dissolved. Whisk the cream cheese into the warm strawberries until mostly melted. Some small chunks will remain.
- Pour the strawberry mixture into a bowl and refrigerate for about an hour
- Using a stand or hand mixer, whip the cream to medium peaks. Fold the whipped cream into the strawberry cream cheese mixture until completely combined. I find that this works best if I start folding in the bowl that I used for the strawberries and cream cheese then pour it into the bowl that I used to whip the cream so that I can get everything on the bottom.
- Stir in the marshmallows. Refrigerate for at least an hour before serving.