I am really bad at thinking of gifts to get, especially for Valentine’s Day. So, I decided why not do what I do best and that’s show my love through cooking! These strawberry marshmallows get their color and flavor from real strawberries. That means no artificial dyes, no extracts, just a bright, naturally pink marshmallow with real fruit flavor. They’re fluffy, glossy, and perfect for gifting, hot cocoa boards, or topping desserts. I turned mine into cute little heart shapes using cookie cutters to make them festive, but you can always go traditional shapes as well.
What Makes These Irresistible
- Naturally pink from real strawberries
- Soft, pillowy texture
- Customizable with crushed freeze-dried strawberry topping
- Perfect for gifting and special occasions
Notes About the Recipe
Use frozen strawberries to make a concentrated strawberry reduction. This gives both color and flavor without watering down the marshmallows. Freeze-dried strawberries on top add crunch and visual contrast.
Tips for Perfect Texture
Because these marshmallows contain real fruit, they’re more sensitive to humidity. Let them set uncovered in a dry room, coat generously in powdered sugar and cornstarch, and store at room temperature in an airtight container. Avoid refrigeration, which causes sweating.
Serving Ideas
- Add to hot chocolate
- Dip in chocolate
- Stack on a dessert board
- Gift in cellophane bags with twine
Natural Strawberry Marshmallows
Ingredients
Strawberry Reduction
- 2–3 cups frozen strawberries
- 2–3 tablespoons sugar
Marshmallows
- ½ cup strawberry reduction, completely cooled
- ¼ cup cold water
- 3 tablespoons powdered gelatin (about 3 packets / ~21 g)
- 1 cup granulated sugar
- ½ cup water (for sugar syrup)
- 1–1½ teaspoons vanilla extract
- Powdered sugar + cornstarch (50/50 mix), for dusting
- Freeze-dried strawberries, crushed (for topping)
Instructions
- To make the reduction, add frozen strawberries and sugar to a saucepan. Cook over medium heat, stirring occasionally, until the berries fully break down and the liquid reduces into a thick, syrupy consistency (about 10–15 minutes).
- Strain through a fine mesh sieve, pressing out as much liquid as possible. Let the reduction cool completely. (You only need ½ cup for the marshmallows. Save extra for drinks, frosting, or drizzling.
- Line an 8×8 pan with parchment (overhang on two sides). Dust with powdered sugar + cornstarch.
- In the bowl of a stand mixer, whisk together ½ cup strawberry reduction and ¼ cup cold water. Sprinkle gelatin evenly over the liquid. Let bloom 5–10 minutes until fully hydrated. If there is still some unbloomed gelatin on top, slowly add drops of water to help it bloom.
- In a saucepan, combine sugar and water. Heat until dissolved, then boil (no stirring) until 240°F / soft-ball stage.
- With mixer on low, slowly stream hot syrup into bloomed gelatin. Increase to high and whip 10–12 minutes until thick, glossy, and fluffy. Add vanilla during the final 30 seconds. You know the marshmallow mixture is ready when you can [ull the whisk attachment out and form a ribbon that does not break.
- Pour into prepared pan, smooth the top. Sprinkle crushed freeze-dried strawberries on top while sticky. Lightly dust exposed marshmallow with powdered sugar/cornstarch. Let set 4–6 hours or overnight at room temperature.
- Lift out using parchment. Cut with a sugared knife. Dust sides lightly. Enjoy!
