This homemade strawberry marshmallows recipe is a fun twist on traditional marshmallows, perfect for Valentine’s Day. Freeze-dried strawberries provide natural strawberry flavor and color, so there’s no need for artificial dyes or corn syrup.
You can make marshmallows at home without the artificial flavorings and sweeteners found in many store-bought varieties. Homemade marshmallows are surprisingly straightforward and fun to make, and this strawberry version is especially delightful.
Most of the ingredients are pantry staples, so let’s get started. A quick note: once you begin making marshmallows, you’ll want to experiment with many flavors.
Why You’ll Like This Recipe
delicious
These strawberry marshmallows are light, springy and melt-in-your-mouth soft with real strawberry flavor from freeze-dried berries. They’re perfect on their own, in hot chocolate, or toasted.
healthier ingredients
Many commercial marshmallows include high fructose corn syrup and artificial additives. This recipe uses sugar, agave syrup, grass-fed gelatin and pure vanilla, and it gets natural color and flavor from freeze-dried strawberries—no artificial dyes.
easy to make
The steps are straightforward: cook the sugar syrup to the firm-ball stage, whip it with bloomed gelatin and strawberry powder until light and fluffy, then spread, set and cut.
only a few ingredients
This recipe calls for simple ingredients: sugar, agave syrup, gelatin, freeze-dried strawberries, salt, vanilla, and a powdered sugar/cornstarch coating. No corn syrup required.
What You Need To Make Homemade Strawberry Marshmallows
Ingredients:
- granulated sugar – regular white cane sugar.
- light agave syrup – milder and runnier than honey; a good substitute for corn syrup.
- gelatin powder – grass-fed gelatin gives the marshmallows their springy texture.
- kosher salt – or use a slightly smaller amount of table salt.
- vanilla extract – pure vanilla gives the best flavor.
- freeze-dried strawberries – powdered or ground freeze-dried strawberries provide real flavor and a natural pink color; powdered is convenient and seed-free.
- oil – lightly oil a spatula or knife with coconut oil, butter, or nonstick spray to prevent sticking.
- powdered sugar – for dusting the finished marshmallows.
- cornstarch – mixed with powdered sugar for the outer coating to stop sticking.
Equipment
- medium saucepan – to cook the sugar syrup.
- whisk – for stirring while the syrup cooks.
- candy thermometer – to reach the correct syrup temperature (242–245°F, firm-ball stage).
- stand mixer or handheld beaters – to whip the marshmallow mixture until glossy and fluffy.
- spatula – to transfer and spread the mixture.
- 9 x 13 baking dish – straight sides yield evenly shaped marshmallows.
- parchment paper – lining the pan makes removal easy.
FAQ About This Strawberry Marshmallows Recipe
Can you make marshmallows without corn syrup?
Yes. Corn syrup is common in marshmallow recipes, but agave syrup or other mild liquid sweeteners make a good substitute and avoid the strong flavor of some alternatives.
Are homemade marshmallows better than store-bought?
Homemade marshmallows let you control ingredients and use healthier sweeteners. They’re typically lighter, fluffier and more flavorful than mass-produced versions, though they may cost more to make at home.
Is this strawberry marshmallow recipe gluten-free?
Yes. Most homemade marshmallows are naturally gluten-free because they are made from sugar, gelatin and flavorings—none of which contain gluten when you use gluten-free labeled ingredients.
How to store homemade strawberry marshmallows
Coat the marshmallows generously in the powdered sugar and cornstarch mixture to prevent sticking. Store in an airtight container with an extra scoop of the powder mix. For longer storage, seal them in a freezer bag and freeze; pull out as needed.
Why are my homemade marshmallows sticky or tough?
If they remain sticky after coating, they likely weren’t whipped long enough. If they’re tough, they were probably over-whipped. Aim for glossy, soft peaks.
How To Make This Strawberry Marshmallow Recipe
Prep – Line a 9 x 13 baking dish with parchment paper and set aside. Blend freeze-dried strawberries into a fine powder and reserve.
Boil – In a medium saucepan combine 2 cups sugar, 1/2 cup agave syrup and 1/2 cup of the water. Bring to a boil over medium-high heat, then reduce to medium.
Cover and cook 3 minutes to ensure the sugar dissolves fully and no granules remain.
Continue to Heat – Uncover and cook with a candy thermometer until the syrup reaches 242–245°F (firm-ball stage).
Prepare Gelatin – While the syrup heats, stir the remaining 1/2 cup room-temperature water into the gelatin in the bowl of a stand mixer. Let the gelatin bloom.
Add to Mixer – When the syrup reaches temperature, remove from heat. With the mixer on low, pour the hot syrup down the side of the bowl into the bloomed gelatin to avoid scorching.
Beat – Increase speed to medium-high and beat 5 minutes. Add salt and vanilla and beat on high for another 5 minutes until the mixture is glossy and white.
With the mixer on low, add about 1/4 cup of the powdered strawberries and mix until evenly incorporated.
Pour into Pan – Quickly spread the marshmallow mixture into the prepared pan using a spatula lightly greased with coconut oil or butter.
Let Sit – Allow the marshmallows to set uncovered for 6–8 hours or overnight.
Cut – Turn the set marshmallow slab onto a work surface. Using a large knife greased with coconut oil or butter, cut into 1.5-inch squares.
Coat – Toss the cut marshmallows in a mixture of the remaining powdered strawberries, cornstarch and powdered sugar so each piece is coated and won’t stick together.
Tips for Success
Don’t under-whip – Whip until the mixture forms soft peaks and holds shape for a few seconds when the mixer stops.
Don’t over-whip – Stop when the mixture is glossy and holds soft peaks; over-whipping makes marshmallows tough.
To serve – Enjoy these marshmallows on their own, in hot chocolate, roasted over a fire, or in rice crispy treats in place of store-bought marshmallows.
To store – Best within the first week in an airtight container, but they will keep up to two weeks if well coated and sealed.
Variations – Use heart-shaped cutters for a festive look, make jumbo marshmallows in an 8×8 pan, or swap in other freeze-dried fruits for new flavors.
More Strawberry Flavored Recipes
If you enjoyed this recipe, try other strawberry-inspired treats like marshmallow fluff, lip balm, applesauce, or strawberry whipped cream for more ways to use fresh or freeze-dried strawberries.
- Strawberry Marshmallow Fluff
- Homemade Strawberry Lip Balm
- Strawberry Applesauce in the Instant Pot
- Strawberry Whipped Cream
I hope you love this homemade strawberry marshmallow recipe. If you make them, please come back and leave a comment and rating to share your experience.
Pin these steps to try later. Tag @athomeontheprairie on Instagram to share what you make!
Strawberry Marshmallow Recipe
25 marshmallows
50 minutes
8 hours
8 hours 50 minutes
This homemade strawberry marshmallow recipe is the perfect addition to your cup of cocoa. They are made without corn syrup and use real freeze-dried strawberries for flavor and color.
Ingredients
- 1 cup water (divided)
- 2 cups white sugar
- 1/2 cup agave syrup
- 2 – 1/2 Tablespoons gelatin powder
- 1/4 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
- 1 cup freeze dried strawberries (divided)
- 1/4 cup cornstarch
- 1/4 cup powdered sugar
Instructions
- Line a 9 x 13 baking dish with parchment paper and set aside.
- Grind freeze-dried strawberries to a fine powder and set aside.
- Combine sugar, agave syrup and 1/2 cup water in a medium pot. Bring to a boil over medium-high heat, then reduce to medium.
- Cover and cook 3 minutes to ensure sugar dissolves completely.
- Uncover and cook the syrup until it reaches 242–245°F (firm-ball stage) using a candy thermometer.
- While syrup heats, add the remaining 1/2 cup water to gelatin in the mixer bowl and let it bloom.
- When syrup reaches temperature, remove from heat. With the mixer on low, pour the hot syrup down the side of the bowl into the gelatin.
- Beat on medium-high for 5 minutes, then add salt and vanilla and beat on high for another 5 minutes until glossy and white.
- With the mixer on low, add about 1/4 cup powdered strawberry and mix until incorporated.
- Quickly spread the mixture into the prepared pan with a spatula lightly greased with coconut oil or butter.
- Let set uncovered for 6–8 hours or overnight.
- Turn the set marshmallow slab onto a work surface and cut into 1.5-inch squares using a greased knife.
- Mix the remaining powdered strawberries, cornstarch and powdered sugar, then toss the marshmallows to coat all sides.
- Store in an airtight container or freeze for longer storage.
Notes
Don’t under-whip – Whip until soft peaks form and the mixture holds shape briefly.
Don’t over-whip – Stop when the mixture is glossy; over-whipping yields tough marshmallows.
To serve – Excellent in hot cocoa, toasted over a fire, or in rice crispy treats.
To store – Best within a week in an airtight container; will keep up to two weeks when well coated.
Variations – Use an 8×8 pan for jumbo marshmallows or try other freeze-dried fruits for different flavors.
Nutrition Information:
Yield: 25
Serving Size: 1
Amount Per Serving:
Calories: 86
Total Fat: 0g
Cholesterol: 0mg
Sodium: 1mg
Carbohydrates: 22g
Sugar: 20g
Protein: 0g