• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Savoring Italy

Savoring Italy

An Italian food and travel blog. Find easy and delicious Italian recipes and Italian travel stories at "Savoring Italy".

  • Home
  • About
    • Press
    • Privacy Policy
    • Photo Use Policy
    • Media
    • Podcast
    • Videos
  • Blogging
    • How to Start a Blog
  • Recipes
    • Recipes by Season
      • Christmas Recipes
      • Easter
      • Fall Recipes
      • Summer
    • Meals
      • breakfast
      • side dish
      • appetizers
      • dinner
      • dessert
    • Special Diets
      • Dairy Free
      • Gluten Free
      • Healthy recipes
      • Keto
      • Paleo
      • Sugar free
      • Mediterranean Diet
      • Vegan
      • Vegetarian
      • Whole30
    • Ingredients
      • Beef
      • Bread
      • Chicken
      • Pork
      • Seafood
    • Popular
      • American Recipes
      • Baking
      • Cookies
      • Sourdough
      • Slow cooker
      • Soup
    • Recipe Stories
  • Italy
    • Italian Baking
    • Italian Recipes
    • Pasta Recipes
    • Travel
  • Freebies
    • Packing List Freebie
    • Lightroom Filter Freebie
    • Content Scheduler Freebie
  • Subscribe
Savoring Italy
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
  • Home
  • About
    • Press
    • Privacy Policy
    • Photo Use Policy
    • Media
    • Podcast
    • Videos
  • Blogging
    • How to Start a Blog
  • Recipes
    • Recipes by Season
      • Christmas Recipes
      • Easter
      • Fall Recipes
      • Summer
    • Meals
      • breakfast
      • side dish
      • appetizers
      • dinner
      • dessert
    • Special Diets
      • Dairy Free
      • Gluten Free
      • Healthy recipes
      • Keto
      • Paleo
      • Sugar free
      • Mediterranean Diet
      • Vegan
      • Vegetarian
      • Whole30
    • Ingredients
      • Beef
      • Bread
      • Chicken
      • Pork
      • Seafood
    • Popular
      • American Recipes
      • Baking
      • Cookies
      • Sourdough
      • Slow cooker
      • Soup
    • Recipe Stories
  • Italy
    • Italian Baking
    • Italian Recipes
    • Pasta Recipes
    • Travel
  • Freebies
    • Packing List Freebie
    • Lightroom Filter Freebie
    • Content Scheduler Freebie
  • Subscribe
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
Home » Meals » dessert » Strawberry Marshmallow and Cracker Cake

Strawberry Marshmallow and Cracker Cake

May 14, 2013 by Savoring Italy

Strawberry Marshmallow and Cracker Cake
Did you make your mom a cake this past Mother’s Day? If you didn’t and you want to make it up to her, make her this fun strawberry marshmallow and cracker cake! Did I mention it’s fun? It’s fun! It’s fun because it involves marshmallow fluff.

When is the last time I bought marshmallow fluff? I honestly don’t think I ever did. What was I missing? A lot! Because this stuff is so much fun to use in a quick dessert. And when you’re making a dessert from the very creative Cristina Tosi from Momofuku, you can expect it to have a little marshmallow fluff.
Strawberry Marshmallow and Cracker Cake

So did you make your mom a cake this past weekend? It’s ok if you didn’t. If I had planned a little better, I would’ve shared this cake in time for you to make for her. But it’s never too late. Surprise her with it any day of the week.

Or make this strawberry marshmallow and cracker cake  for yourself! The only bad thing is you have to let it set overnight in the fridge. Patience…it’s so worth the wait! The other bad thing is that if you like a sweet and salty combo as much as I do, you will find yourself going back for more little tastes. All for recipe testing purposes, that’s what I told myself.
Strawberry Marshmallow and Cracker Cake

My son called it the mousse cake. He keeps asking me when am I going to make the strawberry mousse cake again. Soon.

Strawberry Marshmallow and Cracker Cake

I promise!

This can be your go-to cake to make all strawberry season. It’s so pretty and delicate.  Your lucky friends or family you will make this for will not expect the cracker surprise and will thing you slaved hours over it.  But remember: Let it set over night! That’s the most important thing to remember after adding marshmallow fluff to your grocery list.

Strawberry Marshmallow and Cracker Cake
A no-bake strawberry cake made with crackers, marshmallow cream and fresh strawberries.

Strawberry Marshmallow and Cracker Cake

by Savoring Italy
Keywords: cake

Ingredients
  • 2 packages (1/4 oz. each) unflavored powdered gelatin
  • 1 pound fresh strawberries, rinsed and dried
  • 1 sleeve butter crackers (about 38) such as Ritz
  • 1 tablespoon sugar
  • 1 cup heavy cream
  • 1 container (16 oz.) marshmallow cream, such as Fluff
Instructions
Place 1/2 cup cold water in a small bowl; sprinkle the gelatin on top and let stand for 5 minutes to soften. Transfer to the microwave and cook at medium power until melted and smooth, 30 seconds. (or if you don’t have a microwave like me, in a small pan cook on medium heat for about 2-3 minutes until smooth)
Set aside 8 perfect strawberries and 8 crackers for a garnish. Hull and slice the remaining strawberries. Transfer 1 1/2 cups of the berries to a food processor; add the sugar and process until pureed. Add the gelatin and process briefly to bend. With a spatula press and stir the berry puree through a fine-mesh sieve (this will remove any seeds).
Using an electric mixer, whip the heavy cream until stiff. Mix in the strawberry puree. On low speed, mix in the marshmallow cream, then increase to medium, until mixture nearly smooth. (The mixture will seem thin, but it will set in the refrigerator.)
Lightly grease an 8-inch springform pan. Place a layer of crackers on the bottom of the pan to cover, breaking a few of them in half as needed to fit into an even layer. Spoon one-third of the marshmallow mixture on top; top with another layer of crackers, then spoon half of the sliced berries on top. Add another third of the marshmallow mixture, another layer of crackers and the remaining sliced berries. Top with the remaining marshmallow mixture. Arrange the reserved 8 crackers to form a ring along the outside edge. Refrigerate the cake overnight.
Halve the 8 reserved strawberries and place on top of the crackers. Cut the cake with a warmed thin, sharp knife.

Note: Cristina Tosi featured in Rachel Ray Magazine
« Previous Post
Blueberry Banana Streusel Muffins
Next Post »
My Favorite Chocolate Chip Cookies

If you enjoyed this…

Banana Coconut Upside-Down Cake

Nectarine Chiffon Upside-Down Cake-Tuesdays with Dorie

Dark Chocolate Clementine and Pinoli Compound Butter

Reader Interactions

Leave a Comment Cancel reply

Helpful comments include feedback on the post or changes you made.

Recipe Rating




Comments

  1. yael says

    May 14, 2013 at 6:29 am

    Interesting and cool idea

    Reply
  2. Lisa says

    May 14, 2013 at 7:00 am

    I grew up on fluffernutter sandwiches, and still indulge every so often. I think I could eat this whole cake in two sittings..seriously. I'm with your son..more 'mousse' cake, please. Now I'm going to be craving this all day..thanks ;D xoxo BTW..it never ceases to amaze what you can do with crackers of all sorts.

    Reply
  3. The Café Sucre Farine says

    May 14, 2013 at 7:05 am

    This looks almost too good to be true, so beautiful and delicious looking and so super simple, love it!

    Reply
  4. Brian @ A Thought For Food says

    May 14, 2013 at 7:29 am

    Oh gosh… I love Fluff. I think it'd be hard to pry it from my hands long enough to include it on this cake, which looks glorious, by the way. Hope you had a wonderful Mother's Day!

    Reply
  5. Stephanie @ Girl Versus Dough says

    May 14, 2013 at 9:27 am

    Whoa, this combo is blowing my mind! YUM.

    Reply
  6. Dorothy at ShockinglyDelicious says

    May 14, 2013 at 9:29 am

    Gotta make this, gotta make this, right now!

    Reply
  7. Mary says

    May 14, 2013 at 10:30 am

    What a beautiful cake! any mother would be VERY happy with this!
    Mary x

    Reply
  8. Erin @ The Spiffy Cookie says

    May 14, 2013 at 10:50 am

    Any dessert with an overnight step definitely takes patience but it looks like this is worth the wait

    Reply
  9. Mr. & Mrs. P says

    May 14, 2013 at 12:26 pm

    Looks beautiful!!! It looks so fluffy!!

    Reply
  10. Laura (Tutti Dolci) says

    May 14, 2013 at 12:43 pm

    What a pretty spring cake, I love the mousse!

    Reply
  11. Leslie @ La Cocina de Leslie says

    May 14, 2013 at 1:17 pm

    This looks amazing! And it sounds absolutely delicious. I love having something a little salty to go with the sweetness of the strawberries and marshmallows. 🙂

    Reply
  12. Erin @ Dinners, Dishes and Desserts says

    May 15, 2013 at 2:31 pm

    What an amazing cake, sounds so good! And every time I come here I get so excited, I just love your redesign – I know it isn't new, but I just love it!

    Reply
  13. Lisa {AuthenticSuburbanGourmet} says

    May 15, 2013 at 9:55 pm

    What a pretty, pretty cake! I bet it was amazing and tasty!

    Reply
  14. Muna Kenny says

    May 15, 2013 at 10:43 pm

    Am I dreaming? This cake looks heavenly 🙂

    Reply
  15. Suzanne says

    May 16, 2013 at 12:21 pm

    What a unique recipe Lora. I like the sweet and salty, only problem it makes me eat more of it!! Your blog changes look great. Have a great weekend.

    Reply
  16. Nancy @ gottagetbaked says

    May 16, 2013 at 8:29 pm

    I've never heard of a cake using these ingredients before, Lora. Leave it to Cristina Tosi to dream this up! What a fun, pretty cake. I'm super intrigued by the use of crackers in there. And I've NEVER had marshmallow fluff. I don't think I've truly lived yet.

    Reply
  17. Jean | lemons & anchovies says

    May 16, 2013 at 11:50 pm

    Such a pretty cake, Lora, and I love how easily it comes together.

    Hope you had a fabulous Mother's Day. 🙂

    Reply
  18. Liz says

    May 17, 2013 at 7:42 am

    Just gorgeous! I think my family would ask for a repeat, too!!! xo

    Reply
  19. Tieghan says

    May 17, 2013 at 9:28 am

    Wow that is incredible!! I need to make this!

    Reply
  20. Erin @ Texanerin Baking says

    May 18, 2013 at 12:53 pm

    I've never bought marshmallow fluff either but if you say it's good, then maybe I'll try. 😉

    Really interesting cake! I'm kind of perplexed. But in a good way!

    Reply
  21. Asmita says

    May 18, 2013 at 5:59 pm

    So pretty!

    Reply
  22. Kathy says

    May 18, 2013 at 7:18 pm

    This cake would be a favorite in my house…it looks so light and delicious!

    Reply
  23. Paula says

    May 20, 2013 at 1:44 pm

    This is such a different dessert and in such an enticing way. Looks amazing.

    Reply
  24. Paula @ Vintage Kitchen Notes says

    May 20, 2013 at 11:01 pm

    This would be the perfect cake for a girl´s party! The idea of salty crackers in a very sweet dessert is so clever. Love the sweet and salty, love it!

    Reply
  25. Sue {munchkin munchies} says

    June 1, 2013 at 3:34 pm

    What a unique and beautiful cake! I need to try it! Love the new blog look…pretty and fresh!

    Reply
  26. No-Bake Frozen Berrylicious Cracker Cake — Shockingly Delicious says

    June 2, 2013 at 4:00 am

    […] amounts, added flavoring and made it a frozen rather than refrigerated dessert. Inspiration from Cakeduchess, who got her inspiration from Strawberry Marshmallow & Cracker Cake by Cristina Tosi featured […]

    Reply
  27. Alice @ Hip Foodie Mom says

    June 6, 2013 at 2:51 am

    Lora,
    This cake looks amazing!!! and marshmallow fluff?!! yum! totally going to try this one!

    Reply
  28. Blueberry Icebox Pie - Cake Duchess says

    July 26, 2015 at 5:16 pm

    […] strawberry marshmallow and cracker cake […]

    Reply
  29. Chocolate-Peanut Butter Pretzel Pie - Cake Duchess says

    August 3, 2015 at 8:04 am

    […] strawberry marshmallow and cracker cake […]

    Reply
  30. No-Bake Strawberry and Mascarpone Cheesecake-Sbriciolata con Fragole e Mascarpone - Savoring Italy says

    April 19, 2016 at 12:43 pm

    […] strawberry marshmallow and cracker cake […]

    Reply

Primary Sidebar

Lora and Gabby

Welcome to our Italian kitchen! We are Lora and Gabriella, the mother-daughter team behind Savoring Italy. We work hard to create recipes that are inclusive of many sorts of diets, but do not follow one diet. Read More

What’s Trending

banana bread biscotti biscotti
french toast
Baked Penne with tomatoes and eggplant
vegan cherry tomato pasta
  • Home
  • About
  • Recipes
  • Videos
  • Presets
  • Podcast
  • travel to Italy
  • Web Stories
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

© 2022 · Copyright © · Savoring Italy · Privacy Policy