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Strawberry Marshmallow and Cracker Cake

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

Reader Interactions

Comments

  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

  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

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