Frozen Strawberry Fluff is a creamy, dreamy dessert that combines the sweetness of ripe strawberries with a luscious whipped filling on a buttery cookie crust. This no-fuss treat is perfect for hot days when you want something refreshing yet indulgent. With its vibrant color, airy texture, and delightful flavor, this frozen dessert is guaranteed to become a family favorite. Whether you’re hosting a summer barbecue, planning a holiday spread, or simply craving a sweet strawberry indulgence, Frozen Strawberry Fluff is an easy and impressive option that will wow your guests.
Why You’ll Love This Frozen Strawberry Fluff
- Light and Refreshing: Perfect for hot summer days.
- Easy to Make: Simple steps with minimal prep.
- Make-Ahead Dessert: Can be prepared in advance and stored in the freezer.
- Beautiful Presentation: Gorgeous pink color that looks as good as it tastes.
- Family-Friendly: A dessert everyone can enjoy.
Ingredients
- 1 ¼ cups cookie crumbs (graham crackers or vanilla wafers work well)
- ⅓ cup salted butter, melted
- 2 large egg whites
- 1 tablespoon lemon juice
- 1 ⅓ cups granulated sugar
- 2 cups fresh strawberries, chopped
- 1 cup heavy cream, whipped
Step-by-Step: How to Make Frozen Strawberry Fluff
- Prepare the Crust: Preheat your oven to 350°F. Grease a 9-inch square baking pan. In a medium bowl, mix the cookie crumbs with melted butter until combined. Press the mixture firmly into the base of the prepared pan.
- Bake the Crust: Bake for 8 minutes, then remove from the oven and allow it to cool completely.
- Whip the Filling: In a large mixing bowl, combine the egg whites and lemon juice. Gradually incorporate the sugar and chopped strawberries, beating until the mixture becomes light, airy, and significantly increased in volume.
- Fold in the Cream: Carefully fold the whipped cream into the strawberry mixture until smooth and fully blended.
- Assemble & Freeze: Spread the strawberry filling evenly over the cooled crust. Cover tightly with foil or plastic wrap and place in the freezer overnight.
- Serve: When ready to enjoy, cut into squares and garnish with fresh strawberries if desired.
Helpful Tips
- Use very cold cream for best whipping results.
- Add a splash of vanilla extract for an extra flavor boost.
- Ensure the crust is completely cooled before adding the filling.
- Let the dessert sit at room temperature for 5 minutes before slicing for easier serving.
Substitutions And Variations
- Crust Variations: Swap in chocolate cookie crumbs for a deeper, richer flavor.
- Berry Swap: Replace strawberries with raspberries or blueberries for a different twist.
- Sugar Alternatives: Use powdered sugar or a sugar substitute for a lower-sugar version.
- Dairy-Free Option: Substitute coconut cream for the heavy cream and opt for dairy-free butter in the crust.
Storage Instructions
Wrap tightly in plastic wrap or foil and store in the freezer for up to 2 weeks. For best flavor and texture, enjoy within the first week of freezing.
Nutritional Information
- Calories: 435 kcal
- Carbohydrates: 54g
- Protein: 4g
- Fat: 24g
- Saturated Fat: 13g
- Cholesterol: 48mg
- Sodium: 172mg
- Sugar: 43g
Note: Nutritional values are approximate and may vary based on ingredient brands and substitutions.
Serving Suggestions
- Garnish with fresh strawberry slices or mint leaves for a pop of color.
- Pair with iced coffee or a light sparkling wine for a refreshing treat.
- Serve alongside grilled summer dishes for a balanced meal.
Frequently Asked Questions About Frozen Strawberry Fluff
1. Can I use frozen strawberries instead of fresh?
Yes! Just thaw and drain them well before mixing to prevent excess water from affecting the texture.
2. Do I need to cook the egg whites?
This recipe uses uncooked egg whites, but pasteurized egg whites can be used if preferred for added safety.
3. Can I prepare this dessert in advance?
Absolutely! It’s ideal for making ahead of time and storing in the freezer for up to 2 weeks.
4. Can I make it dairy-free?
Yes! Substitute coconut cream for the heavy cream and use dairy-free butter for the crust.
Conclusion
Thank you for trying this Frozen Strawberry Fluff recipe! It’s one of my personal favorite desserts because it’s light, fruity, and so simple to make. Whether you’re enjoying it on a sunny afternoon or serving it at a festive gathering, this frozen treat will bring a smile to everyone’s face. I hope you love every creamy, refreshing bite as much as I do. Happy cooking, and thank you for being part of this food-loving community—cheers to sweet, delicious moments!
Frozen Strawberry Fluff
- Total Time: 8 hours 28 minutes
- Yield: 9 servings 1x
Description
Frozen Strawberry Fluff is a creamy, refreshing dessert with a buttery cookie crust, whipped cream, and sweet strawberries. Perfect for summer gatherings or make-ahead treats, this easy frozen dessert is always a crowd-pleaser
Ingredients
1 ¼ cups cookie crumbs (graham crackers or vanilla wafers work great)
⅓ cup salted butter, melted
2 large egg whites
1 tablespoon lemon juice
1 ⅓ cups granulated sugar
2 cups fresh strawberries, chopped
1 cup heavy cream, whipped
Instructions
- Prepare the Crust: Preheat your oven to 350°F. Grease a 9-inch square baking pan. In a medium bowl, mix the cookie crumbs with melted butter until combined. Press the mixture firmly into the base of the prepared pan.
- Bake the Crust: Bake for 8 minutes, then remove from the oven and allow it to cool completely.
- Whip the Filling: In a large mixing bowl, combine the egg whites and lemon juice. Gradually incorporate the sugar and chopped strawberries, beating until the mixture becomes light, airy, and significantly increased in volume.
- Fold in the Cream: Carefully fold the whipped cream into the strawberry mixture until smooth and fully blended.
- Assemble & Freeze: Spread the strawberry filling evenly over the cooled crust. Cover tightly with foil or plastic wrap and place in the freezer overnight.
- Serve: When ready to enjoy, cut into squares and garnish with fresh strawberries if desired.
Notes
Use pasteurized egg whites for added safety if preferred.
For a dairy-free option, substitute coconut cream for the heavy cream and dairy-free butter for the crust.
Let the dessert sit at room temperature for 5 minutes before cutting for easier slicing.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
Nutrition
- Serving Size: 1 square
- Calories: 435 kcal
- Sugar: 43g
- Carbohydrates: 54g
- Protein: 4g