Frozen Strawberry Fluff

By Carolina Gelen

Updated June 30, 2026

  • Armando Rafael for The New York Times. Food Stylist: Rebecca Jurkevich.
Media 1 of 2
Ready In
15 min
Rating
4(50)
Comments
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With a texture that lands somewhere between soft serve ice cream and freshly whipped mousse, this dairy-free, no-bake dessert is so much greater than the sum of its parts. Using three simple ingredients — egg whites, sugar and strawberries — frozen strawberry fluff is ideal for a hot summer day, an easy finish to a dinner party, or anytime you’re hankering for a sweet treat that’s free from gluten and dairy. Closely related to raspberry spuma, this recipe uses frozen berries to lower the egg whites’ temperature, making the consistency silkier and creating a perfectly cool and refreshing dessert.

Watch Carolina Gelen make this dish in this video.

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Ingredients

Yield:4 servings

  • 3 large/100 grams egg whites

  • ⅓ cup/70 grams granulated sugar

  • 12 ounces/340 grams frozen strawberries  

  • Freeze-dried or fresh strawberries (or a combination), optional, for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

26 grams carbs; 99 calories; 2 grams fiber; 3 milligrams sodium; 22 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a medium saucepan over high heat, bring 2 inches of water to a boil. Reduce to medium to maintain a vigorous simmer.

    1. Step 2

      In a medium heatproof bowl that can rest on the saucepan without the bottom touching the water, combine the egg whites and sugar. Set the bowl over the saucepan and whisk vigorously and constantly until most of the sugar has dissolved and the mixture is foamy and reaches 160 degrees on an instant-read thermometer, about 2 minutes.

  3.  

    1. Step 3

      Transfer the foamy egg whites to a food processor and blend for 3 to 4 minutes, until white and velvety, like a pourable meringue. While blending, gradually add the frozen strawberries through the feed tube, blending for 1 to 2 minutes until the mixture is smooth. Its light, airy texture will land somewhere between soft serve and mousse. 

    1. Step 4

      Serve immediately in chilled glasses or bowls. If desired, add a handful of freeze-dried strawberries to a fine-mesh sieve and press them against the sieve to sprinkle the dust on top. Top with a whole or halved fresh strawberry or two if you like. To make this ahead, see Tip.

Tip

  • To make this ahead, refrigerate the cooked egg white mixture (from Step 2) for up to 2 days. Right before serving, continue with Steps 3 and 4.

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Ratings

4 out of 5
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Comments

Suzanne

I've made this for many years, but my recipe was with raspberries. It's a perfect easy, quick summer dessert that's delicious and fluffy, and always a hit. My recipe called for combining the egg whites, frozen raspberries and sugar to taste in a KitchenAid mixer with a whisk, or a food processor. I've never cooked anything, just throw it all in the mixer. You can use any frozen berries. You need to serve it asap. If there are leftovers which hardly ever happens you can freeze it and then whip it again.

Jennifer

@JDM I just made this tonight. I did it in 2 steps as noted so could prep the merengue mixture before dinner and left them in fridge to chill. Then add frozen berries to the meringue- I used sliced frozen- and used an immersion blender. The berries blend in like a smoothie. Worked great

CF

on the author/chefs instagram there is a video. her instagram is @carolinagelen. She has great creative recipes! @Jack

isizer

Could I use date or coconut sugar?

Rhonna

Does anyone do this with meringue powder? I can experiment, but as a senior, that many egg whites leave a that many yolks, to use in a household of two.

Paula

Can you use meringue powder ?

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