There’s a world of flavors out there, but nothing quite compares to the delicate sweetness of a strawberry marshmallow slice. Imagine cruising through a vibrant outdoor market, where the strawberries shine bright and the marshmallows beckon from jars like fluffy clouds. This recipe captures that spirit, bringing a slice of sweet adventure to your kitchen!
Why make this recipe
The charm of this strawberry marshmallow slice lies in its perfect balance of textures and flavors. Every bite is a delightful blend of creaminess from the marshmallow, crunchiness from the biscuit base, and the refreshing zing of strawberry essence. Plus, it’s a no-bake wonder, making it ideal for those sweltering summer days. If you’re craving something a tad different yet delicious, check out the pistachio and cranberry marshmallow slice for a fun twist!
How to make Strawberry Marshmallow Slice
Ingredients:
- 1/3 cup condensed milk
- 125g butter
- 250g Arnott’s Arrowroot plain biscuits
- 20 Iced Vovo biscuits
- 1/2 cup caster sugar
- 1/2 cup hot water
- 3 tsp powdered gelatine
- 1 tbs lemon juice
- 1 tsp strawberry essence
- 1 splash pink food coloring
Directions:
- Line a 19cm x 29cm slice pan with baking paper.
- In a small saucepan over medium heat, combine condensed milk and butter, cooking for 2-3 minutes until smooth.
- Process plain biscuits into fine crumbs and mix with the butter mixture, then press into the base of the pan.
- Refrigerate for 2 hours.
- For the marshmallow, combine sugar and half the water in a saucepan, cooking until clear.
- Combine gelatine with the remaining water, add to syrup, and then mix in lemon juice and strawberry essence.
- Let it cool, then beat until thick.
- Spread over the biscuit base, arrange Iced Vovo biscuits on top, and set for 1 hour.
- Cut into squares and serve chilled.
How to serve Strawberry Marshmallow Slice
This slice is a show-stopper on its own, but pair it with a scoop of vanilla ice cream for an oasis of flavors! Another delightful option is serving it alongside strawberry yogurt bites, which offers a light and fruity counterpoint to the richness of the marshmallow slice.
How to store Strawberry Marshmallow Slice
Keep your strawberry marshmallow slice in an airtight container in the refrigerator, where it’ll stay fresh for up to a week. Pro tip: to maintain that fresh flavor, it’s best to enjoy it well within the first few days—it never lasts long around here!
Tips to make Strawberry Marshmallow Slice
Consider experimenting with the food coloring for a fun twist! Try adding a hint of blue or purple to create an eye-catching gradient effect. Just remember to beat the marshmallow mixture to fluffy perfection—this adds that luxurious texture we all crave. And if you’re in the mood for a quick treat, whip up some 5-minute strawberry yogurt on the side!
Variations
Feel free to swap strawberries for other fruits! Raspberries or blueberries can bring a whole new dimension of flavor and color. You can also play with the type of biscuits—digestive biscuits or even ginger snaps could add an interesting kick to the base.
FAQs
Can I use fresh strawberries instead of essence?
Absolutely! Freshly puréed strawberries can add a vibrant flavor, but make sure to adjust the sugar in your recipe accordingly.
Is it possible to make this gluten-free?
Yes! Just use gluten-free biscuits and a gluten-free gelatine alternative.
How can I make this slice more chocolatey?
You can melt some chocolate and drizzle it over the top before serving. A chocolate layer inside would also work wonders!
Conclusion
This Strawberry Marshmallow Slice is not just a treat; it’s a piece of edible art brimming with nostalgia and flavor. For more dessert inspiration, check out the creative strawberry marshmallow brownie bars or try your hand at a scrumptious marshmallow strawberry shortcake slice. Happy cooking, and may your culinary journeys be as flavorful as this delightful slice!
Strawberry Marshmallow Slice
Ingredients
Method
- Line a 19cm x 29cm slice pan with baking paper.
- In a small saucepan over medium heat, combine condensed milk and butter, cooking for 2-3 minutes until smooth.
- Process plain biscuits into fine crumbs and mix with the butter mixture, then press into the base of the pan.
- Refrigerate for 2 hours.
- Combine sugar and half the water in a saucepan, cooking until clear.
- Combine gelatine with the remaining water, add to syrup, and then mix in lemon juice and strawberry essence.
- Let it cool, then beat until thick.
- Spread the marshmallow mixture over the biscuit base.
- Arrange Iced Vovo biscuits on top and set in the refrigerator for 1 hour.
- Cut into squares and serve chilled.