Strawberry Whip Marshmallow Tart


Strawberry Whip Marshmallow Tart from Gluten Free CanteenI’m always happy when the real berry season comes around.  

That berries are available all year seems a bit weird. Nothing is more disappointing than pretty little red strawberries purchased in November that taste like nothing except red. So when they start showing up by the flat late May and perfume up the whole produce section, it’s a good thing.

When our kids were small fry types, strawberry season was merely our excuse for eating tons of whipped cream and angel cake. But since those days are in the rear view, way rear view, we try to vat out the whipped cream in small doses because it seems prudent (read: dairy hates us). So because the whipped cream moments are more rare these days, there is a certain oh say, little-kid-in-a-candy-store attitude when we make something like this dessert.

It’s loaded with all kinds of stuff that probably shouldn’t see the dessert plate very often. But hey – it’s also loaded with strawberries, the first of the season.

It’s mighty easy to make the filling for this tart. The marshmallows get a small meltdown in the microwave. Keep an eye on them because they have a tendency to go rogue. If you’ve melted a Peep in the microwave it’s similar. Think Stay-Puff Marshmallow Man exploding.

Short bursts are best and be sure to stir in between because they hold their form and one can be fooled into thinking they are not quite melted. But rest assured – the outside is the last thing to melt while the inside is all gooey. Let’s just say marshmallow clean-up works really well with hot water. Having extra marshmallows on hand is not a bad thing – you know. Just in case.

Cool the marshmallow mixture in the freezer for exactly five minutes. It will still be a bit warm, but not hot. Any longer and it starts to set and won’t mix in very easily.

Be sure to coarsely puree a few strawberries in the blender or food processor along with chopping the remaining berries. The pureed berries will give the mixture some color.

This recipe is light on the sugar, even with all those marshmallows. Give it a taste and adjust as needed. It’s all about what tastes good to you.

The crust can be made in a spring form pan for a more dressy look, but a tart or pie pan will also work.

I can’t begin to tell you how happy I am that it’s once again whipped cream berry season!

Strawberry Whip Marshmallow Tart from Gluten Free Canteen


Strawberry Whip Marshmallow Tart
  • 300 grams Canteen flour blend (2⅓ cups) (see notes)
  • 1 tablespoon granulated sugar
  • ½ teaspoon kosher salt
  • 113 grams unsalted butter, cold, cubed (1 stick, 8 tablespoons)
  • 70 grams Spectrum shortening (5 tablespoons)
  • Up to 80 grams ice cold water (1/3 cup)
  • 300 grams strawberries, chopped (1 ½ cups)
  • 3-4 large strawberries coarsely pureed in a blender or food processor
  • 120 grams whole milk or cream (1/2 cup)
  • 170 grams marshmallow (about 24 large or 6 ounces)
  • 320 grams heavy cream, whipped (1 ½ cups)
  • 2 tablespoons superfine or powdered sugar (see notes)
  • ½ teaspoon vanilla extract
  • 8-10 whole berries, sliced for topping
  1. Preheat oven to 350°F. In a food processor pulse together flour,sugar and salt. Add butter and shortening and pulse until mixture forms coarse lumps. Add water a few tablespoons at a time and pulse until mixture comes together in a ragged (smeary) ball of dough. Turn onto a sheet of plastic wrap and knead dough together. Divide in half. Wrap half and refrigerate or freeze for another use. Roll out half the dough and place in an 8-inch spring form (or pie or tart) pan. Freeze for 15 minutes. Place pan on a baking sheet and bake 25 minutes or until light golden brown. Cool completely before filling.
  1. Chop berries and set aside. Puree remaining berries. In a microwave safe container melt marshmallows in 120 grams (1/2 cup) cream or milk using 25 second bursts until fully melted. Stir after each burst. Once stirred until smooth freeze container for no more than 5 minutes.
  2. Meantime, whip remaining cream adding sugar and vanilla. Stop at soft peaks. Add cooled marshmallow mixture half at a time and whip until blended completely. Fold in chopped and pureed berries. Scoop into pie crust until full. Smooth top. You might have left over filling depending on your pan depth. Make a second tart or serve as parfaits. Add sliced berries overlapping in a ring along the crust edge. Refrigerate until firm, 2-3 hours.
For Canteen flour blend see About Flour. Add more sugar to taste.

Strawberry Whip Marshmallow Tart from Gluten Free Canteen


  1. Oh my, that tart looks amazing, Lisa!! And so do all those other strawberry and raspberry desserts showing up below your current post! Hehe on creating rogue StayPuff marshmallow madness in one’s microwave. 😉 There should actually be some law that you can’t sell marshmallows unless they have a taste, don’t you think?


    • GlutenFreeCanteen says:

      Hi, Shirley. Indeed – commercial marshmallows are convenient but lack something that homemade does not. However, a Peep in the microwave is something else…. My favorite time of year when the berries finally start showing up – just so I can make something with whipped cream! But yeah, berries are the best.

  2. huntfortheverybest says:

    it looks delicious!

  3. This is BlackBerry season in Ok. We are “piggin” out on them. Any special recipes for the blackberry? Also-we have been blessed with enough moisture that the flavor is unbelievable.

    • GlutenFreeCanteen says:

      Love blackberries. Lots of blackberry (and berry) recipes on the blog, Patsy. Try the category index (the button on the side bar or the pull down menu). Also, most recipes with other berries can be made with blackberries, too. Enjoy!