Or, embarrassingly easy fruit gems.
Say hello to your new favorite treat!
It’s Friday — you deserve a mojito and a s’more. Or ten. No judgment here.
Let’s talk about how cute these strawberries are. This recipe is simple, playful and totally delicious.
Each berry is hulled, filled and dipped in the flavors of summer — chocolate, marshmallow and graham crumbs — and they look irresistible on a platter.
I first made these for my cookbook Seriously Delish and I remember the day I photographed them — I immediately texted my brother’s girlfriend a photo and insisted she make them right away.
They’re addictive. Ridiculously tasty. Charming and shockingly easy. Do they even count as a recipe? I say yes — because they work every time.
I love that they feel light but still manage to taste decadent. Normally I don’t call plain fruit a dessert unless it’s baked into something spectacular, but these strawberries are an exception.
How could they not be?
These have long been one of my favorite sweet treats, and I’m glad they’ve finally made it from the book to the blog. They’re perfect for Memorial Day, summer gatherings, or a fancy evening snack just for yourself.
They disappear the second you make them, which is both the best and the worst part. If you want to prep ahead, keep them chilled — just know the marshmallow filling can loosen a bit over time.
Peek at our video for s’mores stuffed strawberries!
S’mores Strawberries
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Ingredients
- 2 large egg whites
- 1/2 cup granulated sugar
- 1/8 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 2 pounds strawberries hulled with some of the center removed
- 6 ounces high-quality dark or milk chocolate, chopped
- 1 tablespoon coconut oil
- 3 tablespoons graham cracker crumbs
Instructions
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In a heat-proof bowl (a stand mixer bowl works well), combine the egg whites, sugar and cream of tartar. Set the bowl over simmering water and whisk constantly for 3–4 minutes until the sugar dissolves and the whites feel slightly warm. Remove from the heat and, with the whisk attachment, beat starting on low and increasing to high until the mixture is glossy and thick, about 6–7 minutes. Beat in the vanilla for another minute.
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Transfer the marshmallow mixture to a piping bag or use a spoon to fill each hulled strawberry. Arrange the filled berries on parchment paper.
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Melt the chocolate in the microwave at 50% power in 30-second intervals, stirring between each, until smooth. Stir in the coconut oil until incorporated.
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Dip the bottom half of each strawberry in the melted chocolate and return to the parchment. Sprinkle with graham cracker crumbs. Chill briefly if you like. You can use store-bought marshmallow fluff instead, but homemade holds up better. If made ahead, store in the fridge — the marshmallow filling may soften over time.
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Also — I’m kind of thinking peanut butter might be an interesting twist. Worth a try?