Marshmallows have been a beloved homemade treat for generations, known for their soft, airy texture and sweet, comforting flavor. But what if you could give this classic a fresh, fruity twist?
That’s exactly what I had in mind with No-Added-Sugar Berry Marshmallow Cubes. Instead of loading them with added sugar, I let real berries bring their natural sweetness, bright color, and a little tangy flavor to every bite.
I love how simple yet special these little cubes feel. They’re soft, fluffy, colorful, and practically melt in your mouth, while the berry puree adds a refreshing fruitiness you don’t usually expect from marshmallows.
Whether you’re packing them for a snack, serving them at a summer get-together, or simply craving something sweet, they’re such a fun treat to make and share.
Ready to turn fresh berries into the fluffiest little bites? One taste, and you may never look at marshmallows the same way again!
Yield: 25 cubes
Prep Time: 25 minutes
Setting Time: Overnight
Total Time: Overnight + 25 minutes
Mold Size: 20 × 20 cm
Ingredients:
Berry Base
Frozen mixed berries – 280–300 g, around 2 cups
Water – 240 g
Gelatin sheets – 20 g, around 12 sheets depending on the brand
For Dusting
Cornstarch, tapioca starch, or any neutral starch – as needed, optional
Topping
Dehydrated strawberries, chopped – as needed
Instructions:
1. To Prepare The Gelatin
Gather your required ingredients.
Soak the gelatin sheets in a bowl of cold water for 5–10 minutes, until soft.
Once softened, squeeze out the excess water and set aside.
2. To Make The Berry Puree
Place the frozen berries and water in a blender.
Blend until smooth.
You should have approximately 500 g of berry liquid.
Transfer the berry puree to a saucepan.
3. To Dissolve The Gelatin
Warm the berry puree over medium-low heat.
Heat until the mixture is hot, but do not boil it strongly.
Remove from the heat.
Add the soaked gelatin sheets and mix until fully dissolved.
Let the mixture cool slightly until it is warm but not hot.
4. To Whip
Transfer the berry gelatin mixture to the bowl of a stand mixer or a large mixing bowl.
Whip on high speed for 8–12 minutes, until the mixture becomes lighter, fluffier, and slightly increased in volume.
The texture should look airy and softly whipped, but still pourable.
5. To Set
Line a 20 × 20 cm square mold with plastic film.
Optionally dust the base lightly with cornstarch or tapioca starch.
Pour the whipped berry mixture into the mold.
Smooth the surface gently.
Sprinkle chopped dehydrated strawberries on top.
Refrigerate overnight, until fully set.
6. To Cut
Remove the set marshmallow slab from the mold.
Dust the surface lightly with starch if needed.
Cut into 25 cubes.
Serve chilled.