S'mores Strawberry Shortcake with Homemade Marshmallow Fluff 

Prep Time: 25 minutes | Cook Time: 30 minutes

8-inch cake


  • Light and Airy Shortcake
  • 1 cup sifted cake flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup butter, room temperature
  • 2 tbs sugar
  • 3 large egg yolks, room temperature
  • 1 tsp vanilla extract
  • 1/4 cup milk
  • Homemade Marshmallow Fluff
  • 3 large egg whites, room temperature
  • 1/2 tsp cream of tartar
  • 3/4 cup sugar
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 1/3 cup water
  • 3/4 cup light corn syrup
  • Strawberry Topping
  • 1 lb strawberries, cut into bite sized pieces
  • 3 tbs sugar
  • Chocolate Syrup


Strawberry Topping

Mix the strawberries and 3 tbs sugar in a bowl, then cover and refrigerate for at least 30 minutes. This will help a syrup form.

Light and Airy Shortcake

Preheat the oven to 350 F and lightly grease two 8-inch round cake pans.

In a small mixing bowl, sift together the flour, baking powder, and salt.

In a large mixing bowl, or the bowl of an electric mixer, beat the butter until soft, about 1 to 2 minutes. Add the sugar, then beat until light and fluffy, about 2 to 3 minutes. Add the yolks, then beat to combine. Scrape down the sides as needed. Add the vanilla extract, then beat again to incorporate.

With the mixer on low, alternate between adding the flour and milk, beginning and ending with the flour.

Divide the mix between the two pans. Bake until it passes the toothpick test, about 20 to 25 minutes.

Remove from the oven and cool on a wire rack in the pans. Once completely cooled, remove from pans.

While the cake is cooling, make the marshmallow fluff.

Homemade Marshmallow Fluff

Add the water, sugar, and corn syrup to a medium saucepan. We prefer a 3 quart for this, but a 2 quart will work out as well. Using a candy thermometer, warm it over medium high to reach 240 F. This should take about 10 to 15 minutes.

Meanwhile, prepare the egg whites. Try to get the timing so that they're ready at the same time as the sugar mixture, so start this about 5 to 7 minutes after putting the sugar on the stove. If you're a little off on the timing, that's ok. You can just stop the mixer if the egg whites reach soft peaks before the sugar mixture is ready.

Beat the egg whites on medium until they're foamy. Then, increase the speed to high and add the cream of tartar and sugar. Continue beating until soft peaks form.

Once the sugar mixture has reached temperature, remove it from heat and let it rest about 20 seconds.

With the mixer on high, slowly pour in the sugar mixture. Mix until the outside of the mixing bowl returns to room temperature, about 7 to 8 minutes. Add the vanilla, then mix until medium-stiff peaks form.

Assemble the Cake

Once the cake has cooled, the strawberries have rested, and the marshmallow fluff is fluffy, we can assemble the cake.

Start with only one of the cake rounds. Spoon about half strawberries and their syrup onto the bottom layer, then dollop on the marshmallow fluff. Top with the other cake round, then dollop on some more marshmallow fluff and pour on some strawberries. Drizzle the top with chocolate syrup. Ideally, you'll have leftover strawberries and marshmallow fluff so that people can add more to their own slices as desired.

Slice up and enjoy!