“It’s strawberry season, so I decided to whip up some Pink Fluff, a healthier version of my grandmother’s Pink Stuff. However, I was conflicted about which type of sweetener to add. In the past I’ve used sugar, but I had just purchased some fresh local honey from a neighbor, and I couldn’t resist opening it up!”
“I drizzled some over the strawberries instead of sugar and continued chopping my mint and pecans. Once I had combined everything, I realized the honey didn’t soften the strawberries and create a rich, red syrup like sugar does. The result was a not-so-pink version of Pink Fluff, but it did have a fresh, natural taste which was quite delicious.” ~ Bobbi
Moral to the story: When you want to sweeten and soften strawberries, you’ll need to use granulated sugar for the best results. Sugar softens berries and pulls out the juices in a way that honey does not. You’ll end up with a nice syrup that gives the whipped cream more of a pink tinge than the honey-soaked strawberries. The honey-soaked strawberries will keep their firmness and taste fresher, which you may or may not prefer.
You could get the best of both worlds by using half sugar (let it stand awhile) and half honey (stir it in right before folding in the whipped cream).
However you decide to do it, keep in mind that we write our recipes with the least amount of sweetener we feel one can use and still get good results. However, a lot depends on how sweet your strawberries are to begin with and your taste preferences. It’s always a good idea to taste a few berries first, then add more sugar if desired.
| Prep Time | |
| 15 minutes |
| Passive Time |
| 30+ minutes to chill |
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Easy!
Inexpensive to Moderate
Serves:4people
Serving Size:1 cup
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"This is a healthier and simpler takeoff on my grandmother's classic Pink Stuff, which she called salad, but we called dessert. She used strawberry jello and frozen strawberries in a very sugary syrup. When Cool Whip came out she was thrilled and made the switch from real cream. We've recreated Pink Fluff in the spirit of my Mama's Pink Stuff, but without the chemicals. We love the refreshing addition of mint, too! Pile it on top of angel food cake for an easy strawberry shortcake dessert." ~ Bobbi
Tools:knife and cutting board, large bowl, electric mixer (or whisk) and metal or glass bowl
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- 1 pound strawberries
- 3-4 tablespoons sugar or honey
- 2 tablespoons fresh mint chopped
- 1/2 cup pecans
- 1 cup heavy cream very cold
- 1 tablespoon sugar
- Trim and cut the strawberries into quarters or smaller pieces to yield about 4 cups. Place in a large bowl.
- Add 3 tablespoons of sugar and stir. (Chef's Tip: Taste a few berries. If too tart, add another tablespoon of sugar.) Let stand while you continue. The sugar will draw out moisture and create a syrup.
- Stack the mint leaves, roll them up, and thinly slice. Cut across the julienne slices to chop. Add to strawberries.
- Chop pecans then stir into the strawberries.
- Whip the cold cream in a metal or glass bowl with an electric mixer, increasing slowly to high. Add 1 tablespoon of sugar once it begins to thicken and continue whipping until stiff peaks form. (You can do this by hand with a whisk, but it takes a while and requires some endurance!)
- Gently fold whipped cream into the strawberry mixture. Refrigerate for at least 30 minutes before serving.
- Serve in a large bowl or individual bowls. Garnish with pecan halves and/or sprigs of mint, if desired. Best if eaten within 12 hours.
Chef's Tip: Keep the cream in the refrigerator until ready to whip. Some cooks like to chill the bowl and beaters too, but we usually don't go to that much trouble and have never been disappointed.
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