“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.