You ever have one of those days where you just need something sweet, but not the usual stuff — not cookies, not cake, not store-bought candy that tastes more like plastic than joy? That’s how this happened for me.

I had a handful of strawberries in the fridge that were starting to soften — you know that point where they’re too mushy to slice over cereal, but too good to throw away? And I had this jar of marshmallow fluff I bought months ago for no good reason. I stared at them both and thought, alright, let’s see what kind of trouble we can make.

This recipe is one of those “oops-this-is-way-better-than-I-expected” moments. It starts off feeling like a science experiment — melting, folding, layering — but somewhere in the middle, it turns into something beautiful. The nougat layer is soft and chewy with that faint marshmallow sweetness, and when you spread that strawberry filling on top? Oh man. It’s like biting into summer wrapped in candy form. Then the chocolate goes on, glossy and warm, and it all just comes together like it was meant to be.

I won’t lie — it’s a little messy. The kind of messy where you lick chocolate off your fingers and maybe don’t even care that the counter looks like a toddler made dessert. But the first bite makes it all worth it. It’s rich but light, fruity but chocolatey, nostalgic but new. I think that’s what I love most about it — it reminds me of something I could’ve found in a candy box when I was a kid, but grown-up enough to feel like something special I actually made myself.

If you make this, promise me one thing: don’t rush the steps. Let each layer chill properly. That’s where the magic happens — when the nougat firms up just enough to bite cleanly, and the strawberry layer sets into this perfect sweet-tart ribbon. Take your time, play some music, sneak a spoonful of the strawberry filling before it cools (you’ll want to), and just enjoy the process.

This isn’t fast food. It’s heart food.

Ingredients

For the Nougat Layer:

1 cup powdered sugar
¼ cup light corn syrup (or clear honey for a little extra warmth)
2 tbsp unsalted butter
1 tsp vanilla extract
1 cup marshmallow fluff
¼ cup finely chopped freeze-dried strawberries

For the Strawberry Filling:

1 cup fresh strawberries, diced small
¼ cup granulated sugar
1 tbsp lemon juice

For the Chocolate Topping:

1½ cups semisweet chocolate chips
2 tbsp refined coconut oil (or butter if that’s what you’ve got)

Instructions

Make the strawberry layer first.
Toss your strawberries, sugar, and lemon juice in a saucepan. Let them simmer gently until they look jammy and smell incredible — about 8–10 minutes. Don’t rush it. Cool it down in the fridge.
Now the nougat.
Melt the butter with corn syrup and powdered sugar over low heat. Stir until smooth, then pull it off the heat. Stir in the marshmallow fluff and vanilla — it’ll look sticky and shiny, like you’re making candy clouds. Fold in the freeze-dried strawberries.
Layer it up.
Line your pan with parchment paper. Press the nougat evenly on the bottom. It’s sticky — use damp fingers or the back of a spoon. Then spread the cooled strawberry jam right on top. Chill for at least an hour.
Chocolate time.
Melt your chocolate and coconut oil until smooth. Pour it over the chilled strawberry layer and spread it out. You’ll want it even, but don’t overthink it — imperfections look homemade, and that’s kind of the point.
Chill again.
Let it firm up in the fridge. Slice it with a sharp knife (wipe between cuts so the layers stay pretty). And there you go — little squares of happiness.

Recipe FAQs

1. My nougat feels too soft — did I mess up?
Probably not! It just needs more chilling time. Pop it back in the fridge for another 30–45 minutes. The butter and sugar need time to settle into that chewy texture.

2. Can I skip the freeze-dried strawberries?
Sure, but they add this punchy strawberry flavor and a pink tint that makes the nougat pop. If you skip them, maybe mix in a little strawberry extract or even crushed dehydrated raspberries.

3. Can I use white chocolate instead of dark or semisweet?
Absolutely — it’ll be sweeter and a bit creamier. Just make sure to add a pinch of salt somewhere to balance it out, or it can get too sugary.

4. How long will these last?
About a week in the fridge, if you can actually make them last that long. (Mine barely survived three days.) Store them in an airtight container with parchment between layers so they don’t stick.

5. Can I freeze them?
Yep. Just wrap each piece individually in parchment or wax paper, then seal them in a freezer bag. Thaw them in the fridge overnight. The texture stays surprisingly perfect.

It’s funny — I started this recipe just trying to use up old strawberries, but it turned into something I’ll probably make again and again. Not because it’s fancy or impressive, but because it feels like home. Sweet, messy, real — kind of like life itself.