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Decades after World War II, when freeze-drying was first used to preserve blood plasma, the technology would play another role in the lives of enlisted servicepeople. Albany-based Oregon Freeze Dry, OFD, got its start dehydrating Oregon strawberries for Post Corn Flakes & Strawberries breakfast cereal in 1963 before switching to Long Range Patrol rations (“lurps”) for the Vietnam War. Today, they’re the biggest freeze-drying company in North America.

OFD launched their civilian brand Mountain House in 1969 to capitalize on the outdoorsy, back-to-the-land movement blossoming at the time. The prepper/camp food side of the biz endured after the Vietnam War ended, and now freeze-dried fruits (including the flagship Oregon strawberries) are widely available for snacking or recipes all year long.

Of course, fresh strawberries are also coming into season right about now, coinciding beautifully with the onset of s’mores season. Don’t fret if you aren’t an experienced candy maker — marshmallows are practically foolproof, and a great toe-dip into confectionery.

These fat, fluffy marshmallows are like cubic clouds of pure furaneol — toast them and smush them between graham crackers with a slab of chocolate, turn them into Rice Krispies treats or use them before they set up to make the world’s best fluffernutter sandwich. Makes ~ 160 cubic inches of marshmallows; how many you get depends on how large you cut them

Note for vegetarians/vegans: I made these the old-fashioned way (using gelatin), but there’s a really solid-looking vegan marshmallow recipe on David Lebovitz’s website, if that’s more your speed. While I admit I’ve never made vegan marshmallows, let alone a strawberry version, I bet you could add the strawberry puree to the hot agar mixture like you’re making strawberry jell-o (use half the amount of agar as gelatin, or 2 tablespoons in this case) and beat the powdered freeze-dried strawberries into the aquafaba meringue. If you give my harebrained scheme a shot, let me know how it went!

Ingredients

½ cup powdered sugar

½ cup corn or potato starch

1.25 ounces (5 packets, or 4 tablespoons) powdered unflavored gelatin

¾ cup warm water, divided

1 dry pint fresh strawberries, hulled (or 2 cups frozen/thawed)

½ cup corn, barley or rice syrup (it’s OK if it’s golden or brown, the final product will still be pink)

2 cups granulated sugar

1.6 ounces freeze-dried strawberries, divided

Pinch of salt

1 teaspoon balsamic vinegar

Instructions

1. Grease a 9 x 9-inch pan. Combine the powdered sugar and cornstarch, then generously dust the greased pan with a couple tablespoons of the mixture.
2. In the bowl of a stand mixer with the whisk attachment, dissolve the gelatin into ¼ cup of the warm water, whisking to break up any lumps.
3. Puree the fresh (or thawed) strawberries and strain out the seeds, scraping the pulp through the sieve with a rubber spatula (do this directly into the bowl of gelatin and water). Stir the puree into the gelatin and water mixture.
4. While the gelatin is blooming, bring the remaining water, corn syrup and sugar to a boil, stirring only until the sugar is dissolved (leave it alone after that to avoid forming sugar crystals).
5. While the syrup is heating up, scoop out ¼ cup of the freeze-dried strawberries and break them into small crumbles. Crush the remaining dried strawberries into a powder, and sieve out the seeds.
6. When the syrup has reached 240° F, turn the mixer on low. Slowly pour the hot syrup down the side of the bowl into the strawberry/gelatin mixture. When it’s all been added, add the pinch of salt, the balsamic vinegar and the powdered freeze-dried strawberries. Slowly increase the speed of the mixer to the highest setting, and let it run until the marshmallow is shiny, thick and fluffy — it should still be pourable, but just barely.
7. Scrape half the marshmallow fluff into the prepared pan, sprinkle on the crumbled strawberry bits, and then scrape the remaining fluff on top. Smooth the top as best you can (a wet hand will do the trick), then set the pan aside for four-12 hours for the marshmallow to set up.
8. Spread the remaining powdered sugar/cornstarch on your work surface, then gently pull the edges of the marshmallow away from the pan and turn it out onto the powdered surface. Toss evenly with the powder, dip a knife into the powder, and then cut the marshmallows to your desired size, dusting liberally as you work to keep the marshmallow from sticking.
9. Store the marshmallows in an airtight container in a cool, dry place for up to three weeks, or freeze them in a single layer on a sheet pan and then store them in a zip-top bag in the freezer. The marshmallows will get gooey in warm or humid weather and may need a fresh dusting of powdered sugar before handling.

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News Source : https://www.opb.org/article/2025/05/23/recipe-superabundant-strawberry-marshmallows-freeze-dried-foods/