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S'mores Strawberry Shortcake Trifle

Nathan Congleton / TODAY

Chef notes

No need to spend a long time melting marshmallows to get that ooey gooey texture, just buy fluff in a jar! Plus, this recipe is simple to make, fun to eat and sings of springtime with the ripe strawberries. 


Macerated Strawberries
  • 2 cups strawberries, cleaned and sliced
  • 1/4 cup brown sugar
  • 1/2 teaspoon vanilla extract
  • Small Pinch of salt
Chocolate-Coated Graham Cracker Bits:
  • 10 graham cracker squares
  • 2 milk chocolate bars, full-size
  • Chocolate-Coated Graham Cracker Bits
  • Macerated Strawberries
  • 1 jar marshmallow fluff
  • 1 can of whipped cream




Stir together the sliced strawberries, sugar, vanilla and salt. Set aside for at least 20 minutes to let the juices come out of the berries and allow the sugar to melt.

Graham cracker bits:


Melt the milk chocolate in the microwave in a small bowl, in 15 second increments. Be careful, milk chocolate can burn very easily.


Break the graham crackers into chunks and stir into the melted chocolate, coating all the bits completely. Pour them out onto a parchment or foil-lined sheet pan and refrigerate until it’s time to assemble your parfaits.



Start with a tablespoon of macerated strawberries in the bottom of each glass. Top the strawberries with a layer of whipped cream. To make it easier, you can shoot a dollop of cream onto the middle of the berries and use a super cold teaspoon to push it down evenly to make a nice layer.


Sprinkle a bunch of chocolate coated graham bits on top of the whipped cream, forming an even layer.


Squirt another layer of whipped cream on top of the graham bits, smooth it out with a spoon.


Add another layer of macerated berries, leaving about ½ inch of room at the top of your glass.


Using two spoons (it’s sticky!), fill the glass with marshmallow fluff so it overflows a little. Using a butter knife or icing spatula, scrape the top of the glass to leave a smooth(ish) layer of fluff, sealing in the last berry layer. Torch the marshmallow fluff with a kitchen torch until golden brown.


Garnish the top with a couple pieces of chocolate covered graham cracker.