Matcha marshmallow stuffed strawberries

Matcha + marshmallow + dark chocolate + strawberries = a matcha made in heaven. (I am SO proud of that bit of wit, lol!)

I made these little gems for 2 reasons – 1. the flavour combo sounded really good, and 2. I had a jar of matcha that was about to expire. (And matcha is not cheap so I see a few green lattes in the near future.)

These belong in the healthy Christmas treat category. If you ignore the marshmallow you’re left with:
fruit – healthy
green tea – antioxidant
dark chocolate – antioxidant
So it’s really a win/win. And the green and red combo is super festive too.

I used the same marshmallow method  from here and here. It’s very reliable and super adaptive. I’m thinking balsamic marshmallow would also pair well with strawberries. And don’t forget, there’re only 5 weeks til Christmas!


750g strawberries
2 tablespoons matcha powder
11g powdered gelatin
½c cold water, divided
¾c sugar
½c liquid glucose, divided
1 teaspoon vanilla extract
pinch of salt
200g dark chocolate, chopped
1 teaspoon coconut oil


Hull the strawberries and scoop out the middle using a small knife or a spoon. Keep them in the fridge until you need them.


In a small microwave safe bowl, whisk together the gelatin and ¼c water and let it soften for 10 minutes.
In a medium saucepan, add the sugar, ¼c of the glucose, ¼c of water and the pinch of salt. Cook over a medium heat, stirring, until the sugar has dissolved.
Add the candy thermometer and increase the heat to medium high, stirring occasionally, until the temperature reaches 240°F.
While the syrup is boiling, pour the other ¼c of glucose into the bowl of a stand mixer fitted with the whisk attachment. Microwave the gelatin for 20 seconds on high, stir, and then add to the mixer bowl. Set the speed to low and keep it running.
When the syrup reaches 240°F, slowly pour it into the mixer bowl.
Increase the speed to medium and beat for 5 minutes.
Increase the speed to medium high and beat for another 5 minutes.
Increase the speed to the highest setting and beat for 2-3 minutes.

Create a slurry by combining the matcha with 2 tablespoons of water. Add another teaspoon if there are any dry bits. It will look like revolting, do not worry!

With the mixer on low beat in the vanilla and matcha slurry.  Increase the speed and beat for another 30 seconds or until everything is completely incorporated. (See notes.)Transfer the marshmallow to a piping bag and pipe it into the  hollowed out strawberries (you could also spoon it in). An empty egg carton is good for keeping them upright.


Add the chocolate and coconut oil to a small heatproof bowl and melt it in the microwave. I do a couple of 30 second bursts at 50% power, then drop to 20 seconds when it is nearly melted. You could also use a double boiler.Dip each strawberry in the melted chocolate then place on a sheet of baking paper. Transfer to the fridge to set.

These will keep in the fridge for a couple of days, although the strawberries will start to leak after one day.


  • Once you have made the marshmallow you need to be ready for a military operation – that marshmallow must get into the strawberries before it starts to set. Quick smart, troops!!
  • The recipe makes enough marshmallow for 3 punnets of strawberries. If you don’t use it all, you can spread it on baking paper lightly dusted with icing sugar, and then cut it into squares. I also dipped mine in melted chocolate.


© Once Upon An Egg. All images and content are copyright protected. Please don’t use my images without permission. If you want to republish this recipe, please re-write it in your own words, or link back to this post for the recipe.