Fold strawberries into creamy filling for a dessert everyone scoops twice

To make this recipe your own, you can play around with both the fruit and the texture. If fresh strawberries are out of season, you can use frozen berries—just thaw and drain them well so the fluff doesn’t get watery. A handful of blueberries or raspberries mixed in with the strawberries gives it a pretty, patriotic look for summer holidays. For a stronger cheesecake flavor, add an extra 2–3 tablespoons of softened cream cheese and a bit more powdered sugar to balance it. If you like more crunch, stir in some finely chopped pecans or walnuts, or wait and sprinkle them over the top just before serving so they stay crisp. Those who prefer it less sweet can cut back slightly on the powdered sugar and skip the marshmallows. You can also serve the fluff in individual dishes layered with graham cracker crumbs, almost like a no-bake parfait. For a lighter version, use reduced-fat cream cheese and a light whipped topping; it won’t be quite as rich, but it will still satisfy that creamy, strawberry craving. No matter how you tweak it, let it chill before serving—that resting time is when all the simple ingredients come together into something that tastes like it’s been on the family table for years.