Whip the Cream: In the bowl of a standing mixer with the whisk attachment, whip the heavy cream until soft peaks. Add the sifted confectioners' sugar and vanilla extract. Whip until stiff peaks have formed. Transfer whipped cream to a separate bowl.
Whip the Cream Cheese & Preserves: In the same mixing bowl with the same whisk attachment (no need to rinse) whip the cream cheese and strawberry preserves until light and fluffy.
Fold the Whipped Cream into the Cream Cheese Mixture: With a spatula, carefully fold ¾ of the whipped cream into the cream cheese mixture. (The remaining ¼ of cream will be used for garnish.)
Stir in the Marshmallows & Strawberries: Fold the marshmallows and strawberry pieces into the cream mixture.
Chill & Serve: Cover the bowl with plastic wrap and chill in the fridge for 2 hours. Serve with the remaining whipped cream and additional fresh strawberries.
For the best whipping results, place your stainless mixing bowl and whisk attachment in the fridge or freezer. And, make sure that your heavy whipping cream is cold.
Graham cracker crumbs make a delightful addition to this recipe. They mimic the idea of a graham cracker crust. Sprinkle some at the bottom of the serving dish and then over the top as well.
Add miniature semi-sweet chocolate chips to this Strawberry Cheesecake Fluff recipe. Fold in ½ cup of mini chips alongside the marshmallows and strawberries. Garnish with a chocolate-covered strawberry.