Wheatland Cafe and Catering was featured in the Taste section of the latest KANSAS! Magazine (2026, vol. 32, issue). Located in Hudson, Wheatland's is definitely a testimony of the love, dedication and hard work that has been poured into it for 36 year . . . and fits right into this issue's theme: To Kansas, With Love. Article titled "The Secret Ingredient" is located on p. 58-62.
Wheatland old-fashioned strawberry fluff is the most popular salad on their salad bar. Served frozen, it has a soft-frozen consistency and a creamy texture. Functioning as either a sweet salad or a dessert, it’s an airy spoonful of nostalgia for many diners. Wheatland ‘s recipe used double the ingredients as the adjusted size that follows.
Wheatland’s Frozen Strawberry Fluff
Yield: About 18 (½ cup) servings
INGREDIENTS
2 egg whites*
1/2 tablespoon (1 ½ teaspoons) lemon juice
I/2 cup granulated sugar
8-ounces frozen unsweetened strawberries, thawed
1 (8-ounce) tub thawed Cool Whip® whipped topping
DIRECTIONS
1. In the work bowl of an electric mixer, add the egg whites, lemon juice, sugar and strawberries. Using the whisk attachment, blend the ingredients on high until stiff peaks form, about 3 minutes.
2. Fold in whipped topping.
3. Store in a freezer-safe container, seal and freeze overnight. (Note: The salad is very fluffy before freezing but compact some during freezing.
4. Serve frozen.
* The Center for Disease Control recommends using pasteurized eggs in recipes that do not involve cooking to reduce the risk of Salmonella infection.
Note: While it is easier to separate whites and yolks when the egg is cold, egg whites at room temperature whip up to the fullest volume. It is ideal to separate eggs when cold and then allow the whites to come to room temperature (about 65 to 70 degrees F) before whipping.
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