Strawberry Shortcake Fluff Salad Recipe
Looking for a light, fluffy, and absolutely delicious dessert that’s quick to prepare? This Strawberry Shortcake Fluff Salad is the perfect choice! It combines the classic flavors of strawberry shortcake with the fun texture of mini marshmallows for an easy-to-make dish that’s ideal for picnics, potlucks, or a sweet treat at home. With fresh strawberries, fluffy cake cubes, and a creamy whipped topping, this no-bake dessert is sure to be a hit.
Ingredients
- 2 pints fresh strawberries, sliced
- ½ loaf pound cake or angel food cake (premade or boxed mix)
- 10.5 oz mini marshmallows
- 8 oz whipped cream topping
- 14 oz sweetened condensed milk
Directions
- Prepare the Cake:
- Cut half of the pound cake or angel food cake into 1½-inch cubes. If there are any dark edges or crusts on the cake, gently trim them off.
- Note: You can use store-bought cake or make your own from a boxed mix, but make sure the cake is plain without any frosting or filling.
- Make the Creamy Mixture:
- In a large mixing bowl, combine the whipped cream topping and sweetened condensed milk. Stir the mixture until it’s smooth and creamy.
- Add the Marshmallows:
- Gently stir the mini marshmallows into the whipped cream mixture, making sure they are evenly coated and distributed throughout the mix.
- Fold in the Strawberries and Cake:
- Carefully fold the sliced fresh strawberries and cake cubes into the whipped cream mixture. Make sure everything is well-mixed, but be gentle to avoid squishing the strawberries or cake.
- Chill the Salad:
- Cover the bowl with plastic wrap or a lid, and refrigerate the salad for at least 30 minutes before serving. This will help the flavors meld together and allow the salad to firm up.
- Serve and Enjoy:
- Serve the Strawberry Shortcake Fluff Salad chilled for best results. It’s best enjoyed within 1-3 days for optimal texture and flavor.
- Tip: The marshmallows may start to melt after the second day, but you can refresh the salad by adding more cake cubes or stirring in 1-2 tablespoons of instant vanilla or cheesecake pudding mix for extra thickness.
Tips for Success:
- Cake Choice: Both pound cake and angel food cake work beautifully in this recipe. Pound cake adds a richer texture, while angel food cake keeps things light and airy.
- Customization: Feel free to experiment with different fruits such as blueberries or raspberries to switch up the flavor.
- Storage: This salad is best served chilled and can be stored in an airtight container in the refrigerator for up to 3 days.
Nutritional Information:
- Calories per serving: 320 kcal
- Servings: 8
Time Breakdown:
- Prep Time: 15 minutes
- Total Time: 15 minutes
This Strawberry Shortcake Fluff Salad is a delightful, no-bake dessert that will wow your friends and family. It’s quick to prepare, and with just a handful of ingredients, you can have a fresh and creamy treat on hand for any occasion. Perfect for summer gatherings or a sweet after-dinner indulgence, this salad is light, refreshing, and filled with the classic flavors of strawberry shortcake.
Strawberry Shortcake Fluff Salad
- Total Time: 15 minutes
- Yield: 8 1x
Description
Strawberry Shortcake Fluff Salad is the ultimate light and fruity dessert for summer gatherings or family picnics. Combining fresh, juicy strawberries, cubes of soft pound cake, and mini marshmallows all folded into a rich, creamy mixture of whipped cream topping and sweetened condensed milk, this dessert is both refreshing and indulgent. With every bite, you’ll enjoy the blend of textures—from fluffy marshmallows to the tender cake—alongside the burst of ripe strawberry sweetness.
Ingredients
2 pints fresh strawberries, sliced
½ loaf pound cake or angel food cake (premade or boxed mix)
10.5 oz mini marshmallows
8 oz whipped cream topping
14 oz sweetened condensed milk
Instructions
Cut the pound cake or angel food cake in half. Remove any dark edges from half of the cake, and then cut it into 1½-inch cubes.
Note: Cake can be store-bought or made from a boxed mix. It should be plain without frosting or filling.
In a large mixing bowl, combine the whipped cream topping and sweetened condensed milk. Stir until smooth.
Add mini marshmallows to the whipped cream mixture and stir to combine.
Gently fold in the sliced strawberries and cake cubes, ensuring the ingredients are evenly distributed.
Cover the bowl and refrigerate for at least 30 minutes before serving. Serve within 1-3 days for the best texture.
Tip: The marshmallows may start to melt after the second day. To refresh the salad, add more cake cubes or stir in 1-2 tablespoons of instant vanilla or cheesecake pudding mix.
- Prep Time: 15 minutes
Nutrition
- Calories: 320