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