Description
Strawberry Shortcake Fluff Salad is a delightful and easy-to-make dessert salad that combines fresh ripe strawberries, fluffy whipped cream mixed with sweetened condensed milk, mini marshmallows, and tender pound cake or angel food cake cubes. Perfect for potlucks, picnics, or as a sweet treat on a warm day, this no-bake, refrigerator-chilled salad offers a creamy, sweet, and fruity experience that melts in your mouth.
Ingredients
Scale
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
- Prepare the Cake: Cut the pound cake or angel food cake in half. Trim off any dark or hardened edges from half of the loaf. Then cut this half into 1½ inch cubes. Ensure the cake is plain without any frosting or filling; you can use a store-bought bakery cake or bake from a boxed mix following package directions.
- Mix Cream and Milk: In a large bowl, combine the whipped cream topping and the sweetened condensed milk. Mix thoroughly until smooth and well blended.
- Add Mini Marshmallows: Stir the mini marshmallows into the cream mixture, evenly distributing them throughout.
- Incorporate Strawberries: Slice the fresh strawberries, then add them to the bowl with the cream and marshmallows.
- Fold Together: Gently fold all the ingredients together until well combined, making sure the cake cubes are coated but remain intact.
- Chill: Cover the bowl with plastic wrap or a lid and refrigerate the salad until ready to serve, allowing the flavors to meld.
- Serve: Serve the salad within 1 to 3 days for optimal freshness and texture.
- Texture Tip: Over time, the sugar from the marshmallows will melt causing the salad to become more liquid by day 2. To restore texture, stir in additional 1-2 tablespoons of vanilla or cheesecake pudding mix or add freshly cubed pound cake before serving.
Notes
- Use plain cake without frosting for best texture and flavor.
- Chill the salad for at least a couple of hours before serving to allow flavors to blend.
- Best eaten within 3 days to maintain optimal texture and freshness.
- Adjust pudding addition for texture if the salad becomes too soft.
- Can substitute angel food cake for pound cake for a lighter dessert.
