Description

Strawberry Shortcake Fluff Salad is a light, sweet, and creamy dessert salad combining fresh sliced strawberries, fluffy whipped topping, sweetened condensed milk, soft cake cubes, and marshmallows. This no-cook, easy-to-make treat is perfect for potlucks, summer gatherings, or a delightful family dessert, offering a nostalgic twist on classic strawberry shortcake flavors in a refreshing salad form.

Ingredients

Scale

Salad Ingredients

2 cups fresh strawberries, sliced
2–3 cups pound cake or angel food cake, cubed
1 container (8 oz) whipped topping
1 cup mini marshmallows
1 can (14 oz) sweetened condensed milk

Optional Ingredients

1/2 cup crushed graham crackers
1 small box instant vanilla pudding
4 oz cream cheese

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Instructions

Prepare Ingredients: Slice the fresh strawberries into bite-sized pieces and cube the pound cake or angel food cake into approximately 1-inch pieces to make them easy to mix and eat.
Mix Cream Base: In a large bowl, combine the whipped topping and sweetened condensed milk. Stir them together until the mixture is smooth and creamy, ensuring an even sweetness throughout the salad.
Combine Salad Components: Gently fold the sliced strawberries, mini marshmallows, and cubed cake into the creamy base. This step should be done carefully to keep the cake pieces intact and evenly distribute the fruit and marshmallows.
Chill the Salad: Cover the salad and refrigerate it for at least 1 hour. Chilling allows the flavors to meld and the dessert to firm up slightly for better texture and taste.
Serve and Garnish: Stir the salad gently before serving to redistribute any settled ingredients. Optionally, garnish with additional fresh strawberries or crushed graham crackers if desired to add texture and visual appeal.

Notes

This salad is best served chilled to maintain its light and creamy texture.
You can substitute angel food cake for pound cake to keep the dessert lighter.
Optional ingredients like crushed graham crackers, vanilla pudding, and cream cheese can be added for a richer, more indulgent version.
Use fresh, ripe strawberries for the best flavor.
If making ahead, prepare within a few hours before serving to avoid the cake becoming too soggy.