Strawberry Shortcake Fluff Salad
A light and fluffy dessert bursting with fresh strawberries, cake bits, and creamy goodness, perfect for gatherings.
Ingredients
Main Ingredients
- 2 pints fresh strawberries, sliced You can also use other berries.
- ½ loaf pound cake or angel food cake (premade or boxed mix) Opt for gluten-free options if necessary.
- 10.5 oz mini marshmallows
- 8 oz whipped cream topping Can use Greek yogurt or dairy-free topping.
- 14 oz sweetened condensed milk Can substitute with sugar-free alternatives.
Instructions
Preparation
- Clear your kitchen countertop and gather your ingredients and tools.
- Wash and slice the fresh strawberries.
- Slice the pound cake or angel food cake in half, remove dark edges, and cut one half into 1½ inch cubes.
- In a large mixing bowl, combine the whipped cream topping with the sweetened condensed milk and stir until smooth.
- Add the mini marshmallows to the creamy mixture and stir gently.
- Fold in the sliced strawberries, being careful to maintain their integrity.
- Gently incorporate the cubed cake without over-mixing.
- Cover the bowl with plastic wrap and refrigerate for several hours to allow flavors to meld.
- Spoon generous servings into bowls or plates when ready to serve.
- Enjoy your creation!
Notes
Best enjoyed fresh within 1 to 3 days. Avoid over-mixing and allow time for chilling.