Strawberry Shortcake Fluff Salad Recipe
Indulge in a delightful Strawberry Shortcake Fluff Salad Recipe, the perfect light dessert for any occasion, especially Mother’s Day. This airy, creamy treat combines fresh strawberries with fluffy cake and mini marshmallows, creating a refreshing dish that is sure to impress your guests. Quick to prepare and bursting with flavor, this salad is an irresistible way to celebrate summer gatherings or simply enjoy a sweet ending to your meal. Its versatile nature allows for customization, making it a crowd-pleaser among both kids and adults alike.
- Prep Time: 20 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves approximately 6–8 people 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Ingredients
Scale
- 2 pints fresh strawberries, sliced
- ½ loaf pound cake or angel food cake
- 10.5 oz mini marshmallows
- 8 oz whipped cream topping
- 14 oz sweetened condensed milk
Instructions
- Slice the pre-made pound cake or angel food cake into 1½ inch cubes.
- In a large mixing bowl, combine the whipped cream topping and sweetened condensed milk; stir until smooth.
- Gently fold in the mini marshmallows until evenly distributed.
- Add the sliced strawberries and carefully fold them into the mixture.
- Incorporate the cake cubes by gently folding until combined without overmixing.
- Cover and chill in the refrigerator for at least an hour before serving.
- Serve in bowls or plates and enjoy within 1–3 days for optimal freshness.
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 370
- Sugar: 34g
- Sodium: 130mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg