Description
Strawberry Shortcake Fluff Salad is a delightful no-bake dessert salad that combines fresh strawberries, fluffy cake cubes, mini marshmallows, whipped cream, and sweetened condensed milk for a creamy, sweet treat perfect for gatherings or potlucks.
Ingredients
Scale
Salad Ingredients
- 2 pints fresh strawberries, sliced
- ½ loaf pound cake or angel food cake (premade), cut into 1½ inch cubes
- 10.5 oz mini marshmallows
- 8 oz whipped cream topping
- 14 oz sweetened condensed milk
Instructions
- Prepare the Cake Cubes: Cut the pound cake or angel food cake into 1½ inch cubes to create the perfect size for the salad.
- Create the Cream Mixture: In a large mixing bowl, combine the whipped cream topping and sweetened condensed milk until well blended, forming a smooth, creamy base.
- Add Marshmallows: Gently fold in the mini marshmallows to the cream mixture until evenly distributed, ensuring the fluffiness remains intact.
- Combine Strawberries: Add the sliced strawberries to the bowl and carefully fold them in with the other ingredients, taking care not to crush the delicate fruit.
- Chill the Salad: Cover the bowl and refrigerate for at least one hour to allow the flavors to meld and the salad to firm up slightly.
- Serve: Serve the fluff salad chilled in individual bowls or cups, perfect for a sweet and refreshing dessert.
Notes
- Use fresh, ripe strawberries for the best flavor and texture.
- You can substitute the pound cake with angel food cake for a lighter option.
- Letting the salad chill improves flavor blending and texture.
- This recipe is best served within 24 hours of preparation for freshness.
- Optional: Garnish with extra strawberries or a mint leaf for presentation.
