Strawberry Shortcake Fluff Salad Recipe
Introduction
Strawberry Shortcake Fluff Salad is a light and creamy dessert that combines fresh strawberries, fluffy marshmallows, and soft cake cubes. It’s a simple, no-bake treat perfect for summer gatherings or a sweet ending to any meal.
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
- Step 1: Slice your pound cake or angel food cake in half and trim off any dark edges. Cut the cake half into 1½ inch cubes and set aside.
- Step 2: In a large bowl, gently stir together the whipped cream topping and sweetened condensed milk until smooth and creamy.
- Step 3: Add the mini marshmallows to the creamy mixture and stir until evenly distributed.
- Step 4: Fold in the sliced fresh strawberries, mixing gently to combine.
- Step 5: Add the cake cubes and carefully fold everything together, being gentle to avoid breaking the cake too much.
- Step 6: Cover the bowl and chill the salad in the refrigerator until ready to serve, allowing the flavors to meld and marshmallows to soften.
- Step 7: Serve chilled in bowls or on plates. Enjoy within 1-3 days for the best taste and texture.
Tips & Variations
- For extra flavor, toss the strawberries with a little sugar or lemon juice before folding them in.
- Use fresh homemade whipped cream instead of whipped topping for a richer taste.
- Try substituting fresh blueberries or raspberries for the strawberries to change up the flavor.
- If you prefer a crunch, sprinkle chopped nuts like pecans or almonds on top before serving.
Storage
Store the fluff salad in an airtight container in the refrigerator for up to 3 days. The marshmallows will soften over time, so it’s best enjoyed within this period. To serve, give it a gentle stir and spoon into serving dishes straight from the fridge.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen strawberries instead of fresh?
It’s best to use fresh strawberries for the best texture and flavor. If using frozen, thaw and drain them well to avoid making the salad too watery.
Can I prepare this salad ahead of time?
Yes, you can prepare the salad a few hours ahead and chill it in the refrigerator. Avoid making it more than a day in advance to keep the cake from becoming too soggy.
PrintStrawberry Shortcake Fluff Salad Recipe
Strawberry Shortcake Fluff Salad is a light and airy dessert salad combining fresh strawberries, cake cubes, mini marshmallows, whipped cream topping, and sweetened condensed milk. This no-bake, refreshing salad is perfect for potlucks, picnics, or a sweet treat any time of year.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Strawberries
- 2 pints fresh strawberries, sliced
Cake Base
- ½ loaf pound cake or angel food cake, premade or boxed mix
Creamy Mixture
- 10.5 oz mini marshmallows
- 8 oz whipped cream topping
- 14 oz sweetened condensed milk
Instructions
- Prepare the Cake Base: Slice your pre-made pound cake or angel food cake in half and trim off any dark edges. Cut the cake half into 1½ inch cubes, which will add texture to the salad.
- Whip Up the Creamy Mixture: In a large bowl, gently stir together the whipped cream topping and sweetened condensed milk until smooth and slightly thickened.
- Add the Marshmallows: Fold in the entire package of mini marshmallows, ensuring they are evenly distributed for a fluffy texture.
- Incorporate the Strawberries: Gently fold the sliced fresh strawberries into the creamy marshmallow mixture to add color and fresh flavor.
- Combine Everything Together: Add the cake cubes into the mixture and gently fold all ingredients together to unite the flavors without breaking the cake.
- Chill Until Serving: Cover the bowl with plastic wrap or a lid and refrigerate until ready to serve, allowing flavors to meld and marshmallows to soften.
- Serve and Enjoy: Spoon into bowls or plates and serve within 1-3 days for the freshest taste.
Notes
- Use fresh, ripe strawberries for the best flavor.
- Angel food cake creates a lighter texture, while pound cake adds a richer, denser bite.
- For a lower-fat version, substitute whipped cream topping with whipped topping alternatives or light whipped cream.
- Serve chilled for optimal flavor and texture.
- This dessert is best consumed within a few days to maintain freshness and texture.
Keywords: strawberry shortcake fluff salad, strawberry dessert salad, no bake dessert, fluff salad, marshmallow salad, fresh strawberry dessert
