Strawberry Shortcake Fluff Salad Recipe

Introduction

Strawberry Shortcake Fluff Salad is a delightful, no-bake dessert that combines fresh strawberries, fluffy marshmallows, and moist cake cubes all tossed in a creamy whipped topping. It’s a fun and easy treat perfect for potlucks, picnics, or a refreshing summer dessert.

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

1. Step 1: Cut the pound cake or angel food cake in half. Trim any dark edges off ½ loaf cake. Then cut half the loaf into 1½ inch cubes. The cake can be store-bought or homemade, but should be plain without frosting or filling.
2. Step 2: In a large bowl, combine the whipped cream topping and sweetened condensed milk until smooth.
3. Step 3: Stir in the mini marshmallows carefully to distribute them evenly.
4. Step 4: Add the sliced strawberries to the mixture.
5. Step 5: Gently fold all ingredients together until well combined, taking care not to crush the strawberries or cake cubes.
6. Step 6: Cover the bowl and refrigerate until ready to serve, allowing the flavors to meld.
7. Step 7: Serve the salad within 1 to 3 days for the best texture and freshness.

Tips & Variations

• The sugar from the marshmallows will cause the salad to become more liquid over time, usually by day 2. To refresh the texture, add extra cake cubes or stir in 1 to 2 tablespoons of vanilla or cheesecake pudding mix.

Storage

Store the salad in an airtight container in the refrigerator. Consume within 3 days to enjoy the best taste and texture. If the salad becomes watery, gently stir in extra cake cubes or pudding mix before serving to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this recipe?

It’s best to use fresh strawberries for optimal texture and flavor. Frozen strawberries tend to release more liquid when thawed, which can make the salad watery.

Can I make this salad ahead of time?

Yes, you can prepare the salad a few hours or up to a day in advance. However, for the best texture, serve within 1 to 3 days, as the marshmallows will begin to dissolve and affect the consistency.

Strawberry Shortcake Fluff Salad Recipe

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4.7 from 131 reviews

A delightful and easy-to-make Strawberry Shortcake Fluff Salad featuring fresh strawberries, fluffy pound cake, mini marshmallows, and a creamy sweetened condensed milk and whipped topping mixture. Perfect as a refreshing dessert or sweet side dish that’s light, fluffy, and ready in minutes with no baking required.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 8 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Fruit

• 2 pints fresh strawberries, sliced

Cake

• ½ loaf pound cake or angel food cake (premade or boxed mix)

Mix-ins

• 10.5 oz mini marshmallows

Creamy Base

• 8 oz whipped cream topping
• 14 oz sweetened condensed milk

Instructions

1. Prepare the Cake: Cut the pound cake or angel food cake in half and trim off any dark edges from ½ loaf. Then cut half of the loaf into 1½ inch cubes. Use plain cake without any frosting or filling, either from a bakery or baked from a boxed mix following package instructions.
2. Mix Creamy Base: In a large bowl, combine the whipped cream topping and sweetened condensed milk, stirring until smooth and well blended.
3. Add Marshmallows: Stir in the mini marshmallows evenly into the creamy mixture to incorporate fluff and sweetness.
4. Add Strawberries: Slice the fresh strawberries and add them to the bowl with the creamy mixture and marshmallows.
5. Combine Gently: Fold all ingredients together carefully until well combined, ensuring even distribution without crushing the strawberries or cake pieces.
6. Chill: Cover the bowl and refrigerate the fluff salad until ready to serve, allowing the flavors to meld together.
7. Serve and Store: Best served within 1-3 days. Note that the marshmallow sugar may melt over time, affecting texture.
8. Texture Tip: If the texture becomes too soft by day 2, refresh the salad by stirring in 1-2 tablespoons of vanilla or cheesecake pudding mix or by adding more cubed cake.

Notes

• The cake should be plain pound cake or angel food cake without frosting or filling.
• Using fresh strawberries enhances the flavor and texture.
• Marshmallows add sweetness and fluff but soften over time.
• Serve chilled for best taste and texture.
• Consume within 1-3 days for optimal freshness.
• Adjust texture later by adding pudding mix or extra cake cubes if it becomes too runny.

Keywords: Strawberry Shortcake Fluff Salad, strawberry dessert salad, fluff salad, no bake dessert, marshmallow salad, whipped cream salad