Description
Strawberry Shortcake Fluff Salad is a quick and easy no-cook summer dessert featuring fresh strawberries, fluffy whipped cream, sweetened condensed milk, mini marshmallows, and tender pound or angel food cake cubes. This 5-ingredient recipe combines creamy, fruity, and sweet textures for a delightful treat perfect for parties or potlucks.
Ingredients
Fruits
- 2 pints fresh strawberries, sliced
Cake
- ½ loaf pound cake or angel food cake, premade or boxed mix
Dairy and Sweeteners
- 8 oz whipped cream topping
- 14 oz sweetened condensed milk
Other
- 10.5 oz mini marshmallows
Instructions
- Prepare the Cake: Cut the pound cake or angel food cake in half. Remove any dark edges for a fresher taste, then cut half the loaf into approximately 1½ inch cubes.
- Mix Cream Base: In a large bowl, combine the 8 oz whipped cream topping with 14 oz sweetened condensed milk, stirring well to create a sweet, creamy base.
- Add Marshmallows: Stir 10.5 oz mini marshmallows into the creamy mixture until evenly distributed.
- Incorporate Strawberries: Add the sliced fresh strawberries to the bowl and gently fold them into the mixture to maintain their shape and freshness.
- Combine with Cake: Fold the cake cubes gently into the mixture, ensuring all ingredients are well combined without crushing the cake pieces.
- Chill: Cover the bowl with plastic wrap or a lid and refrigerate the salad until ready to serve, allowing flavors to meld.
- Serve: Serve chilled within 1 to 3 days for optimal freshness and taste.
Notes
- Use fresh, ripe strawberries for the best flavor.
- Angel food cake provides a lighter texture, while pound cake offers richer flavor—choose according to preference.
- To prevent cake from becoming soggy, fold ingredients gently and serve within the recommended timeframe.
- This recipe requires no cooking, making it an easy and quick dessert option.
- Store leftovers in an airtight container in the refrigerator.
