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Strawberry Shortcake Fluff Salad

An easy 5-ingredient fresh strawberry dessert salad. This Strawberry Shortcake Fluff Salad is a refreshing twist on classic strawberry shortcake. Only 15 minutes to make and just in time for summer potlucks.

This Strawberry Shortcake Fluff Salad is a delicious way to showcase fresh strawberries this summer in an easy new dessert. Delicious strawberry shortcake flavor you love now with more of the classic strawberry and cream topping enveloping each bite of cake.

Creamy dessert salads are the perfect side dish and dessert to bring to potlucks. Similar to both a strawberry trifle and strawberry shortcake with its whipped cream topping, fresh strawberries, and chunks of cake, you’ll find this dessert popular during summer months.

A mixing bowl with cubes of pound cake, freshly cut strawberries, mini marshmallows, sweetened condensed milk, and whipped cream topping.

HOW TO MAKE STRAWBERRY SHORTCAKE DESSERT SALAD

  1. Mix together whipped cream topping and sweetened condensed milk.
  2. Stir in mini marshmallows.
  3. Slice strawberries; add to bowl.
  4. Cut cake into 1½ inch cubes.
  5. Fold ingredients together until well combined.
  6. Serve immediately or cover and refrigerate.

Creamy fruit salads like this Cherry Fluff Salad, Ambrosia Salad, and Cranberry Fluff Salad are popular summer dessert recipes. Made with just 5 ingredients and 10 minutes prep time, these creamy salads are an easy way to stretch your dollar. My family served it as a side dish or dessert for graduation parties, Mother’s Day, Father’s Day, Memorial Day, 4th of July, birthday parties, and Easter.

You may recognize this dessert by other names like a trash trifle, strawberry lush, strawberry sugar salad, strawberry angel salad, and strawberry cake salad.

A mixing bowl with sliced strawberries, mini marshmallows, cake pieces and whipped cream all mixed together and blended.

STRAWBERRY SHORTCAKE FLUFF SALAD INGREDIENTS

  • CAKE: Classic pound cake or angel food cake hold up in this salad. Simply buy plain from the bakery or make using a box cake mix version. Of course, a homemade version works, too. I like to cut the edges off the cake before using it in the salad.
  • STRAWBERRIES: Two pints of strawberries add a lot of fresh strawberry flavor. Can use frozen strawberries in syrup for any additional flavor. May substitute with strawberry pie filling.
  • WHIPPED CREAM: Fresh or frozen whipped cream topping. Serves as a light, airy filling in the salad and is traditionally served with strawberry shortcake.
  • SWEETENED CONDENSED MILK: Adds creaminess and moisture to the cake salad by binding the cake cubes and serving as a sweet dessert filling to bring all the ingredients together.
  • MARSHMALLOWS: Mini marshmallows add more texture and sweetness to the dessert. Of course, they will melt and add excess moisture to the salad by day two. In this case, when I have leftovers that I’m eating, I stir the remaining cake or cheesecake/vanilla pudding.

RE PURPOSING CAKE: Leftover cake recipes do well in this repurposed dessert, especially useful when it comes to stale cake. Similarly, a failed cake recipe is another useful way to use the cake in a delicious new dessert.

A close up of strawberries covered in whipped cream and mini marshmallows with a few pieces of cake.

DESSERT SALAD QUESTIONS & TIPS

Will this work if I make it in advance? Yes, but I do not recommend making it more than 8 hours ahead of time. If you are baking a box cake, that can be made in advance and the strawberries can be sliced ahead, too.

Does the cake turn mushy? No it should not if eaten within 1-2 days. I don’t recommend using a soft white or yellow cake but a sturdier pound cake or angel food cake.

TIP: Best served the same day, the marshmallows soak in too much moisture, expand, then melt changing the texture, adding extra liquid, and ultimately turning the salad filling to “melted ice cream” texture. To fix, simply add more cake or stir in cheesecake or vanilla pudding.

How long is this dessert salad good for? Typically, I serve this within a few hours of making. It can remain covered in the refrigerator for 1-3 days.

I can’t find strawberries. What else can I use? This recipe is super easy to substitute with other ingredients. First, to replace fresh strawberries, simply use 1-2 cans of strawberry pie filling. Frozen, thawed strawberries work, too.

Can I make this shortcake fluffy dessert salad with other fruit? Yes. Fresh fruit like blueberries, raspberries, cherries, peaches, apples, or grapes all works well. Additionally, one to two cans of fruit pie filling in place of fresh fruit may be substituted.

Strawberries sliced in a bowl and folded into a creamy mixture of whipped cream, sweetened condensed milk, mini marshmallows, and little chunks of pound cake.

HOW TO SERVE DESSERT SALAD

MAIN DISH RECIPES TO SERVE: You’ll like this dump cake salad served with main dishes like this Crock Pot Glazed Ham, Classic Oven-Roasted Thanksgiving Turkey, Crock Pot Turkey, Honey Baked Ham.

SIDE DISH RECIPES TO PAIR with this salad like this Broccoli Salad, Baked Potato Salad, Crack Broccoli, Sweet Cornbread, Creamy Pickle Pasta Salad, Roasted Ranch Brussels Sprouts, Instant Pot Mashed Potatoes, and Strawberry Pretzel Salad are classic recipes to make for any occasion.

Strawberry Shortcake Fluff Salad

An easy 5-ingredient fresh strawberry dessert salad. This Strawberry Shortcake Fluff Salad is a refreshing twist on classic strawberry shortcake. Only 15 minutes to make and just in time for summer potlucks. Delicious strawberry shortcake flavor you love now with more of the classic strawberry and cream topping enveloping each bite of cake.
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Course: Dessert, Salad, Side Dish
Cuisine: American
Keyword: Potluck Dessert, Strawberry Shortcake dessert, strawberry trifle
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 15
Calories: 191kcal

Ingredients

  • 2 pints fresh strawberries, sliced
  • ½ loaf pound cake or angle food cake (premade or boxed mix)
  • 10.5 oz mini marshmallows
  • 8 oz whipped cream topping
  • 14 oz sweetened condensed milk

Instructions

  • Cut pound cake or angel food cake in half.
    Cut any dark edges off ½ loaf cake. Cut half the loaf cake into 1½ inch cubes.
    NOTE: Cake can be from a bakery or box mix. It should be plain without any frosting/filling. For box mixes, use a pound cake or angel food cake boxed cake mix and bake according to package instructions.
  • Mix whipped cream topping and sweetened condensed milk together in a large bowl.
  • Stir in mini marshmallows.
  • Slice strawberries; add to bowl.
  • Fold ingredients together until well combined.
  • Cover and refrigerate until ready to serve.
  • Serve within 1-3 days.
  • TIP: The sugar in the marshmallows will melt the longer it sits; usually by day 2. To fix texture, simply cut remaining cake into cubes or stir in 1-2 tbsp vanilla or cheesecake pudding.

Notes

  • STRAWBERRIES: Use 2 pints of fresh strawberries. May substitute with 1-2 cans of strawberry pie filling. Can use frozen strawberries in syrup for any additional flavor.

Nutrition

Calories:191kcal | Carbohydrates:39g | Protein:3g | Fat:3g | Saturated Fat:2g | Cholesterol:11mg | Sodium:61mg | Potassium:211mg | Fiber:1g | Sugar:31g | Vitamin A:105IU | Vitamin C:38mg | Calcium:102mg | Iron:1mg
Strawberry Fluff Salad - Quick strawberry dessert salad with fresh strawberries, pound cake, whipped cream, and marshmallows. Easy summer or holiday side dish dessert.
A bowl with pieces of pound cake, sliced strawberries, whipped cream, sweetened condensed milk and a handful of mini marshmallows. Another bowl featuring a creamy white whipped cream filling mixed with cake and strawberries coated in cream.
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1 Comment

  • Avatar for Jessica Knott
    Reply
    Naomi Robinson
    06/17/2020 at 7:00 pm

    I can’t stop staring at this and I know all 3 of our boys would absolutely love this!

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