Strawberry Shortcake Fluff Salad

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

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.

Course Dessert, Salad, Side Dish

Cuisine American

Keyword Potluck Dessert, Strawberry Shortcake dessert, strawberry trifle

Prep Time 10

Total Time 10

Servings

Calories 191kcal

Author Jessica (swankyrecipes.com)

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

US Customary - Metric

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