Description
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.
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. Cut pound cake or angel food cake in half.
2. Cut any dark edges off ½ loaf cake. Cut half the loaf cake into 1½ inch cubes.
3. Mix whipped cream topping and sweetened condensed milk together in a large bowl.
4. Stir in mini marshmallows.
5. Slice strawberries; add to bowl.
6. Fold ingredients together until well combined.
7. Cover and refrigerate until ready to serve.
8. Serve within 1-3 days.
Notes
Use fresh strawberries for best results. Can substitute with 1-2 cans of strawberry pie filling or frozen strawberries in syrup for extra flavor.
The sugar in the marshmallows may melt the longer the salad sits, usually by day 2. To refresh texture, add more cubed cake or stir in 1-2 tbsp vanilla or cheesecake pudding.
Cake should be plain with no frosting or filling.
Nutrition
- Serving Size: 1 serving
- Calories: 191
- Sugar: 31g
- Sodium: 61mg
- Fat: 3g
- Saturated Fat: 2g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 11mg