This Strawberry Shortcake Fluff Salad combines the best of creamy, fruity, and cake-filled goodness for a perfect summer dessert. Light, fluffy, and bursting with fresh strawberries, it’s a simple dessert salad that everyone will love at any gathering, potluck, or barbecue!
Ingredients:
- 2 pints fresh strawberries, sliced
- 1/2 loaf pound cake or angel food cake (premade or boxed mix)
- 10.5 oz mini marshmallows
- 8 oz whipped cream topping (like Cool Whip)
- 14 oz sweetened condensed milk
Directions:
1. Prep the Cake:
- Cut the Cake: Slice 1/2 loaf of pound cake (or angel food cake), removing any dark edges, and cut the cake into 1 1/2-inch cubes. Set aside.
2. Mix the Creamy Base:
- Whisk Together: In a large mixing bowl, stir together 8 oz whipped cream topping and 14 oz sweetened condensed milk until smooth and creamy.
3. Add the Marshmallows:
- Stir in Marshmallows: Gently fold in 10.5 oz mini marshmallows, making sure they’re evenly distributed throughout the creamy mixture.
4. Add the Strawberries:
- Mix in Strawberries: Add the 2 pints of sliced strawberries to the bowl and gently fold them in, being careful not to mash the berries.
5. Combine the Cake:
- Fold in Cake Cubes: Finally, gently fold in the cake cubes, ensuring all ingredients are well combined and coated in the creamy mixture.
6. Refrigerate:
- Chill and Serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve within 1-3 days for the best texture and flavor.
Serving and Storage:
- Serve: This fluff salad is best served cold. It’s perfect for summer picnics, barbecues, and potlucks. If the salad seems too thick after refrigerating, you can gently stir it to bring back the fluffy consistency.
- Storage: Store the salad in an airtight container in the refrigerator for up to 3 days. The texture of the cake may soften over time, but it’s still delicious.
Helpful Tips:
- Freshen Up: To freshen the salad after a day or two, stir in a few more cake cubes or add 1-2 tablespoons of vanilla or cheesecake pudding mix to restore consistency.
- Extra Flavor: For a twist, sprinkle in some crushed graham crackers or chopped nuts for added texture.
- Other Berries: While strawberries are the classic choice, you can mix in other berries like blueberries or raspberries for extra color and flavor.
Frequently Asked Questions:
1. Can I use homemade whipped cream instead of Cool Whip?
Yes! You can substitute with freshly whipped cream. Just whip 1 cup heavy cream with 2 tablespoons powdered sugar until stiff peaks form.
2. Can I make this fluff salad in advance?
Absolutely! It can be made 1 day in advance. However, note that the cake may soften slightly over time, so if possible, add fresh cake cubes just before serving for the best texture.
3. What other types of cake can I use?
In addition to pound cake or angel food cake, vanilla sponge cake or shortcake would work perfectly.
4. How do I prevent the strawberries from releasing too much juice?
Make sure the strawberries are completely dry after washing. Pat them with paper towels before slicing to avoid excess moisture in the salad.
Nutrition Information:
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Calories: 191 kcal per serving
- Servings: 15
Enjoy this Strawberry Shortcake Fluff Salad, a refreshing and creamy treat that’s sure to be a hit with everyone at your next event! 🍓