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Strawberry Shortcake Fluff Salad Recipe

Strawberry Shortcake Fluff Salad Recipe
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★★★★★

5.3 from 5 reviews

A light and fluffy dessert salad featuring fresh strawberries, cubed pound cake or angel food cake, mini marshmallows, whipped cream topping, and sweetened condensed milk. Perfectly chilled for a refreshing and sweet treat.

Ingredients

Scale

Fruits

  • 2 pints fresh strawberries, sliced

Cake

  • ½ loaf pound cake or angel food cake (premade or boxed mix)

Other

  • 10.5 oz mini marshmallows
  • 8 oz whipped cream topping
  • 14 oz sweetened condensed milk

Instructions

  1. Prepare the Cake Base: Begin by slicing your pre-made pound cake or angel food cake in half. Trim off any dark edges to keep the appearance fresh and appealing. Then cut one half into 1½ inch cubes to provide a delightful texture for the salad.
  2. Whip Up the Creamy Mixture: In a large mixing bowl, combine the whipped cream topping with the sweetened condensed milk. Stir gently until the mixture is smooth, creamy, and slightly thick like a dessert cloud.
  3. Add the Marshmallows: Add the entire package of mini marshmallows into the creamy mixture. Stir them in so they are evenly distributed, adding fluffiness and sweetness to the salad.
  4. Incorporate the Strawberries: Fold in the freshly sliced strawberries into the marshmallow and cream mixture, adding vibrant color and fresh, juicy flavor.
  5. Combine Everything Together: Add the cubed cake into the mixture and gently fold all ingredients together without stirring too vigorously to keep the texture light and harmonious.
  6. Chill Until Serving: Cover the bowl with plastic wrap or a lid and refrigerate for several hours or until ready to serve. This chilling allows flavors to meld and the marshmallows to soften for optimal taste.
  7. Serve and Enjoy: Spoon generous servings into bowls or plates. Serve within 1-3 days for the freshest flavor and best texture.

Notes

  • Use fresh, ripe strawberries for the best flavor.
  • Angel food cake will result in a lighter salad compared to pound cake.
  • The salad is best served chilled and consumed within 3 days.
  • Gently fold ingredients to maintain the fluffiness of the salad.
  • You can substitute whipped cream topping with freshly whipped cream for a fresher alternative.

Nutrition

Keywords: Strawberry shortcake fluff salad, strawberry dessert salad, marshmallow salad, no-bake dessert, fruit fluff salad

Find it online: https://platedbyemma.com/strawberry-shortcake-fluff-salad-recipe/