Strawberry Shortcake Fluff Salad (Print-Friendly Version)
Strawberries, cake cubes, whipped cream, and marshmallows folded into a fluffy, fruity treat for any occasion.
# Ingredients List:
→ Base
01 -
2 pints fresh strawberries, sliced
02 -
1/2 loaf pound cake or angel food cake, plain, cut into 4 cm cubes
→ Cream Mixture
03 -
10.5 oz (300 g) mini marshmallows
04 -
8 oz (227 g) whipped cream topping
05 -
14 oz (397 g) sweetened condensed milk
# How to Make It:
01 -
Using a serrated knife, remove any browned edges from half the loaf of pound cake or angel food cake. Cut the cake into cubes approximately 4 cm in size.
02 -
In a large mixing bowl, blend whipped cream topping with sweetened condensed milk until the mixture is completely uniform.
03 -
Incorporate the mini marshmallows into the cream mixture, stirring to distribute evenly.
04 -
Hull and slice fresh strawberries, then gently fold them into the bowl.
05 -
Gently fold cake cubes into the strawberry-cream mixture, ensuring even coating without breaking up the cake.
06 -
Cover the bowl and refrigerate until thoroughly chilled, ideally for at least 30 minutes. Serve within 1 to 3 days for best texture.
# Extra Tips:
01 -
The sugar in marshmallows will dissolve over time, which can soften the texture. To refresh, stir in additional cake cubes or 1-2 tablespoons of vanilla or cheesecake instant pudding.
02 -
You may substitute fresh strawberries with 1-2 cans of strawberry pie filling or use frozen strawberries in syrup for added flavor.