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Strawberry Shortcake Fluff Salad

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A delightful and creamy salad that combines the flavors of classic strawberry shortcake in a lighter, fluffier form.

Ingredients

Scale
  • 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. Prepare the cake base: Cut the pound cake or angel food cake in half, set one half aside, and dice the other half into 1½ inch cubes.
  2. Whip up the creamy mixture: In a mixing bowl, combine whipped cream topping and sweetened condensed milk, stirring gently until smooth.
  3. Add the marshmallows: Toss the mini marshmallows into the creamy mixture, ensuring they are coated.
  4. Slice and add the strawberries: Slice the strawberries and add them to the bowl with other ingredients.
  5. Combine everything: Gently fold all ingredients together to evenly mix.
  6. Chill the salad: Cover and refrigerate for at least a few hours or overnight.
  7. Serve and enjoy: Scoop into serving dishes and enjoy within 1-3 days.

Equipment

Notes

For sugar substitutes, consider using sugar-free alternatives like stevia, monk fruit, or allulose. Store in an airtight container in the fridge for up to 3 days. Avoid freezing.

Nutrition

Find it online: https://www.glutenfreez.com/strawberry-shortcake-fluff-salad/