Print

Strawberry Shortcake Fluff Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 142 reviews

Strawberry Shortcake Fluff Salad is a delightful, no-bake dessert salad combining fresh strawberries, cubed pound or angel food cake, vegan mini marshmallows, whipped cream topping, and sweetened condensed milk. This creamy and fruity dish is chilled to perfection, making it a refreshing treat perfect for warm-weather gatherings and potlucks.

Ingredients

Fruits

  • 2 pints fresh strawberries, sliced

Cake

  • ½ loaf pound cake or angel food cake, cut into 1½ inch cubes

Other Ingredients

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

Instructions

  1. Prepare the Cake: Cut the pound cake or angel food cake into 1½ inch cubes to create the base of the salad.
  2. Mix Creamy Ingredients: In a large bowl, blend the whipped cream topping and sweetened condensed milk together until smooth and creamy.
  3. Add Marshmallows: Gently fold in the mini vegan marshmallows ensuring they are evenly distributed throughout the creamy mixture.
  4. Incorporate Strawberries: Carefully fold in the sliced strawberries, taking care not to crush them, to maintain their shape and freshness.
  5. Chill: Cover the mixture and refrigerate for at least one hour to allow flavors to meld and the dessert to set properly.
  6. Serve: Serve chilled either in bowls or layered as parfaits for an eye-catching presentation.

Notes

  • Use fresh, ripe strawberries for the best flavor and sweetness.
  • For a lighter option, substitute sweetened condensed milk with a vegan or reduced-fat alternative.
  • The vegan mini marshmallows keep this dessert suitable for vegan diets, but you can swap with regular marshmallows if preferred.
  • Allowing the salad to chill thoroughly improves texture and flavor combination.
  • Try layering the salad in glasses with extra strawberries on top for a pretty parfait-style presentation.