Strawberry Shortcake Fluff Salad
Delicious Strawberry Shortcake Fluff Salad made with fresh strawberries, cake, and a creamy dressing.
Equipment
- Large Bowl
Ingredients
Cake and Cream Ingredients
- 2 pints fresh strawberries, sliced Can substitute with 1-2 cans of strawberry pie filling
- 0.5 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
Preparation Instructions
- Cut pound cake or angel food cake in half. Cut any dark edges off ½ loaf cake. Cut half the loaf cake into 1½ inch cubes.
- Mix whipped cream topping and sweetened condensed milk together in a large bowl.
- Stir in mini marshmallows.
- Slice strawberries; add to bowl.
- Fold ingredients together until well combined.
- Cover and refrigerate until ready to serve.
- Serve within 1-3 days.
- TIP: The sugar in the marshmallows will melt the longer it sits; usually by day 2. To fix texture, simply cut remaining cake into cubes or stir in 1-2 tablespoon vanilla or cheesecake pudding.
Notes
Cake should be plain without any frosting/filling. For box mixes, use a pound cake or angel food cake boxed cake mix and bake according to package instructions. Frozen strawberries in syrup can be used for additional flavor.
Nutrition
Serving: 1cupCalories: 191kcalCarbohydrates: 39gProtein: 3gFat: 3gSaturated Fat: 2gCholesterol: 11mgSodium: 61mgPotassium: 211mgFiber: 1gSugar: 31gVitamin A: 105IUVitamin C: 38mgCalcium: 102mgIron: 1mg
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