Strawberry Shortcake Fluff Salad: A No-Fuss Summer Delight

Enjoy a light and delightful Strawberry Shortcake Fluff Salad, perfect for summer gatherings. A breeze to prepare, this recipe satisfies sweet cravings with fresh strawberries and fluffy cream.

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Prep Time 15

Chilling Time 2

Total Time 2 15

Servings: 6 servings

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 cups Fresh Strawberries Sliced
1 loaf Pound Cake or Angel Food Cake Cut into 1½ inch cubes

For the Fluff

2 cups Mini Marshmallows
2 cups Whipped Cream Topping Homemade preferred
1 can Sweetened Condensed Milk

Equipment

mixing bowl
Whisk or hand mixer
Spatula
Airtight Container

Method

Step-by-Step Instructions

Step 1: Prepare Cake Base - Slice your pound cake or angel food cake into 1½ inch cubes and arrange in a mixing bowl.
Step 2: Make Creamy Mixture - Combine whipped cream topping with sweetened condensed milk, mixing until smooth and creamy.
Step 3: Add Marshmallows - Gently fold in mini marshmallows to the creamy mixture.
Step 4: Incorporate Strawberries - Add sliced strawberries and fold gently to incorporate.
Step 5: Combine All Ingredients - Fold in cake cubes gently to mix with the strawberry mixture.
Step 6: Chill - Cover and refrigerate for at least 2 hours to meld flavors.
Step 7: Serve - Scoop into bowls, garnish with a fresh strawberry, and serve cold.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 500IUVitamin C: 20mgCalcium: 80mgIron: 0.5mg

Notes

For optimal flavor, use juicy, ripe strawberries and ensure cake cubes are properly sized for the best texture. Experiment with different cake types or fruits for delightful variations.

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