Strawberry Shortcake Fluff Salad (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 pints fresh strawberries, sliced
02 -
½ loaf pound cake or angel food cake, premade or boxed mix
03 -
10.5 oz mini marshmallows
04 -
8 oz whipped cream topping
05 -
14 oz sweetened condensed milk
# Instructions:
01 -
Cut pound cake or angel food cake in half. Trim any dark edges off ½ loaf. Cut the half loaf into 1½ inch cubes. Ensure the cake is plain without frosting or filling. If using a box mix, prepare as directed on the package.
02 -
In a large bowl, combine the whipped cream topping and sweetened condensed milk, ensuring they are well mixed.
03 -
Stir mini marshmallows into the whipped cream and condensed milk mixture.
04 -
Slice fresh strawberries and add them to the bowl.
05 -
Gently fold all ingredients together until fully combined.
06 -
Cover the salad and refrigerate until ready to serve. Consume within 1-3 days.
07 -
If the sugar in the marshmallows melts by day 2, restore the texture by cubing remaining cake or mixing in 1-2 tablespoons of vanilla or cheesecake pudding.
# Notes:
01 -
Use plain pound or angel food cake without frosting or filling.