Strawberry Fluff Salad

If you grew up going to summer potlucks, church picnics, or backyard BBQs, there’s a good chance a big bowl of Strawberry Fluff Salad made an appearance right next to the grilled hot dogs and buttery corn on the cob. This is one of those nostalgic, crowd-pleasing recipes that looks pretty, tastes dreamy, and—best of all—comes together in minutes. Around here, we call it “pink cloud salad,” because it’s so light and fluffy, with pops of sweet strawberries and the softest little marshmallows in every bite.

I love this recipe for busy weekends when I want something sweet that doesn’t require turning on the oven or juggling a lot of steps. It’s a true dump-and-stir dessert, but it still feels special. The secret is a silky strawberry base made from dry strawberry gelatin powder stirred right into crushed pineapple with its juice—no hot water, no fuss. That gives the salad a bright berry flavor with the perfect balance of sweetness and tang. From there, we fold in sour cream for creaminess, whipped topping for that signature fluff, and then the fun stuff: juicy fresh strawberries and mini marshmallows.

Whether you spoon it into a trifle dish for a little “wow” moment or serve it in a big family-style bowl, this Strawberry Fluff Salad is a guaranteed hit. It’s perfect for summer gatherings, baby showers, or just because your sweet tooth called and asked for something pink and happy. Let’s get you to that first chilled, fluffy spoonful.

this recipe

Ingredients

• frozen whipped topping, thawed — 8 ounces (227 g)

• strawberry gelatin powder (dry mix) — 3 ounces (85 g)

• crushed pineapple with juice — 1 can (20 ounces / 567 g)

• fresh strawberries, hulled and sliced — 2 cups (about 12 ounces / 340 g)

• mini marshmallows — 2 cups (about 100 g)

• sour cream — 1 cup (240 g)

Yield: 8–10 servings
Prep Time: 15 minutes • Chill Time: 1 hour • Total Time: 1 hour 15 minutes
Approx. Kcal: 220 per serving

Steps 

1. Build the strawberry base.
   In a large mixing bowl, stir the dry strawberry gelatin powder into the crushed pineapple and all of its juice until the powder is fully moistened and no dry patches remain. You’ll notice the mixture turning a gorgeous rosy color—that’s exactly what you want. Using all the pineapple juice is key here; it softens the gelatin and infuses the salad with bright, fruity sweetness without any need to heat or dissolve.

2. Fold in the creaminess.
   Add the sour cream and gently fold until the mixture is smooth, creamy, and evenly pink. You’re aiming for a silky, uniform base. I like to use a flexible silicone spatula and sweep around the sides and bottom of the bowl so everything incorporates evenly. This step balances the sweetness and gives that lush, velvety texture.

3. Make it fluffy.
   Add the thawed whipped topping and fold gently until no white streaks remain. Take your time—slow, swoopy folds keep the mixture airy and prevent deflating the fluff. Once it looks like a soft, pale-pink cloud, you’re ready for the “mix-ins” (we’ll add those in Part 2!).

A quick tip from my kitchen: make sure your whipped topping is fully thawed in the refrigerator (not on the counter) so it blends smoothly without melting. And choose a big bowl—you want plenty of space to fold without overmixing.

Steps 

4. Add the mix-ins.
   Gently fold in the sliced fresh strawberries and mini marshmallows until they’re evenly distributed. I like to sprinkle them in a little at a time so I’m not deflating the fluff. You’re looking for balance in every scoop—juicy berries, little pillows of marshmallow, and that creamy pink base.

5. Chill to set.
   Cover the bowl (or transfer to your serving dish and cover) and refrigerate for at least 1 hour. This quick chill helps the flavors mingle and gives the salad that lightly set, spoonable texture everyone loves. If you can swing 2–3 hours, even better—the strawberries will perfume the whole bowl.

6. Serve and garnish.
   Give the salad a gentle stir right before serving to wake up the fluff. Spoon into a trifle dish or individual dessert cups and top with a few extra strawberry slices for a pretty finish. Keep it chilled until it hits the table.

Quick Tips for the Best Strawberry Fluff

• Thaw right: Make sure the whipped topping is fully thawed in the fridge (not on the counter) so it folds in smoothly without melting.

• Go big on the bowl: A large mixing bowl gives you space to fold without overmixing. Overmixing = less fluff.

• Dry the berries: After washing, pat strawberries dry so they don’t add extra water to the salad.

• Adjust the squish: Prefer a firmer salad? Use 1 cup mini marshmallows instead of 2. Want extra pillowy? Stick with the full amount.

• Fold, don’t stir: Use slow, sweeping motions with a silicone spatula. It keeps the mixture airy and cloud-like.

Simple Variations to Try

• Berry swap: Substitute raspberries or use a mixed berry combo for a slightly tart twist.

• Tropical take: Use orange gelatin and mandarin oranges (well-drained) for a sunny, creamsicle-style fluff.

• Whipped topping swap: Feel like going homemade? Whip 1 cup cold heavy cream with 2 tablespoons powdered sugar to soft peaks and fold it in. It’s richer and a touch softer—so dreamy.

• Presentation play: Layer the fluff with extra strawberries in a trifle dish for a beautiful, party-ready look.

Make-Ahead, Storage, and Transport

• Make-ahead window: This salad is at its fluffiest the day you serve it, but you can prepare it up to 24 hours ahead. Keep covered in the refrigerator.

• Before serving: Give it a light stir to redistribute any juices and fluff it back up.

• Leftovers: Store covered in the fridge for 1–2 days. The marshmallows soften over time and the strawberries may release a bit of juice, but it’s still delicious.

• To-go tip: If you’re heading to a potluck, chill it in the serving dish and pack it in a cooler. Keep the garnish strawberries separate and add them right before serving.

Texture Tweaks (Choose Your Perfect Fluff)

• For extra lightness: Fold the whipped topping in last and stop as soon as you don’t see streaks.

• For a firmer set: Chill longer (2–3 hours), and reduce marshmallows to 1 cup.

• For extra creamy: Add an extra 2–3 tablespoons sour cream for a silkier bite without making it heavy.

Serving Ideas Everyone Loves

• Trifle-style: Alternate layers of fluff and sliced strawberries in a clear dish so those pretty pink swirls shine.

• Party cups: Spoon into 8–10 small dessert cups for easy grab-and-go servings.

• Family bowl: Keep it classic in a big serving bowl with a generous crown of strawberries—simple and stunning.