Description
Strawberry shortcake fluff salad is a sweet, creamy dessert that blends the flavors of classic strawberry shortcake into a light, no-bake treat. Made with whipped topping, strawberries, mini marshmallows, and chunks of pound cake, it’s perfect for potlucks, parties, or anytime you crave something fruity and fun.
Ingredients
1 package (3.4 oz) instant vanilla pudding mix
1 cup cold milk
1 container (8 oz) whipped topping, thawed
2 cups fresh strawberries, hulled and sliced
2 cups mini marshmallows
2 cups pound cake or angel food cake, cut into cubes
Instructions
In a large mixing bowl, whisk together the pudding mix and cold milk until thickened, about 2 minutes.
Gently fold in the whipped topping until fully combined and smooth.
Add the sliced strawberries, mini marshmallows, and cake cubes. Stir gently to combine, making sure everything is evenly coated in the creamy mixture.
Refrigerate for at least 1 hour before serving to allow the flavors to blend and the salad to set.
Serve chilled, and garnish with additional strawberries or a dollop of whipped topping if desired.
Notes
This salad is best enjoyed the same day it’s made, as the cake pieces can become too soft over time. For extra flavor, macerate the strawberries with a bit of sugar before adding them. You can substitute pound cake with angel food cake for a lighter version or use strawberry-flavored marshmallows for a fun twist.