Strawberry Shortcake Fluff Salad Recipe

Jump to Recipe Print Recipe

The Comfort of Strawberry Shortcake Fluff Salad Recipe

There’s something wonderfully nostalgic about a Strawberry Shortcake Fluff Salad Recipe that makes it a favorite at potlucks and family gatherings. I love how this dessert brings together the freshness of juicy strawberries with the light sweetness of fluffy marshmallows and whipped cream — all nestled into tender cake pieces. It’s a delightful balance of textures and flavors that just feels like a warm hug on a sunny afternoon.

When I first made this salad, I was struck by how effortlessly it comes together without a single thing baking in the oven. It’s the kind of recipe you can pull together in less than 20 minutes and then keep chilled until everyone’s ready to dig in. You’ll notice that it’s not overly sweet but perfectly satisfying, with each bite delivering that classic strawberry shortcake vibe but in a fun, fluffy salad form.

If you’ve been on the fence about trying this version of strawberry shortcake, I promise, once you make this Strawberry Shortcake Fluff Salad Recipe, it’ll become a staple in your recipe box. The light creaminess and pops of fresh fruit make it a timeless treat for both weeknight easier desserts and special occasions.

Ingredient Guide

• Fresh strawberries (2 pints): Their bright, juicy flavor is the heart of this salad. Swap with frozen, thawed berries if fresh aren’t available, though fresh is best.
• Pound cake or angel food cake (½ loaf): Adds soft structure and a lightly sweet base. Angel food keeps it lighter; pound cake offers richness.
• Mini vegan marshmallows (10.5 oz): Give the salad a fun, fluffy texture and subtle sweetness without overpowering.
• Whipped cream topping (8 oz): Provides creamy smoothness and volume; use dairy or plant-based.
• Sweetened condensed milk (14 oz): Adds depth and velvety sweetness, tying all the ingredients together beautifully.

Prep Before You Begin

Before diving in, make sure your strawberries are washed, hulled, and sliced evenly to maintain pretty, juicy bites throughout. I like to cut the cake into uniform 1½ inch cubes so every spoonful has cake in perfect proportion to the cream and fruit. No oven or stove needed here, so this recipe’s prep mainly focuses on nice mise en place and a clean workspace. Once you have everything prepped, this Strawberry Shortcake Fluff Salad Recipe whips together in a flash.

How to Make Strawberry Shortcake Fluff Salad Recipe

1. Prepare the cake: Cut your chosen pound cake or angel food cake into uniform 1½ inch cubes. The even size helps the salad hold together nicely and lets you savor that tender crumb in every bite.
2. Mix creamy ingredients: In a large bowl, combine the whipped cream topping with the sweetened condensed milk. Stir gently until you get a smooth, velvety consistency — this base gives the salad its luscious mouthfeel.
3. Add marshmallows: Fold in the vegan mini marshmallows carefully so they distribute evenly but maintain their fluffy, pillowy texture. You’ll enjoy little bursts of chewiness that contrast beautifully with the soft cake.

4. Incorporate strawberries: Gently fold the sliced strawberries into the creamy mixture, taking care not to bruise them. You want those bright red pieces to hold their shape and appear fresh—this keeps the salad vibrant and appealing.
5. Chill: Cover the bowl and place it in the refrigerator for at least an hour. This chilling time lets the flavors meld and the marshmallows soften slightly, resulting in that signature fluffy, indulgent texture you’re after.
6. Serve: Scoop the salad into pretty bowls or layer it as parfaits for a charming presentation. You’ll notice how the luscious cream, tender cake, and juicy strawberries come together in every spoonful, delivering pure comfort and joy.

Creative Variations for Strawberry Shortcake Fluff Salad Recipe

• Add a handful of fresh mint leaves for a refreshing herbal twist that brightens the whole dish.
• Swap strawberries for blueberries or raspberries in summer for a different berry experience that’s just as delightful.
• Include a drizzle of balsamic glaze on top for an unexpected tangy layer that balances the sweetness.
• For an extra crunch, sprinkle toasted almonds or pecans when serving — they provide a nice contrast to the soft textures.
• Mix in a spoonful of vanilla Greek yogurt for a tangy creaminess that deepens the flavor profile.
• Turn it into a trifle by layering with lemon curd between cake and cream layers for a citrusy zing.

Storage, Freezing & Reheating

• Store leftovers covered in the fridge for up to 2 days—best enjoyed chilled to keep marshmallows soft and strawberries fresh.
• Freezing isn’t recommended because the whipped cream topping and fresh fruit lose their texture once thawed.
• If you want to prepare ahead, assemble all ingredients separately and combine just before serving for optimal freshness.
• Before serving leftovers, give the salad a gentle stir to redistribute any settling and revive the fluffiness.

Strawberry Shortcake Fluff Salad Recipe FAQs

• Can I make this recipe vegan? Yes! Use vegan marshmallows and a plant-based whipped topping. Substitute sweetened condensed coconut milk for sweetened condensed milk for a fully vegan version.
• What’s the best cake to use? Pound cake gives richness and sturdiness, while angel food cake keeps it lighter. Both work well; it’s a personal preference.
• Can I use frozen strawberries? You can, but be sure to thaw and drain them well to avoid watering down the fluff salad.
• How long should it chill before serving? At least one hour, but up to 4 hours; chilling helps flavors meld and improves texture.
• Can I add other fruits? Absolutely! Peaches, blueberries, or mango make lovely additions or swaps for strawberries.

Print