Whenever the sun starts peaking through the kitchen window in early spring; Max begins raiding the fridge for berries because he knows it is time for our favorite Strawberry Shortcake Fluff Salad. This dessert is a staple at our family picnics because it combines the airy sweetness of angel food cake with a velvety strawberry cream that feels just like a cloud. We love how the fresh; tart berries pop against the fluffy marshmallow base; making every spoonful feel like a celebratory bite of sunshine.
Jump to:
- Why You Will Love This Strawberry Shortcake Fluff Salad
- How To Make Strawberry Shortcake Fluff Salad
- MAX’S REACTION
- What Pairs Well With Strawberry Shortcake Fluff Salad
- Strawberry Shortcake Fluff Salad Variations
- Equipment
- Storage / Make Ahead / Serving Tips
- Top Tips for Best Strawberry Shortcake Fluff Salad
- Strawberry Shortcake Fluff Salad FAQs
- A Sweet Ending Worth Sharing
- Related
- Strawberry Shortcake Fluff Salad
Why You Will Love This Strawberry Shortcake Fluff Salad
You will adore this recipe because it captures the iconic flavors of a classic strawberry shortcake in a scoopable; effortless format that requires zero time in the oven. It is an incredibly forgiving dish that stays perfectly fluffy for hours; making it the ultimate stress-free treat for holiday potlucks; summer barbecues; or a quick weeknight surprise for the kids.
How To Make Strawberry Shortcake Fluff Salad
This recipe is a whimsical dessert hybrid that tosses cubes of light angel food cake into a whipped mixture of cream cheese; marshmallow fluff; and strawberry-infused cream. Originally popularized as a "vintage" picnic staple; this modern version focuses on using fresh fruit and real cream to elevate the texture. The result is a vibrant; pink salad that mimics the flavor profile of a gourmet cheesecake while maintaining the playful; airy lightness of a traditional fruit fluff.
Strawberry Shortcake Fluff Salad Ingredients
- 1 store-bought angel food cake; cut into 1-inch cubes -
- 1 pound fresh strawberries; hulled and sliced -
- 8 ounces cream cheese; softened to room temperature -
- 1 jar (7 ounces) marshmallow fluff -
- 1 container (8 ounces) whipped topping; thawed -
- ½ cup powdered sugar -
- 1 teaspoon vanilla extract -
- ¼ cup whole milk (to loosen the dressing) -
Step by Step Method
- Prep the cake and berries
- Slice the angel food cake into bite-sized cubes and hulled strawberries into thin pieces; then set them aside in separate bowls.
- Whisk the creamy base
- Beat the softened cream cheese with marshmallow fluff; powdered sugar; vanilla; and milk until the mixture is silky and free of lumps.
- Fold in the clouds
- Gently fold the whipped topping into the cream cheese mixture using a spatula to maintain that signature airy volume.
- Combine the layers
- Add the cake cubes and sliced strawberries to the bowl; tossing very lightly so the cake doesn't crumble and the berries stay intact.
- Chill and set
- Place the salad in the refrigerator for at least thirty minutes to allow the cake to absorb the strawberry cream before serving.
MAX’S REACTION
"Mom; it’s like eating a giant pink marshmallow that’s filled with cake prizes; can I have the biggest bowl?"
What Pairs Well With Strawberry Shortcake Fluff Salad
This light and fruity fluff is the perfect sweet ending to a savory meal like grilled chicken or a hearty steak. Because it is so airy; it also pairs beautifully with a side of buttery shortbread cookies or even a glass of sparkling lemonade for a refreshing afternoon snack on the porch.
Strawberry Shortcake Fluff Salad Variations
Strawberry Fluff Salad Angel Food Cake
For a more substantial dessert; double the amount of cake cubes to create a "trifle-style" salad that holds its shape even better on a plate.
Strawberry Shortcake with Marshmallow Fluff
Replace the cream cheese with extra marshmallow fluff for an ultra-sweet; sticky version that kids absolutely go crazy for at birthday parties.
Strawberry Cheesecake Salad
Fold in a half-cup of crushed graham crackers right before serving to add a salty; buttery crunch that mimics a traditional cheesecake crust.
Strawberry Crack Salad
Include a handful of white chocolate chips and a sprinkle of festive pink sugar to create a decadent; highly addictive treat that guests will beg for.
Equipment
- Large mixing bowl
- Electric hand mixer
- Rubber spatula
- Serrated knife (for the cake)
- Mom Tip: Always use a serrated knife to cut your angel food cake; it prevents you from squishing the air out of the delicate sponge!
Storage / Make Ahead / Serving Tips
Refrigeration Needs
Store any leftovers in an airtight container in the fridge for up to two days; though the cake will soften significantly over time.
Make Ahead Advice
You can prepare the creamy base up to 24 hours in advance; but wait to fold in the cake and berries until just before serving to keep the textures fresh.
Serving Temperature
This salad is best served very cold; if the mixture thickens too much while chilling; just stir in a tablespoon of milk to loosen it up.
Top Tips for Best Strawberry Shortcake Fluff Salad
To get that perfect; professional pink color you see in our photos; mash a few of your ripest strawberries into the cream cheese mixture before folding in the cake. I always recommend using a store-bought angel food cake because it tends to be a bit sturdier than homemade; which helps it hold up better against the weight of the cream. Make sure your cream cheese is completely soft before mixing; or you will end up with tiny white lumps that distract from the silky texture Max loves. Finally; don't over-mix once the cake is added; a few gentle folds are all you need to keep those cake "prizes" fluffy and whole.
Strawberry Shortcake Fluff Salad FAQs
Can I use frozen strawberries?
It is best to use fresh berries; as frozen ones release too much moisture and can make the fluff salad watery and purple.
How many Strawberry shortcake fluff salad calories are in a serving?
A standard scoop is approximately 220 calories; making it a lighter alternative to traditional frosted cakes.
Can I use homemade whipped cream instead?
Yes; but the salad may not stay stable as long; so plan to eat it within a few hours of assembly.
A Sweet Ending Worth Sharing
We hope this fluffy pink dream brings as much joy to your dinner table as it does to ours! If you are in the mood for even more decadent treats for your next bake day; you simply must try our rich Red Velvet Cheesecake Brownies; our striking Black Velvet Cake with Blackberry; or even our elegant Chocolate Raspberry Cake for a truly show-stopping dessert.
Share your Strawberry Shortcake Fluff Salad! Tag us @HannahCooking with #StrawberryShortcakeFluffSalad; we’re dying to see your version and hear about your homemade kitchen stories!
⭐️ Rate this Strawberry Shortcake Fluff Salad recipe and let us know what twists or ingredients you used!
Related
Looking for other recipes like Strawberry Shortcake Fluff Salad? Try these:
- Italian Grinder Salad15 Minutes
- Hawaiian Roll French Toast20 Minutes
- Chocolate Covered Strawberry Brownies40 Minutes
- Lovebug Cocktail7 Minutes
Strawberry Shortcake Fluff Salad
Equipment
- 1 Large mixing bowl (For assembly)
- 1 Hand mixer (For smooth cream base)
- 1 Rubber spatula (For gentle folding)
Ingredients
- 1 whole angel food cake - cut into cubes
- 1 pound fresh strawberries - sliced
- 8 ounces cream cheese - softened
- 7 ounces marshmallow fluff
- 8 ounces whipped topping - thawed
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Cut the angel food cake into bite-sized cubes and slice the fresh strawberries into thin pieces.
- Whisk the softened cream cheese with marshmallow fluff, sugar, and vanilla until the mixture is smooth.
- Fold in the thawed whipped topping gently with a spatula to maintain the airy texture.
- Stir in the cake cubes and strawberries very lightly to avoid breaking the cake pieces.
- Refrigerate the salad for thirty minutes so the cake can absorb the sweet strawberry cream.
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