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Strawberry shortcake fluff salad served in an elegant white bowl with gold rim, featuring fresh strawberries and cake cubes coated in fluffy strawberry cream, with pound cake slices and fresh strawberries visible in the background

Strawberry Shortcake Fluff Salad

A light and creamy dessert salad featuring cubes of angel food cake and fresh strawberries tossed in a velvety marshmallow cream base.
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Chill Time: 30 minutes
Total Time: 15 minutes
Servings: 10 people
Calories: 220kcal
Cost: $12

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.

Notes

Use a serrated knife to cut the cake into cubes to avoid crushing the air out of it. Wait to combine cake and berries until serving for the best texture.

Nutrition

Serving: 180g | Calories: 220kcal (11%) | Carbohydrates: 38g (13%) | Protein: 3g (6%) | Fat: 8g (12%) | Saturated Fat: 5g (31%) | Sodium: 210mg (9%) | Fiber: 1g (4%) | Sugar: 28g (31%)