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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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Prep Time 15 minutes
Chill Time 30 minutes
Total Time 15 minutes
Servings: 10 people
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

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

Equipment

  • 1 Large mixing bowl For assembly
  • 1 Hand mixer For smooth cream base
  • 1 Rubber spatula For gentle folding

Method
 

  1. Cut the angel food cake into bite-sized cubes and slice the fresh strawberries into thin pieces.
  2. Whisk the softened cream cheese with marshmallow fluff, sugar, and vanilla until the mixture is smooth.
  3. Fold in the thawed whipped topping gently with a spatula to maintain the airy texture.
  4. Stir in the cake cubes and strawberries very lightly to avoid breaking the cake pieces.
  5. 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.