Description
A delightful and creamy Strawberry Shortcake Fluff Salad that combines the flavors of fresh strawberries, cake, and a light pudding mixture, perfect for any gathering.
Ingredients
Scale
- 1 box angel food cake (or pound cake), cut into cubes
- 4 cups fresh strawberries, hulled and sliced
- 1 package (3.4 oz / 96 g) instant vanilla pudding mix
- 1 ½ cups cold milk
- 1 container (8 oz / 225 g) whipped topping (like Cool Whip), thawed
- 1 cup mini marshmallows (optional, for fluffiness)
- Powdered sugar, for garnish
Instructions
- In a mixing bowl, whisk together pudding mix and cold milk until smooth and thickened (about 2 minutes).
- Gently fold in whipped topping until combined.
- In a large serving bowl, combine cake cubes, strawberries, marshmallows (if using), and the pudding mixture.
- Fold gently until everything is coated in the creamy base.
- Cover and refrigerate for at least 1 hour before serving to let flavors meld.
- Top with extra strawberries, whipped cream swirls, and a dusting of powdered sugar for presentation.
Notes
- For a lighter version, you can use sugar-free pudding mix and light whipped topping.
- This salad can be made a few hours in advance for convenience.
- Feel free to add other fruits like blueberries or bananas for variety.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg