Strawberry Shortcake Fluff Salad
Strawberry Shortcake Fluff Salad is the ultimate no-bake dessert for any occasion. Combining sweet strawberries, creamy pudding, and fluffy whipped topping, this salad offers a nostalgic flavor with a twist of indulgent texture. Perfect for potlucks, BBQs, or as a refreshing dessert, this dish is a crowd-pleaser that comes together in minutes.
The first time I made this Strawberry Shortcake Fluff Salad, it was for a summer picnic with our closest friends. My husband, who normally isn’t a fan of “salad-style” desserts, ended up sneaking seconds (and maybe thirds). It’s now his most-requested treat for family get-togethers, and our kids love helping mix in the fluffy whipped cream and strawberries. It’s become a family tradition to whip up this creamy salad for every warm-weather celebration!
Why You’ll Love Strawberry Shortcake Fluff Salad
•Quick and Easy: Comes together in just a few minutes with simple ingredients.
•No Baking Required: Perfect for hot summer days or when you’re short on time.
•Versatile: Serve as a dessert or side dish at parties, potlucks, or family dinners.
•Flavorful and Light: The perfect balance of creamy, sweet, and fruity.
Ingredients Notes For Strawberry Shortcake Fluff Salad
•Strawberries: Fresh and sliced for juicy bursts of flavor.
•Pound Cake or Shortcake Pieces: Soft and tender cake adds a classic shortcake texture.
•Vanilla or Cheesecake Pudding Mix: Creates a rich, creamy base.
•Whipped Topping: Adds light, fluffy texture to the salad.
•Mini Marshmallows: Provide a fun, chewy element.
•Strawberry Preserves or Sauce: Optional for extra berry sweetness.
Recipe Steps
1.Prepare the Base:
•In a large mixing bowl, whisk the pudding mix with cold milk until smooth and thickened.
2.Fold in Whipped Topping:
•Gently fold in the whipped topping until the mixture is light and fluffy.
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3.Add Ingredients:
•Stir in cake pieces, sliced strawberries, and mini marshmallows until well combined.
4.Chill:
•Cover and refrigerate for at least 1 hour to let the flavors meld together.
5.Serve:
•Garnish with extra strawberries or a drizzle of strawberry sauce before serving.
Storage Options
•Refrigerator: Store in an airtight container for up to 3 days.
•Freezer: Not recommended, as freezing affects the texture of the whipped topping and strawberries.
Variations & Substitutions
•Berry Swap: Substitute raspberries or blueberries for strawberries for a fun twist.
•Healthier Option: Use sugar-free pudding mix and whipped topping for a lighter version.
•Cake Alternatives: Try angel food cake for a lighter texture or brownies for a chocolaty variation.
Frequently Asked Questions
Q: Can I make this salad ahead of time?
Yes! Make it up to 24 hours in advance for the best flavor and texture.
Q: Can I use frozen strawberries?
Fresh strawberries are best, but thawed and drained frozen strawberries can work in a pinch.
Q: How do I keep the cake pieces from getting soggy?
Add the cake pieces just before serving to maintain their texture.
Strawberry Shortcake Fluff Salad is a dessert that’s as easy as it is delicious. Whether it’s a family barbecue, holiday potluck, or just a sweet craving, this creamy treat will always deliver! 🍓🍰✨
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Strawberry Shortcake Fluff Salad
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook PrintIngredients
- 1 lb fresh strawberries hulled and sliced
- 1 3.4 oz package instant vanilla pudding mix
- 1 cup whole milk
- 1 8 oz container whipped topping (like Cool Whip), thawed
- 1/2 lb 2 cups angel food cake, cubed
- 1 cup mini marshmallows
- 1/4 cup crushed graham crackers optional, for topping
Instructions
- Prepare the Pudding Base:
- In a large mixing bowl, whisk together the instant pudding mix and milk until thickened. Let it sit for 2-3 minutes to set.
- Fold in the Whipped Topping:
- Gently fold the whipped topping into the prepared pudding until fully combined.
- Add the Strawberries and Marshmallows:
- Fold in the sliced strawberries and mini marshmallows until evenly distributed.
- Add the Cake:
- Gently fold the cubed angel food cake into the mixture, being careful not to break up the cake too much.
- Chill and Garnish:
- Refrigerate the salad for at least 1 hour to allow the flavors to meld. Before serving, sprinkle with crushed graham crackers, if desired.
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