Strawberry Shortcake Fluff Salad (Print Version)

A cloud-like dessert combining fresh strawberries, pound cake, and fluffy cream for a delightful treat perfect for special occasions.

# Ingredients:

01 - 2 pints fresh strawberries, sliced

02 - ½ loaf pound cake or angel food cake (premade or boxed mix)

03 - 8 oz whipped cream topping

04 - 14 oz sweetened condensed milk

05 - 10.5 oz mini marshmallows

01 - Slice the pre-made pound cake or angel food cake in half. Trim any dark edges for a fresh appearance. Cut the cake half into 1½ inch cubes.

02 - In a large mixing bowl, combine the whipped cream topping with the sweetened condensed milk. Stir gently until smooth and well incorporated.

03 - Add the mini marshmallows to the cream mixture and stir until evenly distributed.

04 - Fold the sliced fresh strawberries into the creamy marshmallow mixture.

05 - Gently fold the cake cubes into the mixture, ensuring even distribution while maintaining the light texture.

06 - Cover the bowl and refrigerate until serving time to allow flavors to meld and marshmallows to soften slightly.

07 - Portion into serving dishes and enjoy within 1-3 days for optimal freshness.

01 - Ensure strawberries are ripe but firm for best flavor and texture.

02 - Cut cake into 1½ inch cubes to prevent disintegration in the mixture.

03 - Always fold ingredients gently to maintain the airy texture of the whipped topping.

04 - Chilling before serving is essential for flavor development.