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–+ servings

Strawberry Shortcake Fluff Salad

A delightful blend of flavors and textures that will elevate any gathering, perfect for Mother’s Day or any special occasion.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 2 pints fresh strawberries sliced
  • 0.5 loaf pound cake or angel food cake premade or boxed mix
  • 10.5 oz mini vegan marshmallows for added fluffiness
  • 8 oz whipped cream topping provides creamy texture
  • 14 oz sweetened condensed milk enhances sweetness and richness

Method
 

  1. Prepare the Cake Base: Begin by taking your pre-made pound cake or angel food cake and slicing it in half. Carefully trim off any dark edges and cut into 1½ inch cubes.
  2. Whip Up the Creamy Mixture: In a large mixing bowl, combine the whipped cream topping with the sweetened condensed milk and stir until smooth.
  3. Add the Vegan Marshmallows: Stir in the entire package of vegan marshmallows until evenly distributed.
  4. Incorporate the Strawberries: Gently fold the sliced strawberries into the creamy mixture.
  5. Combine Everything Together: Add the cake cubes and gently fold everything together.
  6. Chill Until Serving: Cover the bowl and let it chill in the refrigerator until ready to serve.
  7. Serve and Enjoy: Spoon generous servings into bowls or onto plates.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 15g

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