Name: Strawberry Shortcake Fluff Salad
Ingredients: 2 pints fresh strawberries, sliced; ½ loaf pound cake or angle food cake premade or boxed mix; 10.5 oz mini marshmallows; 8 oz whipped cream topping; 14 oz sweetened condensed milk

Ingredients

Scale

2 pints fresh strawberries, sliced
½ loaf pound cake or angle food cake premade or boxed mix
10.5 oz mini marshmallows
8 oz whipped cream topping
14 oz sweetened condensed milk

Cook Mode Prevent your screen from going dark

Instructions

Cut pound cake or angel food cake in half.
Cut any dark edges off ½ loaf cake. Cut half the loaf cake into 1½ inch cubes.
NOTE: Cake can be from a bakery or box mix. It should be plain without any frosting/filling. For box mixes, use a pound cake or angel food cake boxed cake mix and bake according to package instructions.

Mix whipped cream topping and sweetened condensed milk together in a large bowl.
Stir in mini marshmallows.
Slice strawberries; add to bowl.
Fold ingredients together until well combined.
Cover and refrigerate until ready to serve.
Serve within 1-3 days.
TIP: The sugar in the marshmallows will melt the longer it sits; usually by day 2. To fix texture, simply cut remaining cake into cubes or stir in 1-2 tbsp vanilla or cheesecake pudding.