Description
This Easy Strawberry Shortcake Fluff Salad combines the flavors of strawberries and cake in a light and fluffy dessert.
Ingredients
Scale
- 1 pound fresh strawberries, sliced
- 1 cup mini marshmallows
- 1 cup whipped topping
- 1 cup pound cake, cubed
- 1/2 cup sweetened condensed milk
Instructions
- In a large bowl, combine sliced strawberries and sweetened condensed milk.
- Add the cubed pound cake and mini marshmallows.
- Gently fold in the whipped topping until fully combined.
- Chill in the refrigerator for at least 30 minutes.
- Serve in individual bowls or a large dish.
Notes
- Use fresh strawberries for the best flavor.
- Store leftovers in the refrigerator for up to 2 days.
- You can substitute angel food cake for pound cake if preferred.
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 15g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
Keywords: Easy Strawberry Shortcake Fluff Salad Recipe