Indulge in the delightful Strawberry Shortcake Fluff Salad, a delectable fusion of sweet and creamy flavors. This irresistible dessert-like salad combines the freshness of juicy strawberries, the light and airy texture of pound cake or angel food cake, and the luscious creaminess of whipped topping and sweetened condensed milk, all brought together by the playful addition of mini marshmallows. This versatile dish appeals to those with a sweet tooth, as well as those seeking a refreshing and satisfying treat. Whether served as a dessert, a side dish, or a light and indulgent snack, the Strawberry Shortcake Fluff Salad is sure to delight and transport your taste buds to a sweet and fluffy paradise.
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Ingredients
1/2 pound cake or angel food cake
10 1/2 oz(s) mini marshmallows
8 oz(s) whipped cream topping
14 oz(s) sweetened condensed milk
Instructions
1. Wash and slice the fresh strawberries.
2. Cut the pound cake or angel food cake into bite-sized pieces.
3. In a large bowl, combine the sliced strawberries, cake pieces, and mini marshmallows.
4. In a separate bowl, mix the whipped cream topping and sweetened condensed milk until well combined.
5. Gently fold the whipped cream mixture into the strawberry-cake-marshmallow mixture until everything is evenly coated.
6. Refrigerate the Strawberry Shortcake Fluff Salad for at least 2 hours before serving to allow the flavors to meld.
7. Serve chilled and enjoy!
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