Strawberry Shortcake Fluff Salad Recipe

Posted on February 28, 2026

Strawberry Shortcake Fluff Salad in a bowl, topped with fresh strawberries

Bright, nostalgic, and endlessly shareable, this Strawberry Shortcake Fluff Salad Recipe is the kind of dessert that fills a picnic bowl and Pinterest board at the same time. It’s light, creamy, and layered with fluffy cake, juicy berries, and sweet marshmallows — perfect for potlucks, quick weeknight desserts, or any time you want a crowd-pleaser. If you love a classic strawberry shortcake recipe but want something faster to scoop and share, this fluff salad is your new go-to.

Why You’ll Love This Strawberry Shortcake Fluff Salad:

Bright strawberry flavor in every bite, made with fresh berries.
No baking required if you buy premade cake — speed up dessert night.
Kid-friendly and nostalgia-driven; marshmallows add playful texture.
Great for meal prep and potlucks — makes a big batch easily.
Easy to customize for holidays or seasonal fruit swaps.

Ingredients Needed :

Fruit

2 pints fresh strawberries, sliced

Cake base

½ loaf pound cake or angel food cake premade or boxed mix

Mix-ins

10.5 oz mini marshmallows

Creamy base & sweetener

8 oz whipped cream topping
14 oz sweetened condensed milk

Step-by-Step Instructions :

Step 1: Prepare the Cake Base, Cut your loaf of pound cake or angel food cake right down the middle, setting one half aside for another delicious creation. With the half you’ll be using, trim away any darker edges to keep everything light and fluffy. Dice this cake half into cubes about the size of your thumb—aiming for 1½ inches should do the trick.
Step 2: Whip Up the Creamy Mixture, In a roomy mixing bowl, merge the whipped cream topping with the sweetened condensed milk, stirring gently but thoroughly. This dreamy duo will provide the perfect velvety base for all the other ingredients, so make sure they’re well combined and smooth.
Step 3: Add the Marshmallows, Toss in the mini marshmallows to the creamy concoction. They might seem like little sugary pillows, but they’ll add an irresistible chewiness to the salad. Stir them in gently, ensuring each piece is lovingly coated.
Step 4: Slice and Add the Strawberries, Take your fresh, juicy strawberries and slice them up. You’re aiming for even slices, not too thick or thin, to ensure each bite is bursting with berry flavor. Add these vibrant pieces to the bowl with the other ingredients, ready to mingle in the creamy embrace.
Step 5: Combine Everything, Now for the fun part—gently fold all the ingredients together. Use a spatula to carefully mix, making sure each chunk of cake, marshmallow, and strawberry is evenly distributed throughout the creamy blend. This step is where it all comes together, so take your time to achieve that perfect mix.
Step 6: Chill the Salad, Once everything is combined, cover the bowl with plastic wrap or a snug-fitting lid, then pop it in the fridge. Letting it chill not only enhances the flavors but also allows the salad to firm up a bit. It’s best to refrigerate until you’re ready to serve, but aim for at least a few hours or overnight if possible.
Step 7: Serve and Enjoy, When you’re ready to indulge, scoop your strawberry shortcake fluff salad into serving dishes. It’s a treat best enjoyed fresh, so try to serve it within 1-3 days for optimal flavor and texture. Watch your friends and family ooh and aah over this delightful creation!

Serving Suggestions Strawberry Shortcake Fluff Salad

Serve scoops in small glass bowls for a pretty presentation, top with a sprig of mint and a whole strawberry, or layer it in mason jars for grab-and-go desserts. To change up the format, try spreading the mixture in a baking pan and chilling to make chilled bars — think of them like strawberry shortcake bars that slice perfectly for parties. Pair with a hot cup of coffee or iced tea for a balanced sweet finish.

Tips for Success Strawberry Shortcake Fluff Salad

Use ripe, but firm strawberries for the best texture — too soft and they’ll make the salad soggy.
Gently fold, don’t stir vigorously; you want intact cake cubes and fluffy cream.
Chill at least 2–4 hours to let flavors meld and the cake absorb a bit of cream.
If you prefer fresher-baked flavors, swap premade cake for homemade sweet shortcake biscuits and cut them into bite-size pieces.
For make-ahead tips borrowed from great make-and-serve salads, think about layering and timing like a Hollywood favorite chopped salad — assemble early but add very delicate toppings right before serving.

variation (if any)

Mix berries: swap half the strawberries for raspberries or blueberries.
Citrus twist: fold in 1 tbsp fresh lemon zest for brightness.
Lighter option: use light whipped topping and reduce condensed milk to 10 oz, or substitute half the condensed milk with Greek yogurt for tang.

FAQs

Q: How long will this salad keep in the fridge?
A: Store in an airtight container for 1–3 days; cake will soften over time, so best eaten within 48 hours.

Q: Can I make this ahead for a party?
A: Yes — assemble up to a day ahead and chill. For best texture, consider adding an extra splash of whipped topping just before serving.

Q: Can I use frozen strawberries?
A: Fresh is best for texture. If using frozen, thaw and drain well, then pat dry to reduce excess moisture.

Q: Is there a gluten-free option?
A: Swap the cake for a gluten-free pound cake or use gluten-free shortcakes/biscuits to keep flavors similar.