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Strawberry Shortcake Fluff Salad

A creamy, dreamy 5-ingredient dessert salad combining fresh strawberries, pound cake, marshmallows, and a rich cheesecake pudding base.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Course: Dessert, Salad
Cuisine: American, Summer
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Creamy Base
  • 8 oz cream cheese softened
  • 1 box instant vanilla pudding 3.4 oz box, dry mix only
  • 0.5 cup milk
  • 1 tsp vanilla extract
  • 8 oz whipped topping thawed (Cool Whip)
Mix-ins
  • 2 lbs strawberries fresh, hulled and chopped
  • 6 cups pound cake cubed (or angel food cake)
  • 3 cups mini marshmallows

Equipment

  • Large mixing bowl
  • Hand mixer
  • Spatula
  • Knife
  • Cutting board

Method
 

  1. In a large bowl, beat the softened cream cheese until smooth.
  2. Add the dry pudding mix, milk, and vanilla extract. Beat until combined and creamy.
  3. Gently fold in the whipped topping until fully incorporated.
  4. Fold in the marshmallows and chopped strawberries until coated.
  5. Add the cake cubes and fold very gently to avoid breaking the cake.
  6. Cover and chill for 30-60 minutes before serving. Serve within 24 hours.

Notes

Use store-bought pound cake from the bakery section to save time.