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A bowl of creamy pink strawberry fluff salad with cake cubes and marshmallows.
Print Recipe

Strawberry Shortcake Fluff Salad

Prep Time15 minutes
Total Time1 hour 15 minutes
Servings: 8 servings
Calories: 310kcal

Ingredients

  • 1 pound fresh strawberries, hulled and sliced
  • 8 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 8 ounces whipped topping, thawed
  • 2 cups mini marshmallows
  • 10 ounces prepared pound cake, cut into 1-inch cubes

Instructions

  • In a large mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
  • Gently fold in the whipped topping using a spatula until combined.
  • Add the sliced strawberries, mini marshmallows, and pound cake cubes to the mixture.
  • Fold the ingredients carefully to ensure the cake cubes remain intact and are evenly coated.
  • Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld.
  • Serve chilled, optionally garnished with additional fresh strawberry slices.