Strawberry Shortcake Fluff Salad

Strawberry Shortcake Fluff Salad is basically strawberry shortcake turned into an easy, creamy dessert salad. Fresh strawberries, chunks of pound cake, mini marshmallows, whipped topping, and sweetened condensed milk are all folded together, and there is no baking or pudding mix involved.

What I like about this version is that you still get actual pieces of cake and strawberries in every scoop instead of everything disappearing into the fluff. The pound cake gets coated in the creamy mixture but still has some structure when the salad is freshly made.

I do think this is one of those desserts that is best made and served fairly quickly. You can absolutely refrigerate it before serving, but I wouldn’t make it several days ahead. The marshmallows eventually start dissolving into the cream and the pound cake keeps getting softer.

If you’ve made my Strawberry Fluff Salad, this isn’t the same recipe with a different name. That version has a cream cheese base and sweet pretzel crunch. This one leans much more into strawberry shortcake with pound cake and marshmallows.

Strawberry Shortcake Fluff Ingredients

You only need five ingredients for this recipe:

• 1 can (14 oz.) sweetened condensed milk
• 1 tub (8 oz.) Cool Whip whipped topping, thawed
• 1 loaf (12 oz.) pound cake, cut into 1-inch cubes
• 1 lb. fresh strawberries, washed, tops removed, and quartered
• 1 package (10 oz.) mini marshmallows

Pre-Recipe Tips

For the pound cake, I keep the cubes around 1 inch. Smaller pieces tend to break apart too much once everything is mixed. Also, dry the strawberries well after washing them. Strawberries naturally release juice as they sit, so there is no reason to add extra water to the bowl from washing them.

How to Make Strawberry Shortcake Fluff Salad

Add sweetened condensed milk and thawed whipped topping to a large mixing bowl and mix until well combined.

Add the pound cake cubes, quartered strawberries, and mini marshmallows.

Gently fold everything together just until the strawberries, cake, and marshmallows are coated. Avoid overmixing so the pound cake stays in pieces instead of breaking apart.

Serve immediately or cover and refrigerate until ready to serve.

How much does this recipe make?

Depending on the size of the strawberries, volume of marshmallows, and how the pound cake is cubed, this recipe makes about 12–14 cups of strawberry shortcake fluff. For a regular dessert serving, plan on about 1 cup per person. At a potluck or party, portions are usually smaller, so it can easily serve more.

Make Ahead and Storage

I think this is best the day it’s made. You can prepare it earlier in the day and refrigerate it until serving. Leftovers can be refrigerated and eaten the next day, but expect a softer texture because the pound cake continues absorbing the cream and the marshmallows begin to dissolve.

More Strawberry Desserts

If you’re in the mood for another easy strawberry dessert, my Strawberry Angel Food Cake layers strawberries, cake, and a creamy filling into a simple chilled dessert.

For individual servings, these Mini Strawberry Shortcakes are an easy way to serve classic strawberry shortcake without assembling a full-size cake.

You can also try my Strawberry Lemon Dump Cake for a warm baked strawberry dessert with a completely different texture and flavor.