This Strawberry Shortcake Fluff Salad is a wonderfully easy and delightful dessert, perfect for any occasion. With its creamy texture and bursts of fresh fruit, it’s a sweet treat that evokes the classic taste of strawberry shortcake in a light, airy salad form.
My sister Jennifer was always our family’s dessert queen. I can still picture her standing on a kitchen stool, carefully folding whipped cream into fresh strawberries with such love. This simple fluff salad is my way of capturing that sweet, effortless joy she brought to every family gathering.
A Few Reasons This Recipe is So Special
- Quick and Easy: This dessert comes together in just a few minutes with simple, easy-to-find ingredients.
- No-Bake Recipe: Perfect for warm days when you don’t want to turn on the oven.
- Crowd-Pleaser: A delightful and refreshing dessert salad that’s always a hit at gatherings and potlucks.
- Make-Ahead Friendly: Can be prepared in advance, making it ideal for parties and holiday events.
The Heart of Our Strawberry Fluff Salad
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 cup cold milk
- 1 (8 oz) tub whipped topping (Cool Whip), thawed
- 1 cup whipped cream
- 4 cups cubed angel food cake
- 2 1/2 cups fresh strawberries, hulled and halved
- 1 teaspoon vanilla extract (optional)
How to Create This Fluffy Delight
Start with a Creamy Foundation
In a large mixing bowl, whisk together the instant pudding mix and cold milk. Keep whisking until it’s smooth and starts to thicken just a bit. I find that using very cold milk helps it set up perfectly.
Fold in the Clouds of Cream
Next, gently fold in the thawed whipped topping and the whipped cream. The key here is to be gentle; you want to keep all that lovely airiness to create the “fluff” in the salad.
Gently Add the Cake and Berries
Carefully add the cubed angel food cake and the halved strawberries to the bowl. Stir everything together with a light hand, just enough to coat all the pieces without breaking down the delicate cake or crushing the fruit.
A Whisper of Vanilla
If you’re using it, now is the time to drizzle in the vanilla extract. Give it one last gentle stir to incorporate the flavor.
Give it Time to Chill and Mingle
Cover the bowl and let it chill in the refrigerator for at least one hour. This little rest allows all the flavors to meld together beautifully and the texture to set.
Ready to Serve and Share
Serve this delightful salad cold. For a lovely presentation, you can garnish it with a few extra strawberry slices or a small dollop of whipped cream before serving.
A Quick Note on Nutrition
Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and brands used.
A Few Healthier Swaps
- Greek Yogurt: For a tangier and protein-rich version, you can substitute half of the whipped topping with plain or vanilla Greek yogurt.
- Sugar-Free Ingredients: Opt for sugar-free instant pudding and sugar-free whipped topping to reduce the overall sugar content.
- Freshly Whipped Cream: Instead of store-bought whipped topping, you can make your own whipped cream with less sugar to control the sweetness.
Ways I Love to Serve This Salad
- In Individual Glasses: For a more elegant presentation, layer the fluff salad in clear glasses or parfait cups.
- As a Holiday Dessert: This sweet and festive-looking salad is a wonderful addition to a Mother’s Day brunch or any holiday table.
- At a Potluck: This recipe travels well and is always a favorite at potlucks and family get-togethers. Just keep it chilled until you’re ready to serve.
A Few Little Secrets for a Perfect Salad
- Overmixing: Be careful not to overmix when folding in the whipped topping, cake, and berries, as this can cause the salad to become dense and flat.
- Not Chilling Long Enough: Don’t skip the chilling time! It’s essential for the flavors to develop and the salad to set properly.
- Using Unripe Strawberries: For the best flavor, use fresh, ripe, and sweet strawberries. The quality of the fruit really shines through in this simple recipe.
Keeping Your Salad Fresh
This Strawberry Shortcake Fluff Salad can be stored in an airtight container in the refrigerator for up to 2 days. The angel food cake will soften over time, so it’s best enjoyed fresh. I do not recommend freezing this salad, as it will alter the texture of the ingredients.
From My Kitchen to Yours
I hope this recipe brings a touch of sweetness and nostalgia to your table. It’s more than just a dessert; it’s a bowl full of happy memories waiting to be made. I encourage you to share it with your loved ones and create your own joyful moments.
Just in Case You Were Wondering…
“Can I use a different kind of cake?”
While angel food cake is light and airy, you could substitute it with pound cake or a simple white cake. Just be aware that the texture will be a bit denser.
“What if I only have frozen strawberries?”
Fresh strawberries are highly recommended for the best texture and flavor. If you must use frozen strawberries, be sure to thaw them completely and drain any excess liquid to prevent the salad from becoming watery.
“Is this a good dessert to make ahead of time?”
Yes, this is a great make-ahead dessert. You can prepare it a day in advance and keep it refrigerated. The angel food cake will become softer the longer it sits.
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Strawberry Shortcake Fluff Salad
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
Description
This Strawberry Shortcake Fluff Salad is a wonderfully easy and delightful dessert, perfect for any occasion. With its creamy texture and bursts of fresh fruit, it’s a sweet treat that evokes the classic taste of strawberry shortcake in a light, airy salad form.
Ingredients
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 cup cold milk
- 1 (8 oz) tub whipped topping (Cool Whip), thawed
- 1 cup whipped cream
- 4 cups cubed angel food cake
- 2 1/2 cups fresh strawberries, hulled and halved
- 1 teaspoon vanilla extract (optional)
Instructions
- In a large mixing bowl, whisk together the instant pudding mix and cold milk until smooth and slightly thickened.
- Gently fold in the thawed whipped topping and the whipped cream until fully combined and fluffy.
- Add the cubed angel food cake and halved strawberries, stirring gently to coat evenly without crushing the fruit.
- Optional: Stir in the vanilla extract for added flavor.
- Cover and refrigerate for at least one hour to allow the flavors to meld and the salad to set.
- Serve chilled and garnish with extra strawberry slices or a dollop of whipped cream if desired.
Notes
Use ripe, sweet strawberries for the best flavor. Do not overmix to maintain a light, airy texture. Keep refrigerated and enjoy within 2 days for the freshest taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 24g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: strawberry shortcake fluff salad, no-bake dessert, easy summer recipe, whipped cream dessert