Description
Delicious Strawberry Shortcake Fluff Salad Recipe to Try!
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 1 package vanilla pudding mix
- 1 cup whole milk (or any milk alternative like almond or oat milk)
- 2 cups whipped topping (store-bought or homemade)
- 4 cups angel food cake, cut into bite-sized pieces
Instructions
- Start by washing and hulling about 2 cups of fresh strawberries. Slice them into quarters and set them aside.
- In a large bowl, combine 1 package of vanilla pudding mix with 1 cup of milk. Whisk until smooth and let it sit for about 5 minutes until it thickens.
- Once the pudding is thick, gently fold in 2 cups of whipped topping. Make sure to mix it well but be careful not to deflate the whipped cream.
- Cut your angel food cake into bite-sized pieces (about 4 cups). Add the cake pieces to the pudding and whipped topping mixture, stirring gently to coat all the pieces.
- Gently fold in the sliced strawberries, being cautious not to mash them.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving.
Notes
- Serve chilled for the best flavor.
- This salad can be made a day in advance.
- Use fresh strawberries for the best taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 10 mg