Preparation

• Start by collecting all your ingredients. Wash the fresh strawberries and slice them into bite-sized pieces. Cube the angel food cake or pound cake for the salad.
• In a large mixing bowl, combine the vanilla pudding mix with the recommended amount of milk. Use a whisk to stir until the mixture is smooth and free of lumps; this usually takes a couple of minutes.
• Once your pudding mixture is smooth, gently fold in the thawed whipped topping. This should be done carefully to maintain the airy texture of the whipped cream.
• Next, add the sliced fresh strawberries to your creamy mixture. Be gentle as you fold them in to avoid breaking them apart too much.
• Now, toss in the mini marshmallows. Their chewy texture will add a delightful contrast to the creaminess of the pudding and the strawberries.
• Gently fold in the cubed angel food cake or pound cake. This adds another layer of texture as well as delicious flavor.
• Once everything is combined, cover the mixing bowl with plastic wrap or transfer to an airtight container. Chill the Strawberry Shortcake Fluff Salad in your refrigerator for at least one hour.
• After chilling, your dessert is ready to serve! Spoon the salad into individual bowls or serve directly from the mixing bowl.
• For an extra touch, consider garnishing each serving with a whole strawberry or a sprinkle of extra marshmallows.
• Gather your friends and family and dig into this delightful Strawberry Shortcake Fluff Salad!