Description
This Easy & Delicious Strawberry Shortcake Fluff Salad is a refreshing and light dessert salad combining the tangy sweetness of strawberry gelatin, fresh strawberries, creamy whipped topping, and tender pound cake cubes. Perfect for potlucks or summer gatherings, it offers a delightful marbled pink presentation with a fluffy, luscious texture that’s simple to prepare and sure to please a crowd.
Ingredients
Scale
Gelatin Base
- 2 (6 oz) packages strawberry flavored gelatin mix
- 4 cups boiling water
- 2 cups cold water
- 1 lb fresh strawberries, hulled and diced
Creamy Fluff
- 1 (8 oz) package cream cheese, softened
- ½ cup granulated sugar
- 1 tsp pure vanilla extract
- 1 (12 oz) container frozen whipped topping, thawed
Assembly
- 1 (10.75 oz) package frozen pound cake, thawed and cubed into 1-inch pieces
- ½ cup crushed shortbread cookies (optional)
Garnish
- Fresh strawberries, sliced
- Fresh mint leaves
Instructions
- Prepare Gelatin Base: In a large bowl, dissolve 2 packages of strawberry flavored gelatin mix in 4 cups boiling water by whisking for 2-3 minutes until fully dissolved. Stir in 2 cups cold water. Place the bowl in the refrigerator and chill for 1 to 1.5 hours until the mixture is partially set and syrupy, similar in consistency to unbeaten egg whites. Once set, gently fold in 1 lb of finely diced fresh strawberries and set aside.
- Make Creamy Fluff: Ensure that 1 package (8 oz) of cream cheese is at room temperature for easy mixing. In a separate large bowl, use an electric mixer to beat the softened cream cheese, ½ cup granulated sugar, and 1 tsp pure vanilla extract together until the mixture becomes light, fluffy, and smooth, about 3-5 minutes. Then gently fold in 1 container (12 oz) of thawed frozen whipped topping until the mixture is uniformly light and creamy. For a richer alternative, you can whip 2 cups heavy cream with ½ cup powdered sugar and 1 tsp vanilla extract until stiff peaks form, then gently fold it in.
- Assemble Salad: Cut the thawed frozen pound cake into 1-inch cubes. Add the chilled, partially-set strawberry gelatin mixture to the creamy fluff and carefully fold them together until just combined, creating a beautiful marbled pink effect. Next, gently fold in the pound cake cubes along with ½ cup crushed shortbread cookies if using, taking care to coat them evenly without breaking them apart.
- Chill & Serve: Transfer the fully mixed salad into a large serving bowl and cover tightly with plastic wrap. Refrigerate the salad for at least 4 hours, or preferably overnight, until completely set. Just before serving, garnish the top with fresh strawberry slices and fresh mint leaves to add color and freshness. Serve the salad chilled for a delightful treat.
Notes
- Using room temperature cream cheese ensures a smooth, lump-free fluff mixture.
- For a dairy-free option, substitute cream cheese and whipped topping with plant-based alternatives.
- Crushed shortbread cookies are optional but add a nice buttery crunch to the salad.
- Allowing the salad to chill overnight enhances flavor melding and texture.
- Fresh mint leaves provide a pop of color and bright flavor as garnish.
