Easy & Delicious Strawberry Shortcake Fluff Salad Recipe
Introduction
This Easy & Delicious Strawberry Shortcake Fluff Salad is a delightful blend of fruity, creamy, and cake textures. Perfect for potlucks or family gatherings, it combines fresh strawberries with fluffy gelatin and creamy layers for a refreshing dessert salad.
Ingredients
- 2 (6 oz) packages strawberry flavored gelatin mix
- 4 cups boiling water
- 2 cups cold water
- 1 lb fresh strawberries, hulled and diced
- 1 (8 oz) package cream cheese, softened
- ½ cup granulated sugar
- 1 tsp pure vanilla extract
- 1 (12 oz) container frozen whipped topping, thawed
- 1 (10.75 oz) package frozen pound cake, cubed
- ½ cup crushed shortbread cookies (optional)
- Fresh strawberries, sliced (for garnish)
- Fresh mint leaves (for garnish)
Instructions
- Step 1: In a large bowl, dissolve the 2 packages of strawberry gelatin mix in 4 cups of boiling water. Whisk for 2-3 minutes until completely dissolved. Stir in 2 cups of cold water and refrigerate for 1 to 1.5 hours until partially set and syrupy. Fold in the diced fresh strawberries and set this mixture aside.
- Step 2: Make sure the cream cheese is softened to room temperature. In a separate large bowl, beat the cream cheese, granulated sugar, and vanilla extract with an electric mixer for 3 to 5 minutes until light, fluffy, and smooth. Gently fold in the thawed whipped topping until evenly combined and creamy.
- Step 3: Cut the thawed pound cake into 1-inch cubes. Add the chilled strawberry gelatin mixture to the creamy fluff and fold gently until combined, creating a marbled pink appearance. Fold in the pound cake cubes and crushed shortbread cookies if using, being careful not to crush the cake pieces.
- Step 4: Transfer the salad to a large serving bowl. Cover tightly and chill in the refrigerator for at least 4 hours or overnight until fully set. Just before serving, garnish with sliced fresh strawberries and fresh mint leaves. Serve chilled.
Tips & Variations
- For a richer fluff, substitute the whipped topping with 2 cups heavy cream whipped with ½ cup powdered sugar and 1 tsp vanilla extract until stiff peaks form, then fold in.
- Adding crushed shortbread cookies gives an extra buttery crunch but can be omitted for a softer texture.
- Use fresh seasonal strawberries for the best flavor and sweetness.
Storage
Store the fluff salad in an airtight container in the refrigerator for up to 3 days. Re-chill before serving for best texture. Avoid freezing as the whipped topping and gelatin textures may change upon thawing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
Yes, it is best made at least 4 hours ahead or overnight to allow the gelatin to set fully and the flavors to meld.
Can I substitute the pound cake with another type of cake?
Yes, sponge cake or angel food cake work well as alternatives for a lighter texture.
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Easy & Delicious Strawberry Shortcake Fluff Salad Recipe
- Total Time: 5 hours 20 minutes
- Yield: 8 servings 1x
Description
This Easy & Delicious Strawberry Shortcake Fluff Salad is a delightful, no-bake dessert salad featuring layers of strawberry gelatin, fresh strawberries, creamy sweetened cream cheese fluff, tender pound cake cubes, and optional crushed shortbread cookies. Perfect for potlucks, family gatherings, or a refreshing summer treat, this recipe combines fruity freshness with velvety textures and a pretty pink marbled appearance.
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 of boiling water, whisking continuously for 2-3 minutes to fully dissolve. Stir in 2 cups of cold water, then place the mixture in the refrigerator to chill for 1 to 1.5 hours until it is partially set to a syrupy consistency similar to unbeaten egg whites. Fold in 1 pound of finely diced fresh strawberries gently, then set aside.
- Make Creamy Fluff: Ensure the 8-ounce package of cream cheese is at room temperature. In a separate large bowl, beat the softened cream cheese with ½ cup granulated sugar and 1 teaspoon pure vanilla extract using an electric mixer on medium speed until the mixture is light, fluffy, and smooth, which should take about 3 to 5 minutes. Gently fold in the entire 12-ounce container of thawed frozen whipped topping until the mixture is uniformly light and creamy. For a richer version, you can whip 2 cups of heavy cream with ½ cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form, then fold this into the cream cheese mixture.
- Assemble Salad: Cut the thawed frozen pound cake into 1-inch cubes. Add the chilled, partially set strawberry gelatin mixture into the creamy fluff mixture carefully. Fold just until combined to create a pretty marbled pink appearance. Gently fold in the pound cake cubes and the optional ½ cup crushed shortbread cookies, being careful not to crush the cake pieces.
- Chill & Serve: Transfer the combined mixture into a large serving bowl. Cover tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the dessert salad to fully set and meld flavors. Just before serving, garnish with fresh sliced strawberries and fresh mint leaves for an attractive presentation. Serve chilled for a refreshing treat.
Notes
- Use fresh, ripe strawberries for the best flavor and texture.
- Partially setting the gelatin to a syrupy consistency is key for the right texture and marbling effect.
- For a richer, creamier fluff, consider substituting whipped topping with homemade whipped cream mixed into the cream cheese.
- Crushed shortbread cookies add a nice crunch but are optional if you prefer a softer texture.
- Make sure to chill the dessert long enough to fully set and blend flavors.
- This salad is best served chilled and consumed within 2 days for freshness.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: No-Cook
- Method: No-Cook
- Cuisine: American
Keywords: strawberry shortcake fluff salad, strawberry salad, no bake dessert salad, cream cheese strawberry salad, easy summer dessert
