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