Description
A light and indulgent dessert salad blending fresh strawberries, soft cake, marshmallows, and a creamy dressing. No baking required for this crowd-pleasing treat with a mix of juicy and fluffy textures.
Ingredients
2 pints fresh strawberries, sliced
½ loaf pound cake or angel food cake, cut into 1½-inch cubes
10.5 oz mini marshmallows
8 oz whipped cream topping
14 oz sweetened condensed milk
Instructions
Slice the cake in half and cut into 1½-inch cubes, trimming dark edges
In a large bowl, mix whipped cream and condensed milk until smooth
Fold in mini marshmallows for even distribution
Gently stir in sliced strawberries
Add the cubed cake and fold gently to combine
Chill in the fridge for at least 1 hour before serving
Spoon into bowls and serve chilled
Notes
Use fresh strawberries for the best flavor and texture
Chill the mixing bowl before whipping the cream for better volume
Cut cake cubes in uniform sizes for even distribution
Fold ingredients gently to maintain airiness
Let the salad chill for at least an hour—this step is key!
For a lighter version, swap sweetened condensed milk with Greek yogurt and honey
Best enjoyed within 1-3 days for peak freshness
- Prep Time: 15
- Category: Featured
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about ½ cup salad)
- Calories: 250
- Sugar: 34g
- Sodium: 75mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 45g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 40mg