Strawberry Shortcake Fluff Dessert (Recipe for Printing)
A delightful blend of pound cake, fresh strawberries, and whipped cream in a fluffy, cloud-like dessert that's perfect for celebrations.
# What You’ll Need:
01 -
2 pints fresh strawberries, sliced
02 -
½ loaf pound cake or angel food cake (premade or from boxed mix)
03 -
295g (10.5 oz) mini marshmallows
04 -
226g (8 oz) whipped cream topping
05 -
396g (14 oz) sweetened condensed milk
# Steps to Prepare:
01 -
Slice the pre-made pound cake or angel food cake in half. Trim off any dark edges for a cleaner appearance. Cut the cake half into 1½ inch cubes.
02 -
In a large mixing bowl, combine the whipped cream topping with the sweetened condensed milk. Stir gently until smooth and well incorporated.
03 -
Add the mini marshmallows to the cream mixture and stir until evenly distributed throughout the base.
04 -
Gently fold the sliced fresh strawberries into the creamy marshmallow mixture.
05 -
Add the prepared cake cubes to the mixture. Fold all ingredients together gently to ensure each serving contains cake, cream, strawberry, and marshmallow.
06 -
Cover the bowl with plastic wrap or a lid and refrigerate until ready to serve. This allows flavors to meld and marshmallows to soften.
07 -
Spoon generous servings into individual bowls. For best quality, consume within 1-3 days.
# Helpful Advice:
01 -
Use perfectly ripe strawberries for optimal sweetness and texture.
02 -
Maintain 1½ inch cake cubes to prevent disintegration in the mixture.
03 -
Fold ingredients gently rather than stirring to maintain the light, fluffy texture.
04 -
Allow sufficient chilling time for best flavor development.