Description
A delightful, creamy dessert blending fluffy cake, sweet strawberries, and marshmallows, perfect for any gathering.
Ingredients
Scale
- 2 pints fresh strawberries, sliced
- ½ loaf pound cake or angel food cake, premade or boxed mix
- 10.5 oz mini marshmallows
- 8 oz whipped cream topping
- 14 oz sweetened condensed milk
Instructions
- Prepare the Cake Base. Cut your loaf of pound cake or angel food cake right down the middle, setting one half aside. Dice the half into cubes about 1½ inches.
- Whip Up the Creamy Mixture. In a mixing bowl, merge whipped cream topping with sweetened condensed milk, stirring gently.
- Add the Marshmallows. Toss mini marshmallows into the creamy mixture and stir gently.
- Slice and Add the Strawberries. Slice fresh strawberries evenly and add to the bowl.
- Combine Everything. Gently fold all ingredients together until evenly distributed.
- Chill the Salad. Cover the bowl and refrigerate for a few hours or overnight.
- Serve and Enjoy. Scoop into serving dishes and indulge within 1-3 days.
Notes
For a healthier option, consider using sugar substitutes like Stevia or monk fruit for those with dietary restrictions.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg