Description
A delightful and creamy dessert combining the sweetness of strawberries with a fluffy texture, perfect for summer gatherings.
Ingredients
Scale
- 2 pints fresh strawberries, sliced
- ½ loaf pound cake or angel food cake, premade
- 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 in half and cube one half into 1½ inch cubes.
- Whip up the creamy mixture: In a mixing bowl, combine the whipped cream topping and sweetened condensed milk until smooth.
- Add the marshmallows: Stir in the mini marshmallows until coated.
- Slice and add the strawberries: Slice the strawberries and add them to the bowl.
- Combine everything: Gently fold all ingredients together.
- Chill the salad: Cover and refrigerate for a few hours or overnight.
- Serve and enjoy: Scoop into serving dishes and enjoy within 1-3 days for best taste.
Notes
For a gluten-free version, verify that your cake and toppings are gluten-free. Use sugar substitutes if needed for those with dietary concerns.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg