My Recipes

Categories

Tori’s Strawberry Shortcake Fluff

Ingredients: 

2 pints of fresh strawberries, sliced
1/2 loaf pound cake or angel food cake (I put in the whole cake)
10.5 oz bag of mini marshmallows
8 oz whipped cream topping
14 oz sweetened condensed milk

Instructions: 

Cut pound cake or angel food cake in half.  Cut any dark edges off 1/2 load cake.  Cut half the loaf cake into 1 1/2 inch cubes.  (I did the whole cake and I didn’t cut the crust off!)

Mix whipped cream topping and sweetened condensed milk together in a large bowl.

Stir in mini marshmallows

Slice strawberries; add to bowl

Fold ingredients together until well combined.

Cover and refrigerate until ready to serve.

Serve within 1 – 3 days.

Side note: the sugar in the marshmallows will melt the longer it sits; usually by day 2.  To fix texture, simply cut remaining cake into cubes or stir in 1 – 2 tbsp vanilla or cheesecake pudding. 

Copyright © 2024 · BethRhea.com