Description
A no-bake summer dessert blending sweet strawberries, fluffy marshmallows, and velvety whipped cream with a shortcake base. Perfect for picnics or potlucks, this easy-to-assemble salad offers a harmonious balance of textures and flavors.
Ingredients
2 pints fresh strawberries
10.5 oz mini marshmallows
8 oz whipped cream topping
14 oz sweetened condensed milk
1 store-bought yellow cake or 1 box (15 oz) vanilla sponge cake mix (prepared according to package instructions)
Instructions
Cut the cooled cake in half lengthwise with a serrated knife
Trim dark edges from cake slices for even texture
Cube half of the cake (1½ inch pieces), saving the remaining half
In a large bowl, mix whipped cream topping and sweetened condensed milk until smooth
Fold in mini marshmallows gently to avoid breaking them
Peel and slice strawberries (reserve a handful for garnish)
Add sliced strawberries to the cream mixture and fold until fully coated
Transfer to a serving dish, top with saved cake cubes
Chill refrigerated for at least 2 hours before serving
Notes
Use room-temperature cake for even cream absorption
Coconut milk can replace sweetened condensed milk for a lighter version
Unfreeze frozen strawberries (thaw and drain) if needed
Refrigerate 4-6 hours for optimal flavor melding
- Prep Time: 15
- Category: Dinner
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 230
- Sugar: 24g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 7g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg