Go Back
–+ servings
Jessica Morgan

Strawberry Shortcake Fluff Salad: A Light Delight!

A light and refreshing Strawberry Shortcake Fluff Salad that combines fresh strawberries, whipped topping, and angel food cake for a delightful dessert.
Print Recipe
Prep Time 10 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups fresh strawberries hulled and sliced
  • 1 cup whipped topping like Cool Whip
  • 1 cup vanilla yogurt
  • 1 cup angel food cake cut into bite-sized pieces
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup crushed graham crackers

Method
 

  1. In a large mixing bowl, combine the sliced strawberries and powdered sugar. Toss gently and let them sit for about 10 minutes to release their juices.
  2. In another bowl, mix the whipped topping, vanilla yogurt, and vanilla extract until well combined.
  3. Gently fold the strawberry mixture into the yogurt mixture until evenly distributed.
  4. Add the bite-sized pieces of angel food cake and fold them in carefully to avoid breaking them apart.
  5. Serve the salad in individual bowls or a large serving dish, and sprinkle the crushed graham crackers on top for added crunch.
  6. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 22gProtein: 3gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 4gCholesterol: 5mgSodium: 50mgFiber: 1gSugar: 10g

Notes

  • For a lighter version, use low-fat yogurt and sugar-free whipped topping.
  • Add other fruits like blueberries or bananas for a mixed fruit salad twist.

Tried this recipe?

Let us know how it was!