Ingredients
Equipment
Method
Preparation of the Cake
- Begin by cutting your pound cake or angel food cake in half. If using a loaf, cut off any dark edges from the half you intend to use to ensure a uniform white appearance.
- Cut the half loaf into one and a half inch cubes. Ensure the cake is plain and completely cooled if using a box mix.
Mixing the Creamy Base
- In a large mixing bowl, combine the 8 ounces of whipped cream topping and the 14 ounces of sweetened condensed milk.
- Stir these together until they are smooth and fully integrated, forming the rich, sweet foundation for the rest of the ingredients.
Adding Texture and Fruit
- Stir in the 10.5 ounces of mini marshmallows.
- Next, slice your strawberries. If following the unique twist, macerate them first by tossing with lemon zest, vanilla extract, and a touch of sugar, then add them to the bowl. The berries will begin to release a small amount of flavorful juice.
Final Combination and Chilling
- Gently fold all ingredients together using a spatula. Be careful not to crush the cake or deflate the whipped topping, as folding keeps the air in the salad, which is essential for that fluff texture.
- Once combined, cover the bowl and refrigerate until you are ready to serve. This salad is best enjoyed within one to three days.
Nutrition
Notes
To prevent a watery salad, ensure strawberries are very dry. Use a gentle folding motion to keep the salad airy. Best served within 8-12 hours, as marshmallows soften over time. If texture thins on day two, stir in fresh cake cubes or instant vanilla pudding mix. Store in an airtight container in the fridge for up to three days; avoid freezing.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.