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Strawberry Fluff Salad

Strawberry fluff salad is a make-ahead dessert with a light, fluffy texture studded with bright pink strawberry chunks. The gelatin is chilled until partially set, then folded into whipped topping with mini marshmallows for a sweet, spoonable finish.
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Prep Time 15 minutes
chill time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 6 oz strawberry gelatin
  • 1 cup boiling water
  • 1 cup cold water
  • 1 lb fresh strawberries, chopped
  • 8 oz whipped topping
  • 1 cup mini marshmallows
  • 0.5 cup sour cream
  • 1 fresh mint for garnish

Method
 

Make the strawberry base
  1. Dissolve strawberry gelatin in boiling water, stirring until fully smooth with no visible granules. The mixture should look clear and evenly colored.
  2. Add cold water, then refrigerate until partially set for about 30 minutes. Look for a thicker consistency with slight wobble at the edges.
Fold and chill
  1. Fold in chopped strawberries, whipped topping, mini marshmallows, and sour cream until evenly distributed. The mixture should be light and fluffy with pink strawberry pieces throughout.
  2. Transfer to a serving bowl and refrigerate until firm for at least 2 hours. It should hold its shape when scooped.
Serve
  1. Garnish with fresh mint just before serving. Add a few leaves or a small sprig so the color stays bright.

Notes

Pro tip: chill the gelatin only until partially set (around 30 minutes) so it folds without losing fluff. Refrigerate covered up to 4 days; do not freeze, as the marshmallows and whipped topping texture can break down. For a lighter option, use light whipped topping or low-fat sour cream—your consistency will still stay creamy.