Why You’ll Love This Recipe
This recipe delivers all the flavors of strawberry shortcake with none of the fuss. It comes together quickly, uses simple ingredients, and can be customized with your favorite fruits. The balance of fresh berries and creamy sweetness makes it a crowd-pleaser for all ages.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
fresh strawberries
bananas
angel food cake or pound cake
heavy whipping cream
cream cheese
powdered sugar
vanilla extract
Directions
Wash and hull the strawberries, then slice them into bite-sized pieces. Slice the bananas just before assembling to keep them fresh. Cut the cake into small cubes and set aside.
In a large bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until fully combined. In a separate bowl, whip the heavy cream until soft peaks form, then gently fold it into the cream cheese mixture.
Add the strawberries, bananas, and cake cubes to the creamy mixture. Gently fold everything together until evenly coated. Chill for at least 30 minutes before serving to allow the flavors to meld.
Servings and timing
This recipe serves about 8 people.
Preparation time is approximately 15 minutes, with an additional 30 minutes of chilling time. Total time is around 45 minutes.
Variations
You can add blueberries or raspberries for extra color and flavor. Swap the angel food cake for vanilla wafers or shortbread cookies for a different texture. For a lighter version, use whipped topping instead of homemade whipped cream.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. This dish is best served cold and does not require reheating. If the salad becomes watery, gently stir before serving.
FAQs
Can I make this fruit salad ahead of time?
Yes, you can prepare it a few hours in advance and keep it refrigerated until ready to serve.
What type of cake works best?
Angel food cake is ideal, but pound cake or sponge cake also work well.
How do I keep bananas from browning?
Slice bananas just before mixing, or lightly coat them with lemon juice.
Can I use frozen strawberries?
Fresh strawberries are best, but thawed frozen strawberries can be used if well-drained.
Is this recipe very sweet?
It’s lightly sweet, but you can adjust the powdered sugar to taste.
Can I make this without cream cheese?
Yes, you can omit the cream cheese and use only whipped cream for a lighter texture.
Is this recipe kid-friendly?
Absolutely, kids love the creamy texture and sweet fruit combination.
Can I add other fruits?
Yes, fruits like kiwi, pineapple, or blueberries work nicely.
How long does it stay fresh?
It’s best enjoyed within 24–48 hours for optimal texture and flavor.
Can this be made dairy-free?
You can use dairy-free whipped topping and cream cheese alternatives.
Conclusion
Strawberry Shortcake Fruit Salad is an easy, refreshing dessert that captures the essence of a classic favorite in a fun, shareable form. Whether you’re hosting a gathering or craving a simple sweet treat, this recipe is sure to impress with minimal effort.
PrintStrawberry Shortcake Fruit Salad
A light, creamy, and refreshing dessert salad that combines fresh strawberries, bananas, fluffy cake cubes, and a sweet cream filling inspired by classic strawberry shortcake.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 cups fresh strawberries, hulled and sliced
- 2 medium bananas, sliced
- 4 cups angel food cake or pound cake, cubed
- 1 cup heavy whipping cream
- 8 oz cream cheese, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Wash, hull, and slice the strawberries into bite-sized pieces. Slice bananas just before assembling.
- Cut the angel food cake or pound cake into small cubes and set aside.
- In a large bowl, beat the cream cheese until smooth and creamy.
- Add powdered sugar and vanilla extract to the cream cheese and mix until well combined.
- In a separate bowl, whip the heavy cream until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Add strawberries, bananas, and cake cubes to the cream mixture.
- Carefully fold until all ingredients are evenly coated.
- Cover and refrigerate for at least 30 minutes before serving.
Notes
- For best texture, add bananas right before serving.
- You can substitute whipped topping for homemade whipped cream.
- Blueberries or raspberries make great additions.
- This dessert is best enjoyed within 1–2 days.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 26g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
