This shortbread strawberry fluff salad recipe is perfect for summer BBQs, spring meals or festive celebrations like Valentines & Galentines! It’s beautifully pink and the perfect mix of sweet, creamy desserts made with a mix of fresh strawberries, sweet marshmallows, creamy topping and crunchy pecans!
The best part? It takes almost no effort. You just mix and chill. Here’s how…
Why You’ll Love This Shortbread Strawberry Fluff Salad
- It’s creamy, fruity, and refreshingly light.
- Takes ten minutes to throw together – no baking, no stove, no stress.
- It looks gorgeous with that soft pink color and little pops of strawberry.
- Perfect for potlucks, BBQs, or anytime you need a quick crowd-pleaser.
- Tastes even better the next day once everything melds together.
Ingredients For This Shortbread Strawberry Fluff Salad
1 (20 oz) can crushed pineapple – Drained but still a little juicy for sweetness.
1 (3 oz) packet strawberry gelatin powder – For that classic pink color and strawberry flavor.
1 pound fresh strawberries – Hulled and diced small.
2 cups mini marshmallows – For the signature fluff texture.
½ cup chopped pecans – Adds a soft nutty crunch.
½ cup shredded coconut – Optional, but gives a hint of tropical flavor.
1 (8 oz) container whipped topping – Thawed, light, and fluffy.
1½ cups crumbled shortbread cookies – Store-bought or homemade; buttery ones like Walkers or Lorna Doone are perfect.
How To Make This Shortbread Strawberry Fluff Salad
Mix Wet Ingredients For Your Strawberry Fluff Salad
Start by draining your crushed pineapple, leaving just a little bit of juice behind. In a big mixing bowl, stir the pineapple and strawberry gelatin together until everything turns evenly pink and sweet-smelling.
Add Your Dry Ingredients
Next, add your diced strawberries, marshmallows, pecans, and coconut. Stir gently – you don’t want to mash the fruit, just get everything coated.
Add In The Shortbread
Now stir in the crumbled shortbread cookies. You can crush them roughly with your hands or a rolling pin – a mix of chunks and crumbs gives the best texture.
Fold In Whipped Cream
Now fold in the whipped topping. Take your time here; you want it light and airy, not overmixed. Once it looks creamy and fluffy, you’re done.
Refrigerate Your Strawberry Fluff Salad
Before serving, give it a light stir and sprinkle a few extra cookie crumbs and fresh strawberries on top for that shortcake-style look.
Tips & FAQ For This Strawberry Fluff Salad
Do I need the pecans if I’m already adding shortbread?
Not necessarily! The pecans add a little nutty crunch and balance out all the sweetness, but if you’ve got shortbread in there, you already have that buttery, crumbly texture covered.
You can absolutely skip the nuts and it’ll still taste amazing, just a bit softer and more dessert-like. Some people even double up on the cookie crumbs instead for extra shortcake vibes.
Can I make it ahead of time?
Yes! It actually tastes better after a few hours in the fridge because the flavors settle and the gelatin slightly thickens.
Can I skip the coconut?
Definitely. You can swap it for more marshmallows or even crushed nuts for texture.
What if I only have frozen strawberries?
You can use them, just thaw completely and drain well first so the salad doesn’t turn watery.
Can I use sugar-free gelatin or light whipped topping?
Absolutely. It still turns out creamy and delicious, just a touch lighter.
How long does it last?
Keep it in the fridge and enjoy within 2–3 days for the best texture. After that, it starts getting too soft.
