Slice the pound or angel food cake in half horizontally, then cut it into 1½ inch cubes. Set aside.

In a large mixing bowl, combine the whipped topping and sweetened condensed milk. Beat on medium speed until smooth and creamy, about 2-3 minutes.

Fold in the mini marshmallows gently, ensuring they’re evenly distributed throughout the fluff.

Wash and slice the fresh strawberries. Fold them gently into the marshmallow mixture.

Add the prepared cake cubes to the mixture and gently fold to combine.

Cover the bowl with plastic wrap and refrigerate for at least 2 hours.

Spoon the chilled salad into individual bowls or cups and garnish with strawberries or fresh mint leaves.