Cut the angel food cake into bite-sized cubes and let them air-dry for 30 minutes before folding into the mixture—this prevents them from becoming soggy and maintains a pleasant texture throughout.

Toss sliced strawberries with 1-2 tablespoons of sugar and let sit for 15-20 minutes before adding to release their natural juices, creating an enhanced strawberry flavor that infuses the entire salad.

Use a rubber spatula to gently fold all ingredients together instead of stirring—this preserves the whipped topping's fluffiness and prevents deflating the marshmallows and cake cubes.

Lightly toast crushed graham crackers for 3-4 minutes and add them just before serving to maintain their crunch and prevent them from absorbing moisture and becoming soft.

Refrigerate the assembled salad for at least 4 hours (preferably overnight) to allow flavors to meld together and the vanilla pudding to fully set, creating a more cohesive and delicious dessert.