Experience a burst of fruity flavor with “Sweet Delight: Strawberry Punch Bowl Cake.” This no-bake dessert features layers of fluffy cake, creamy pudding, whipped topping, and fresh strawberries, all assembled in a punch bowl for a beautiful and delicious treat. Perfect for potlucks, parties, or family gatherings, this cake is sure to impress with its vibrant colors and irresistible taste.
Why You’ll Love Strawberry Punch Bowl Cake:
- Easy to Assemble: No baking required, just simple layering.
- Refreshing and Fruity: Fresh strawberries and creamy layers make for a light and delightful dessert.
- Beautiful Presentation: Assembled in a punch bowl or trifle dish, it looks stunning on any table.
- Crowd-Pleaser: Perfect for feeding a large group, making it ideal for gatherings and celebrations.
Ingredients Notes For Strawberry Punch Bowl Cake:
- Angel Food Cake or Pound Cake: Store-bought or homemade, cut into cubes.
- Strawberries: Fresh, hulled, and sliced.
- Instant Vanilla Pudding Mix: For a creamy layer.
- Milk: Cold, to prepare the pudding.
- Whipped Topping: Store-bought or homemade whipped cream.
- Strawberry Glaze: Optional, for extra strawberry flavor and shine.
Recipe Steps:
- Prepare the Pudding:
- In a large mixing bowl, combine 1 package (3.4 ounces) of instant vanilla pudding mix with 2 cups of cold milk. Whisk together until thickened, about 2 minutes. Set aside.
- Layer the Cake:
- In a large punch bowl or trifle dish, start by layering half of the cake cubes at the bottom.
- Add the Strawberries:
- Spread a layer of sliced strawberries over the cake cubes.
- Add the Pudding:
- Pour half of the prepared vanilla pudding over the strawberries, spreading it evenly.
- Add the Whipped Topping:
- Spread half of the whipped topping over the pudding layer.
- Repeat Layers:
- Repeat the layers with the remaining cake cubes, strawberries, pudding, and whipped topping.
- Top with Strawberry Glaze (Optional):
- If using, drizzle strawberry glaze over the top layer for extra flavor and a beautiful finish.
- Chill:
- Refrigerate the punch bowl cake for at least 2 hours before serving to allow the flavors to meld and the cake to set.
- Serve:
- Garnish with additional fresh strawberries if desired. Serve chilled.
Storage Options:
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Ingredients
- 1 box yellow cake mix plus ingredients listed on the box to prepare the cake or 1 pre-baked angel food cake
- 2 packages 3.4 oz each instant vanilla pudding mix
- 4 cups cold milk
- 1 teaspoon vanilla extract optional
- 2 pounds fresh strawberries hulled and sliced
- 1 container 16 oz frozen whipped topping, thawed (or 4 cups homemade whipped cream)
- Fresh mint leaves optional, for garnish
Instructions
Prepare the Cake:
- If using a cake mix, bake the cake according to the package instructions in a 9x13-inch pan. Allow the cake to cool completely. If using a pre-baked angel food cake, skip this step.
- Cut the cooled cake into 1-inch cubes.
Make the Pudding:
- In a large bowl, whisk together the instant pudding mix, cold milk, and vanilla extract (if using) until the mixture is smooth and thickened. Set aside.
Layer the Dessert:
- In a large punch bowl or trifle dish, start by layering half of the cake cubes on the bottom.
- Next, layer half of the sliced strawberries over the cake cubes.
- Pour half of the prepared pudding over the strawberries, spreading it evenly.
- Spread half of the whipped topping over the pudding layer.
- Repeat the layers with the remaining cake cubes, strawberries, pudding, and whipped topping.
Chill:
- Cover the punch bowl or trifle dish with plastic wrap and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld and the dessert to set.
Serve:
- Garnish with additional sliced strawberries and fresh mint leaves just before serving, if desired.
