How to Make a Delicious Strawberry Punch Bowl Cake

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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.

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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:

  1. 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.
  2. Layer the Cake:
    • In a large punch bowl or trifle dish, start by layering half of the cake cubes at the bottom.
  3. Add the Strawberries:
    • Spread a layer of sliced strawberries over the cake cubes.
  4. Add the Pudding:
    • Pour half of the prepared vanilla pudding over the strawberries, spreading it evenly.
  5. Add the Whipped Topping:
    • Spread half of the whipped topping over the pudding layer.
  6. Repeat Layers:
    • Repeat the layers with the remaining cake cubes, strawberries, pudding, and whipped topping.
  7. Top with Strawberry Glaze (Optional):
    • If using, drizzle strawberry glaze over the top layer for extra flavor and a beautiful finish.
  8. Chill:
    • Refrigerate the punch bowl cake for at least 2 hours before serving to allow the flavors to meld and the cake to set.
  9. 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.

 

How to Make a Delicious Strawberry Punch Bowl Cake

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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.

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