Description
A delightful Southern Strawberry Punch Bowl Cake that layers cake, macerated strawberries, pudding, and whipped cream for a refreshing dessert.
Ingredients
Scale
- 1 box yellow cake mix (or white cake mix), baked as directed and cooled
- OR 1 homemade yellow cake, cut into cubes
- 4 cups fresh strawberries, hulled and sliced
- ½ cup sugar (to macerate the strawberries)
- 1 (3.4 oz) box instant vanilla pudding mix
- 2 cups cold milk
- 1 (8 oz) tub Cool Whip (or 2 cups fresh whipped cream)
- Optional: 8 oz cream cheese, softened & beaten with ½ cup powdered sugar (for a richer layer)
- Extra fresh strawberries, halved (for garnish)
- Mint leaves (optional)
Instructions
- Bake cake according to package or recipe instructions.
- Let it cool completely, then cut into cubes (about 1-inch pieces).
- In a bowl, combine sliced strawberries with sugar. Let sit for at least 20–30 minutes to release juices.
- Whisk pudding mix with cold milk until thickened. Chill until ready to layer.
- In a large trifle or punch bowl, start with a layer of cake cubes. Spoon macerated strawberries (with juices) over the cake.
- Add a layer of pudding. Spread a layer of whipped cream.
- Repeat layers until the bowl is full, ending with whipped cream.
- Top with whole or halved strawberries in a decorative pattern. Add a sprig of mint for freshness.
Notes
- For a richer flavor, consider adding the optional cream cheese layer.
- This dessert can be prepared a few hours in advance and stored in the refrigerator.
- Feel free to substitute other berries if desired.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Layering
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg