Southern Strawberry Punch Bowl Cake

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Southern Strawberry Punch Bowl Cake – A Showstopper Dessert

Prep Time: 25 minutes
Chill Time: 2 hours
Servings: 12-15
Calories: ~300 per serving

Introduction: A Southern Favorite with Layers of Love

If you’re a fan of easy no-bake desserts with stunning visual appeal, this Southern Strawberry Punch Bowl Cake is the perfect choice! With layers of fluffy cake, juicy strawberries, creamy pudding, and whipped topping, this cake is a crowd-pleaser that shines at potlucks, holidays, and family gatherings. And yes, it’s as easy as layering everything in a bowl!

This recipe embraces the Southern tradition of serving layered desserts in clear bowls to showcase every delicious element. It’s a fun, fuss-free way to make a cake—and no need for an oven!

Why You’ll Love This Cake

  • No Baking Required: Perfect for those warm days when you don’t want to turn on the oven.
  • Showstopping Presentation: The layers of cake, cream, and berries look stunning in a punch bowl.
  • Easy to Make Ahead: Prep it the night before and let the flavors meld together.
  • Versatile: Customize with different fruits or flavored puddings to fit any occasion.

Ingredients for Southern Strawberry Punch Bowl Cake

  • 1 box yellow or white cake mix (or store-bought angel food cake)
  • 2 lbs fresh strawberries, sliced (reserve a few whole ones for garnish)
  • 2 cups cold milk
  • 2 (3.4 oz) packages vanilla instant pudding mix
  • 1 (8 oz) package cream cheese, softened
  • 1 (14 oz) can sweetened condensed milk
  • 1 (16 oz) container whipped topping (like Cool Whip)
  • 1/2 cup toasted pecans (optional, for topping)

How to Make Southern Strawberry Punch Bowl Cake

Step 1: Prepare the Cake (If Not Using Store-Bought)

  1. Bake the yellow or white cake according to the package instructions. Let it cool completely.
  2. Once cooled, cut the cake into bite-sized cubes.

Step 2: Make the Creamy Filling

  1. In a large bowl, beat the softened cream cheese until smooth.
  2. Add the sweetened condensed milk and mix until fully combined.
  3. In a separate bowl, whisk together the pudding mix and cold milk until thickened.
  4. Fold the pudding mixture into the cream cheese mixture. Gently fold in half of the whipped topping.

Step 3: Assemble the Punch Bowl Cake

  1. In a large glass punch bowl or trifle dish, layer the ingredients:
  • Start with a layer of cake cubes at the bottom.
  • Add a layer of sliced strawberries.
  • Spoon over some of the cream cheese pudding mixture.
  • Repeat the layers until you’ve used all the ingredients.
  1. Finish with a layer of whipped topping on top.

Step 4: Garnish and Chill

  • Garnish with whole strawberries and toasted pecans, if desired.
  • Refrigerate for at least 2 hours (or overnight) to let the flavors develop.

Serving Suggestions

  • Optional Drizzle: Add a drizzle of strawberry syrup or chocolate sauce over each serving.
  • Extra Toppings: Sprinkle crushed vanilla wafers or graham crackers on top for added crunch.
  • Pair it with Coffee or Sweet Tea: It’s the perfect dessert to complement a Southern meal.

Tips for the Best Punch Bowl Cake

  1. Make It Ahead: This dessert tastes even better when chilled overnight!
  2. Swap the Fruit: Try blueberries, raspberries, or mixed berries if strawberries aren’t available.
  3. Add Texture: Incorporate a layer of crushed vanilla wafers or graham crackers between the cream layers.
  4. Use Angel Food Cake: For a lighter option, substitute angel food cake instead of yellow cake.

FAQs

1. Can I use frozen strawberries?
Yes, but be sure to thaw them and drain excess liquid to avoid soggy layers.

2. How long will this cake keep?
Store it covered in the fridge for up to 3 days. The flavors will continue to meld, but the cake may soften over time.

3. Can I make this in individual servings?
Absolutely! Use clear cups or small mason jars for individual portions. It’s perfect for parties and easy to serve.

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