Southern Strawberry Punch Bowl Cake is a delightful dessert that combines the sweetness of strawberries with soft angel food cake and a creamy filling. This easy recipe is perfect for gatherings, parties, or any occasion where you want to impress friends and family. The layers of cake, strawberries, and creamy filling come together to create a light and delicious treat.
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Why Make This Recipe
There are many reasons to make Southern Strawberry Punch Bowl Cake. It’s simple and quick to prepare, making it an excellent choice for those who are short on time. The colorful layers are visually appealing, making it a beautiful centerpiece for any table. Plus, this cake is a crowd-pleaser, loved by kids and adults alike!
How to Make Southern Strawberry Punch Bowl Cake
Ingredients
- 1 large angel food cake
- 2 lbs fresh strawberries, sliced
- 1 (5 oz.) package instant vanilla pudding mix
- 1 1/2 cups milk
- 1 (8 oz.) package cream cheese, softened
Directions
- Tear the angel food cake into bite-sized pieces and place half in the bottom of a punch bowl.
- Mix the instant pudding with milk according to package directions.
- In a separate bowl, mix the softened cream cheese until smooth. Gradually add the pudding mixture to the cream cheese and blend well.
- Layer half of the sliced strawberries over the cake pieces, then spread half of the cream cheese mixture over the strawberries.
- Repeat the layers with the remaining cake, strawberries, and cream cheese mixture.
- Cover and refrigerate for at least 2 hours before serving to allow the flavors to meld.
How to Serve Southern Strawberry Punch Bowl Cake
Serve Southern Strawberry Punch Bowl Cake chilled. Use a large spoon to scoop out servings, making sure to get all the layers in each scoop. It can be served on its own or with a dollop of whipped cream if you prefer.
How to Store Southern Strawberry Punch Bowl Cake
Store any leftovers in the refrigerator, covered. This cake is best enjoyed within 2-3 days, as the strawberries may release juices over time, but it will still taste great!
Tips to Make Southern Strawberry Punch Bowl Cake
- Use fresh strawberries for the best flavor and texture.
- Let the cake chill for several hours or overnight for the flavors to blend even better.
- You can adjust the sweetness by adding a little sugar to the strawberries if they are not sweet enough.
Variation
You can customize this cake by using different fruits like blueberries, raspberries, or peaches instead of strawberries. You can also switch the pudding flavor to chocolate or banana for a different taste!
FAQs
1. Can I use store-bought cake instead of angel food cake?
While angel food cake is traditional, you can use other types of sponge cakes if you prefer.
2. How long can I keep the cake in the fridge?
The cake is best enjoyed within 2-3 days, stored in the refrigerator.
3. Can I make this cake a day in advance?
Yes! In fact, letting it sit overnight helps the flavors meld together even better.
Southern Strawberry Punch Bowl Cake
Ingredients
Main Ingredients
- 1 large angel food cake Tear into bite-sized pieces
- 2 lbs fresh strawberries, sliced Use fresh strawberries for best flavor
- 1 pack instant vanilla pudding mix (5 oz.)
- 1.5 cups milk
- 1 pack cream cheese, softened (8 oz.) Mix until smooth
Instructions
Preparation
- Tear the angel food cake into bite-sized pieces and place half in the bottom of a punch bowl.
- Mix the instant pudding with milk according to package directions.
- In a separate bowl, mix the softened cream cheese until smooth. Gradually add the pudding mixture to the cream cheese and blend well.
- Layer half of the sliced strawberries over the cake pieces, then spread half of the cream cheese mixture over the strawberries.
- Repeat the layers with the remaining cake, strawberries, and cream cheese mixture.
- Cover and refrigerate for at least 2 hours before serving to allow the flavors to meld.
