Southern Strawberry Punch Bowl Cake
A delightful dessert that combines sweetness of strawberries with angel food cake and creamy filling, perfect for gatherings.
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.
Notes
This cake is best enjoyed within 2-3 days as the strawberries may release juices over time. Serve chilled with whipped cream if desired. You can customize the recipe using different fruits or pudding flavors.