Maria
Indulge in the irresistible sweetness of Southern Strawberry Punch Bowl Cake, a delightful dessert bursting with layers of moist cake, juicy strawberries, and creamy goodness. This easy-to-make recipe is perfect for gatherings, potlucks, or simply treating yourself to a slice of heaven.
Why Make This Recipe
If you’re a fan of strawberries and creamy desserts, this recipe is a must-try. The combination of fluffy vanilla cake, fresh strawberries, and decadent cream layers creates a harmonious blend of flavors and textures that will satisfy your sweet tooth in the most delicious way.
How to Make Southern Strawberry Punch Bowl Cake
Ingredients:
- 1 box vanilla cake mix (and ingredients called for on the box)
- 2 pounds fresh strawberries, sliced
- 1 cup sugar
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 1 can sweetened condensed milk (14 oz)
- 1 package instant vanilla pudding mix (5.1 oz)
- 1 cup milk
- 1 package frozen whipped topping, thawed (8 oz)
Directions:
- Prepare the Vanilla Cake Base: Follow the instructions on the vanilla cake mix box to make the cake, then bake and cool it in a 9×13 inch pan.
- Sweeten the Strawberries: Combine sliced strawberries with sugar and let sit to create a sweet syrupy topping.
- Whip Up the Creamy Layers: Whip heavy cream with vanilla extract until stiff peaks form. Whisk together sweetened condensed milk, pudding mix, and milk, then fold in the whipped cream.
- Assemble the Punch Bowl Cake: Cut the cake into cubes and layer with the cream mixture and strawberries in a large punch bowl, repeating the layers.
- Chill and Serve: Refrigerate the cake for at least 4 hours before serving with a layer of thawed whipped topping on top.
How to Serve Southern Strawberry Punch Bowl Cake
Serve generous portions of the cake in individual bowls or cups, making sure to include all the layers for a delightful combination of flavors and textures.
How to Store Southern Strawberry Punch Bowl Cake
Cover the punch bowl cake with plastic wrap and store it in the refrigerator for up to 3 days. Note that the cake may become softer over time due to the moisture from the strawberries.
Tips to Make Southern Strawberry Punch Bowl Cake
- Ensure the cake is completely cooled before assembling the layers to prevent the cream from melting.
- Use fresh, ripe strawberries for the best flavor and texture.
- Allow the cake to chill for the recommended time to let the flavors meld together.
Variation
For a citrusy twist, substitute the strawberries with fresh raspberries or a mix of berries for a different flavor profile.
Southern Strawberry Punch Bowl Cake
Ingredients
Vanilla Cake Base
- 1 box vanilla cake mix and ingredients called for on the box
Strawberry Topping
- 2 pounds fresh strawberries sliced
- 1 cup sugar
Creamy Layers
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 1 can sweetened condensed milk (14 oz)
- 1 package instant vanilla pudding mix (5.1 oz)
- 1 cup milk
- 1 package frozen whipped topping thawed (8 oz)
Instructions
How to Make Southern Strawberry Punch Bowl Cake
- Follow the instructions on the vanilla cake mix box to make the cake, then bake and cool it in a 9×13 inch pan.
- Combine sliced strawberries with sugar and let sit to create a sweet syrupy topping.
- Whip heavy cream with vanilla extract until stiff peaks form. Whisk together sweetened condensed milk, pudding mix, and milk, then fold in the whipped cream.
- Cut the cake into cubes and layer with the cream mixture and strawberries in a large punch bowl, repeating the layers.
- Refrigerate the cake for at least 4 hours before serving with a layer of thawed whipped topping on top.
