Southern Strawberry Punch Bowl Cake
Enjoy the luscious taste of Southern Strawberry Punch Bowl Cake, a delightful treat perfect for any occasion. Layers of vanilla cake, fresh strawberries, and creamy fillings make this dessert irresistible.
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 9x13 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.
Notes
For a richer flavor, let the cake sit in the refrigerator overnight before serving.