Strawberry Punch Bowl Cake Recipe
The Strawberry Punch Bowl Cake is a delightful dessert featuring layers of moist cake, creamy pudding, and fresh strawberries. It's perfect for gatherings, offering a visually appealing and delicious treat that's easy to assemble and sure to impress.
Equipment
- Large bowl
- Whisk
- Knife (for slicing strawberries)
- Spoon for mixing
- Punch bowl or large serving bowl
- Measuring Cups,
- Measuring spoons
Ingredients
- 1 angel food cake store-bought or homemade
- 1 3.5 oz box of instant vanilla pudding mix
- 2 cups milk can use skim
- 1 pint fresh strawberries sliced
- 1 8 oz carton of whipped topping (can use light or fat-free)
- 1 pint fresh strawberries washed and hulled
Instructions
- Cut the angel food cake into small cubes, either store-bought or homemade. Set aside.
- In a large bowl, whisk the instant vanilla pudding mix with 2 cups of milk until it thickens (about 2 minutes).
- Wash and hull 2 pints of fresh strawberries. Slice one pint of the strawberries and set them aside for layering. Keep the other pint for garnish.
- In a punch bowl or large serving bowl, layer the cubed angel food cake, followed by a layer of the pudding mixture. Top with sliced strawberries.
- Spread a layer of whipped topping over the strawberries, and repeat the layers until all the ingredients are used up. Finish with a final layer of whipped topping.
- Garnish the top with the remaining fresh strawberries.
- Refrigerate the cake for at least 2 hours (or overnight) to allow the flavors to meld together. Serve chilled.
Notes
- This cake can be made ahead of time and stored in the fridge, making it a great dessert for parties or family gatherings.
- The angel food cake provides a light and airy base, while the strawberries and pudding create a sweet and creamy texture that’s sure to please.