Description
Southern Strawberry Punch Bowl Cake is a luscious and festive layered dessert perfect for summer gatherings and celebrations. It features fluffy yellow cake cubes, fresh macerated strawberries, and a creamy mixture of whipped topping, strawberry gelatin, and vanilla pudding, all beautifully assembled in a punch bowl for a vibrant, crowd-pleasing treat.
Ingredients
Scale
Cake Base
- 1 box yellow cake mix (plus ingredients for preparation as per package instructions)
Fruit
- 4 cups fresh strawberries, washed, hulled, and sliced
- 2 tablespoons granulated sugar (for macerating strawberries)
Whipped Cream Mixture
- 1 (8-ounce) container whipped topping (thawed)
- 1 package (3 oz) strawberry gelatin
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 cups cold milk (for pudding preparation)
- 1 cup boiling water (for gelatin preparation)
- 2 tablespoons granulated sugar (to sweeten strawberries)
Instructions
- Prepare the Cake: Bake the yellow cake according to package instructions in a 9×13-inch pan. Allow the cake to cool completely to room temperature before assembling.
- Set the Strawberry Gelatin: Dissolve the strawberry gelatin in 1 cup of boiling water. Refrigerate until it becomes thick but not fully firm, so it will blend smoothly with the whipped topping.
- Prepare the Pudding: Whisk together the instant vanilla pudding mix and 2 cups of cold milk until it thickens. Refrigerate the pudding to chill while preparing other components.
- Slice and Macerate Strawberries: Wash, hull, and slice the fresh strawberries into bite-sized pieces. Sprinkle them with 2 tablespoons of sugar and let them sit to macerate, releasing their natural juices.
- Layer the Cake: Cut the cooled cake into cubes. Place half of the cake cubes into a punch bowl or large trifle dish as the base layer.
- Add Whipped Mixture and Strawberries: Gently fold together the whipped topping, partially set gelatin, and chilled pudding until combined. Spread half of this creamy mixture over the cake cubes. Top with half of the sliced strawberries and their juices.
- Repeat Layers and Chill: Repeat with the remaining cake cubes, whipped mixture, and strawberries. Cover the punch bowl and refrigerate for at least 2 hours to allow the flavors to meld.
- Serve and Enjoy: Before serving, lightly toss the layers if desired. Scoop generous portions into dessert plates and enjoy.
Notes
- Use fresh strawberries and homemade whipped cream when possible for best flavor.
- Chill the assembled cake thoroughly to help layers set and enhance texture.
- Fold the whipped topping mixture gently to maintain a light and fluffy texture.
- Macerate strawberries with sugar to increase juiciness and sweetness.
- Serve the dessert chilled for a refreshing taste, especially on warm days.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 35g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg