Ah, the Southern Strawberry Punch Bowl Cake! This delightful dessert brings a burst of summer flavor to any gathering. With its luscious layers of cake, fresh strawberries, and creamy goodness, this cake is not only a feast for the eyes but also for the palate. It’s the perfect treat for picnics, potlucks, or simply a family dinner. The vibrant colors and textures create an inviting presentation that will surely have everyone reaching for seconds!
Making this cake is a splendid way to showcase the wonderful strawberries that are often abundant in warm weather. By combining these delightful berries with a light, airy vanilla cake and a rich whipped cream mixture, you get a dessert that dances on your taste buds. Each bite is a balance of sweet and creamy, with the strawberries adding a refreshing touch. It’s a dessert that feels like a celebration of summer, no matter the season!
Moreover, this recipe is incredibly easy to prepare, making it an excellent choice for both novice bakers and seasoned chefs alike. With just a few simple steps and ingredients, you can whip up this delicious punch bowl cake. It invites creativity as well, allowing you to make variations with other fruits or flavors as desired. So gather your friends and family for a slice of this delightful Southern treat!
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 according to the package instructions in a 9×13 inch pan. Allow to cool completely.
In a bowl, mix the sliced strawberries with sugar and set aside for 20 minutes.
In another bowl, beat the heavy whipping cream and vanilla extract until stiff peaks form.
In a separate bowl, whisk together the sweetened condensed milk, vanilla pudding mix, and milk until smooth. Fold in the whipped cream.
Cut the cooled cake into cubes.
In a large punch bowl, layer half the cake cubes, half the cream mixture, and half the strawberries. Repeat the layers.
Top with the thawed whipped topping.
Refrigerate for at least 4 hours, or overnight, before serving.
How to Serve Southern Strawberry Punch Bowl Cake
Serving Southern Strawberry Punch Bowl Cake is as delightful as making it! Once it has chilled in the refrigerator, gather your family or friends at the table. Present the punch bowl with pride, as its colorful layers are sure to impress. A serving spoon is all you need to dig into this glorious creation.
When serving, be generous! Guests will appreciate a hearty scoop, showcasing the strawberries, cake cubes, and creamy layers. Pair it with a dollop of extra whipped topping on top for a lovely touch. A sprinkle of fresh mint leaves or a light dusting of powdered sugar can add an elegant flair if you’re feeling particularly fancy.
This dessert shines all on its own, but why not pair it with a glass of sweet tea or lemonade? The refreshing drinks will complement the rich flavors of the cake while keeping the Southern spirit alive. Nothing says hospitality like a delightful dessert and a cool drink on a warm day!
Additional Tips:
You can use frozen strawberries if fresh strawberries are not available. Just make sure to thaw and drain them before mixing with sugar.
Feel free to add sliced bananas or even a layer of chocolate pudding for a twist on the traditional recipe.
This dessert can be made a day ahead, allowing the flavors to meld beautifully overnight.
Nutrition Facts:
Servings: 12
Calories: Approximately 450 kcal per serving
FAQ Section
1. Can I use another flavor of cake mix?
Yes! You can experiment with different cake flavors like chocolate or lemon to customize your punch bowl cake.
2. How far in advance can I prepare this cake?
You can prepare this cake a day in advance. Just refrigerate it until ready to serve for the best flavor and freshness.
3. What can I substitute for heavy whipping cream?
If you’re looking for a lighter option, you can use whipped coconut cream or a non-dairy whipped topping.
Southern Strawberry Punch Bowl Cake
Enjoy making and sharing this delightful dessert. It’s sure to be a hit at any gathering and bring smiles all around!
Print 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)
Instructions
Prepare the vanilla cake according to the package instructions in a 9×13 inch pan. Allow to cool completely.
In a bowl, mix the sliced strawberries with sugar and set aside for 20 minutes.
In another bowl, beat the heavy whipping cream and vanilla extract until stiff peaks form.
In a separate bowl, whisk together the sweetened condensed milk, vanilla pudding mix, and milk until smooth. Fold in the whipped cream.
Cut the cooled cake into cubes.
In a large punch bowl, layer half the cake cubes, half the cream mixture, and half the strawberries. Repeat the layers.
Top with the thawed whipped topping.
Refrigerate for at least 4 hours, or overnight, before serving.
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