Southern Strawberry Punch Bowl Cake


Southern Strawberry Punch Bowl Cake


1 large angel food cake, torn into bite-size pieces

2 pounds fresh strawberries, sliced

1/4 cup granulated sugar

2 cups heavy cream

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 package (3.4 oz) instant vanilla pudding mix

2 cups whole milk

1 can (14 oz) sweetened condensed milk

1/2 cup sour cream


Prepare the strawberries: In a bowl, combine sliced strawberries and granulated sugar. Set aside for 20 minutes to allow strawberries to release their juices.

Whip the cream: In a large bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside.

Mix the pudding: In another bowl, whisk together vanilla pudding mix, whole milk, sweetened condensed milk, and sour cream until smooth.

Layer the cake: In a large punch bowl, layer half of the angel food cake pieces. Top with half of the strawberries, then half of the pudding mixture, and half of the whipped cream. Repeat the layers.

Chill: Refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the cake to soften.

Serve: Garnish with fresh strawberry slices before serving.

Prep Time: 30 minutes | Chill Time: 4 hours | Total Time: 4 hours 30 minutes

Kcal: 420 kcal per serving | Servings: 12 servings

Dive into layers of sweetness with this Southern Strawberry Punch Bowl Cake! Perfect for your next gathering or just because. 🍓🍰😍

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