Southern Strawberry Punch Bowl Cake Recipe

If you’re looking for the ultimate showstopper for your next gathering, look no further than this Southern Strawberry Punch Bowl Cake Recipe. Imagine a beautiful, towering trifle layered with tender cake cubes, silky vanilla cream, and the juiciest strawberries, all topped off with pillowy clouds of whipped topping. This dessert is pure Southern comfort, made for celebrating life’s sweetest occasions with family and friends. Every spoonful delivers a dreamy combination of flavor and texture, turning any get-together into a special event.

Ingredients You’ll Need

The ingredients for this Southern Strawberry Punch Bowl Cake Recipe couldn’t be more straightforward, but each one is crucial to create the perfect balance of flavors and that signature creamy, dreamy texture. Choose the freshest strawberries you can find—you’ll taste the difference!

  • Yellow cake mix: The soft, golden base that soaks up every bit of cream and berry flavor.
  • Ingredients for cake mix: Usually eggs, water, and oil—check your box to be sure!
  • Instant vanilla pudding mix (3.4 oz): Adds a luscious, creamy richness with no stovetop needed.
  • Cold milk (2 cups): Brings the pudding to life with a cold, smooth texture.
  • Cream cheese (8 oz, softened): For a tangy, creamy layer that pairs beautifully with sweet strawberries.
  • Sweetened condensed milk (14 oz): Adds a distinctive Southern sweetness and extra silkiness.
  • Whipped topping (8 oz, plus more for garnish): The fluffy finish that makes every bite irresistible.
  • Fresh strawberries (4 cups, sliced): The ruby-red star of the show—bursting with juicy flavor and color.
  • Whole strawberries for garnish (optional): Makes your punch bowl cake truly party-worthy.

How to Make Southern Strawberry Punch Bowl Cake Recipe

Step 1: Bake and Cool the Cake

First things first—bake your yellow cake according to the package directions in a 9×13-inch pan. This is your time to fill your kitchen with that nostalgic, bakery-fresh aroma. Once baked, set the cake aside and let it cool completely. Cooling is key; you want distinct fluffy cubes, not crumbled cake mush.

Step 2: Cut the Cake into Cubes

When the cake is cool, carefully cut it into bite-sized cubes. Uniform cubes make for prettier layers and even distribution of flavors in every scoop of this Southern Strawberry Punch Bowl Cake Recipe. Don’t worry if they aren’t all perfectly even—this is a rustic showstopper.

Step 3: Prepare the Vanilla Pudding

Whisk together the instant vanilla pudding mix and cold milk in a large bowl. Keep whisking until the pudding thickens to that satisfying, spoonable texture. The pudding is the base for our creamy filling, so give it a good minute to set up nicely.

Step 4: Make the Creamy Filling

In a separate bowl, beat the softened cream cheese until it’s completely smooth. Gradually add the sweetened condensed milk, mixing until the mixture is creamy and dreamy. Next, gently fold in the thickened pudding until the blend is uniform and light. Lastly, carefully fold in the whipped topping. You’re looking for a smooth, luscious mixture—don’t overmix, or you’ll lose that beloved fluffiness.

Step 5: Layer the Cake, Cream, and Strawberries

Bring out your punch bowl or trifle dish and let the layering fun begin! Start with half of the cake cubes, then cover them with half of your luscious cream mixture. Top it off with half of the sliced strawberries. Repeat these layers once more, building up your masterpiece. This step is where the magic of Southern Strawberry Punch Bowl Cake Recipe shines—those vibrant berries against the cream are simply stunning.

Step 6: Finish and Chill

Finally, top the final layer with an extra swoosh of whipped topping and a generous crown of whole strawberries. Cover and chill your dessert for at least 4 hours, or even overnight. The flavors will meld beautifully, and the cake will soak up every drop of creamy goodness.

How to Serve Southern Strawberry Punch Bowl Cake Recipe

Southern Strawberry Punch Bowl Cake Recipe - Recipe Image

Garnishes

This is dessert as celebration, so don’t hold back on that final flourish. Dollop extra whipped topping over the top and arrange whole strawberries or even a few mint sprigs for extra color and freshness. A scattering of wafer cookie crumbs also adds a playful Southern touch!

Side Dishes

Keep your Southern Strawberry Punch Bowl Cake Recipe as the sweet centerpiece and serve it alongside lighter options like lemon bars, vanilla wafers, or a citrus fruit salad. Something fizzy like a sparkling lemonade also pairs perfectly with the creamy, fruity trifle.

Creative Ways to Present

Trifle bowls are the classic choice, but you can go mini by layering everything into mason jars or individual clear cups for easy serving at picnics and parties. For a vintage flair, use a large glass punch bowl passed down through generations—everyone loves a bit of old-fashioned charm.

Make Ahead and Storage

Storing Leftovers

Cover any remaining punch bowl cake tightly with plastic wrap and keep it in the fridge. It will stay delicious for up to three days. In fact, some people swear the flavors just keep getting better after a night or two in the fridge!

Freezing

While you can technically freeze the assembled Southern Strawberry Punch Bowl Cake Recipe, the texture of the cream and berries is best enjoyed fresh. If you do freeze leftovers, just know the strawberries and whipped topping may weep a bit after thawing—still tasty, but not as photogenic.

Reheating

No reheating necessary here—simply serve this dessert chilled straight from the refrigerator. If the cake has been sitting out for a while, give it a quick chill to refresh before serving another round.

FAQs

Can I use homemade cake instead of a boxed mix?

Absolutely! If you have a favorite from-scratch yellow cake recipe, feel free to use it. Just bake it in a 9×13-inch pan and continue as directed. It’s all about making this Southern Strawberry Punch Bowl Cake Recipe suit your style.

What other fruits can I add?

While fresh strawberries are classic, feel free to mix in blueberries, raspberries, or even sliced peaches for a Southern summer twist. Just keep the total amount of fruit to about four cups so the layers stay balanced.

Can I make this dessert ahead of time?

Yes, and it’s actually recommended! The flavors meld together as it refrigerates, making every spoonful perfection. Prepare the cake a day in advance and let it chill until party time.

Is there a dairy-free version?

To make a dairy-free version, use a plant-based cake mix, instant pudding made with non-dairy milk, vegan cream cheese, condensed coconut milk, and a coconut-based whipped topping. The texture will change slightly, but you’ll still have a delicious layered treat.

What can I use if I don’t have a punch bowl?

No punch bowl? No problem! Any large, deep glass bowl works beautifully. Layer individual servings in small jars or glasses for personal trifles—perfect for parties or picnics.

Final Thoughts

This Southern Strawberry Punch Bowl Cake Recipe really is one of those desserts everyone remembers long after the plates are cleared. It’s festive, gorgeous, and seriously irresistible. Gather your favorite people, grab your prettiest bowl, and get ready to create some sweet memories of your own!

Print
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Southern Strawberry Punch Bowl Cake Recipe

Southern Strawberry Punch Bowl Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 25 reviews
  • Author: Kimberly
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour (plus 4 hours chilling)
  • Yield: 12 servings
  • Category: Dessert
  • Method: Layering, No-Bake
  • Cuisine: Southern American
  • Diet: Vegetarian

Description

Indulge in the sweetness of Southern Strawberry Punch Bowl Cake, a delightful layered dessert featuring fluffy cake, creamy pudding, and fresh strawberries. Perfect for gatherings and celebrations!


Ingredients

Cake:

  • 1 box yellow cake mix (plus ingredients listed on box)

Cream Mixture:

  • 1 (3.4 oz) box instant vanilla pudding mix
  • 2 cups cold milk
  • 1 (8 oz) package cream cheese, softened
  • 1 (14 oz) can sweetened condensed milk
  • 1 (8 oz) container whipped topping (plus more for garnish)

Strawberry Layer:

  • 4 cups fresh strawberries, sliced
  • additional whole strawberries for garnish (optional)

Instructions

  1. Bake the Yellow Cake: Prepare and bake yellow cake according to package instructions. Allow to cool and cut into cubes.
  2. Prepare Cream Mixture: In a bowl, mix pudding with cold milk until thickened. In a separate bowl, beat cream cheese until smooth, then add condensed milk. Fold in pudding and whipped topping.
  3. Assemble: In a trifle dish, layer cake cubes, cream mixture, and sliced strawberries. Repeat layers. Top with whipped topping and garnish with whole strawberries.
  4. Chill: Refrigerate for at least 4 hours before serving.

Notes

  • This dessert can be made a day ahead for enhanced flavors.
  • Angel food cake or pound cake can be used as substitutes.
  • For more strawberry flavor, consider adding a layer of strawberry glaze between the layers.

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