Southern Strawberry Punch Bowl Cake

I bring gorgeous layers of cake, cream, and fresh strawberries to the table with this nostalgic Southern punch bowl dessert—perfect for gatherings and celebrations.

Why You’ll Love This Recipe

I love how effortlessly it comes together—just layer cake, vanilla pudding-cream, and strawberries in a punch bowl, pop it in the fridge, and I’ve got a stunning, crowd-pleasing dessert. The lightness of angel food or yellow cake paired with creamy pudding and juicy berries makes every bite heavenly.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 angel food or yellow cake (store-bought or mix), cut into bite-sized pieces

• 1 (3–6 oz) package instant vanilla pudding mix

• ~2 cups cold milk

• ~2 cups whipped topping (Cool Whip) or freshly whipped 35% cream

• 1–2 quarts fresh strawberries, hulled and sliced

directions

1. Tear or cut the cake into small, even pieces.

2. Whisk pudding mix with milk until slightly thickened; chill briefly.

3. If using whipped cream, beat until firm peaks form, then gently fold into pudding. If using whipped topping, fold it directly into pudding.

4. Layer ingredients in a punch bowl: cake, strawberries, pudding-cream. Repeat until bowl is full, finishing with pudding-cream on top. Garnish with strawberries.

5. Cover and chill for at least 2 hours (ideally 4), or overnight, so flavors meld and cake softens.

Servings and timing

• Servings: about 12–15

• Prep time: ~20 min

• Chill time: 2–4 hours minimum (better if left overnight)

• Total time: ~2½ to 4½ hours

Variations

• Use sugar-free pudding and light whipped topping for a lighter version

• Substitute angel food cake with pound cake for a richer texture

• Add banana slices or crushed pineapple for extra dimension

• Try other fruits (blueberries, raspberries, peaches), or flavored pudding for fun twists

storage/reheating

I keep leftovers covered in the fridge for up to 3 days. The cake may soften over time, but it remains delicious. For a fresh taste, I sometimes add a final dollop of whipped topping and fresh strawberries before serving.

FAQs

Can I make this ahead?

Yes—I often build it the day before. It tastes even better next day after flavors meld and cake softens.

What if fresh strawberries aren’t available?

Frozen strawberries work—just thaw, drain excess liquid, and use. I’ve done it in winter, and it’s still delightful.

Can I use homemade whipped cream?

Absolutely! I beat 35% cream to soft peaks, chill it, then fold it into the pudding for a fresh version.

How do I prevent soggy cake?

I keep cake pieces small and layer evenly. Chilling right away helps keep structure. If it gets soft, a fresh top layer of cream and berries helps restore texture.

How long does it stay good?

I eat it within 2–3 days. After that, the cake gets very soft and strawberries may get watery.

Conclusion

This Southern Strawberry Punch Bowl Cake is one of my favorite go-to desserts—showy yet simple, summer-fresh yet light. With accessible ingredients and easy prep, it’s perfect for everything from potlucks to casual weekends. I hope you gather around a big punch bowl of this layered beauty as much as I do—enjoy!