Southern Strawberry Punch Bowl Cake

The Southern Strawberry Punch Bowl Cake is a nostalgic, no-fuss layered dessert that’s perfect for potlucks, holidays, or hot summer days. It’s cool, creamy, fruity, and best of all — you build it in a big bowl (traditionally a punch bowl) for dramatic, crowd-pleasing presentation.

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🍓 Southern Strawberry Punch Bowl Cake

Ingredients

Cake Layer:

• 1 box yellow or white cake mix (or homemade cake), baked and cooled

• (OR use store-bought pound cake or angel food cake)

Cream Layer:

• 1 (8 oz) block cream cheese, softened

• 1 cup powdered sugar

• 1 (12 oz) tub Cool Whip (or 1 ½ cups whipped cream)

• 1 tsp vanilla extract

Fruit Layer:

• 2 lbs fresh strawberries, sliced

• 1/4 cup sugar (to macerate berries)

• Optional: 1 (21 oz) can strawberry pie filling (for extra sauciness)

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🥣 Instructions

1. Prep the Strawberries:

   • Toss sliced strawberries with sugar. Let sit for 10–15 minutes until they release their juices.

2. Make the Cream Filling:

   • In a bowl, beat softened cream cheese with powdered sugar until smooth.

   • Fold in Cool Whip and vanilla until creamy.

3. Cube the Cake:

   • Cut baked cake into bite-sized cubes.

4. Assemble the Layers:
   In a large glass punch bowl or trifle dish, layer as follows:

   1. Cake cubes (about 1/3 of the cake)

   2. Strawberries and a spoonful of juice

   3. Cream layer (spread or dollop generously)

   4. Repeat layers 2 more times, ending with cream and some pretty strawberries on top.

5. Chill:

   • Refrigerate for at least 4 hours, preferably overnight, to let the flavors meld and the cake soften.

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🍽️ Serving Tips

• Use a ladle or large spoon to scoop into bowls.

• Top with extra whipped cream or toasted coconut for flair.

• Want a twist? Add crushed pineapple to the cream layer or drizzle strawberry glaze between layers.

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Would you like a printable recipe card or a version made with fresh whipped cream, gluten-free cake, or boozy (with strawberry schnapps or rum)?