Featuring layers of moist angel food cake, whipped cream, and strawberries, this Southern strawberry punch bowl cake (or strawberry trifle) is a perfectly fresh and sweet dessert to enjoy this summertime.
You may recognize this as a strawberry trifle but in my neck of the woods, we call it a strawberry punch bowl cake. And most folks I personally know keep a pretty glass bowl on standby just to be able to show off one of these delicious creations.
This Southern strawberry punch bowl cake is my husband’s absolute favorite. He wants this every year on his birthday, which is no small feat considering he was born in February. Easily made into a low-fat or lite dessert, it can actually be very diet-friendly when compared to your typical dessert. I love to make it in the summertime, but it can easily be made in the winter provided strawberries are available in your grocery store, to help stave off your cold-weather blues.
With layers of moist angel cake pieces, whipped cream, vanilla pudding, and fresh strawberries, I know this sweet dessert is going to be a hit when you make it for friends and family. If you’re looking for similar recipes to make this summer, check out my creamy dreamy trifle and my patriotic punch bowl cake.
- Angel food cake mix
- Whipped topping
- Instant vanilla pudding
How To Make A Strawberry Punch Bowl Cake aka Strawberry Trifle
Yum yum YUM!
Store punch bowl cake leftovers tightly covered in the fridge for up to 3 days.
- Decorate the top of your strawberry punch bowl cake with 3/4 cup of shredded coconut and 1/4 cup chopped pecans.
- Instead of the angel food cake mix, you can use your favorite pound cake recipe or yellow cake mix.
- If you want to add more fruit to your punch bowl cake, add one sliced banana and half a can of crushed pineapple on top of every layer of your fresh strawberries.
Can I make this strawberry trifle ahead of time?
Absolutely! This strawberry punch bowl cake actually tastes even better when it’s been refrigerated overnight, as the pudding/Cool Whip mixture has time to really soak into the angel food cake pieces. So yes, you can assemble your trifle up to 24 hours in advance and refrigerate, covered, until you’re ready to serve.
How do I make my strawberry punch bowl cake diet-friendly?
To make this punch bowl cake recipe diet-friendly, use sugar-free pudding, fat-free or light Cool Whip, and skim milk. The cake is already low in fat and well, fresh strawberries are good for you!
You might also enjoy these sensational strawberry recipes:
Mama’s Classic Strawberry Cobbler Recipe
Cream Cheese Strawberry Cobbler
- 1 angel food cake
- 3.5-ounce package instant vanilla pudding mix this is the small box and I always use sugar-free
- 2 cups milk can use skim
- 8-ounce carton whipped topping can use light or fat-free
- 1 pint fresh strawberries washed and hulled
- Using a knife, trim the brown from the baked cake, then tear the cake into small bite-sized pieces.1 angel food cake
- Prepare the pudding as directed, using an electric mixer. Add in Cool Whip and mix until well blended and smooth.3.5-ounce package instant vanilla pudding mix, 2 cups milk, 8-ounce carton whipped topping
- Place 1/3 cake pieces in a large bowl. Top with 1/3 pudding mixture and 1/2 strawberries. Repeat and top with the remaining pudding mixture. Garnish with a fresh strawberry. Refrigerate until ready to enjoy!1 pint fresh strawberries
I used to think I was indecisive but now I’m not so sure.
Just made this last night and it was delicious. I used pound cake instead of the angel food cake bcuz they were out of them at the store. Hubby couldn’t stop eating it. Thank you for a simple yet yummy dessert!
So glad y’all loved it. Thanks for letting me know and for rating the recipe!
Did you buy a thing of pound cake that’s already made or did you have to make it
You can do either! In a pinch I will use a store-bought angel food cake.
Christy, I was just gifted two quarts of fresh picked strawberries and was looking for a cake recipe to use some of them, but this looks even better! I will give it a try-sounds delicious and looks amazing!
Dee, can’t wait to see how you like it!!
That looks so good! I love strawberry season and I try to freeze some, but fresh is best.
I’ve made an all homemade ingredients version( vanilla bean pudding, vanilla bean angel food cake, stabilized whipped cream, wild strawberries from the back 40), and no one has ever passed up a share in it! This version is much easier and faster, would be a good quick take with…Thanks for all the good ideas…
This sounds like the perfect summer dessert for my granddaughter who has Type 1 diabetes. Especially using the low sugar or sugar free pudding and whipped topping.
Thank you for reminding me of this good southern summer recipe!!
I hope y’all enjoy this cool and refreshing dessert!!!
Yum! It really looks tasty and delicious. I can’t wait to prepare it. Thanks for sharing.
THis is so perfect for summer. I think I will make this for Memorial Day BBQ.
I like the way you think Monique, I hope you enjoy it!!