Strawberry Punch Bowl Cake (a.k.a Strawberry Trifle)
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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.
Recipe Ingredients
- Angel food cake mix
- Whipped topping
- Milk
- Instant vanilla pudding
- Strawberries
Helpful Kitchen Tools
How To Make A Strawberry Punch Bowl Cake aka Strawberry Trifle
Yum yum YUM!
Storage
Store punch bowl cake leftovers tightly covered in the fridge for up to 3 days.
Recipe Notes
- 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.
Recipe FAQs
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
Ingredients
- 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
Instructions
- 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
Nutrition
I used to think I was indecisive but now I’m not so sure.
~anon
I trim the cake for company, but for family I just tear it all in small pieces. This is because I eat all the trimmings when I have company. I love angel food cake.:)
~giggles~ I like your thinking Hannah!!
yum yum!! I haven’t tried one like this but I do mine using the strawberry & blueberry pie filling. I bet one with fresh strawberries is FINE, will definitely have to try it. And with angel food cake too… I make one at Christmas each year and told them that next year I’m trying it with angel food cake… sounds great!
This is a wonderful dessert if you have folks who have to watch their sugar intake! You will not feel cheated at all!
I am so glad that you liked it Diane!!! It is great if you need to watch sugar intake.
Do you have to refrigerate so the pudding sets up, do you refrigerate this at all, or just make it and serve it up.
You don’t have to wait, as soon as the pudding is made you can make up the cake, but the entire things needs to refrigerated for a couple of hours before serving.
I ran across this site and I tell you I am happy about it. I made the punch bowl cake for our annual prayer luncheon and it was a big hit. I am planning on making it for my grandchildren’s luncheon on this Saturday. I love the fact that you make it easy by showing the steps and how it should look. God Bless You.
I made this for Easter lunch and it was loved by all – even my husband who thinks he only likes the real thing – SUGAR! Wonderful for those who don’t need / or can’t have sugar! Thanks Christy!
This looks like one of the yummiest things I’ve ever seen. Chances are good I’ll have a trifle bowl under the Christmas tree and if I do, I’m considering making a version of this with canned peaches instead of strawberries since it’s the middle of winter in the middle of Alaska and we don’t have a lot of strawberries around!