I still remember the first time my grandmother brought out her large glass punch bowl and filled it with layers of cake, cream, and strawberries. We gathered around the table, eyes wide, spoons ready, and hearts full. That moment was more than dessert. It was celebration, comfort, and love served in layers.
This recipe for Southern Strawberry Punch Bowl Cake captures that feeling perfectly. It’s a chilled, creamy dessert filled with golden cake cubes, juicy strawberries, rich vanilla pudding, and fluffy whipped topping. It’s simple, beautiful, and always a crowd forite.
Overview of RecipeThis punch bowl cake is a Southern classic known for its stunning appearance and refreshing, satisfying flor. Each bite brings together soft yellow cake, creamy layers, and sweet strawberry goodness. It’s ideal for spring and summer gatherings, holiday tables, or anytime you want to offer guests something truly special.
The flor is sweet and creamy, with fresh berry notes that feel both nostalgic and uplifting. The texture is a dreamy mix of soft cake, smooth pudding, and light whipped topping. The strawberries add just the right amount of brightness and juiciness.
You’ll love how quickly this dessert comes together. It’s a smart make-ahead option, perfect for potlucks or family dinners when you want something impressive but easy.
Ingredients List 1 box yellow cake mix, plus ingredients listed on the box for preparation 1 pound fresh strawberries, hulled and sliced 1/4 cup granulated sugar 1 tub (16 ounces) whipped topping (such as Cool Whip), thawed 1 box (3.4 ounces) instant vanilla pudding mix 2 cups cold milk 1 block (8 ounces) cream cheese, softenedOptional Garnishes:
Whole or halved strawberries Fresh mint lees Swirls of whipped cream Necessary Tools for PreparationTo prepare this dessert effortlessly, you’ll need a few basic kitchen tools:
A 9×13 inch cake pan Mixing bowls A whisk or hand mixer Spatula A punch bowl or large trifle bowl Cutting board and knife Measuring cups and spoonsThese tools help simplify the process so you can focus on layering and chilling for best results.
Ingredient Additions and SubstitutionsFeel free to get creative or adjust based on what you he on hand. Here are a few simple swaps:
Use white or strawberry cake mix instead of yellow for a flor variation Replace fresh strawberries with thawed frozen ones (drain well) Substitute mascarpone for cream cheese for a milder flor Use homemade whipped cream if you prefer a less sweet option Change the pudding flor to cheesecake, banana, or even lemon for a twistThese changes can add your own signature touch while keeping the core of the dessert intact.
Step-by-Step InstructionsPrepare the CakeBake the yellow cake according to the package instructions. Let it cool completely, then cut it into 1 to 2 inch cubes.
Sweeten the StrawberriesIn a bowl, combine the sliced strawberries with sugar. Stir well and let them sit for 20 minutes until they release their natural juices.
Make the Pudding FillingWhisk the pudding mix with cold milk in a large bowl. Allow it to set for 5 minutes. Beat in the softened cream cheese until the mixture is smooth and creamy. Fold in about two-thirds of the whipped topping.
Assemble the LayersIn a large punch or trifle bowl, place half the cake cubes in the bottom. Top with half of the pudding mixture and spoon over half of the strawberries along with their juice. Repeat the layers with the remaining cake, pudding, and strawberries.
Top It OffSpread or pipe the remaining whipped topping over the final layer. Garnish with extra strawberries, mint, or whipped cream swirls as desired.
Chill and ServeRefrigerate the cake for at least 2 to 3 hours, or overnight. This allows the layers to meld together for the most delicious flor and texture.
Tips for Making It Make sure the cake is fully cooled before cutting to prevent crumbling Use room temperature cream cheese for the smoothest pudding mixture Fold the whipped topping gently to keep the texture light and airy For stronger strawberry flor, mash a few berries and mix them into the juice Chill the cake overnight to let the flors develop fullyThese small techniques can elevate your dessert from simple to sensational.
Storage Instructions
This cake stores well in the refrigerator for up to three days. Keep it covered tightly with plastic wrap or a fitted lid. Over time, the layers will become even more cohesive and florful. Freezing is not recommended, as the whipped topping and strawberries do not hold up well when thawed. For best texture, enjoy within 48 hours of assembling.
General InformationPunch bowl cakes he deep roots in Southern hospitality. Evolving from English trifles, they became popular in American kitchens during the 20th century as easy, no-bake desserts that looked beautiful and fed a crowd. Today, they remain a comforting symbol of celebration and sharing.
This version featuring strawberries and cream cheese is one of the most beloved. It’s vibrant, satisfying, and made to impress without the stress of complicated baking or decorating.
FAQsCan I make this dessert the day before serving?Yes, and it’s even better when made ahead. The flors blend and the texture sets up beautifully overnight.
Can I use a different fruit besides strawberries?Absolutely. Blueberries, raspberries, or sliced peaches all make delicious substitutes or additions.
How do I prevent the dessert from becoming soggy?Let the strawberries macerate separately, and oid pouring too much of their juice into the layers. Use a firm cake that holds its structure well.
Can I use homemade cake instead of a mix?Definitely. A homemade yellow cake or even pound cake makes an excellent base if you he time.
ConclusionThis Southern Strawberry Punch Bowl Cake is more than just a pretty dessert. It’s comfort layered in a bowl, bursting with sweet, creamy flor, and so simple to create. Whether you’re serving it for Easter, a family barbecue, or a rainy-day treat, it’s sure to bring smiles.
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Southern Strawberry Punch Bowl Cake (Classic, Easy and Irresistible)
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Pin Recipe
This Southern Strawberry Punch Bowl Cake is an easy, layered dessert made with yellow cake, fresh strawberries, vanilla pudding, and whipped topping. A crowd-pleasing classic for potlucks, holidays, and family gatherings.
Total Time: 3 hours Yield: 12 servings 1x Ingredients Scale1 box yellow cake mix (plus ingredients listed on the box for preparation)
1 lb fresh strawberries, hulled and sliced
1/4 cup granulated sugar
1 tub (16 oz) whipped topping, thawed
1 box (3.4 oz) instant vanilla pudding mix
2 cups cold milk
1 block (8 oz) cream cheese, softened
Optional Garnishes:
Extra strawberries
Mint lees
Swirls of whipped cream
Instructions1. Bake the yellow cake according to the box directions in a 9×13 inch pan. Let it cool completely, then cut into 1- to 2-inch cubes.
2. In a bowl, mix the sliced strawberries with granulated sugar. Stir well and let sit for at least 20 minutes to release their natural juices.
3. In a large bowl, whisk together the vanilla pudding mix and cold milk. Let it sit for 5 minutes to thicken. Beat in the softened cream cheese until smooth. Fold in about two-thirds of the whipped topping.
4. In a large trifle or punch bowl, layer half of the cake cubes. Spread half of the pudding mixture over the cake, then spoon over half of the strawberries with some of the juice. Repeat the layering with the remaining cake, pudding mixture, and strawberries.
5. Spread or pipe the remaining whipped topping on top of the final layer. Garnish with extra strawberries, mint lees, or decorative whipped cream swirls, if desired.
6. Refrigerate the punch bowl cake for at least 2–3 hours, or overnight, to allow the layers to meld and the dessert to set beautifully.
NotesUse chilled cake to make cutting cleaner and easier.
Room temperature cream cheese blends more smoothly into the pudding.
For a stronger strawberry flor, mash a few berries into the juice before layering.
Best enjoyed within 2 days.
Author: AngelinaPrep Time: 30 minutesCook Time: 0 minutesCategory: DessertMethod: No-BakeCuisine: Southern Nutrition Serving Size: 1 serving Calories: 350 Sugar: 22g Sodium: 210mg Fat: 16g Saturated Fat: 9g Unsaturated Fat: 6g Trans Fat: 0g Carbohydrates: 42g Fiber: 1g Protein: 4g Cholesterol: 40mgKeywords: southern strawberry punch bowl cake, layered dessert, trifle, strawberry dessert
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