Description
The Southern Strawberry Punch Bowl Cake is a nostalgic, layered dessert that combines fluffy yellow cake, fresh strawberries, strawberry gelatin, creamy vanilla pudding, and whipped topping. Perfect for summer gatherings, it offers a refreshing burst of berry flavor with a visually stunning presentation and is easy to make with common ingredients.
Ingredients
Scale
Cake Base
- 1 box yellow cake mix (or gluten-free yellow cake mix for gluten-free option)
Fruit & Gelatin Layer
- 4 cups fresh strawberries, sliced
- 1 large package (6 oz) strawberry gelatin (Jell-O), prepared according to package instructions
Pudding Layer
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 cups cold milk (or dairy-free milk for alternative diets)
Whipped Topping
- 1 tub (8 oz) whipped topping or Cool Whip (or dairy-free / Greek yogurt alternatives)
Instructions
- Prepare the Cake: Bake the yellow cake mix according to package instructions in a 9×13-inch pan. Allow it to cool completely, making sure the cake is fully cooled to prevent melting the gelatin layer in the next step.
- Layer the Strawberries and Gelatin: In a large bowl, combine the fresh sliced strawberries with prepared strawberry gelatin and let it thicken slightly. Pour this strawberry and gelatin mixture evenly over the cooled cake, allowing the gelatin to soak in and meld the flavors.
- Make the Pudding Layer: Whisk together the instant vanilla pudding mix with cold milk until thickened. Spread this creamy pudding evenly over the strawberry-soaked cake base to create a smooth custard layer.
- Add Whipped Topping: Gently fold or spread the whipped topping over the pudding layer, creating a light, airy finish that balances the rich pudding and juicy strawberries.
- Chill and Serve: Refrigerate the entire dessert for at least 4 hours or preferably overnight. This resting time allows the layers to set perfectly and the flavors to blend before serving.
Notes
- Use fresh strawberries for the best flavor and texture; frozen can be used if thawed and drained well.
- Ensure the cake is completely cooled before adding the gelatin to avoid melting.
- Layer ingredients carefully and evenly to create visually distinct, colorful layers.
- Chill the cake well to let gelatin and pudding set for easier slicing and serving.
- For best results, prepare the cake a day ahead and refrigerate overnight to enhance flavor and texture.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 320
- Sugar: thirty-five grams
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 25 mg
Keywords: Southern Strawberry Punch Bowl Cake, layered strawberry cake, summer dessert, berry cake, punch bowl cake, whipped pudding cake, Southern dessert