How to Make Strawberry Shortcake Punch Bowl Cake - A Step-by-Step Guide

If you're looking for a show-stopping dessert that's perfect for your next gathering or celebration, then look no further than this Strawberry Shortcake Punch Bowl Cake. This stunning dessert not only looks beautiful, but it also tastes absolutely delicious, with layers of sweet cake, creamy filling, and fresh juicy strawberries. It's sure to be a hit with all of your guests, and will definitely have them coming back for more!

The best part about this recipe is that it's incredibly ea...

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Ingredients

  • 2 cups milk
  • 1 (3 ounce) package instant sugar-free vanilla pudding mix
  • 2 angel food cakes, sliced in half horizontally
  • 3 (10 ounce) packages frozen sliced strawberries (such as Dole®), thawed
  • 1 (16 ounce) package frozen whipped topping (such as Cool Whip®), thawed

Information

  • Prep Time: 15 mins
  • Additional Time: 2 hrs 5 mins
  • Total Time: 2 hrs 20 mins
  • Servings: 12
  • Yield: 1 trifle

  • Whisk milk and pudding mix together in a bowl until pudding mix is dissolved, about 2 minutes. Refrigerate until pudding is set, at least 5 minutes.
  • Place 1 angel food cake slice in the bottom of a punch bowl. Spread pudding over cake and top with another cake slice. Spread strawberries over cake and top with another cake slice. Spread whipped topping over cake and top with final slice of cake.
  • Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours.
  • Nutrition

    332 cal.

    • Total Fat: 11g
    • Saturated Fat: 9g
    • Cholesterol: 3mg
    • Sodium: 741mg
    • Total Carbohydrate: 55g
    • Dietary Fiber: 2g
    • Total Sugars: 14g
    • Protein: 6g
    • Vitamin C: 29mg
    • Calcium: 150mg
    • Iron: 1mg
    • Potassium: 226mg