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
This cake looks so pretty I would hate to serve it, but I would have to have a taste. Yum!
Bon appetit,
Kippi #kippiathome
Christy, this has got to be one of your best recipes. I have made it twice in the last week or so and it is so delicious. Not only is it delicious, it is a wonderful recipe my diabetic husband can enjoy when I use sugar free pudding mix and sugar free whipped topping.
Thank you so much Janel!! I am so glad you are both able to enjoy it!!
My mother made hot water sponge cakes the poor man’s angelfood she said, we would sometimes get a slice of cake, sliced lightly sugared strawberries and whipped cream or just whipping cream poured over. She never made a trifle, but would have used Bird’s lemon custard powder or made a plain vanilla or almond custard to go in it. In anycase it’s just plain good, and don’t blame Ricky a bit for wanting it for his birthday.
Your family sounds a lot like mine Eva!!
Could I use the homemade custard recipe I use for banana pudding rather than box pudding? I think I would layer with the custard and then whipped cream rather than mixing it together. Thoughts? Thank you Christy. You always open minds for creative cooking.
I think that would work. I would love to know how it turns out if you give it a try!
Substitute white Chocolate For vanilla. OH MY. YUMMMMMM
Oh my, I bet that is good!!
I made this cake today, instead of using vanilla pudding I used cheesecake flavor pudding and it was wonderful for the short time it lasted. Thanks for the recipe, really enjoy your site!
Oh what a great idea Brenda!! I am so glad to hear it turned out good using the substitution, thank you for giving my recipe a try!!!
Has anyone substituted fresh peaches instead of strawberries?
I never have Darla but I bet it would be good!!