Description
A delightful and creamy Southern Strawberry Punch Bowl Cake that combines the lightness of angel food cake with fresh strawberries and a smooth cream cheese filling.
Ingredients
Scale
- 1 large angel food cake, torn into bite-sized pieces
- 2 lbs fresh strawberries, sliced
- 1 pack instant vanilla pudding mix (5 oz.)
- 1.5 cups milk
- 1 pack cream cheese, softened (8 oz.)
Instructions
- Tear the angel food cake into bite-sized pieces and place half in the bottom of a punch bowl.
- Mix the instant pudding with milk according to package directions.
- In a separate bowl, mix the softened cream cheese until smooth. Gradually add the pudding mixture to the cream cheese and blend well.
- Layer half of the sliced strawberries over the cake pieces, then spread half of the cream cheese mixture over the strawberries.
- Repeat the layers with the remaining cake, strawberries, and cream cheese mixture.
- Cover and refrigerate for at least 2 hours before serving to allow the flavors to meld.
Notes
- Use fresh strawberries for the best flavor.
- This dessert can be prepared a day in advance for the flavors to develop further.
- Add a sprinkle of crushed graham crackers on top for extra texture, if desired.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg