Southern Strawberry Punch Bowl Cake

Southern Strawberry Punch Bowl Cake is a delightful, layered dessert filled with fluffy angel food cake, sweet strawberries, and creamy whipped topping. Served chilled in a punch bowl, it’s festive, refreshing, and perfect for spring or summer gatherings.

Why You’ll Love This Recipe

I love how this cake combines simple, light ingredients into an impressive, party-ready dessert without baking or frosting a traditional layer cake. The tender angel food cake soaks up juicy strawberry syrup, while whipped topping adds creamy balance. It’s easy to assemble but looks stunning in a punch bowl—almost too pretty to eat!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Angel food cake, torn or cubed

• Fresh strawberries, sliced

• Strawberry gelatin (e.g., Jell‑O)

• Water (for gelatin and strawberry syrup)

• Whipped topping (such as Cool Whip) or whipped cream

• Optional: strawberry jam or preserves for extra flavor

• Optional garnish: fresh mint leaves or extra strawberry slices

Directions

1. Prepare the strawberry gelatin. I dissolve the gelatin powder in boiling water, then stir in additional cold water and let it cool slightly.

2. Make the strawberry syrup. While the gelatin cools, I simmer sliced strawberries with a little sugar and water until they release their juices, then let the mixture cool.

3. Combine strawberries and gelatin. I stir the cooled gelatin into the strawberry syrup mixture, ensuring slices are evenly coated.

4. Layer in the punch bowl. I place half of the angel food cake pieces at the bottom of the punch bowl, then spoon half of the strawberry–gelatin mixture over top, allowing the cake to absorb some of the syrup.

5. Add cream layer. I spread a layer of whipped topping (or whipped cream) over the cake and strawberries.

6. Repeat layering. I repeat with another layer of cake and the remaining strawberry–gelatin mixture.

7. Top with cream. I finish with the rest of the whipped topping for a smooth, creamy top.

8. Chill. I refrigerate the assembled punch bowl cake for at least 2–3 hours so layers set and flavors meld.

9. Garnish and serve. Just before serving, I garnish with extra strawberry slices and mint. Guests scoop into bowls, revealing pretty layers.

Servings and Timing

• Servings: Serves about 8–10

• Prep time: 20 minutes

• Chill time: 2–3 hours

• Total time: Approximately 3 hours (mostly resting time)

Variations

• Cream cheese layer: I mix some softened cream cheese into the whipped topping for tang and richness.

• Mixed berry version: I use raspberries or blueberries alongside strawberries for added flavor.

• Sprinkle crunch: I top with toasted sliced almonds or chopped pecans for texture.

• Amber surprise: I swirl in strawberry preserves into the gel mixture for more sweetness and depth.

Storage/Reheating

I cover and refrigerate any leftovers for up to 2 days. The cake stays moist and flavorful. Before serving again, I gently stir to redistribute juices and keep the top layer smooth.

FAQs

1. Can I use store-bought strawberry sauce instead of fresh?

Yes—I sometimes use a good-quality strawberry syrup. I mix it with the cooled gelatin so the cake still absorbs that pink juice beautifully.

2. Can I prep this the night before?

Absolutely—I assemble it the evening before and let it chill overnight. It’s even more cohesive by morning.

3. Is this dessert gluten-free?

Not as written—angel food cake contains wheat. For a gluten-free version, I use gluten-free angel food cake or sponge cake.

4. Can I make it in individual cups?

Yes—I portion into clear cups or jars for individual servings. It’s a fun, portable alternative for picnics or buffets.

5. Can I substitute homemade whipped cream?

Definitely—I often use whipped cream, but I whip it just before assembling and add a dash of vanilla to accent the strawberry flavor.

Conclusion

Southern Strawberry Punch Bowl Cake brings together light cake, juicy strawberries, and creamy layers into a showstopping, no-fuss dessert. It’s one of my favorites for warm-weather events and potlucks—easy to put together and always devoured. I hope it becomes a highlight of your gatherings and brings sweet, colorful smiles to your table!