Strawberry Punch Bowl Cake Recipe has perfect layers of moist pound cake, decadent strawberry hinted cream cheese filling, fresh whipped cream and perfectly in season fresh strawberries create the perfect spring dessert!!
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How to Make Strawberry Punch Bowl Cake
For the Cake:
- Start by ensuring your cream cheese pound cake is completely cool; patience is key!
- Cut the cake into uniform cubes to ensure each bite is as perfect as the next.
For the Berries:
- Combine sliced strawberries, a touch of sugar, and a splash of lemon or lime juice in a bowl.
- Let the mixture sit to allow the berries to release their natural juices and intensify in flavor.
For the Filling:
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- Whip together cream cheese, powdered sugar, and melted strawberry preserves until you achieve a blissfully smooth mixture.
- Feel free to add a drop or two of food coloring for a playful pink hue, then fold in some whipped cream for an extra luxurious texture.
To Assemble:
- Grab your largest Pyrex Deep baking dish and start layering! Begin with a base of cake cubes, followed by a sprinkle of orange juice for a citrusy zing.
- Next, add a generous spread of your strawberry-cream cheese filling, followed by a layer of macerated strawberries, and finally, a dollop of whipped cream.
- Repeat these layers, building your way up to the top, finishing off with a final flourish of whipped cream and a garnish of fresh strawberries.
- Pop it in the fridge to chill, letting all those fabulous flavors meld together.
Strawberry Punch Bowl Cake Recipe
Perfect layers of moist pound cake, decadent strawberry hinted cream cheese filling, fresh whipped cream and perfectly in season fresh strawberries create the perfect spring dessert.
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Servings: 12 servings
Ingredients
For The Cake:
- 1/2 Cream Cheese Pound Cake Recipe (halved)
- 1/4 cup orange juice
For the Berries
- 1 pint strawberries sliced
- 3 tbsp granulated sugar
- 1 tbsp lemon juice or lime juice
For the Filling
- 2 cream cheese blocks 16 ounces total
- 1 cup sifted powdered sugar
- 4 tsp strawberry preserves melted
For the Topping
- 1 1/2 cups whipped cream
Instructions
For the Cake
- Once cake has cooled to room temperature in pan, cut cake into cubes and set aside.
For the Berries
- In a large bowl, add sliced strawberries, granulated sugar and lemon or lime juice.
- Toss together and set aside until natural juices develop.
For the Filling
- In a large bowl combine the cream cheese, powdered sugar, and the melted strawberry preserves; beat with an electric mixer on medium speed until blended and smooth.
- Add food coloring if you desire it to be a pink color. Stir in a 1/2 cup of whipped cream. Set aside.
To Assemble
- Add cubes of cake to bottom of large Pyrex Deep baking dish and sprinkle with some of the orange juice.
- Spread a layer of the filling next then add mascerated strawberries then top with whipped cream layer. Repeat the steps as much as possible until you reach the top of the dish then top with whipped cream and garnish with fresh strawberries then refrigerate until serving.
Notes
Cake notes: Cake recipe should be halved and baked in a 8×8” pan and then baked for about 45-55 minutes or until baked through. After cake has cooled then cut cake into cubes.
Simply cover your baking dish tightly with plastic wrap or aluminum foil, ensuring no air gets in to maintain its freshness, and refrigerate for up to 3 days. While this delightful dessert is best enjoyed fresh, keeping it chilled ensures the layers stay sumptuous and the flavors continue to meld beautifully.
Nutrition
Calories: 167kcal | Carbohydrates: 29g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 22mg | Sodium: 333mg | Potassium: 198mg | Sugar: 23g | Vitamin A: 105IU | Vitamin C: 26.5mg | Calcium: 155mg | Iron: 0.6mg
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Recipe Tips
- Time Saver: If you don’t have time to make the cake, grab a yellow or white cake from the store without icing. It will work out just fine.
- Go ripe: This recipe depends on delish sweet strawberries so go with the best quality you can. If they aren’t the best, add a little strawberry jam to the mix.
- Glass bowl is best: It will show off all the layers beautifully.
- Chill out: Let it set up at least 2 hours before serving.
*Did you make this recipe? Please give it a star rating and leave comments below!*
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2 questions please: Do I whip 1 1/2 cups whipping cream or do I use 1 1/2 cups of cream I’ve already whipped? And no sugar is added to the whipped cream ? Thanks so much !
Hi Laurie, this recipe uses ready made whipped cream. You can make your own whipped cream, or you can use store-bought. Hope you enjoy!
This was a quick and easy dessert that I made to take to a going away party. I’m telling you the truth, the dessert was a major hit. It was gone in the blink of an eye, not one crumb was left. The next day, the phone calls and texts about the dessert. People loved it. Thank you for sharing this recipe with us.
So glad to hear that! You’re so welcome!!
One of our new favourites
I just made this cake for Mother’s Day and it was an absolute hit! My family loved it so much they cleared the whole bowl. It was also super easy to assemble and the pound cake itself was to die for. Thanks for the amazing recipe!
My family loved it!
Hi! 🙂
I am making the cake tomorrow and reading through the recipe I noticed it says 1 1/2 cups whipping cream, but in the instructions it says 1/2 cup? Pretty sure I can adapt…just wanted to make sure. Seriously can’t wait to taste it…I might not share, lol! Thanks!
The remainder goes on top after layering, that’s what I think the larger amount is for.
*Meg, the 1/2C whipped creme is for the filling portion of the recipe.
As you look further, in assembly, you layer the rest of the whipped creme.
DELICIOUS AND THE WHOLE FAMILY ATE EVERY BIT!
Thank you!
You use the rest of the whipped cream when you layer the ingredients
You are correct Meg. Directions for this recipe are horrible. Recipe itself, if you intuitively are a seasoned baker, you can figure out. You make the whipped cream topping thusly:. 1 1/2 cups heavy whipping cream beat with powdered sugar. I use about 3TBL and a dash of vanilla. You could use strawberry extract if you liked. I then gently add 1/2 cup to the strawberry filling. Alternately, you can also use the liquid 1/2 cup heavy whipping cream to thin the filling. Use the method of the type texture you want for the strawberry filling. The remainder of the whipped topping you then whip with the sugar (to your desired sweetness) to be used in layering and topping.
Does that make sense?
This looks amazing! You say large pyrex dish. Is that 9×13 or 8×8? Makes a huge difference.
9×13.
OH MY GOSH! First I will NEVER make another pound cake recipe – this is THE ONE! Also the whole strawberry whip cream and cream cheese combo is just to die for. RUN and make this recipe today!