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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The Perks and Highlights of the Best Strawberry Punch Bowl Cake
Cuisine Inspiration: Southern
Primary Cooking Method: Layering is the name of the game!
Dietary Info: This dessert is vegetarian-friendly and can easily be adapted for gluten-free diets
Key Flavor: Strawberries take center stage in this scrumptious symphony
Skill Level Required: This recipe is straightforward and forgiving,
Sweet Highlights:
- Strawberry Spectacular: The fresh strawberries bring a burst of natural sweetness and a touch of tartness that’s utterly irresistible.
- Creamy Layers: Each spoonful includes a heavenly dose of creamy goodness
- Cakey Perfection: The cake provides a fluffy foundation, soaking up all the flavors
- Easy Assembly: No need for fancy equipment or techniques here
- Make-Ahead Marvel: This is a dessert that gets even better with time, making it perfect for prepping ahead for parties or family gatherings. Just layer, chill, and let the flavors meld together into something truly special.
What is a Punch Bowl Cake?
Yes, it’s as good as it sounds. This Strawberry Punch Bowl Cake contains layers of fresh Spring strawberries, moist pound cake, strawberry cream cheese filling and whipped cream. It is the perfect spring dessert.
The strawberries are fresh and crisp without being overwhelmingly sweet. Although the strawberry cream cheese layer might sound interesting, it offers a creaminess and added tang that balances out all the sweet flavors. Both the whipped cream and pound cake create textural elements that play with one another and create a journey on the taste buds. Buckle your seatbelts people.
Ingredients
For the Cake:
- Half Batch Cream Cheese Pound Cake: A rich and buttery foundation that sets the stage for deliciousness.
- Splash of Orange Juice: Adds moisture and a burst of citrus to brighten up the cake.
For the Berries:
- Sliced Strawberries: The main attraction, bringing sweetness and a juicy burst to every bite.
- Granulated Sugar: Amps up the strawberries’ natural sweetness.
- Citrus Juice (Lemon or Lime): Adds a zesty balance to the sweet berries.
For the Filling:
- Cream Cheese Blocks: Creates a creamy and smooth layer that’s utterly delightful.
- Sifted Powdered Sugar: Ensures a smooth blend, adding a touch of sweetness.
- Melted Strawberry Preserves: Infuses the filling with a berry-licious twist.
For the Topping:
- Whipped Cream: The creamy, fluffy finale that tops off this show-stopping dessert.
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:
- 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.
How to Store
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.
Strawberry Punch Bowl Cake Recipe
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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.
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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!