Strawberry Punch Bowl Cake

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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Side view of Strawberry Punch Bowl Cake against white background with bowl of strawberries

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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.
Strawberry Punch Bowl with portions scooped out

What is a Punch Bowl Cake?

Yes, itโ€™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 strawberriesโ€™ 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 thatโ€™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.
Overhead of cover view of Strawberry Punch Bowl Cake in dish with Pyrex top and bowl of strawberries

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.

*Did you make this recipe? Please give it a star rating and leave comments below!*
Side view of Strawberry Punch Bowl Cake against white background with bowl of strawberries

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.  
4.30 from 37 votes
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course: Dessert
Servings: 12 servings

Ingredients

For The Cake:

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 8×8โ€ 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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Filed Under:  Cake, Dessert and Baking, Easter, Father's Day, Fourth of July, Mother's Day, Oven, Spring Recipes, Summer Recipes

Comments

  1. 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 !

  2. 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.

  3. 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!

  4. Hi! ๐Ÿ™‚
    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 canโ€™t wait to taste it…I might not share, lol! Thanks!

    1. The remainder goes on top after layering, thatโ€™s what I think the larger amount is for.

    2. *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!

    3. 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?

  5. 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!

4.30 from 37 votes (17 ratings without comment)

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