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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These sound delicious! Dangerously good… Wow, these are amazing!
This looks so light and refreshing! Can’t wait to make this for my husband’s birthday this weekend!
Do you half the recipe and then use half the cake you baked?
Or do you just half the recipe and use the full cake then?
I halved the recipe before I baked it and then used the cake.
I love all the strawberries! This looks so delicious!
I have a friend who LOVES making layered desserts like this. I just shared it with her. This looks SO good and I’m hoping she makes it for us lol!
This is a beautiful dessert for spring and summer! Definitely a crowd-pleaser!
Re: Punch Bowl Cake
Please explain 1/2 cream cheese pound cake recipe halved. Its not clear to me. I can’t wait for your response. I would like to make this for my mother for Mother’s Day.
Thank you,
Gee
DO NOT SHOW MY LAST NAME FOR YOUR RESPONSE
Hi Gee, yes you half all of the ingredients in the recipe to make just a loaf of the cake to use.
What. a light and fluffy dessert, perfect for spring! This will be a nice addition to Mother’s Day brunch!
Your recipes are delightful, you are so successful and your little girl is such a gem! You are so blessed! I so look forward to every email you send out, thank you for sharing so much of yourself.
Made this today for brunch with friends. Old time favorite from years ago. I changed it up this time and used strawberry cake instead of regular pound cake.
I am loving all of these lovely layers! This would be perfect for any summer potluck or picnic.