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.
Servings 12 servings
Calories 167kcal
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 8x8” pan and then baked for about 45-55 minutes or until baked through. After cake has cooled then cut cake into cubes.
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