Southern Strawberry Punch Bowl is a beautiful layered dessert that always steals the show at potlucks, holidays, and family gatherings. With fluffy cake pieces, fresh juicy strawberries, creamy pudding, and clouds of whipped topping layered together in a large glass bowl, this dessert is as stunning as it is delicious. Every spoonful gives you soft cake, sweet strawberries, and smooth cream all in one bite. It’s simple to make, easy to customize, and perfect when you need a crowd-pleasing strawberry dessert.
Ingredients
For the Base
- 1 prepared pound cake or yellow cake, cut into cubes
For the Cream Layer
- 1 (5.1 oz) box instant vanilla pudding mix
- 3 cups cold milk
- 1 (8 oz) package cream cheese, softened
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) container whipped topping (like Cool Whip)
For the Strawberry Layer
- 4 cups fresh strawberries, sliced
- ½ cup granulated sugar (optional, to macerate strawberries)
- 1 (3 oz) box strawberry gelatin (optional for extra flavor)
Preparation Steps
Step 1: Prepare the Strawberries
In a bowl, combine sliced strawberries with sugar if using. Let them sit for 20–30 minutes to release their juices and create a natural strawberry syrup.
Step 2: Make the Pudding Mixture
Whisk together the instant pudding mix and cold milk until thickened. Set aside to firm up for about 5 minutes.
Step 3: Make the Cream Filling
In a large mixing bowl, beat softened cream cheese until smooth and fluffy. Add sweetened condensed milk and mix until creamy and well combined. Fold in the prepared pudding mixture, then gently fold in whipped topping until light and smooth.
Step 4: Begin Layering
In a large glass punch bowl, add a layer of cake cubes on the bottom. Spoon a layer of strawberries over the cake, then spread a generous layer of cream mixture on top.
Step 5: Repeat Layers
Continue layering cake, strawberries, and cream mixture until all ingredients are used, finishing with cream on top.
Step 6: Garnish and Chill
Top with extra whipped topping and fresh strawberries for a beautiful finish. Refrigerate for at least 2 hours before serving so flavors can blend together.
Variations
- Use angel food cake instead of pound cake for a lighter texture
- Add crushed pineapple for a tropical twist
- Mix in sliced bananas between layers
- Use strawberry cake instead of yellow cake
- Add a drizzle of strawberry glaze on top for extra shine
Cooking Notes
- Make sure cream cheese is fully softened to avoid lumps
- Chill the dessert well before serving for best texture
- Use fresh, ripe strawberries for maximum flavor
- Do not overmix whipped topping to keep it fluffy
- Assemble the same day for freshest taste
Serving Suggestions
- Serve in clear dessert cups for individual portions
- Add a scoop of vanilla ice cream on the side
- Sprinkle crushed graham crackers on top for crunch
- Serve at summer barbecues or Easter gatherings
- Pair with sweet tea for a true Southern feel
Tips
- Pat strawberries dry slightly if very juicy
- Cut cake cubes evenly for neat layers
- Use a deep glass bowl to show off the layers
- Store leftovers covered in the refrigerator up to 3 days
- For cleaner slices, chill overnight before serving
Prep Time / Chill Time / Total Time
- Prep Time: 25 minutes
- Chill Time: 2 hours
- Total Time: About 2 hours 25 minutes
Nutritional Info (Approx.)
- Calories: 420 per serving
- Protein: 6g
- Fat: 20g
- Carbohydrates: 55g
FAQs
Can I make this ahead of time?
Yes, it can be made several hours ahead and refrigerated until ready to serve.
Can I use frozen strawberries?
Fresh is best, but thawed and drained frozen strawberries can work in a pinch.
Can I freeze it?
Freezing is not recommended because the texture will change.
Conclusion
Southern Strawberry Punch Bowl is a classic layered strawberry dessert that’s creamy, sweet, and perfect for sharing. It’s simple to prepare, visually stunning, and always a hit at gatherings.