Easy Strawberry Shortcake Punch Bowl Cake Recipe

Name: Easy Strawberry Shortcake Punch Bowl Cake Recipe
Total time: 2 hrs 20 mins
Ingredients: 2 cups milk; 1 (3 ounce) package instant sugar-free vanilla pudding mix; 2 angel food cakes, sliced in half horizontally; 3 (10 ounce) packages frozen sliced strawberries (such as Dole®), thawed; 1 (16 ounce) package frozen whipped topping (such as Cool Whip®), thawed

This strawberry punch bowl cake is assembled in a punch bowl and garnished with fresh strawberries for a beautiful presentation, perfect for parties and gatherings.

Total time2 hrs 20 mins
Prep time15 mins
Yield1 trifle, 12

Adjust servings

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Servings

Ingredients

2 cups milk
1 (3 ounce) package instant sugar-free vanilla pudding mix
2 angel food cakes, sliced in half horizontally
3 (10 ounce) packages frozen sliced strawberries (such as Dole®), thawed
1 (16 ounce) package frozen whipped topping (such as Cool Whip®), thawed

Instructions

In a mixing bowl, whisk together the milk and pudding mix until well combined and the pudding mix has dissolved, approximately 2 minutes. Place the bowl in the refrigerator to allow the pudding to set, for a minimum of 5 minutes.
Arrange a slice of angel food cake at the bottom of a punch bowl. Evenly spread a layer of pudding over the cake, then top with another slice of cake. Distribute the strawberries over the cake layer, followed by another cake slice. Finish by spreading the whipped topping over the cake and topping with the final cake slice.
Cover the punch bowl securely with plastic wrap and refrigerate the cake for at least 2 hours to allow it to chill thoroughly before serving.

Nutrition

Calories: 332 kcal
Fat Content: 11 g
Fiber Content: 2 g
Sugar Content: 14 g
Sodium Content: 741 mg
Protein Content: 6 g
Cholesterol Content: 3 mg
Carbohydrate Content: 55 g
Saturated Fat Content: 9 g
Unsaturated Fat Content: 0 g