HOW TO MAKE SOUTHERN STRAWBERRY PUNCH BOWL CAKE!
This Southern strawberry punch bowl cake, also known as a strawberry trifle, is a deliciously light and sweet dessert that is excellent for enjoying during the warm summer months. It consists of layers of soft angel food cake, whipped cream, and strawberries.
My husband adores this traditional Southern strawberry punch bowl cake. It is his go-to dessert. He insists on having this for his birthday every year, which is quite a challenge since he was born in February. When compared to the conventional dessert, it may actually be rather diet-friendly due to the ease with which it can be transformed into a low-fat or light dessert. It’s one of my favorite things to make in the summer, but you can easily make it in the winter as well, given that strawberries are readily available at your local grocery shop. It’ll help you shake off the winter blues.
Because the pudding and Cool Whip mixture have time to fully soak into the angel food cake pieces, the flavor of this strawberry punch bowl cake improves after it has been stored in the refrigerator for a whole day. Therefore, it is possible to put together your trifle up to twenty-four hours in advance and store it in the refrigerator, covered, until you are ready to serve it.
And if you want to make this recipe for punch bowl cake diet-friendly, use sugar-free pudding, fat-free or light Cool Whip, and skim milk instead of the regular versions of those ingredients. The cake has a natural low-fat content, and everyone knows that fresh strawberries are healthy for you.
THE INGREDIENTS LIST:
A baked angel food cake.
A 3.5-oz Pkg.Of instant vanilla pudding mix.
2 Cups.Of milk.
An 8-oz carton.Of whipped topping.
Fresh strawberries; I used 1 pint washed and hulled.
Remove the brown crust from the cooked cake with a knife, and then break the cake into pieces that are suitable for nibbling.
Follow the recipe for the pudding and use an electric mixer to prepare it. Cool Whip should be added, and the mixture should be mixed until it is completely smooth.
Put one-third of the cake pieces into a big basin. Put a third of the pudding mixture on top, then half of the strawberries.
Repeat, then cover with the pudding mixture that was left over. Put a fresh strawberry on top as a garnish. Refrigerate until ready to enjoy!