Strawberry Punch Bowl Cake

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This recipe is a celebration of everything fresh and delicious about spring! Imagine fluffy pound cake layered with juicy strawberries, a decadent strawberry cream cheese filling, and pillows of whipped cream. It’s a textural and flavor explosion that will have your taste buds singing.

What’s a Punch Bowl Cake?

Don’t let the name fool you, there’s no actual punch involved! This stunning dessert gets its name from the way it’s assembled – in a large bowl, showcasing all the beautiful layers.

The Perfect Balance of Sweet and Tangy

The fresh strawberries are the stars of the show, offering a burst of sweetness without being overpowering. The strawberry cream cheese filling adds another dimension of flavor. Don’t be intimidated by the cream cheese, it adds a delightful tang that perfectly balances the sweetness of the other elements.

A Symphony of Textures

The airy whipped cream and the soft pound cake create a delightful textural contrast. Each bite is a journey through different textures and flavors, keeping your taste buds happy with every mouthful.

Ready to Bake? Let’s Get Started!

For the Cake:

  • Patience is key! Make sure your cream cheese pound cake is completely cool before assembling.
  • Cut the cake into bite-sized cubes for an even distribution of flavors and textures in every scoop.

For the Berries:

  • In a bowl, combine sliced strawberries with a sprinkle of sugar and a squeeze of lemon or lime juice.
  • Let the mixture sit for a bit. This allows the berries to release their natural juices and intensify their flavor.

For the Filling:

  • Whip cream cheese, powdered sugar, and melted strawberry preserves until you have a smooth and creamy mixture.
  • Feeling playful? Add a drop or two of food coloring for a vibrant pink hue. Then, fold in some whipped cream for an extra luxurious touch.

Assembling Your Masterpiece:

  • Grab your biggest and prettiest baking dish. It’s time to layer!
  • Start with a base of cake cubes, followed by a drizzle of orange juice for a delightful citrusy kick.
  • Next, spread a generous amount of your strawberry cream cheese filling, followed by a layer of macerated strawberries. Top it all off with a dollop of whipped cream.
  • Repeat these layers until your dish is filled, finishing with a flourish of whipped cream and fresh strawberries for garnish.

Chilling for Perfection:

  • Cover your baking dish tightly to prevent it from drying out. Plastic wrap or aluminum foil work perfectly.
  • Let it chill in the fridge for at least a few hours, allowing all the flavors to meld together beautifully.

Tips for Storing

This dessert is best enjoyed fresh, but it will keep well in the fridge for up to 3 days. Just make sure it’s tightly covered to maintain freshness.

So there you have it! This Strawberry Punch Bowl Cake is the perfect way to celebrate spring and impress your guests.

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Strawberry Punch Bowl Cake


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5 from 1 review

  • Author: Anwar
  • Total Time: 1 hour 15 minutes

Description

This recipe is a celebration of everything fresh and delicious about spring! Imagine fluffy pound cake layered with juicy strawberries, a decadent strawberry cream cheese filling, and pillows of whipped cream.


Ingredients

  • Pound cake (baked in an 8×8 pan, cut into cubes) – halved recipe (any recipe will work)
  • Orange juice (1/4 cup)
  • Strawberries (1 pint, sliced)
  • Sugar (3 tbsp)
  • Lemon/lime juice (1 tbsp)
  • Cream cheese (2 blocks, softened)
  • Powdered sugar (1 cup, sifted)
  • Strawberry preserves (4 tsp, melted)
  • Whipped cream (1 1/2 cups)

Instructions

  1. Make the berries: Toss sliced strawberries with sugar and lemon/lime juice. Let sit until juicy.
  2. Make the filling: Beat cream cheese, powdered sugar, and melted preserves until smooth. Fold in 1/2 cup whipped cream.
  3. Assemble: In a baking dish, layer cake cubes with orange juice, then filling, then strawberries, and finally whipped cream. Repeat layers until the dish is full. Top with extra whipped cream and fresh strawberries.
  4. Chill and serve: Refrigerate for at least a few hours before serving.

Notes

  • This trifle can be stored in the fridge for up to 3 days.
  • Feel free to adjust the amount of sugar and orange juice to your taste.
  • Prep Time: 30
  • Cook Time: 45
  • Category: Desserts

Nutrition

  • Serving Size: 12
  • Calories: 167kcal
  • Sugar: 23g
  • Sodium: 333mg
  • Fat: 2g
  • Unsaturated Fat: 1g
  • Carbohydrates: 29g
  • Protein: 7g
  • Cholesterol: 22mg

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