Description
A delightful family tradition, this Southern Strawberry Punch Bowl Cake features layers of moist pound cake, sweet strawberries, and fluffy whipped topping, perfect for any occasion.
Ingredients
Scale
- 1 pound cake (store-bought or homemade)
- 1 package (3 ounces) strawberry gelatin
- 2 cups boiling water
- 1 pound fresh strawberries, sliced
- 1 container (8 ounces) whipped topping (like Cool Whip)
- 1 cup water (for sugar syrup)
- 1/2 cup sugar
Instructions
- Prepare the pound cake: Bake the pound cake until golden and fragrant, then let it cool completely on a wire rack before cutting it into 1-inch cubes.
- Dissolve gelatin: In a bowl, add the strawberry gelatin to 2 cups of boiling water and whisk until dissolved. Fold in the sliced strawberries and set aside.
- Make the sugar syrup: Combine 1 cup of water with 1/2 cup of sugar in a saucepan over medium heat. Stir until the sugar is dissolved, then let cool.
- Layer the cake: In a large punch bowl, layer half of the pound cake cubes at the bottom. Pour half of the strawberry gelatin mixture over the cake layer.
- Add the whipped topping: Spread half of the whipped topping over the layer. Repeat the layering, finishing with whipped topping on top.
- Refrigerate: Cover and refrigerate for at least 4 hours or overnight for best results.
Notes
Let the punch bowl cake sit overnight for flavor enhancement. Store leftovers in an airtight container for up to three days.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg