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Strawberry Punch Bowl Cake

A punch bowl cake is basically a trifle - and this one is delicious. A little tequila is sprinkled over angel food cake cubes then they're covered with a tangy-sweet cream and topped with sweet berries. The sour cream keeps it from being too sweet.
Course Dessert
Cuisine American - Southern
Prep Time 40 minutes
Total Time 40 minutes
Servings 8
Calories 361kcal
Author Marye Audet-White


  • 2 cups strawberries , chopped
  • 1/4 cup granulated sugar , use less if the berries are very ripe and sweet
  • 1 1/2 cups heavy cream
  • 1/3 cup Confectioner's sugar
  • 1 1/2 teaspoons vanilla
  • 1/2 cup sour cream
  • 1 angel food cake , cut into cubes
  • 3 tablespoons tequila
  • Whole strawberries for garnish


  • Sprinkle the granulated sugar on the chopped berries and let them stand for 30 minutes.
  • In a medium bowl beat the heavy cream and Confectioner's sugar until soft peaks form.
  • Fold in the vanilla and sour cream until well blended.
  • Set aside.
  • Place 1/3 of the angel food cake cubes in the bottom of a punch bowl.
  • Sprinkle with a tablespoon (or so) of tequila.
  • Spoon on 1/3 of the whipped cream mixture, about 2/3 of a cup.
  • Spoon on half the chopped berry mixture.
  • Add 1/3 of the angel food cake to the top, sprinkle with tequila, spoon on 1/3 of the cream mixture, and top with the remaining strawberries.
  • Add the rest of the angel food cake, the remaining cream, and arrange whole berries around the top.
  • Refrigerate until serving time.


Calories: 361kcal | Carbohydrates: 40g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 68mg | Sodium: 246mg | Potassium: 166mg | Sugar: 26g | Vitamin A: 745IU | Vitamin C: 21.5mg | Calcium: 86mg | Iron: 0.3mg