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.
Prep Time 40 minutes
Total Time 40 minutes
- 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.
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: 14.9% | Vitamin C: 26.1% | Calcium: 8.6% | Iron: 1.5%