Strawberry punch bowl cake is an easy, no bake dessert. It's similar to a trifle with layers of angel food cake, rich cream, and sweet strawberries. The touch of sour cream keeps it from being too sweet.
Course Dessert
Cuisine American - Southern
Prep Time 10 minutesminutes
Macerating Strawberries in Sugar 30 minutesminutes
2pintsstrawberriesabout 2 cups chopped and save the rest for garnish.
¼cupgranulated sugaruse less if the berries are very ripe and sweet
1 ½cupsheavy whipping cream
⅓cupConfectioner's sugar
1 ½teaspoonsvanilla
½cupsour cream
1angel food cake, cut into cubes
whole strawberries for garnish
Instructions
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 ⅓ of the angel food cake pieces in the bottom of a large punch bowl, a large bowl, or a trifle dish.
Sprinkle strawberry juice over the top - just a little.
Spoon on ⅓ of the whipped cream mixture, about ⅔ of a cup.
Spoon on half the chopped berry mixture.
Add ⅓ of the angel food cake to the top, sprinkle with strawberry juice, spoon on ⅓ 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.
Notes
Storage:Although best served right away, this strawberry punch bowl cake can be covered with plastic wrap and stored in the fridge for up to 3 days.It is not suitable for freezing!Tips:Expert Tip: Cut the angel food cake into equally-sized cubes. This will make layering, serving, and eating easier. It'll look prettier, too!
Choose the best-looking berries for the garnish on top.
Use ripe berries for a sweeter taste.
This recipe is best served right away. However, if you're going to have to hold it overnight, add 1 tablespoon of instant vanilla pudding when you're whipping the cream. This will help it stabilize and prevent it from getting too watery.
Use leftovers to create cute single-servings in sherbet bowls.