Southern Strawberry Punch Bowl Cake is a classic Southern dessert that is made with fresh strawberries and layers of moist, buttery yellow cake. The cake is drenched in a sweet strawberry syrup that is made with fresh strawberries and sugar. It is usually served in a large punch bowl and topped with a dollop of whipped cream.
The flavor of the cake is a balance of sweet and tart. The moist layers of cake are soaked in the sweet strawberry syrup, giving it a unique flavor. The cake is topped with a layer of fresh strawberries and a generous dollop of whipped cream.
This classic Southern dessert is a perfect ending to any get-together or special occasion. It’s easy to make, and always sure to please. The combination of sweet and tart flavors makes it an irresistible treat that your guests will love.
To make this delicious dessert, you will need yellow cake mix, butter, eggs, fresh strawberries, sugar, and whipped cream. Begin by preheating your oven to 350 degrees Fahrenheit and greasing a 9×13 inch baking pan. In a large bowl, mix the cake mix, butter, and eggs until a thick batter is formed. Spread the batter into the baking pan and bake for 25 minutes.
Once the cake is done baking, prepare the strawberry syrup. In a medium saucepan, combine the fresh strawberries and sugar. Cook over medium heat for about 15 minutes, stirring often, until the mixture is thick and syrupy.
Allow the cake to cool, then cut it into cubes. Place the cubes in the bottom of a large punch bowl. Pour the strawberry syrup over the cake and let it sit for at least one hour before serving. Top with a dollop of whipped cream and fresh strawberries.
Southern Strawberry Punch Bowl Cake is a classic dessert that is sure to bring a smile to your guests’ faces. It’s easy to make and full of sweet and tart flavors that all will enjoy. Serve this classic treat at your next get-together and your guests will be sure to ask for the recipe.
1 yellow cake mix
1 (6 oz.) pkg. instant vanilla pudding
1 lg. can crushed pineapple, drained
2 (10 oz.) pkgs. frozen strawberries
1 (16 oz.) carton Cool Whip
Bake cake in two round cake pans and set aside to cool. Make pudding and set in refrigerator to get cold. Cut one layer of cake in small chunks; put in punch bowl. Spread half of pudding on top; then add half of pineapple and one package strawberries. Slice one banana on top; half of Cool Whip, spreading to cover completely. Repeat with the other layer the same – ending with Cool Whip. Let set in refrigerator overnight.