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Strawberry Shortcake Punch Bowl Cake
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Prep Time:
15 minutes
Total Time:
140 minutes
Delicious strawberry punch bowl cake made with fluffy angel food cake, creamy vanilla pudding, sweet frozen strawberries, and fluffy cool whip.
Ingredients:
  • 2 cups milk
  • 1 (3 ounce) package instant sugar-free vanilla pudding mix
  • 2 angel food cakes, sliced in half horizontally
  • 3 (10 ounce) packages frozen sliced strawberries (such as Dole®), thawed
  • 1 (16 ounce) package frozen whipped topping (such as Cool Whip®), thawed
Instructions:
  • Combine milk and pudding mix in a bowl and whisk vigorously until the mixture is smooth, this should take about 2 minutes. Refrigerate the pudding mixture for a minimum of 5 minutes until it is fully set.
  • Layer the bottom of a punch bowl with 1 angel food cake slice. Spread pudding over the cake and add another cake slice on top. Spread strawberries over the cake and add one more cake slice. Finish by spreading whipped topping over the cake and adding the final slice.
  • Wrap the bowl with plastic wrap and refrigerate until it's chilled, for a minimum of 2 hours.

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