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Cyndi Allison

Fresh Strawberry Punch Bowl Cake Recipe
Super Easy to Make Dessert that is Yummy and Pretty

Kum Ba Ya
Fresh Strawberry Punch Bowl Cake

When I need a quick and easy dessert, I often make Strawberry Punch Bowl Cake. It doesn't take long to put together, and everyone always loves this recipe. In fact, I've been getting requests for this one all week following a cook out on the Yadkin River. So, I thought I better get it written up.

Strawberry Punch Bowl Cake Recipe


  • 1 store bought plain Angel Food cake (or you can make one but that takes a lot more time and work)
  • 1 large (16 oz) container of Cool Whip (or 2 of the small containers - 8 oz. each)
  • 1 container of sour cream (16. oz.)
  • 1 small can of evaporated milk (5.5 oz size)
  • 3/4 cup of powdered sugar
  • Fresh strawberries (around 6 cups cut into bite sized pieces)
  • 1 bag of strawberry glaze (may also be sold in jars) - 14 to 16 oz. or in that range


Get out three bowls - two large ones and one medium and prepare the different parts of the cake to layer.

In one large bowl, break up the Angel Food Cake into bite sized pieces. You can do this as you build the Punch Bowl Cake, but the cake makes your fingers sticky, so you may want to do it all at once.

In the second large mixing bowl, beat together the Cool Whip, sour cream, and evaporated milk. Then, beat in the powdered sugar.

In the medium bowl, put the strawberries after you wash, hull, and cut them. Then, fold in the glaze mix so that the strawberries are coated.

In an old fashioned glass punch bowl or other large container (I used a Tupperware acrylic for my cake above), layer half the pieces of Angel Food Cake. Spread half the Cool Whip mixture over the cake and tap lightly to get some between the cake pieces and then evenly glop half the berry mixture. Repeat with the same order with the other half of the ingredients.

Chill and serve.

That's all it takes to make a Strawberry Punch Bowl Cake.


Notes and Tips:

This recipe makes a pretty big dessert. It didn't all fit in the Tupperware acrylic bowl, so I had a second small container and used small amounts to make a mini cake for home. The bigger Tupperware Thatsa Bowl will hold the entire cake, but it's harder to fit in a cooler to take to a picnic. Actually, the boys like when I make favorite dishes and leave some at home, so that works out.

This cake does look great in an actual punch bowl where you can see the layers. I don't own a punch bowl, but I see them from time to time at Good Will. Any clear bowl will let the layers show which makes for a nice presentation.

If using frozen berries, be sure to drain off any extra water. Also, you may want to change up the layers, since the frozen berries are not as pretty as the fresh berries. Layer cake, berries, and then Cool Whip with Cool Whip as the top layer rather than berries.

You can also use canned pie filling for the strawberry layer or another flavor like cherry. Just be sure you get actual pie filling and not tart berries in a can.

The Strawberry Punch Bowl Cake below was served at a cook out. As you can see, we could not locate the serving spoons. The turner worked fine. Also, the guests put the cake in large plastic cups rather than on plates. That made it easier to carry the dessert around. So - just an idea.

Kum Ba Ya
Yum! This is too good for words.