Strawberry Shortcake Punch Bowl Cake


I make this strawberry punch bowl cake recipe in a punch bowl and garnish with strawberries.

close up view of Strawberry Shortcake Punch Bowl Cake garnished with cream, in a trifle pan
Prep Time:
15 mins
Additional Time:
2 hrs 5 mins
Total Time:
2 hrs 20 mins
1 trifle


  • 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


  1. Whisk milk and pudding mix together in a bowl until pudding mix is dissolved, about 2 minutes. Refrigerate until pudding is set, at least 5 minutes.

  2. Place 1 angel food cake slice in the bottom of a punch bowl. Spread pudding over cake and top with another cake slice. Spread strawberries over cake and top with another cake slice. Spread whipped topping over cake and top with final slice of cake.

  3. Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours.

Nutrition Facts (per serving)

332 Calories
11g Fat
55g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 332
% Daily Value *
Total Fat 11g 14%
Saturated Fat 9g 44%
Cholesterol 3mg 1%
Sodium 741mg 32%
Total Carbohydrate 55g 20%
Dietary Fiber 2g 9%
Total Sugars 14g
Protein 6g
Vitamin C 29mg 145%
Calcium 150mg 12%
Iron 1mg 5%
Potassium 226mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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