Southern Strawberry Punch Bowl Cake
Ingredients:
For the Cake:
1 (16.5 oz) box of vanilla cake mix
1 cup water
1/3 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
For the Strawberries:
2 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar
1 tablespoon lemon juice
For the Cream Cheese Filling:
1 (8 oz) package cream cheese, softened
1 (8 oz) container whipped topping (like Cool Whip)
1/2 cup powdered sugar
1 teaspoon vanilla extract
For Assembly:
1 (16 oz) container of whipped topping (like Cool Whip) for topping
Additional strawberries for garnish (optional)
Directions:
Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, combine the cake mix, water, vegetable oil, eggs, and vanilla extract. Beat on medium speed for about 2 minutes until well combined.
Pour the batter evenly into the prepared cake pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Prepare the Strawberries:
In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Toss to coat the strawberries in sugar and let them sit for about 15-20 minutes until they release their juices.
Make the Cream Cheese Filling:
In a mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, mixing until well combined.
Gently fold in the whipped topping until fully incorporated and fluffy.
Assemble the Cake:
Once the cakes have completely cooled, cut each cake in half horizontally to create four layers in total.
In a large punch bowl or trifle dish, place one layer of cake at the bottom. Spoon some of the strawberry mixture (with juices) over the cake layer, followed by a layer of the cream cheese filling. Repeat the layers (cake, strawberries, cream cheese filling) until all layers are used, finishing with a cake layer on top.
Top and Chill:
Spread the remaining whipped topping over the top layer of cake. Garnish with additional strawberries if desired.
Cover and refrigerate for at least 4 hours or overnight to allow the flavors to meld.
Serve:
When ready to serve, scoop portions of the cake into bowls. Enjoy your delicious Southern Strawberry Punch Bowl Cake!
Prep Time: 30 minutes | Cook Time: 30 minutes | Total Time: 4 hours 30 minutes (including chilling)
Kcal: Approx. 300-350 kcal per serving | Servings: 10-12