Strawberry Shortcake Punch Bowl Cake Recipe

Strawberry Shortcake Punch Bowl Cake Recipe

How To Make Strawberry Shortcake Punch Bowl Cake

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Preparation: 20 minutes
Cooking: 0 minutes
Total: 20 minutes



  • 1 pound of strawberries, sliced
  • 1/4 cup of sugar
  • 2 cups of whipped cream
  • 1 package of store-bought pound cake, cut into cubes
  • 1 cup of strawberry punch


  1. In a bowl, combine the sliced strawberries and sugar. Let them sit for 10 minutes until they release their juices.

  2. In a trifle dish or punch bowl, layer half of the pound cake cubes at the bottom.

  3. Spoon half of the strawberry mixture over the pound cake.

  4. Spread half of the whipped cream on top of the strawberries.

  5. Repeat the layers with the remaining pound cake, strawberry mixture, and whipped cream.

  6. Pour the strawberry punch evenly over the layers.

  7. Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld together.

  8. Serve chilled and enjoy!


  • Calories : 320kcal
  • Total Fat : 15g
  • Saturated Fat : 9g
  • Cholesterol : 60mg
  • Sodium : 170mg
  • Total Carbohydrates : 45g
  • Dietary Fiber : 3g
  • Sugar : 29g
  • Protein : 4g
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