Quick Southern Strawberry Punch Bowl Cake
A vibrant dessert that tantalizes the taste buds with its refreshing strawberry flavor and creamy texture, perfect for gatherings and special occasions.
Equipment
- Mixing Bowl
- Handheld Mixer
- Punch Bowl or Trifle Dish
Ingredients
Ingredients
- 2 pounds Fresh Strawberries Hulled and sliced, reserve some whole for garnish.
- 1 9-inch Sponge Cake Pre-made or homemade.
- 2 cups Heavy Cream For whipping.
- 1/2 cup Granulated Sugar To sweeten the whipped cream.
- 1 bean Vanilla Bean Use the seeds for flavoring the whipped cream.
- to taste Fresh Mint Leaves Optional, for garnish.
Instructions
- Wash the strawberries thoroughly under cold water. Pat them dry, hull, and slice them. Set aside a handful of whole strawberries for garnish.
- Prepare the sponge cake. If using a store-bought cake, remove it from packaging. If making your own, bake according to your recipe and allow to cool completely.
- In a large mixing bowl, pour in the heavy cream. Whip on medium speed until it starts to thicken. Gradually add sugar and vanilla bean seeds, continuing to whip until soft peaks form.
- In a large punch bowl, layer half of the sponge cake at the bottom, breaking it into pieces if necessary.
- Add a layer of whipped cream over the cake, spreading it evenly. Follow with a layer of sliced strawberries.
- Repeat the layering process with the remaining sponge cake, whipped cream, and sliced strawberries, aiming for at least two layers.
- Finish with a final layer of whipped cream on top, smoothing it out. Garnish with reserved whole strawberries and mint leaves.
- Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- When ready to serve, scoop out portions ensuring each includes cake, cream, and strawberries.
- Enjoy your Quick Southern Strawberry Punch Bowl Cake!
Notes
Store leftovers in an airtight container in the refrigerator for up to three days.