Best No Bake Strawberry Punch Bowl Cake Recipes
NO BAKE STRAWBERRY PUNCH BOWL CAKE
This is a delicious, easy and pretty dessert. A co-worker gave this recipe to me. I made several...enough to feed 30 people. Had to borrow several punch bowls. Of course you don't have to make it in a punch bowl. You can make it in any glass bowl or in anything you want to make it in!
Provided by Janice Davis
Categories Fruit Desserts
Time 1h
Number Of Ingredients 9
Steps:
- 1. Thaw Strawberries. Pour strawberry glaze over strawberries and stir until berries are coated with glaze. .
- 2. In another bowl mix sour cream, cool whip, pecans, coconut and powdered sugar
- 3. In another bowl break the angel food cakes up in small to medium size pieces.
- 4. In the punch bowl or whatever container you choose to use, spread 1/3-1/2 of strawberry mixture. Using 1/3-12 of the angel food cake make a layer on top of the strawberry mixture. Now using 1/3-12 of sour cream mixture make a layer on top of the angel food cake. Continue to make layers in the container until all of the strawberries, cake and sour cream are gone ending with the sour cream mixture. If need be you can put more cool whip on top to finish it off. However you will need to have purchased another container for this purpose.
STRAWBERRY SHORTCAKE PUNCH BOWL CAKE
I make this in a punchbowl. Garnish with strawberries.
Provided by Cindy Henderson Foster
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 2h20m
Yield 12
Number Of Ingredients 5
Steps:
- 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.
- Place 1 of the angel food cake slices 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. Cover bowl with plastic wrap and refrigerate until chilled, at least 2 hours.
Nutrition Facts : Calories 331.5 calories, Carbohydrate 54.8 g, Cholesterol 3.3 mg, Fat 10.8 g, Fiber 2.4 g, Protein 5.5 g, SaturatedFat 8.7 g, Sodium 741.1 mg, Sugar 13.8 g
SOUTHERN STRAWBERRY-PINEAPPLE PUNCH BOWL CAKE RECIPE - (3.8/5)
Provided by LadyJ1114
Number Of Ingredients 6
Steps:
- Preheat an oven to 350°F. Mix the cake batter according to the directions given in the package. Divide the cake batter into two round cake pans. Bake the cakes set aside to cool. Mix the pudding according to the directions given in the package. Refrigerate. Cut one layer of cake into small chunks; put in punch bowl. Spread half of the pudding on top; then add half of the pineapple and 1 package of strawberries. Slice one banana on top; add1/2 carton of Cool Whip, spreading to cover completely. Repeat with the other layer ending with Cool Whip. Put the cake in the refrigerator overnight so that the strawberries will thaw and their juices will infuse the cake. Serve chilled.
SOUTHERN STRAWBERRY PUNCH BOWL CAKE
this is a all time favorite of mine , my maw maw would make it every year for me as we came up from FL to AL to visit her yearly !!
Provided by Renee Hardy
Categories Cakes
Number Of Ingredients 6
Steps:
- 1. Bake cake in two round cake pans and set aside to cool.
- 2. Make pudding and set in refrigerator to get cold. Cut one layer of cake in small chunks; put in punch bowl.
- 3. Spread half of pudding on top; then add half of pineapple and one package strawberries. Slice one banana on top; half of Cool Whip, spreading to cover completely
- 4. Repeat with the other layer the same - ending with Cool Whip. Let set in refrigerator overnight. Just look at this vision of yummylishus beauty!
MAMAW EMILY'S STRAWBERRY CAKE
My husband loved his mamaw's strawberry cake recipe. He thought no one could duplicate it. I made it, and it's just as scrumptious as he remembers. -Jennifer Bruce, Manitou, Kentucky
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Line the bottoms of 2 greased 8-in. round baking pans with parchment; grease parchment., In a large bowl, combine cake mix, gelatin, sugar and flour. Add water, oil and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chopped strawberries. Transfer to prepared pans., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a small bowl, beat butter until creamy. Beat in crushed strawberries. Gradually beat in enough confectioners' sugar to reach desired consistency. Spread frosting between layers and over top and sides of cake.
Nutrition Facts : Calories 532 calories, Fat 21g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 340mg sodium, Carbohydrate 85g carbohydrate (69g sugars, Fiber 1g fiber), Protein 4g protein.
NO BAKE STRAWBERRY CREAM BOWL CAKE
This dessert is absolutely dreamy. It is gorgeous looking and delicious tasting. I even find the jelly rolls at the $ store, sometimes!
Provided by Karen..
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Stir boiling water into strawberry gelatin in a large bowl until completely dissolved.
- Drain strawberries, reserving syrup.
- Puree strawberries in the blender and stir into gelatin, along with lemon juice.
- Chill mixture in refrigerator, stirring occasionally, until as thick as an egg white.
- While mixture chills, cut jelly rolls into 1/4 inch slices.
- Line a 2 quart mixing bowl with plastic wrap and arrange jelly roll slices close together to line bowl.
- Fold whipped cream into thickened strawberry mixture until no streaks of white remain.
- Spoon into jelly roll lined bowl.
- Chill until firm, about 3 hours or overnight.
- Unmold dessert onto serving plate.
- Garnish with additional whipped cream, if desired and serve with strawberry glaze.
- Strawberry Glaze: Stir reserved strawberry syrup into 2 tsp cornstarch in a small saucepan.
- Cook, stirring constantly, until mixture thickens and clears.
- Cool and refrigerate.
Nutrition Facts : Calories 189.2, Fat 8.1, SaturatedFat 4.7, Cholesterol 27.2, Sodium 165.3, Carbohydrate 26.8, Fiber 1.4, Sugar 14.7, Protein 3.4
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