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The completed dessert in the punch bowl on the white marble cooktop, covered with plastic wrap and ready to be refrigerated. The dessert is chilling in preparation for serving.

Strawberry Shortcake Punch Bowl Cake Recipe

This easy-to-make layered dessert combines fluffy angel food cake, creamy vanilla pudding, sweet strawberries, and light whipped topping, creating a refreshing, no-bake treat perfect for any gathering or celebration!
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Prep Time 15 minutes
Additional Time 2 hours 5 minutes
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Servings 12
Calories 332 kcal

Equipment

  • Mixing bowl
  • Whisk
  • Punch bowl (or similar large serving bowl)
  • Plastic Wrap
  • Course and Cuisine

Ingredients
  

  • 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
  • 1 16 ounce package frozen whipped topping

Instructions
 

  • Prepare Pudding: Whisk milk and pudding mix in a bowl for 2 minutes. Refrigerate for at least 5 minutes to set.
    A glass bowl on the white marble cooktop with milk and instant sugar-free vanilla pudding mix being whisked together for 2 minutes. The pudding is thickening as it's prepared for refrigeration.
  • Layer Cake: Place one slice of angel food cake in the bottom of a punch bowl.
    A punch bowl on the white marble cooktop with the first slice of angel food cake placed at the bottom. The cake slice is positioned neatly and ready for the next layer.
  • Add Pudding: Spread a layer of prepared pudding over the cake.
  • Add Strawberries: Spread a layer of thawed strawberries on top of the pudding.
    The punch bowl on the white marble cooktop as additional layers of angel food cake, pudding, and strawberries are added, building up the dessert. The process is being repeated until the layers are stacked high
  • Repeat Layers: Repeat the cake, pudding, and strawberry layers, ending with whipped topping on top of the final cake slice.
  • Chill: Cover with plastic wrap and refrigerate for at least 2 hours before serving.
    The completed dessert in the punch bowl on the white marble cooktop, covered with plastic wrap and ready to be refrigerated. The dessert is chilling in preparation for serving.