Made with layers of fluffy edible cake, whipped cream and strawberries, the Southern Strawberry Punch Bowl (or Strawberry Trifle) Cake is a fresh and totally sweet dessert to enjoy this summer.
You might recognize this as strawberry trifle, but in my part of the country we call it strawberry shortcake. And most people I know personally keep a pretty glass jar on hand just so they can show off one of these delicious creations.
This Southern strawberry bowl is my husband’s favorite.He needs this each yr on his birthday, which isn’t anyt any small feat thinking about he become born in February. It’s easy to make into a low-fat or light dessert, and can actually be very dietetic compared to a typical dessert. I love making it in the summer, but it can easily be made in the winter as long as strawberries are available at your
grocery store, to help stave off the cold-weather blues.
With layers of fluffy pieces of angel food cake, whipped cream, vanilla pudding, and fresh strawberries, I know this sweet dessert will be a hit when you make it for friends and family. If you’re looking for similar recipes to make this summer, check out the Dreamy Creamy Trifle Cake and Patriotic Punch Bowl.
*ingredients:
°1 food angel cake
°3.5 ounce package of this instant vanilla pudding mix is the little box and I always use sugar free
°2 cups of milk, you can use skim milk
°8 ounce carton of shake can be light or fat-free
°1 pint fresh strawberries, washed and diced
*Directions
Using a knife, cut out the brown cake from the baked cake, and then cut the cake into small pieces.
Preparation pudding as directed using an electric mixer. Add the cold whisk and mix until well combined and smooth.
3.5 oz package vanilla pudding mix, 2 cups milk, whisked into an 8 oz carton
Put a third of the cake pieces in a large bowl. Top with a third of the pudding mixture and half a strawberry. Repeat with remaining pudding mixture. Garnish with fresh strawberries. Refrigerate until ready to eat!
Enjoy !
