Preparation time: 15 mins. + Refrigeration time | Serves 6-8 persons
This Strawberry Punch Bowl Cake is an easy party dessert that requires no time to prepare but takes enough time to chill. You can make lots of variations to this punch bowl cake like adding an instant pudding layer of any flavor, cherry pie filling instead of strawberries, adding some coconut flavor, etc.
9” (14 oz.) baked yellow cake (cut into small pieces)
3 cups sour cream
1 cup cool whip cream
¾ cup evaporated milk
¾ cup confectioner’s sugar or as required
1 lb fresh strawberries (sliced)
Crushed pecans for topping
- In a mixing bowl combine sour cream, cool whip, evaporated milk, and sugar. Whisk the mixture until gets a uniform texture.
- Now add yellow cake pieces and fold them with the creamy batter. If you feel that the mixture gets too thick to handle then you may add a few tbsp of milk to it.
- When the cake mixture is done, spread half of this mixture onto the base of the serving glass bowl and then evenly spread half of the strawberries on it. Repeat this pattern of layers with the remaining batter and strawberries and in the end, garnish the bowl with some more cool whip and crushed pecans on top.
- Refrigerate the bowl overnight till it sets well or if you don’t have enough time then you can keep it in the fridge for at least 3 hrs. to set.
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