Strawberry Shortcake Punch Bowl Cake

Strawberry shortcake is a traditional American dessert that dates back to the 19th century. It became popular in the United States during the summer months when strawberries were in season.

This is vegetarian recipe. Dish can be prepared in 270 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.

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Medium

Strawberry Shortcake Punch Bowl Cake

Cooking Method: No cooking required Cuisine: American Courses: Anytime, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 30 min Rest Time 240 min Total Time 4 hrs 30 mins

Servings: 8 Calories: 2800

Best Season: Summer

Ingredients

Servings

• 12 slices Pound cake
• 4 cups Strawberries
• 2 packages Vanilla pudding mix
• 4 cups Milk
• 2 cups Whipped topping
• ¹⁄₂ cup sliced Almonds
• optional for garnish Mint leaves

Instructions

1. Slice the pound cake into 1-inch thick slices.
2. Layer half of the pound cake slices at the bottom of a punch bowl.
3. In a separate bowl, prepare the vanilla pudding according to package instructions using the milk.
4. Pour half of the prepared pudding over the pound cake layer.
5. Slice the strawberries and layer half of them on top of the pudding.
6. Repeat the layers with the remaining pound cake, pudding, and strawberries.
7. Top with whipped topping and sliced almonds.
8. Cover the punch bowl with plastic wrap and refrigerate for at least 4 hours.
9. Garnish with mint leaves before serving, if desired.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 16g25%

Total Carbohydrate 47g16%

Sugars 32g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.