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DIRECTIONS
Using a knife, trim the brown from the baked cake, then tear the cake into small bite-sized pieces. It is not mandatory to trim the brown – removing the brown parts is only for visual presentation purposes.
In a medium sized bowl, prepare the pudding as directed, using an electric mixer or whisk. Gently fold in the Cool Whip until well blended and smooth.
Place 1/3 of the torn cake pieces in a large bowl – clear or transparent is best for presentation. Ideally, a punch bowl!
Top with 1/3 of the pudding mixture and 1/3 of the sliced strawberries.
Repeat the layering 2 more times – you will end with strawberries as the top layer.
Refrigerate until ready to serve.
NOTES
MAKE AHEAD: This strawberry punch bowl cake tastes even better when it’s been refrigerated overnight, as the pudding/Cool Whip mixture has time to really soak into the angel food cake pieces. You can assemble it up to 24 hours in advance and refrigerate, covered, until you’re ready to serve.
GARNISH: If you would like to add a garnish, shredded coconut and/or chopped pecans are lovely additions. Toasting the coconut and pecans adds extra flavor which is delicious.
ADD-INS: If you would like to add more fruit, sliced banana and well drained crushed pineapple are fantastic. Raspberries are also magnificent. Layer the additional fruit over the first 2 strawberry layers.
CAKE: Angel Food Cake is the traditional cake to use as it is fluffier and lighter. If you prefer, you can use pound cake (fantastic and more decadent) or use a box mix to make a white or yellow cake.
LOWER SUGAR/DIET FRIENDLY: You can use sugar-free pudding, light Cool Whip, and skim milk if you would like a more diet friendly version. The Angel Food Cake is already low in fat!
STORE: Wrap tightly with plastic wrap and keep in the refrigerator for up to 3 days.
