Strawberry Bowl Cake Recipes

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STRAWBERRY SHORTCAKE PUNCH BOWL CAKE



Strawberry Shortcake Punch Bowl Cake image

I make this in a punchbowl. Garnish with strawberries.

Provided by Cindy Henderson Foster

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 2h20m

Yield 12

Number Of Ingredients 5

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 (such as Dole®), thawed
1 (16 ounce) package frozen whipped topping (such as Cool Whip®), thawed

Steps:

  • Whisk milk and pudding mix together in a bowl until pudding mix is dissolved, about 2 minutes. Refrigerate until pudding is set, at least 5 minutes.
  • Place 1 of the angel food cake slices in the bottom of a punch bowl. Spread pudding over cake and top with another cake slice. Spread strawberries over cake and top with another cake slice. Spread whipped topping over cake and top with final slice of cake. Cover bowl with plastic wrap and refrigerate until chilled, at least 2 hours.

Nutrition Facts : Calories 331.5 calories, Carbohydrate 54.8 g, Cholesterol 3.3 mg, Fat 10.8 g, Fiber 2.4 g, Protein 5.5 g, SaturatedFat 8.7 g, Sodium 741.1 mg, Sugar 13.8 g

SOUTHERN STRAWBERRY-PINEAPPLE PUNCH BOWL CAKE RECIPE - (3.8/5)



Southern Strawberry-Pineapple Punch Bowl Cake Recipe - (3.8/5) image

Provided by LadyJ1114

Number Of Ingredients 6

1 box yellow cake mix
1 (6-ounce) package instant vanilla pudding
1 large can crushed pineapple, drained
2 (10-ounce) packages frozen strawberries
2 bananas
1 (16-ounce) carton Cool Whip

Steps:

  • Preheat an oven to 350°F. Mix the cake batter according to the directions given in the package. Divide the cake batter into two round cake pans. Bake the cakes set aside to cool. Mix the pudding according to the directions given in the package. Refrigerate. Cut one layer of cake into small chunks; put in punch bowl. Spread half of the pudding on top; then add half of the pineapple and 1 package of strawberries. Slice one banana on top; add1/2 carton of Cool Whip, spreading to cover completely. Repeat with the other layer ending with Cool Whip. Put the cake in the refrigerator overnight so that the strawberries will thaw and their juices will infuse the cake. Serve chilled.

LAYERED STRAWBERRY CHEESECAKE BOWL



Layered Strawberry Cheesecake Bowl image

Watch our video to learn how to make a glorious strawberry cheesecake bowl. This Layered Strawberry Cheesecake Bowl will be a tasty hit at your party.

Provided by My Food and Family

Categories     Home

Time 4h20m

Yield 14 servings, 2/3 cup each

Number Of Ingredients 8

3 cups sliced fresh strawberries
3 Tbsp. sugar
2 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
1-1/2 cups cold milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
2 cups thawed COOL WHIP LITE Whipped Topping, divided
2 cups frozen pound cake cubes (1 inch)
1 oz. BAKER'S Semi-Sweet Chocolate

Steps:

  • Combine berries and sugar. Refrigerate until ready to use. Beat Neufchatel in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. Blend in 1-1/2 cups COOL WHIP; spoon half into 2-1/2-qt. bowl.
  • Top with cake, berries and remaining Neufchatel mixture. Refrigerate 4 hours.
  • Melt chocolate; drizzle over trifle. Top with remaining COOL WHIP.

Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 0.9216 g, Sugar 0 g, Protein 4 g

NO BAKE STRAWBERRY CREAM BOWL CAKE



NO BAKE Strawberry Cream Bowl Cake image

This dessert is absolutely dreamy. It is gorgeous looking and delicious tasting. I even find the jelly rolls at the $ store, sometimes!

Provided by Karen..

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 7

2 cups boiling water
1 (6 ounce) package strawberry gelatin
2 (10 ounce) packages frozen strawberries
1 teaspoon lemon juice
1 (7 ounce) package jelly rolls
1 cup heavy cream, whipped
2 teaspoons cornstarch

Steps:

  • Stir boiling water into strawberry gelatin in a large bowl until completely dissolved.
  • Drain strawberries, reserving syrup.
  • Puree strawberries in the blender and stir into gelatin, along with lemon juice.
  • Chill mixture in refrigerator, stirring occasionally, until as thick as an egg white.
  • While mixture chills, cut jelly rolls into 1/4 inch slices.
  • Line a 2 quart mixing bowl with plastic wrap and arrange jelly roll slices close together to line bowl.
  • Fold whipped cream into thickened strawberry mixture until no streaks of white remain.
  • Spoon into jelly roll lined bowl.
  • Chill until firm, about 3 hours or overnight.
  • Unmold dessert onto serving plate.
  • Garnish with additional whipped cream, if desired and serve with strawberry glaze.
  • Strawberry Glaze: Stir reserved strawberry syrup into 2 tsp cornstarch in a small saucepan.
  • Cook, stirring constantly, until mixture thickens and clears.
  • Cool and refrigerate.

Nutrition Facts : Calories 189.2, Fat 8.1, SaturatedFat 4.7, Cholesterol 27.2, Sodium 165.3, Carbohydrate 26.8, Fiber 1.4, Sugar 14.7, Protein 3.4

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