Can I use fresh strawberries instead of frozen?

Absolutely! Fresh strawberries work beautifully—just slice and use in place of the thawed frozen berries. If they’re very juicy, sprinkle a teaspoon of sugar to draw out the juices.

Can I assemble this cake in advance?

Yes, and in fact, it’s encouraged! Letting it chill for several hours (or overnight) not only saves you time but helps the flavors and textures meld into pure dessert heaven.

What kind of bowl should I use for layering?

A large glass trifle bowl is ideal for presentation, but any deep serving bowl will work. Just look for something wide enough to show off multiple layers.

Is there a substitute for Cool Whip?

If you prefer a homemade touch, use freshly whipped cream stabilized with a little powdered sugar and vanilla. Just make sure it’s whipped to soft peaks so it spreads easily.

Southern Strawberry Punch Cake Recipe

Looking for a showstopping dessert that’s effortless, irresistibly delicious, and basically a celebration in a bowl? This Southern Strawberry Punch Cake brings together layers of fluffy cake, luscious fruit, creamy vanilla pudding, and pillowy whipped topping—all with hardly any time in the kitchen. It’s the kind of no-fuss dessert that’s made for busy weeknights, summer cookouts, or any sweet craving that needs a quick fix. Each bite is fruity, creamy, and absolutely delightful—a true Southern treasure that’s always greeted with excited eyes (and empty bowls).

Why You’ll Love This Recipe

Lightning Fast to Make: The bulk of the prep time is just assembling layers and you can whip up most of it in advance—perfect for those days when you want dessert but not the kitchen chaos.
No Fancy Skills Needed: If you can stir and layer, you can make this cake. Forget about fiddly decorating or complicated steps.
Exceptionally Crowd-Pleasing: Bursting with real fruit and creamy flavors, it’s nostalgic and fresh at the same time—kids and adults rush for seconds.
Perfect for Make-Ahead: This cake gets better as it sits, so it’s ideal for parties, potlucks, or any gathering. Just assemble, chill, and dive in.

Ingredients You’ll Need

Here’s everything that makes this punch cake so irresistible, plus insider tips on each:

Frozen Strawberries: Bring vibrant berry sweetness and beautiful color. Thaw before using so the juices soak into the layers.
Vanilla Instant Pudding Mix: Lends a silky, slightly sweet custard layer that balances the fruit. Use instant for speed.
Cool Whip: Acts as the pillowy, cloud-like topping that ties everything together. Thawed for easy spreading.
Crushed Pineapple: Adds tropical tartness and juiciness, perfectly complementing the berries.
White Cake Mix: The base of the layers—a tender, neutral cake that soaks up the fruit flavor like a sponge.
Bananas: Sweet, soft, and creamy—they add nostalgic punch-cake vibes.
Eggs, Oil, Water (for the cake): Use as directed on the cake mix box.
Optional: Try sprinkling a few chopped nuts for a crunchy contrast atop the Cool Whip.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

There’s endless room to make this cake your own:

Use Different Fruit: Swap strawberries for mixed berries or peaches for a summery twist.
Go Chocolate: Use chocolate cake instead of white for an even richer dessert.
Add a Crunch: Sprinkle in crushed vanilla wafers or toasted coconut between layers.
Make it Dairy-Free: Use plant-based whipped topping and pudding to suit dietary needs.
Boozy Version: Drizzle a little strawberry liqueur or rum over the cake layers for an adults-only treat.
Low-Sugar Option: Choose sugar-free pudding, light whipped topping, or a sugar-free cake mix.

How to Make Southern Strawberry Punch Cake

Step 1: Bake the Cake

Preheat your oven to 350°F. Prepare the white cake mix as directed on the box—typically with eggs, oil, and water—then divide the batter between two well-greased 9-inch cake pans. Bake until golden and springy. Cool completely on wire racks to make layering easier.

Step 2: Mix and Set the Pudding

Follow the instructions on the box to prepare the vanilla instant pudding. Let it chill to become thick and spoonable—no runny pudding here!

Step 3: Layer the Cake and Fillings

Break one cooled cake layer into pieces and scatter them on the bottom of a large, clear serving bowl (a trifle dish is perfect for showing off those pretty layers). Spoon on half of the vanilla pudding, spreading it out for full coverage. Add half of the crushed pineapple, including some juices for extra moisture. Next, layer in one package of thawed, juicy strawberries, then arrange a layer of sliced bananas.

Step 4: Repeat the Layers

Repeat the process with the remaining cake, pudding, pineapple, strawberries, and bananas to build up those dreamy layers.

Step 5: Top with Cool Whip

Spread all of the thawed Cool Whip over the top, smoothing it out all the way to the edges.

Step 6: Chill and Serve

Let the assembled cake chill for several hours, or ideally overnight. This gives the flavors time to meld and the texture to become perfectly tender and creamy.

Pro Tips for Making the Recipe

Don’t Rush the Chilling: The longer it chills, the dreamier it gets! Overnight is best for maximum flavor fusion.
Use Fresh Bananas: Slice them just before layering to prevent browning.
Reserve Some Strawberries for Garnish: A few extra berries on top make for a gorgeous, inviting finish.
Moisten the Cake, If Needed: If the cake feels dry, drizzle with a splash of reserved strawberry juice or pineapple syrup.
Handle Gently: When breaking cake layers, aim for bite-sized pieces—not crumbs.

How to Serve

This is a show-off dessert, so serve in a glass bowl to let those luscious layers shine. It’s fantastic as-is, chilled and sliced into big, generous scoops.

Pair it with:

Iced Tea or Lemonade: The sweet tanginess is so refreshing alongside.
Coffee: Balances out the creamy sweetness beautifully.
Extra Berries on Top: For an even more festive look, heap on fresh strawberries or a scatter of blueberries.

Make Ahead and Storage

Storing Leftovers

Keep any leftovers tightly covered in the fridge for up to 3 days. The layers only get more flavorful with time!

Freezing

It’s best enjoyed fresh, but if needed, you can freeze individual portions wrapped well. Thaw overnight in the fridge before eating—expect a softer texture, but all the flavor will still be there.

Reheating

No reheating needed! This dreamy dessert is always served chilled.

FAQs

Can I use fresh strawberries instead of frozen?

Absolutely! Fresh strawberries work beautifully—just slice and use in place of the thawed frozen berries. If they’re very juicy, sprinkle a teaspoon of sugar to draw out the juices.
Can I assemble this cake in advance?

Yes, and in fact, it’s encouraged! Letting it chill for several hours (or overnight) not only saves you time but helps the flavors and textures meld into pure dessert heaven.
What kind of bowl should I use for layering?

A large glass trifle bowl is ideal for presentation, but any deep serving bowl will work. Just look for something wide enough to show off multiple layers.
Is there a substitute for Cool Whip?

If you prefer a homemade touch, use freshly whipped cream stabilized with a little powdered sugar and vanilla. Just make sure it’s whipped to soft peaks so it spreads easily.

Final Thoughts

This Southern Strawberry Punch Cake is the ultimate make-ahead dessert that checks every box: easy, quick, crowd-pleasing, and packed with summery flavor in every creamy bite. Whether you’re a kitchen newbie or a seasoned baker, you’ll love how simple—and delicious—it is to whip up. Don’t wait for a special occasion: treat yourself and your loved ones to this sweet slice of Southern comfort. Happy layering!