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

Description

This Southern Strawberry Punch Cake is a delightfully light and fruity layered dessert, combining moist white cake, sweet vanilla pudding, juicy strawberries, pineapples, bananas, and a fluffy Cool Whip topping. Perfect for potlucks, gatherings, or a refreshingly easy make-ahead treat!

Ingredients

Units Scale

Cake Layer

1 box White cake mix
Ingredients required for cake mix (usually eggs, oil, and water — check box instructions)

Fruit Layer

2 pkg (20 oz each) Frozen strawberries, thawed
1 can Crushed pineapples (about 20 oz), drained
2 Bananas, sliced

Pudding Layer

6 oz Vanilla instant pudding mix (1 box)
Milk, as required for pudding (see box instructions)

Topping

16 oz Cool Whip, thawed

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Instructions

Preheat and Prepare Cake Mix – Heat the oven to 350°F (175°C). Prepare the cake mix according to the package instructions, including eggs, oil, and water as directed on the box.
Bake the Cake – Divide the batter evenly between two well-greased 9-inch cake pans. Bake as instructed on the box for two layers. Allow the cakes to cool completely on a wire rack.
Prepare Pudding – In a separate bowl, prepare the vanilla instant pudding mix according to the package directions. Chill the pudding until it sets.
Layer the Ingredients – Break one layer of the cooled cake into large pieces and place them evenly on the bottom of a large glass serving bowl.
Add the First Round of Fillings – Spread half the vanilla pudding evenly over the cake pieces. Pour in half of the drained crushed pineapples and spread out. Layer half of the thawed strawberries and one sliced banana over the pineapple.
Repeat Layers – Break the second cake layer into pieces and add on top. Repeat the layering steps above with the remaining pudding, pineapple, strawberries, and the second sliced banana.
Top and Chill – Spread the Cool Whip evenly over the final layer. Cover and chill the assembled cake in the refrigerator for several hours, or overnight, to allow flavors to meld and the dessert to set.
Serve – Scoop into bowls and enjoy directly from the fridge for the best refreshing taste!

Notes

Ensure the cakes are completely cooled before assembling to prevent melting the pudding and Cool Whip.
Use fresh strawberries if preferred, but thawed frozen strawberries provide extra syrupiness.
This dessert is best when made a day ahead, allowing the fruity punch flavors to fully develop.
For extra flavor, drizzle a bit of the strawberry or pineapple juices between layers.
Store leftovers covered in the refrigerator and consume within 2-3 days for best quality.

Nutrition

Serving Size: 1/8th of recipe
Calories: 375
Sugar: 39g
Sodium: 420mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 3g
Protein: 4g
Cholesterol: 15mg