If you’re searching for a show-stopping dessert that practically shouts “summer celebrations,” the Southern Strawberry Punch Cake Recipe will absolutely win your heart. Think juicy strawberries, pillow-y vanilla pudding, dreamy whipped topping, and a luscious strawberry drizzle—all layered over a supremely moist strawberry cake. This is one of those treats you’ll want to share at every picnic, potluck, or family dinner, and it always gets rave reviews for its irresistible flavor, gorgeous look, and sheer ease. The Southern Strawberry Punch Cake Recipe is pure Southern comfort in a baking dish!
Ingredients You’ll Need
This dessert proves you don’t need a long ingredient list to create something memorable. Each simple ingredient plays its own delicious role, contributing to the vibrant color, fruity depth, and creamy softness that makes the Southern Strawberry Punch Cake Recipe so addictive.
- Strawberry Cake Mix: The ultimate shortcut for a deeply pink, berry-flavored base. Just add the ingredients listed on the box (usually eggs, oil, and water) as directed.
- Instant Vanilla Pudding Mix (3.4 oz): Adds luxurious sweetness and soaks into every corner of the cake for incredible moisture.
- Cold Milk (1 cup): Whips up with the pudding for a creamy, thick filling that seeps into each poke hole.
- Whipped Topping (8 oz, thawed): Make things light and fluffy, providing that classic “punch cake” finish we all love.
- Fresh Strawberries (2 cups, sliced): Provide juicy, natural sweetness and a bright pop of tart flavor; perfect texture and beautiful presentation.
- Strawberry Preserves or Jam (1/4 cup, warmed): The finishing touch—drizzle and swirl for a glossy, sweet ribbon of flavor on top.
- Optional Garnishes: Extra strawberries and fresh mint leaves make your punch cake look every bit as special as it tastes.
How to Make Southern Strawberry Punch Cake Recipe
Step 1: Bake the Strawberry Cake
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish. Prepare the strawberry cake mix just as the box instructs—typically by combining eggs, oil, water, and the cake mix powder. Pour the batter into the prepared pan and bake until a toothpick inserted comes out clean. Let the cake cool completely right in the pan; resist the temptation to rush this step, as a fully cooled cake ensures those beautiful pudding pockets later on.
Step 2: Poke and Fill with Pudding
Once the cake has cooled, grab the handle of a wooden spoon and poke holes all across the surface of the cake. You want every bite to carry that luscious pudding! In a bowl, whisk together the instant vanilla pudding mix and cold milk, beating for about two minutes until thick. Spread the pudding evenly over the surface, gently pushing it into all the holes so it soaks down into the cake and becomes one with every crumb.
Step 3: Add Strawberries and Whipped Topping
In a separate bowl, combine your freshly sliced strawberries with the thawed whipped topping. Gently fold them together to avoid overmixing or breaking up the berries. Dollop this mixture over the pudding layer and use a spatula to spread it out to every corner, creating a fluffy, fruity blanket that’s just waiting to be admired.
Step 4: Drizzle and Swirl the Preserves
Warm your strawberry preserves or jam slightly—just enough to make it easy to drizzle. Pour it right over the whipped topping, then use the tip of a knife to gently swirl it through, creating beautiful ribbons and pockets of jammy flavor. This not only looks stunning, but sets the Southern Strawberry Punch Cake Recipe completely apart from ordinary poke cakes.
Step 5: Chill and Serve
Pop your finished cake in the refrigerator for at least 2 hours (overnight is even better!) so all those layers have a chance to meld together. The result is a dreamy, chilled slice of summer that holds its own on any dessert table.
How to Serve Southern Strawberry Punch Cake Recipe
Garnishes
A handful of extra sliced strawberries adds fresh color and bursts of juicy sweetness, while sprigs of mint give a fragrant, polished finish. For even more glamour, try a sprinkle of crushed vanilla wafers or a dusting of powdered sugar just before serving.
Side Dishes
This cake is super refreshing alongside a scoop of vanilla ice cream, or even a dollop of Greek yogurt for a brunchy twist. If you want a festive southern spread, pair with iced tea, lemonade, or a fruit salad packed with blueberries and peaches to play up those summery flavors.
Creative Ways to Present
For a big gathering, cut the Southern Strawberry Punch Cake Recipe into bite-sized squares and present on a tiered dessert stand. Hosting a picnic? Try making it in mason jars for single-serve cuteness. Or, for a special touch at showers or birthdays, add edible flowers on top for flair—the possibilities are endless.
Make Ahead and Storage
Storing Leftovers
Leftover cake keeps incredibly well, thanks to the chilled, moist nature of the layers. Cover the dish tightly with plastic wrap or a lid and store in the refrigerator for up to three days. The flavors will mingle and intensify over time, making each bite even better.
Freezing
If you’d like to freeze your Southern Strawberry Punch Cake Recipe, let it chill until completely set, then cut into squares and wrap each individually in plastic and foil. Freeze for up to one month. Thaw overnight in the fridge before serving, and note that the whipped topping may be slightly softer after freezing, but the flavor remains lovely.
Reheating
This cake is meant to be enjoyed cold! There’s no need to reheat, but if you’d like to take the chill off, simply let a slice sit at room temperature for 10 to 15 minutes before serving.
FAQs
Can I use frozen strawberries instead of fresh?
Frozen strawberries can work in a pinch, but fresh berries provide the best texture and color. If using frozen, thaw them completely, drain extra liquid, and pat dry before folding into the whipped topping.
Could I make this cake with a homemade strawberry cake base?
Absolutely! If you have a favorite scratch strawberry cake recipe, feel free to use it instead of the box mix. Just keep the rest of the Southern Strawberry Punch Cake Recipe process the same for delicious results.
What can I substitute for whipped topping?
Homemade whipped cream works as a beautiful substitute—just whip heavy cream with a little sugar until soft peaks form. Stabilizing with a touch of powdered sugar helps it hold up as a topping for longer periods.
Is it possible to make this recipe gluten free?
Yes! Simply use a gluten free strawberry cake mix in place of the regular one, and check labels on your pudding mix and preserves to be certain they’re gluten free as well.
Can I prepare the Southern Strawberry Punch Cake Recipe a day ahead?
It’s actually better when made ahead! The flavors blend together while chilling overnight, resulting in a more decadent cake and fewer last-minute tasks before serving.
Final Thoughts
I can’t recommend the Southern Strawberry Punch Cake Recipe enough for anyone craving an easy, crowd-pleasing, and utterly delightful dessert. It’s as simple as it is stunning—and truly, it always brings smiles and second helpings. Give it a try and let this Southern classic become your new go-to treat!
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Southern Strawberry Punch Cake Recipe
- Total Time: 2 hours 50 minutes (including chilling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful sweetness of this Southern Strawberry Punch Cake, a luscious dessert that combines the flavors of strawberries, vanilla pudding, and whipped topping for a refreshing treat.
Ingredients
For the Cake:
- 1 box strawberry cake mix (plus ingredients listed on box: eggs, oil, water)
For the Topping:
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 cup cold milk
- 1 container (8 oz) whipped topping (thawed)
- 2 cups fresh strawberries (sliced)
- 1/4 cup strawberry preserves or jam (warmed)
- Optional: extra strawberries and mint for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- Prepare the cake: Follow the package directions to prepare and bake the strawberry cake. Let it cool in the pan.
- Make holes: Use a wooden spoon handle to poke holes all over the cooled cake.
- Prepare pudding: Whisk pudding mix and milk until thickened; spread over the cake.
- Add strawberries: Gently fold sliced strawberries into whipped topping; spread over pudding.
- Drizzle preserves: Warm strawberry jam and drizzle over the top, then swirl gently with a knife.
- Chill: Refrigerate for at least 2 hours before serving to blend flavors.
Notes
- This cake is best when made a day ahead for intensified flavors.
- Variations: Try cheesecake pudding or crushed vanilla wafers as toppings.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-Bake + Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 27g
- Sodium: 340mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
