Punch Bowl Cake is the kind of recipe that shows up at every church potluck, family reunion, and holiday gathering in the Midwest — a no-bake layered dessert built right in a punch bowl or trifle dish, meant to feed a crowd and disappear quickly. Angel food cake torn into pieces forms the base, a creamy sour cream and Cool Whip mixture folds in for richness, and frozen strawberries with glaze pour over the top for color and sweetness. The longer it sits, the better it gets as the cake absorbs the cream and the flavors meld together.
Ingredients
1 large angel food cake
2 c sour cream
1 (8 oz.) container Cool Whip
1 small can evaporated milk
1 box (1 lb.) powdered sugar
1 large pkg frozen strawberries, thawed
1 pkg strawberry glaze
Instructions
Break the angel food cake into bite-sized pieces and place in a large punch bowl or trifle dish.
In a large bowl, mix together the sour cream, Cool Whip, evaporated milk, and powdered sugar until smooth and well combined.
Fold the cream mixture into the cake pieces, gently tossing to coat.
In a separate bowl, mix the thawed frozen strawberries with the strawberry glaze.
Pour the strawberry mixture over the cake and cream mixture.
Refrigerate for at least 2 hours before serving — overnight is even better.
Serve cold, spooned directly from the bowl.
Make it ahead: This dessert is actually better the next day — the cake soaks up the cream and the flavors meld together beautifully. Cover and refrigerate overnight for the best results.
