Strawberry Shortcake "Punch Bowl" Recipe

Strawberry "Punch Bowl" Shortcake is a family favorite, and it so quick and easy to make with a purchased Angel Food Cake. It looks beautiful in a clear bowl and is great to serve at family get-togethers  and social gatherings. Easy to follow directions and photos are included.

Ingredients:

14 oz Angel Food Cake
15.5 oz Frozen Sliced Strawberries with Sugar (thawed)
16 oz Cool Whip Lite (thawed)
Fresh Strawberries (for garnish)
Granulated Sugar

Directions: 

Use a serrated knife to cut the Angel Food Cake into slices about 1/2 inch thick.

Cover the bottom of a large clear bowl with cake slices. Some slices will need to be torn to cover the bottom of the bowl.

Spread Cool Whip Lite over the cake slices.

Carefully spoon some frozen strawberries and juice over the Cool Whip Lite.

Repeat the layers until all of the cake and strawberries are used. 

Spread an ample portion of Cool Whip Lite over the top of the cake, making sure all of the cake is covered.

Wash and slice fresh strawberries and blot dry with a paper towel. Roll in sugar and arrange on top of the Cool Whip Lite.

Mouth-watering delicious!!

Nancy's Notes:

• Store covered in the refrigerator. I use aluminum foil and carefully place it over the strawberries to avoid sticking to the Cool Whip.
• To serve, use an ice cream scoop or large spoon.
• Strawberry Shortcake "Punch Bowl" cake makes a beautiful, edible centerpiece on the dessert and/or fruit table.

Need a delicious dessert break?