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Strawberry Shortcake Bowl (Punch Bowl Cake)
Dessert

Strawberry Shortcake Bowl (Punch Bowl Cake)

45 minServes 12Nutri-Score D€€
from @_miriamgreen10 imports0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • fresh strawberries (washed, hulled and cut into chunks)Produce900 g
  • strawberry filling (canned, about two 21 oz cans)Pantry1.2 kg
  • heavy whipping cream (cold)Dairy720 ml
  • vanilla extractPantry10 ml
  • cream of tartarPantry3 g
  • powdered sugarPantry180 g
  • shortcake (boxed mix, baked according to package instructions)Bakery400 g

per serving

Nutrition

293kcal

Carbs
35 g
Proteins
3 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Hand mixer
  • Baking tray
  • Oven
  • Spatula

step by step

Method

  1. Prepare the strawberries

    • Wash and hull the fresh strawberries.
    • Cut the strawberries into chunks.
    • Add the strawberry filling and stir to combine.
    Step 1

  2. Whip the cream

    • Pour the heavy whipping cream into a mixing bowl.
    • Add the vanilla extract and cream of tartar.
    • Whip until it starts to thicken, then add the powdered sugar and whip to stiff peaks without over-whipping.
    Step 2

  3. Bake the shortcake

    • Prepare the shortcake following the instructions on the box.
    • Spread the batter on a half cookie sheet.
    • Bake until golden.
    Step 3

  4. Assemble the bowl

    • Break the baked shortcake into pieces.
    • Layer shortcake, strawberries and whipped cream in a large bowl.
    • Repeat the layers and finish with whipped cream.
    Step 4

  5. Chill and serve

    • Let the bowl sit in the fridge before serving.
    • Serve chilled.
    Step 5
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