Strawberry Punch Bowl Cake

1. Bake the Cake:
   • Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
   • Prepare the cake mix according to the package instructions (usually mix the cake mix, water, oil, and eggs).
   • Pour the batter into the prepared dish and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
   • Let the cake cool completely before proceeding. Once cooled, cut the cake into cubes.
2. Prepare the Pudding Filling:
   • In a large bowl, whisk together the instant vanilla pudding mix and cold milk. Whisk for 2 minutes until it thickens.
   • In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the pudding mixture to make it light and fluffy.
3. Macerate the Strawberries:
   • In a medium bowl, combine the sliced strawberries with the sugar. Stir gently and let them sit for about 20-30 minutes to release their juices.
4. Assemble the Punch Bowl Cake:
   • In a large punch bowl (or trifle dish), start with a layer of cake cubes at the bottom.
   • Top the cake layer with a generous layer of the pudding mixture.
   • Add a layer of macerated strawberries (with some juice) on top of the pudding.
   • Repeat the layers, finishing with a layer of pudding and a final layer of strawberries on top.
5. Prepare the Whipped Cream Topping:
   • In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
   • Spread the whipped cream over the top layer of strawberries, smoothing it out for a beautiful finish.
6. Chill and Serve:
   • Refrigerate the cake for at least 4 hours (or overnight) to allow the flavors to meld together.
   • Serve chilled and enjoy the creamy, fruity layers with each bite!

This Strawberry Punch Bowl Cake is a crowd-pleaser with its luscious, creamy texture, bursts of fresh strawberries, and a hint of sweetness from the cake and pudding layers. Perfect for any occasion! 🍓🎂