Are you ready to transport your taste buds to a sun-drenched Southern garden party? This Southern Strawberry Punch Bowl Cake is the star dessert that will steal the show! Imagine a moist, fluffy cake infused with the sweet tang of strawberries, generously soaked in a vibrant punch, and topped with a cloud of creamy frosting. This easy recipe is perfect for potlucks, birthdays, or simply a delightful treat for yourself. Get ready for a taste of pure Southern comfort!
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, hulled and sliced
For the Strawberry Punch:
- 2 cups water
- 1 cup sugar
- 1 cup frozen strawberries
- 1/2 cup orange juice
- 1/4 cup lemon juice
- 1 tablespoon lemon zest (optional)
For the Cream Cheese Frosting:
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Fresh strawberries, for garnish
Instructions:
Get Started:
- Preheat your oven to 350°F (175°C). Grease and flour a 12-cup Bundt pan. This ensures your cake releases easily.
Make the Cake:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This combines all the dry ingredients evenly.
- In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract. Mixing these wet ingredients ensures a smooth batter.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Don't overmix! Overmixing can lead to a tough cake.
- Gently fold in the sliced strawberries.
Bake the Cake:
- Pour the batter into the prepared Bundt pan and bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Prepare the Strawberry Punch:
- While the cake is baking, combine the water and sugar in a saucepan over medium heat. Stir until the sugar dissolves completely.
- Add the frozen strawberries, orange juice, lemon juice, and lemon zest (if using). Bring to a simmer, then reduce heat and let it simmer for 10 minutes, stirring occasionally. This allows the flavors to meld beautifully.
- Remove from heat and let the punch cool completely.
Make the Frosting:
- Beat the softened cream cheese and butter together until smooth and creamy. This is best done using an electric mixer for a light and fluffy texture.
- Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract.
Assemble the Cake:
- Once the cake is completely cool, poke holes all over the cake using a skewer or fork.
- Pour the cooled strawberry punch evenly over the cake, allowing it to soak into the holes. This is what creates the signature moistness of this delicious cake.
- Frost the cake with the cream cheese frosting. Garnish with fresh strawberries.
Tips for Success:
- Don't overmix the cake batter.
- Let the cake cool completely before adding the punch.
- Use fresh strawberries for the best flavor.
- If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
Variations:
- Add a splash of Grand Marnier or other liqueur to the punch for an adult twist.
- Use raspberries or blueberries instead of strawberries.
- Add a layer of whipped cream between the cake layers for extra richness.
Nutritional Information (per serving, approximate):
Calories: Approximately 400-450 (This will vary depending on serving size and ingredients used.)
This Southern Strawberry Punch Bowl Cake is a true crowd-pleaser, perfect for any occasion. Enjoy the sweet taste of summer with every bite! It's a truly delicious and memorable dessert, guaranteed to be a hit with family and friends. Happy baking!