Triple Berry Punch Bowl Cake (Beautiful Red, White, & Blue No-Bake Dessert!)

This amazingly delicious (and beautiful) Triple Berry Punch Bowl Cake is all decked out in fresh berry red, white, and blue! It's a simply lovely no-bake dessert perfect for Memorial Day, the 4th of July, or any summertime get-together.

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Ever since enjoying the Southern Strawberry-Coconut Punch Bowl Cake recipe given to me by a friend oh-so long ago, I have been enamored with this simply, scrumptiously delicious method of making a low-fuss no-bake dessert. Combining layers of fresh fruit with punch bowl cake's angel food cake-based creamy mixture is just so easy, and creates the most flavorful and lovely dessert.

So I took my friend's recipe and turned it into this beautiful Triple Berry Punch Bowl Cake -- all decked out in fresh berry red, white, and blue! And. Oh. My. Good. Gravy. -- Is this stuff ever good.

Layering the punch bowl cake's signature creamy angel food cake mixture with fresh strawberries, blueberries, and raspberries ensures wonderful berry deliciousness in every bite. It's just such a fabulous flavor combination, for sure.

This amazingly delicious (and beautiful) Triple Berry Punch Bowl Cake is all decked out in fresh berry red, white, and blue!

And it certainly doesn't hurt that aside from its great taste, Triple Berry Punch Bowl Cake is one beautiful red, white, and blue dessert, too! Which makes it just perfect for enjoying on Memorial Day, or the 4th of July. -- Or for any other summertime get-together, for that matter.

So if you're looking for a gorgeous and tasty red, white, and blue dessert, look no further.  This punch bowl cake's definitely got you covered.

What's to Love About This Recipe?

• No-bake - Taking advantage of prepared angel food cake from the grocery store bakery and lovely fresh berries, Triple Berry Punch Bowl Cake is completely no-bake. (But you can certainly bake your own angel food cake, if you'd like!)
• Loaded with flavor - The dessert's signature creamy mixture combined with its 3 types of fresh berries creates fabulous flavor, indeed.
• Beautiful - Triple Berry Punch Bowl Cake's layers of fresh berries against its contrasting creamy white angel food cake mixture makes for one stunningly beautiful no-bake dessert.
• Red, white & blue - That beautiful red, white, and blue color scheme is just perfect for Memorial Day, or the 4th of July. -- Or for any other summertime get-together, too.
• Easy to make - Triple Berry Punch Bowl Cake is truly easy to make. If you can slice and stir, you've got this one covered!

Triple Berry Punch Bowl Cake Ingredients:

To whip up Triple Berry Punch Bowl Cake's beautifully creamy red, white, & blue layers, you'll need:

• Fresh strawberries, blueberries, & raspberries - Bring the berry dessert's berry deliciousness, and create its beautiful red and blue layers.

• Angel food cake - Serves as the cake base of the dessert's creamy white layers. Use a 14-ounce prepared angel food cake from the grocery store bakery for preparation convenience and ease, or bake your own.

• Sour cream - Brings creaminess and moisture to the punch bowl cake's signature angel food cake mixture.

• Evaporated milk - Contributes moisture to the creamy layers.

• Confectioners' sugar - Sweetens the creamy layer mixture. Stick with confectioners' sugar (rather than granulated sugar) as it combines better with the other creamy layer ingredients and won't make the mixture grainy.

• Cool Whip - Contributes the angel food cake layers' creaminess. Homemade whipped cream can be substituted, if you prefer.

• Chopped pecans (optional) - Adds a nice garnish and a small bit of crunch to the finished dessert.

How to Make Red White & Blue Triple Berry Punch Bowl Cake:

In a nutshell, all you need to do to create this beautiful and delicious punch bowl cake is to layer fresh berries with an angel food cake-whipped topping mixture. And then let it set in the refrigerator overnight to get all friendly. -- And believe me, letting this set in the refrigerator overnight without digging in is indeed the hardest part of making this dessert.

To get one of these beauties started, begin by slicing or tearing an angel food cake into bite-sized pieces. Then combine these pieces together with some sour cream, evaporated milk, confectioners' sugar, and Cool Whip to create the dessert's white creamy layers mixture.

Then spoon some of the angel food cake mixture into the bottom of a glass trifle dish, punch bowl, or other glass bowl and cover it with a layer of sliced strawberries. Repeat this layering process with fresh blueberries and raspberries, finishing with a layer of the angel food cake mixture on top. 

Garnish the top with a few colorful berries and some chopped pecans if you'd like, and you're ready for this dessert to dazzle! 

Pop it in the refrigerator for at least 8 hours or overnight to allow the flavors to meld, and then you're good to go with enjoying its deliciousness.

Pretty, isn't it?  Well, as pretty as this red, white, and blue Triple Berry Punch Bowl Cake is, it tastes even better.

So grab a spoon, dig in, and get ready to not only dazzle your eyes, but to dazzle your tastes buds as well.

Check out these other super tasty berry desserts:

• Red White & Blue Mixed Berry Yum Yum
• Red White & Blue Fluff Salad
• Southern Strawberry-Coconut Punch Bowl Cake
• Red White & Blue Strawberry Cheesecake Bites
• Fresh Blueberry Crisp
• Strawberry Cobbler
• Fresh Strawberry Yum Yum
• Strawberry Pudding
• Strawberry Rhubarb Pie
• More dessert recipes

Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!

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Dessert

Southern

Yield: about 10-12 servings

Author: Tracey | The Kitchen is My Playground

Triple Berry Punch Bowl Cake

This amazingly delicious (and beautiful) Triple Berry Punch Bowl Cake is all decked out in fresh berry red, white, and blue! It's a simply lovely no-bake dessert perfect for Memorial Day, the 4th of July, or any summertime get-together.

Prep time: 30 MinInactive time: 8 HourTotal time: 8 H & 30 M

Ingredients

• 1 angel food cake (14 oz. store-bought or bake your own)
• 1 (16 oz.) container sour cream
• 1 (8 oz.) container Cool Whip non-dairy whipped topping
• 1 (5 1/2 oz.) can evaporated milk
• 3/4 c. powdered (confectioners) sugar
• 1 1/2 c. thinly sliced fresh strawberries
• 1 1/2 c. fresh blueberries
• 1 c. fresh raspberries
• 3 T. chopped pecans (optional)

Instructions

1. Set a aside a few berries to use as garnish for the top of the cake.
2. In a large bowl, combine the sour cream, whipped topping, evaporated milk, and powdered sugar; stir until well combined and smooth. Using a serrated bread knife or your fingers, cut or tear the angel food cake into small pieces. Add cake pieces to the sour cream mixture and mix well.
3. Draw an 'x' across the top of the bowl of cake mixture by dragging a spoon across the mixture, roughly dividing it into fourths (you'll use 1/4 of the cake mixture for each creamy layer of the punch bowl cake).
4. Place 1/4 of the cake mixture in the bottom of a glass punch bowl or other large glass bowl. Top the cake layer evenly with the sliced strawberries.
5. Spread 1/4 of the cake mixture on top of the strawberries. Sprinkle the cake evenly with the fresh blueberries.
6. Spread 1/4 of the cake mixture on top of the blueberries. Sprinkle the cake evenly with the fresh raspberries.
7. Top the layer of raspberries with the remaining 1/4 of the cake mixture. Sprinkle with the chopped pecans and garnish with reserved berries, if desired.
8. Cover with plastic wrap and refrigerate over night.

Similar Recipes

Red White & Blue Mixed Berry Yum Yum

Southern Strawberry-Coconut Punch Bowl Cake

Red White & Blue Strawberry Cheesecake Bites

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