Punch Bowl Dessert

A glass-bowl trifle that has been the queen of church potlucks and bridal showers for decades. Cubed butter pound cake goes in first as the base, then a layer of fresh sliced strawberries tossed with strawberry glaze, then a thick layer of vanilla instant pudding made up with milk. Repeat the whole stack one more time, crown it with whipped topping, and refrigerate.

The magic happens during the chill. The pound cake drinks up the strawberry juices and glaze, softening just enough to hold a spoon shape without going soggy. Several hours minimum, overnight is better. Pull it from the fridge too soon and the layers will not have settled into each other.

Use a clear glass punch bowl or trifle dish so the red, cream, and yellow stripes show off through the sides. That stripe is the whole point of the presentation.

Pro Tips

• Slice the strawberries thick rather than thin; thin slices break down too fast in the glaze and weep into the layers.
• Whisk the pudding for the full two minutes called for on the package so it sets firm; runny pudding will make the cake collapse.
• Reserve a few whole strawberry halves and pinwheel them around the top with whipped topping for a finished look.
• Assemble the day before serving for the best texture; the cake needs time to absorb moisture.

Variations

• Swap strawberries and strawberry glaze for raspberries and raspberry pie filling, or peaches with peach glaze.
• Use lemon or pistachio pudding instead of vanilla for a different color stripe.
• Drizzle each cake layer with a few tablespoons of Grand Marnier or sherry for an adult version.