Valentine's Day Lunchbox Cake
A delightful homemade cake layered with fresh strawberries and whipped cream, perfect for sharing on Valentine's Day.
Ingredients
For the Cake
- 1.5 cups all-purpose flour Can substitute with gluten-free flour if needed.
- 1 cup sugar
- 0.5 cups unsalted butter, softened Can substitute with vegan butter.
- 2 large eggs Can substitute with flax eggs or applesauce for vegan.
- 0.5 cups milk Can substitute with a dairy-free alternative.
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
For the Frosting and Filling
- as needed fresh strawberries, sliced Or substitute with other fruits.
- as needed whipped cream Consider adding vanilla extract or zest for flavor.
Instructions
Preparation
- Gather all your ingredients and measure them.
- Preheat your oven to 350°F (175°C). Grease and flour a small baking pan.
Making the Cake
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In another bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with milk until just combined.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Assembling the Cake
- Once the cake is cool, slice it into layers.
- Layer with fresh strawberries and whipped cream, stacking as desired.
- Decorate the top with additional strawberries or whipped cream as desired.
Notes
Store in an airtight container at room temperature for up to 2-3 days or in the refrigerator for up to a week. Can be frozen for longer storage. Remember to allow the cake to cool completely before layering.