Valentine’s Day Lunchbox Cake
A charming and delightful cake layered with creamy whipped topping and fresh strawberries, perfect for sharing love.
Ingrédients
For the cake
- 1.5 cups all-purpose flour Can use gluten-free flour blend as a substitute.
- 1 cup granulated sugar
- 0.5 cups unsalted butter Should be softened to room temperature.
- 2 large eggs At room temperature.
- 0.5 cups milk Use unsweetened almond milk for dairy-free version.
- 1.5 teaspoons baking powder
- 1 teaspoon vanilla extract Could substitute with chocolate extract for a chocolate version.
For the frosting and assembly
- 1 cup heavy whipping cream Can use coconut cream for a dairy-free option.
- 2 tablespoons powdered sugar Taste the frosting and adjust sweetness as desired.
- 1 cup fresh strawberries Sliced for layering.
Instructions
Preparation
- Start by gathering your ingredients. Make sure your butter is softened to room temperature.
- Preheat your oven to 350°F (175°C) and grease your loaf pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy.
- Crack in the eggs one at a time, mixing well after each addition. Then, pour in the milk and vanilla extract.
- Gradually sift in the flour and baking powder, folding the mixture gently to avoid overmixing.
Baking
- Pour the batter into the prepared loaf pan. Smooth the top for an even bake.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Frosting & Assembly
- Whip the heavy cream with the powdered sugar until soft peaks form, to use as frosting.
- Once the cake is cooled, slice it in half horizontally. Spread a generous layer of whipped cream on the top half, and add fresh sliced strawberries.
- Place the other half of the cake back on top, then frost the top with more whipped cream and garnish with additional strawberries.
Notes
Store the cake in an airtight container in the refrigerator for up to five days. It can be frozen for up to three months, wrapped tightly in plastic wrap.