Name: Strawberry Shortcake Cake
Prep time: 50 min
Cook time: 105 min
Total time: 155 min
Yield: 12 servings
Cuisine: American
Ingredients: 0.5 cup reduced-fat milk; 4 tablespoons butter, plus more for pans; 1.5 cups all-purpose flour; 2 teaspoons baking powder; 3 large eggs, at room temperature (see Tip); 1 teaspoon vanilla extract; 0.25 teaspoon salt; 1 cup sugar; 1 pound strawberries, quartered; 0.25 cup sugar; 0.25 teaspoon vanilla extract; 0.5 cup heavy cream; 2 tablespoons confectioners' sugar; 1 cup nonfat vanilla Greek yogurt

Question 1

How should I store leftovers?

Accepted Answer

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving, or enjoy cold depending on the dish.

Question 2

Can I make this recipe ahead of time?

Accepted Answer

You can prep the ingredients in advance and cook when ready. Most components reheat well; add fresh garnishes just before serving for the best presentation.

Question 3

Can I make this dairy-free?

Accepted Answer

Yes. Use a plant-based alternative for the dairy ingredients — nutritional yeast or dairy-free cheese work well as substitutes.

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