Go Back
–+ servings
Delicious 8736db335b

Strawberry Custard Delight Cake

A delightful cake layered with fluffy vanilla cake, velvety custard, and topped with fresh strawberries, embodying the joy of summer picnics and family gatherings.
No ratings yet
Rate this Recipe Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Cake, Dessert
Cuisine American
Servings 10 servings
Calories 350 kcal

Ingredients
  

For the Cake

  • 2.5 cups all-purpose flour This gives structure to the cake while allowing it to remain moist.
  • 2.5 tsp baking powder A crucial ingredient that helps your cake rise beautifully.
  • 0.5 tsp salt Enhances the flavors of the cake; trust me, don’t skip it!
  • 1 cup unsalted butter (softened) The key to a rich, buttery flavor and moist cake.
  • 1.5 cups granulated sugar Sweetens the deal, providing that lovely sweetness we crave.
  • 4 large eggs Gives the cake its structure and richness.
  • 1 tsp vanilla extract Adds warmth and depth of flavor.
  • 1 cup milk Keeps the batter moist and helps create that tender crumb.

For the Custard Filling

  • 2 cups whole milk The base for the luscious custard.
  • 0.5 cups granulated sugar Sweetens the custard to perfection.
  • 3 tbsp cornstarch Thickens the custard without making it too heavy.
  • 4 large egg yolks Enriches flavor and creates that creamy texture.
  • 2 tbsp unsalted butter Adds richness and silkiness to the custard.
  • 1 tsp vanilla extract A flavorful touch that complements the strawberries.

For the Topping

  • 2 cups fresh strawberries (diced, plus whole for topping) The star ingredient—sweet, juicy, and vibrant!
  • whipped cream Light and fluffy topping that makes it all complete!

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C).
  • Grease and flour two 9-inch round cake pans.
  • In a bowl, whisk together flour, baking powder, and salt.
  • Cream together softened butter and granulated sugar until light and fluffy.
  • Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  • Alternately add the dry mixture and milk, starting with the dry ingredients until incorporated.

Baking the Cake

  • Divide the batter between the prepared pans and bake for 25-30 minutes.
  • Let the cakes cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.

Making the Custard Filling

  • In a saucepan, heat 2 cups of whole milk until warm (do not boil).
  • Whisk together sugar, cornstarch, and egg yolks in a heatproof bowl.
  • Slowly pour the warm milk into the egg mixture while whisking constantly.
  • Return the mixture to the saucepan and cook over medium heat, stirring continuously until it thickens.
  • Remove from heat, stir in butter and vanilla extract, then cool the custard.

Assembly

  • Carefully slice each cake layer in half horizontally to create four layers.
  • Layer the cake, spreading custard and diced strawberries between each layer.
  • Spread remaining custard on top and arrange halved strawberries.
  • Chill in the fridge for 1-2 hours before serving.

Notes

Use fresh strawberries for the best flavor. Consider adding lemon zest to the custard for extra brightness.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 44gProtein: 5gFat: 17gSaturated Fat: 10gSodium: 180mgFiber: 1gSugar: 20g
Keyword Custard Cake, Fresh Strawberries, Layer Cake, Strawberry Cake, Summer Desserts
Tried this recipe?Let us know how it was!