I love baking and sharing recipes with you, and today I’m excited to show you how to make a Strawberry Custard Delight Cake. This cake is vibrant, delicious, and perfect for any occasion! The creamy custard combined with fresh strawberries makes it an unforgettable treat.
Growing up, my dad, James, would bake for us on special Sundays. This cake reminds me of those cozy family moments spent together in the kitchen. I hope it brings you and your loved ones joy too!
What You’ll Need
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter (softened)
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup milk
- 2 cups whole milk (for custard filling)
- ½ cup granulated sugar (for custard filling)
- 3 tbsp cornstarch
- 4 large egg yolks
- 2 tbsp unsalted butter (for custard filling)
- 1 tsp vanilla extract (for custard filling)
- 2 cups fresh strawberries (diced, plus whole for topping)
- Whipped cream (for decorating)
My Trusted Kitchen Tools
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Rubber spatula
- Two 9-inch round cake pans
- Saucepan
- Plastic wrap
- Cooling rack
- Cake plate
Bringing It All Together
- Preheat 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.
- In another bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla.
- Alternate adding dry mixture and milk until the batter is smooth.
- Divide the batter into the prepared pans and bake for 25 to 30 minutes, or until a toothpick comes out clean.
- Cool the cakes completely in the pans before transferring to a cooling rack.
- In a saucepan, heat the 2 cups of whole milk until warm but not boiling.
- In a bowl, whisk sugar, cornstarch, and egg yolks together.
- Slowly pour in warm milk while whisking to combine.
- Return the mixture to the saucepan, cooking over medium heat until it thickens.
- Remove from heat, then stir in butter and vanilla.
- Cover with plastic wrap pressed against the surface to prevent forming a skin and let it cool completely.
- Slice each cake layer in half horizontally to create four thin layers.
- Place one layer on a serving plate and spread the custard on top. Sprinkle with diced strawberries.
- Repeat this process with the remaining layers.
- Spread custard on top of the cake and garnish with halved strawberries.
- Pipe whipped cream around the edges.
- Chill for at least 1 to 2 hours before serving for the best flavor.
Making It Your Own (Swaps & Ideas)
You can switch up the strawberries with other fruits like raspberries or blueberries. For a decadent twist, try adding a layer of chocolate ganache between the cake layers. Or, use almond extract instead of vanilla for a different flavor profile.
How We Love to Serve It
I love to serve this cake with a side of fresh berries and extra whipped cream. It looks stunning and tastes even better! It’s perfect for family gatherings, birthday parties, or just as a treat for yourself on a weekend.
A Few Tips For Success
Make sure all your ingredients are at room temperature before starting to mix. This helps achieve a light and fluffy texture. Also, don’t skip chilling the cake. It helps the custard set and allows all the flavors to meld beautifully.
Saving Some For Later
If you have leftovers, store the cake in an airtight container in the fridge for up to 3 days. Make sure to keep the whipped cream separate until you are ready to serve. For longer storage, you can freeze the cake layers wrapped tightly in plastic wrap for up to 3 months.
From My Kitchen to Yours
I hope this Strawberry Custard Delight Cake makes your family gatherings just a little sweeter. Enjoy the process of making it and the joy it brings to your loved ones!
Your Questions, Answered
What makes this Strawberry Custard Delight Cake so special?
This cake is special because it combines rich custard with fresh strawberries, creating a delightful texture and flavor. The layers make it not only beautiful but also fun to eat.
Can I make this cake ahead of time?
Yes, you can make this cake ahead of time. The layers can be baked a day in advance, and the custard can also be made ahead. Store everything separately until you are ready to assemble.
How do I know when my cake is done baking?
Your cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Be careful not to overbake, as that can make the cake dry.
Print
Strawberry Custard Delight Cake
- Total Time: 120 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A vibrant and delicious cake that combines creamy custard with fresh strawberries, perfect for any occasion.
Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter (softened)
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup milk
- 2 cups whole milk (for custard filling)
- ½ cup granulated sugar (for custard filling)
- 3 tbsp cornstarch
- 4 large egg yolks
- 2 tbsp unsalted butter (for custard filling)
- 1 tsp vanilla extract (for custard filling)
- 2 cups fresh strawberries (diced, plus whole for topping)
- Whipped cream (for decorating)
Instructions
- Preheat 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.
- In another bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla.
- Alternate adding dry mixture and milk until the batter is smooth.
- Divide the batter into the prepared pans and bake for 25 to 30 minutes, or until a toothpick comes out clean.
- Cool the cakes completely in the pans before transferring to a cooling rack.
- In a saucepan, heat the 2 cups of whole milk until warm but not boiling.
- In a bowl, whisk sugar, cornstarch, and egg yolks together.
- Slowly pour in warm milk while whisking to combine.
- Return the mixture to the saucepan, cooking over medium heat until it thickens.
- Remove from heat, then stir in butter and vanilla.
- Cover with plastic wrap pressed against the surface to prevent forming a skin and let it cool completely.
- Slice each cake layer in half horizontally to create four thin layers.
- Place one layer on a serving plate and spread the custard on top. Sprinkle with diced strawberries.
- Repeat this process with the remaining layers.
- Spread custard on top of the cake and garnish with halved strawberries.
- Pipe whipped cream around the edges.
- Chill for at least 1 to 2 hours before serving for the best flavor.
Notes
Make sure all your ingredients are at room temperature for light and fluffy texture. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
Keywords: cake, dessert, strawberries, custard, baking