Description
A vibrant and delicious cake that combines creamy custard with fresh strawberries, perfect for any occasion.
Ingredients
Scale
- 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