Strawberry Custard Delight Cake Recipe

Introduction

Strawberry Custard Delight Cake is a luscious dessert that combines soft, fluffy cake layers with a creamy custard filling and fresh strawberries. This delightful treat is perfect for any occasion, offering a balance of sweetness and freshness that everyone will love.

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

1. Step 1: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Step 2: In a bowl, whisk together the flour, baking powder, and salt.
3. Step 3: In another bowl, cream the softened butter and granulated sugar until light and fluffy.
4. Step 4: Beat in the eggs one at a time, then add the vanilla extract.
5. Step 5: Alternate adding the dry mixture and milk to the butter mixture, mixing until smooth.
6. Step 6: Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
7. Step 7: To make the custard filling, heat the whole milk in a saucepan until warm, but do not boil.
8. Step 8: In a bowl, whisk together the sugar, cornstarch, and egg yolks. Slowly pour the warm milk into the mixture while whisking constantly.
9. Step 9: Return the mixture to the saucepan and cook over medium heat, stirring continuously until it thickens.
10. Step 10: Remove from heat, stir in the butter and vanilla extract. Cover the surface with plastic wrap to prevent a skin from forming, and let the custard cool.
11. Step 11: Slice each cooled cake layer horizontally to create four thin layers in total.
12. Step 12: Place one cake layer on a serving plate, spread a layer of custard over it, then sprinkle with diced strawberries.
13. Step 13: Repeat this layering process with the remaining cake layers, custard, and diced strawberries.
14. Step 14: Spread custard on the top layer and garnish with halved strawberries.
15. Step 15: Pipe whipped cream around the edges for decoration.
16. Step 16: Chill the cake for at least 1 to 2 hours before serving to let the flavors meld.

Tips & Variations

• Use fresh, ripe strawberries for the best flavor and sweetness.
• For a lighter custard, substitute half the whole milk with cream.
• Add a splash of orange liqueur to the custard for a subtle fruity twist.
• Use freeze-dried strawberries crushed into powder on top for an intensified strawberry flavor.
• Make the cake a day ahead to allow the custard to fully set and enhance the taste.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the custard fresh. Reheat is not recommended as this cake is best served chilled. Before serving, allow it to sit at room temperature for 10–15 minutes for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this cake?

While fresh strawberries are ideal, you can use frozen strawberries if fresh are unavailable. Just thaw and drain them well to avoid excess moisture that may affect the cake’s texture.

Is it possible to make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that is suitable for baking. Be sure the blend includes a binding agent like xanthan gum for best results.

Strawberry Custard Delight Cake Recipe

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4.5 from 72 reviews

Strawberry Custard Delight Cake is a luscious layered dessert featuring moist vanilla cake enveloped in rich homemade custard and fresh strawberries. This elegant treat combines delicate sponge, creamy custard filling, and fresh fruit, topped with whipped cream for a perfect balance of flavors and textures, ideal for celebrations or special occasions.

• Author: Leo
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 3 hours (including chilling time)
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake 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

Custard Filling Ingredients

• 2 cups whole milk
• ½ cup granulated sugar
• 3 tbsp cornstarch
• 4 large egg yolks
• 2 tbsp unsalted butter
• 1 tsp vanilla extract

Other Ingredients

• 2 cups fresh strawberries (diced, plus whole for topping)
• Whipped cream (for decorating)

Instructions

1. Prepare Cake Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cake does not stick.
2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute leavening agents and seasoning.
3. Cream Butter and Sugar: In a separate large bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy, which incorporates air and creates a tender cake texture.
4. Add Eggs and Vanilla: Beat the eggs in one at a time to fully incorporate them, then add the vanilla extract for flavor.
5. Combine Mixtures: Alternately add the dry flour mixture and milk into the butter mixture, starting and ending with the dry ingredients, mixing until the batter is smooth and homogeneous.
6. Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely.
7. Heat Milk for Custard: In a saucepan, warm the whole milk over medium heat, making sure not to bring it to a boil to prevent curdling.
8. Mix Custard Base: Whisk granulated sugar, cornstarch, and egg yolks in a bowl until smooth. Gradually pour the warm milk into this mixture while whisking constantly to temper the eggs and avoid scrambling.
9. Thicken Custard: Pour the combined mixture back into the saucepan and cook over medium heat, stirring constantly until the custard thickens enough to coat the back of a spoon.
10. Finish Custard: Remove from heat and stir in butter and vanilla extract. Cover with plastic wrap pressed directly onto the custard surface to prevent a skin from forming. Let it cool completely.
11. Slice Cake Layers: Once cooled, slice each cake layer horizontally into two thin layers, resulting in a total of four thin cake layers.
12. Assemble Cake: Place the first cake layer on a serving plate. Spread a layer of custard over it and sprinkle with diced strawberries.
13. Repeat Layers: Continue layering by adding the next cake layer, then custard, and diced strawberries until all layers are stacked.
14. Top Cake: Spread the remaining custard evenly over the top layer. Arrange halved fresh strawberries decoratively on top.
15. Decorate: Pipe whipped cream around the edges of the cake for an elegant finish.
16. Chill: Refrigerate the cake for at least 1–2 hours to allow the flavors to meld and the custard to set before serving.

Notes

• Ensure all ingredients are at room temperature for better mixing and cake texture.
• Gently whisk when combining the warm milk with egg yolks to prevent curdling.
• Press plastic wrap directly onto custard to avoid a skin forming.
• Slicing the cake layers while completely cooled prevents crumbling.
• The cake is best served chilled but can be brought to room temperature before serving if preferred.
• Fresh strawberries can be substituted with other berries according to preference.

Keywords: Strawberry cake, custard cake, layered cake, fresh strawberries, homemade custard, vanilla cake, whipped cream decoration, dessert