Introduction

Strawberry Custard Delight Cake is a luscious treat combining soft cake layers with creamy custard and fresh strawberries. This recipe guides you through creating a classic dessert that’s perfect for any occasion. Its balance of textures and flavors makes it an indulgence you won’t want to miss.

A slice of layered cake sits on a white plate over a white marbled surface, featuring three main layers: the bottom and middle layers are light tan, soft sponge cake with a slightly crumbly texture, while the middle layer contains whole sliced strawberries embedded in creamy white filling. The top layer is a thick spread of smooth white frosting topped with whole fresh strawberries that have bright red skins and green leafy tops, adding vibrant color contrast. The cake looks moist and rich, with creamy sections slightly oozing around the strawberries. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups All-Purpose Flour (can replace with gluten-free flour)
1 tablespoon Baking Powder (fresh is best)
1 teaspoon Salt
1 cup Unsalted Butter (can substitute with margarine or oil)
1 cup Granulated Sugar (brown sugar can be used for deeper flavor)
3 large Eggs (can replace with flax egg for egg-free version)
2 teaspoons Vanilla Extract (or almond extract for a twist)
1 cup Whole Milk (almond or soy milk for dairy-free alternative)
½ cup Sugar (for Custard, fine sugar preferred)
2 tablespoons Cornstarch
4 large Egg Yolks (chia seeds as vegan substitute)
2 cups Fresh Strawberries (frozen, well-drained, also works)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
Step 2: In a large bowl, whisk together the flour, baking powder, and salt until combined evenly.
Step 3: In another large bowl, beat softened butter with granulated sugar until light and fluffy, about 3-4 minutes.
Step 4: Add eggs one at a time to the butter mixture, mixing well after each addition, then stir in vanilla extract.
Step 5: Gradually add dry ingredients alternated with whole milk to the wet mixture, stirring until smooth and well combined.
Step 6: Divide batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Let cakes cool in pans for 10 minutes, then transfer to wire racks until completely cooled.
Step 8: For the custard, heat milk in a saucepan over medium heat. Meanwhile, whisk sugar, cornstarch, and egg yolks in a bowl.
Step 9: Slowly add heated milk to the egg mixture while whisking constantly. Return to saucepan and cook until thickened, about 5-7 minutes.
Step 10: Slice each cooled cake horizontally to create four layers.
Step 11: Spread custard on the first cake layer, top with fresh strawberries, and repeat for the next layers.
Step 12: Spread remaining custard over the top layer, garnish with strawberries, and refrigerate for at least one hour before serving.

Tips & Variations

Use almond extract instead of vanilla for a different flavor profile.
Substitute whole milk with almond or soy milk for a dairy-free dessert.
Swap fresh strawberries with blueberries or raspberries for variety.
For a vegan custard, replace egg yolks with soaked chia seeds mixed with cornstarch.
Serve with a dollop of whipped cream to enhance indulgence.

Storage

Store the strawberry custard cake in an airtight container in the refrigerator for up to 3 days. Because of the fresh fruit and custard, it’s best enjoyed fresh. Reheat is not recommended as custard texture may change, but allow cake to return to room temperature before serving if preferred.

How to Serve

A slice of light yellow sponge cake with two main layers is shown on a white plate. The bottom layer is sponge cake with visible soft texture, followed by a thick white creamy layer mixed with fresh red strawberry pieces. On top, there is another sponge cake layer covered with smooth white cream. The cake slice is topped with three whole bright red strawberries with green leaves. The background is a white marbled texture, giving a clean and fresh look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries work well if they are fully thawed and drained to avoid excess moisture that can affect the cake texture.

How do I make this cake gluten-free?

Simply replace the all-purpose flour with a gluten-free flour blend suitable for baking. Ensure baking powder is gluten-free as well for best results.