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Strawberry Custard Delight Cake Recipe

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4.6 from 763 reviews

A delightful Strawberry Custard Delight Cake featuring layers of moist vanilla cake, creamy homemade custard, and fresh strawberries. Perfectly balanced for a sweet treat that feels indulgent but is simple to make from scratch.

Ingredients

Scale

For the Cake

  • 2 cups All-Purpose Flour (can replace with gluten-free flour for a gluten-free version)
  • 1 tablespoon Baking Powder (ensure it’s fresh for best results)
  • 1 teaspoon Salt
  • 1 cup Unsalted Butter (softened, 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)
  • 2 teaspoon Vanilla Extract (substitute with almond extract for a twist)
  • 1 cup Whole Milk (almond or soy milk for dairy-free alternative)

For the Custard

  • ½ cup Sugar (fine sugar dissolves better)
  • 2 tablespoon Cornstarch
  • 4 large Egg Yolks (chia seeds as vegan substitute)
  • 1 cup Whole Milk (heated)

For the Topping

  • 2 cups Fresh Strawberries (frozen and drained can be used)

Instructions

  1. Prepare Cake Batter: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Whisk flour, baking powder, and salt in a bowl until combined.
  2. Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter with granulated sugar until light and fluffy, about 3-4 minutes.
  3. Add Eggs and Vanilla: Incorporate eggs one at a time into butter-sugar mix, mixing well after each. Stir in vanilla extract.
  4. Combine Wet and Dry Ingredients: Gradually add dry ingredients alternately with whole milk to the butter mixture, mixing until smooth.
  5. Bake the Cake: Pour batter evenly into pans. Bake 25-30 mins or until a toothpick inserted comes out clean. Cool 10 mins in pans, then transfer to wire racks to cool completely.
  6. Make Custard: Heat whole milk over medium heat in a saucepan. Whisk sugar, cornstarch, and egg yolks together in a bowl. Gradually add heated milk into egg mixture while whisking continuously. Return to heat and cook until thickened, about 5-7 mins.
  7. Assemble Cake: Slice each cooled cake layer horizontally into two layers (4 layers total). Spread custard on first layer, add fresh strawberries. Repeat for next layers. Top with remaining custard and strawberries.
  8. Chill and Serve: Refrigerate assembled cake for at least 1 hour before serving to set the custard.

Notes

  • Serve with a dollop of whipped cream for an extra indulgent touch.
  • Substitute almond or soy milk to make it dairy-free.
  • Use gluten-free flour to accommodate gluten sensitivities.
  • For egg-free option, replace eggs with commercial egg replacer or flax eggs in the cake and chia seeds in custard.
  • Ensure custard is whisked constantly to avoid curdling and lumps.

Keywords: Strawberry cake, custard cake, layered cake, homemade custard, vanilla cake, fresh strawberry dessert

Find it online: https://islawhite.com/strawberry-custard-delight-cake-recipe/