Strawberry Custard Delight Cake

why make this recipe

Strawberry Custard Delight Cake is a treat that brings a burst of summer flavors to your table. It features light and fluffy cake layers filled with rich custard and fresh strawberries. This cake is perfect for celebrations, special occasions, or simply to enjoy with family and friends. Its beautiful presentation and delightful taste make it a favorite among both kids and adults.

how to make Strawberry Custard Delight 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
• 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)

Directions :

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, whisk together the flour, baking powder, and salt.
3. In another bowl, cream the softened butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then add the vanilla extract.
5. Alternate adding the dry mixture and milk until everything is smooth.
6. Divide the batter into the prepared pans and bake for 25–30 minutes, or until a toothpick comes out clean.
7. Let the cakes cool completely.
8. In a saucepan, heat the whole milk until it is warm (do not boil).
9. In a bowl, whisk together the sugar, cornstarch, and egg yolks.
10. Slowly pour in the warm milk while whisking.
11. Return the mixture to the saucepan and cook over medium heat, stirring until thickened.
12. Remove from heat, stir in the butter and vanilla.
13. Cover the custard with plastic wrap pressed against its surface and let it cool.
14. Slice each cake layer in half horizontally to create 4 thin layers.
15. Place one layer on a plate, spread custard on it, then sprinkle with diced strawberries.
16. Repeat with the remaining layers.
17. Spread custard on top and garnish with halved strawberries.
18. Pipe whipped cream around the edges.
19. Chill for at least 1–2 hours before serving for the best flavor.

how to serve Strawberry Custard Delight Cake

Serve the Strawberry Custard Delight Cake chilled. You can cut it into slices and place it on dessert plates. It looks great topped with additional strawberries and a dollop of whipped cream on the side.

how to store Strawberry Custard Delight Cake

To store the cake, keep it in an airtight container in the refrigerator. It should stay fresh for up to 3 days. If you need to store the cake for longer, you can freeze it. Just wrap it tightly with plastic wrap and foil, and it can last for about a month in the freezer.

tips to make Strawberry Custard Delight Cake

• Make sure the butter is softened to room temperature for easier mixing.
• For the custard, stir continuously to avoid lumps and ensure a smooth texture.
• Use fresh, ripe strawberries for the best flavor.

variation

You can add other fruits like blueberries or raspberries for a mixed berry custard layer. You could also use lemon zest in the custard for a citrus twist.

FAQs

1. Can I use frozen strawberries?
Yes, you can use frozen strawberries, but make sure to thaw and drain them well before using to avoid excess moisture.

2. What kind of milk should I use for the custard?
Whole milk is recommended for a richer custard, but you can use any milk you have on hand.

3. Can I make this cake ahead of time?
Absolutely! You can make the cake and custard a day in advance. Just assemble and chill it before serving for the best flavor and texture.

Strawberry Custard Delight Cake

A delightful cake featuring layers of fluffy cake filled with rich custard and fresh strawberries, perfect for any celebration.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 2 hours hrs

Servings: 12 slices

Course: Cake, Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the cake

• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter (softened) Make sure it's at room temperature
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup milk

For the custard filling

• 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

For assembly and decoration

• 2 cups fresh strawberries (diced, plus whole for topping) Use ripe strawberries for the best flavor
• Whipped cream For decorating

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, whisk together the flour, baking powder, and salt.
3. In another bowl, cream the softened butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then add the vanilla extract.
5. Alternate adding the dry mixture and milk until everything is smooth.
6. Divide the batter into the prepared pans and bake for 25–30 minutes, or until a toothpick comes out clean.
7. Let the cakes cool completely.

Custard preparation

1. In a saucepan, heat the whole milk until it is warm (do not boil).
2. In a bowl, whisk together the sugar, cornstarch, and egg yolks.
3. Slowly pour in the warm milk while whisking.
4. Return the mixture to the saucepan and cook over medium heat, stirring until thickened.
5. Remove from heat, stir in the butter and vanilla.
6. Cover the custard with plastic wrap pressed against its surface and let it cool.

Assembly

1. Slice each cake layer in half horizontally to create 4 thin layers.
2. Place one layer on a plate, spread custard on it, then sprinkle with diced strawberries.
3. Repeat with the remaining layers.
4. Spread custard on top and garnish with halved strawberries.
5. Pipe whipped cream around the edges.
6. Chill for at least 1–2 hours before serving for the best flavor.

Notes

To store the cake, keep it in an airtight container in the refrigerator. It should stay fresh for up to 3 days. If you need to store the cake for longer, you can freeze it wrapped tightly with plastic wrap and foil for about a month. Use fresh, ripe strawberries for the best flavor.