Strawberry Custard Delight Cake Recipe
Strawberry Custard Delight Cake is a luscious layered dessert featuring soft vanilla sponge cake filled with creamy homemade custard and fresh strawberries. Topped with whipped cream and halved strawberries, this cake offers a delightful balance of flavors and textures, perfect for celebrations or a sweet treat.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake:
- 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:
- 2 cups whole milk
- ½ cup granulated sugar
- 3 tbsp cornstarch
- 4 large egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
Additional:
- 2 cups fresh strawberries (diced, plus whole for topping)
- Whipped cream (for decorating)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cake layers do not stick while baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to distribute the leavening agents evenly throughout the flour.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter with granulated sugar until the mixture is light and fluffy, creating a smooth base for the cake batter.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract to add flavor.
- Mix Batter: Alternately add the dry flour mixture and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until the batter is smooth and homogenous.
- Bake Cake Layers: Divide the batter evenly between the prepared pans and bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before handling.
- Prepare Custard Filling: Warm the 2 cups of whole milk in a saucepan over medium heat until just warm but not boiling.
- Mix Egg Mixture: In a separate bowl, whisk together sugar, cornstarch, and egg yolks until smooth. Slowly pour the warm milk into this mixture while whisking continuously to temper the eggs and prevent curdling.
- Cook Custard: Return the combined mixture to the saucepan and cook over medium heat, stirring constantly until the custard thickens and coats the back of a spoon.
- Finish Custard: Remove from heat, stir in the butter and vanilla extract. Cover the custard with plastic wrap pressed directly on its surface to prevent a skin from forming, and let cool completely.
- Slice Cake Layers: Once cooled, slice each cake horizontally into two thin layers, creating four layers total for assembling.
- Assemble Cake: Place one cake layer on a serving plate, spread a layer of custard over it, then sprinkle with diced fresh strawberries.
- Layer Repeat: Repeat this layering process with the remaining cake layers, custard, and diced strawberries.
- Top Cake: Spread the remaining custard on the top layer and garnish with halved fresh strawberries arranged attractively.
- Decorate: Pipe whipped cream around the edges of the cake for a decorative finish.
- Chill Before Serving: Refrigerate the assembled cake for at least 1 to 2 hours to allow the flavors to meld and the custard to set before serving.
Notes
- Ensure the milk for custard is warm, not boiling, to avoid scrambling the eggs.
- Press plastic wrap directly onto the custard surface to prevent skin formation.
- Use fresh ripe strawberries for the best flavor and texture.
- Allow the cake layers to cool completely before slicing and assembling to avoid breaking.
- Chilling the cake enhances flavor and texture, so do not skip the refrigeration step.
Keywords: strawberry cake, custard filling, layered cake, vanilla cake, fresh strawberries, whipped cream cake, homemade custard dessert
