Name: Strawberry Custard Delight Cake Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
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; ½ cup granulated sugar; 3 tbsp cornstarch; 4 large egg yolks; 2 tbsp unsalted butter; 1 tsp vanilla extract; 2 cups fresh strawberries (diced, plus whole for topping); Whipped cream (for decorating)

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Introduction

Strawberry Custard Delight Cake is a deliciously layered dessert combining tender cake, smooth vanilla custard, and fresh strawberries. This delightful treat is perfect for special occasions or whenever you crave a fruity, creamy dessert.

A slice of cake with three visible layers: the bottom layer is a light yellow sponge with small red strawberry pieces, the middle layer is creamy and white with chunks of strawberries mixed inside, and the top layer is a thin cake layer covered with white whipped cream. On top of the whipped cream, there are several halved whole strawberries, adding a bright red color and texture contrast. The slice is on a white plate against a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prepare for baking.
Step 2: In a bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy.
Step 4: Beat in the eggs one at a time, then add the vanilla extract and mix well.
Step 5: Alternate adding the dry flour mixture and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until smooth.
Step 6: Divide the batter evenly between the prepared pans. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely.
Step 7: For the custard filling, heat 2 cups of whole milk in a saucepan until warm but not boiling.
Step 8: In a bowl, whisk together sugar, cornstarch, and egg yolks. Slowly pour in the warm milk while whisking continuously.
Step 9: Pour the mixture back into the saucepan and cook over medium heat, stirring constantly until the custard thickens.
Step 10: Remove from heat and stir in the butter and vanilla extract. Cover with plastic wrap pressed against the surface to prevent a skin forming, then let cool.
Step 11: Once the cakes are cool, slice each layer in half horizontally to create four thin layers in total.
Step 12: Place one cake layer on a serving plate, spread a layer of custard over it, then sprinkle with diced strawberries.
Step 13: Repeat layering with the remaining cake layers, custard, and diced strawberries.
Step 14: Spread custard on the top layer and garnish with halved whole strawberries. Pipe whipped cream around the edges for decoration.
Step 15: Refrigerate the cake for at least 1–2 hours before serving to let the flavors meld perfectly.

Tips & Variations

Use the freshest strawberries available for the best flavor and texture.
Chilling the cake overnight enhances the taste and makes slicing easier.
For a lighter version, substitute half the butter with Greek yogurt in the cake batter.
Add a splash of lemon juice or zest to the custard for a subtle citrus note.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep it airtight to maintain freshness. When ready to serve, you can enjoy it chilled or let it sit at room temperature for 15 minutes. The custard filling makes it best eaten within a few days.

How to Serve

A close-up view of a slice of cake shows three layers: a light yellow sponge cake layer at the bottom with pieces of red strawberries inside, a middle creamy white custard layer with chunks of strawberries, and another sponge cake layer on top with more pieces of strawberries. The top of the cake is decorated with white whipped cream dollops and whole red strawberries. The cake is on a white plate, placed on a white marbled surface. 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?

Fresh strawberries are best for this recipe to maintain the desired texture and flavor. If using frozen strawberries, thaw and drain them well to avoid excess moisture in the cake.

Can I make this cake dairy-free?

You can substitute the milk and butter with plant-based alternatives like almond milk and vegan butter, but note that the texture and taste may vary slightly. Also, consider using a dairy-free whipped cream for decorating.