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 strawberries for topping); Whipped cream for decorating

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Introduction

Strawberry Custard Delight Cake is a luscious dessert combining soft, fluffy cake layers with creamy custard and fresh strawberries. This recipe guides you through creating a show-stopping treat perfect for any special occasion or sweet craving.

A close-up of a slice of strawberry cake on a white plate with a white marbled surface background, showing three layers: the bottom and top layers are light yellow sponge cake with soft texture and visible strawberry pieces inside; the middle layer is thick and creamy off-white custard mixed with small strawberry chunks; the top is covered with the same custard, decorated with three large bright red strawberries with green leaves and a few whipped cream swirls on the edges. 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 oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Step 2: In a bowl, whisk together the all-purpose flour, baking powder, and salt.
Step 3: In another bowl, cream the softened butter and granulated sugar until light and fluffy.
Step 4: Beat in the eggs one at a time, followed by the vanilla extract.
Step 5: Alternately add the dry flour mixture and milk to the butter mixture, mixing 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. Let cool completely.
Step 7: For the custard, heat the whole milk in a saucepan until warm but not boiling.
Step 8: In a bowl, whisk together the granulated sugar, cornstarch, and egg yolks. Gradually pour the warm milk into the mixture while whisking continuously.
Step 9: Return the combined mixture to the saucepan and cook over medium heat, stirring constantly until thickened.
Step 10: Remove from heat and stir in the butter and vanilla extract. Cover with plastic wrap pressed directly onto the surface of the custard and let cool.
Step 11: Slice each cooled cake layer horizontally in half to create four thin layers.
Step 12: Place one cake layer on a serving plate, spread a layer of custard evenly, then sprinkle with diced strawberries.
Step 13: Repeat layering with the remaining cake layers, custard, and diced strawberries.
Step 14: Spread custard over the top layer and garnish with halved fresh strawberries.
Step 15: Pipe or spread whipped cream around the edges of the cake for decoration.
Step 16: Chill the cake in the refrigerator for at least 1 to 2 hours before serving to enhance the flavors and set the custard.

Tips & Variations

Use ripe, sweet strawberries for the best flavor. You can substitute with other fresh berries like raspberries or blueberries if desired.
For a lighter custard, substitute half the whole milk with cream or use low-fat milk for a leaner version.
Chill the cake overnight to allow the custard to fully set and enhance the taste.
Add a splash of strawberry liqueur or almond extract to the custard for an extra depth of flavor.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep it well wrapped or in an airtight container to prevent it from drying out. When ready to serve, let it sit at room temperature for 10–15 minutes or serve chilled. Avoid freezing as the custard texture may change upon thawing.

How to Serve

A slice of layered cake on a white plate showing three layers: the bottom layer is a light yellow sponge cake with pieces of fresh red strawberries inside, the middle layer is a thick creamy white filling with bits of strawberries, and the top layer is another yellow sponge cake with a coating of fluffy white cream on top. Five whole red strawberries are placed on the cream, with swirls of whipped cream around them. The background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the custard ahead of time?

Yes, the custard can be made a day in advance and refrigerated. Just cover it with plastic wrap pressed against the surface to prevent a skin from forming.

What can I use instead of fresh strawberries?

If fresh strawberries are out of season, you can use frozen strawberries that have been thawed and drained, or other fresh fruits such as raspberries or peaches for variation.