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Strawberry Custard Delight Cake

Strawberry Custard Delight Cake

Indulge in a Strawberry Custard Delight Cake, a perfect summer dessert blending rich custard and fresh strawberries.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 1 hour
Total Time 2 hours
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour replace with gluten-free flour for gluten-free options
  • 2 teaspoons baking powder ensure it's fresh
  • 0.5 teaspoon salt use regular table salt
  • 0.5 cups unsalted butter can substitute with margarine or oil
  • 1 cups granulated sugar brown sugar can be used
  • 3 large eggs can replace with a flax egg for egg-free options
  • 1 teaspoon vanilla extract substitutable with almond extract
  • 1 cups whole milk almond or soy milk can be used for dairy-free
For the Custard
  • 0.5 cups sugar fine sugar dissolves better
  • 0.25 cups cornstarch
  • 4 large egg yolks chia seeds can serve as a vegan substitute
For the Topping
  • 2 cups fresh strawberries frozen strawberries work too—ensure they are drained

Equipment

  • 9-inch Round Cake Pans
  • Mixing bowls
  • Electric mixer
  • Saucepan
  • Whisk

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and dusting with flour.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, beat together softened butter and sugar until light and fluffy.
  4. Add the eggs, one at a time, mixing thoroughly after each addition; then stir in vanilla.
  5. Add the flour mixture alternately with milk, mixing just until smooth.
  6. Pour the batter into prepared pans and bake for 25-30 minutes.
  7. Allow the cakes to cool in the pans for about 10 minutes, then transfer to wire racks.
  8. For the custard, heat milk in a saucepan until steaming. In a bowl, whisk together sugar, cornstarch, and egg yolks.
  9. Slowly add the heated milk to the egg mixture while whisking. Return to saucepan and cook until thickened.
  10. Once cooled, carefully slice each cake in half to create layers, spreading custard and strawberries between layers.
  11. Spread remaining custard on the top layer; garnish with strawberries. Chill for at least one hour.
  12. Slice and serve the cake.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 240mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for better mixing and a lighter cake texture.

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