Strawberry Custard Delight Cake: A Tasty Recipe Guide

why make this recipe

This cake is sweet, creamy, and full of fresh strawberries. It tastes fresh and looks pretty. You can make it for family, a small party, or a simple treat. It is not hard and the steps are clear. If you want a warm main dish before dessert, try a simple soup like the best ever one-pot lasagna soup recipe.

introduction

Strawberry Custard Delight Cake has soft cake layers, smooth custard, and bright strawberries. You make a simple vanilla cake, a thick custard filling, then layer them with fresh fruit. The cake tastes light and creamy. It cools in the fridge so it serves well on a warm day.

how to make Strawberry Custard Delight Cake

Follow these steps in order and work with cooled parts when needed. If you want a full meal plan, you can pair this dessert after a main like the best smothered chicken and rice recipe.

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

how to serve Strawberry Custard Delight Cake

Cut the cake with a sharp knife. Serve chilled. Use a spatula to keep layers neat. Add more whipped cream on each slice if you like. Serve with a small cup of coffee or tea.

how to store Strawberry Custard Delight Cake

Cover the cake with plastic wrap or place in a cake box. Keep it in the fridge. The cake stays good for 2–3 days. If strawberries get soggy, eat sooner. Do not freeze the finished cake; custard and strawberries do not freeze well.

tips to make Strawberry Custard Delight Cake

• Use room temperature eggs and butter for a smooth batter.
• Cool cakes fully before slicing to keep layers neat.
• Press plastic wrap on the custard to stop a skin from forming.
• Dice strawberries small so they spread evenly.
• For another comfort meal to serve before dessert, look up this best smothered chicken and rice recipe.

variation (if any)

• Swap strawberries for raspberries or mixed berries.
• Add a thin layer of jam on each cake layer for extra fruit flavor.
• Use a lemon zest in custard for a light citrus touch.

FAQs

Q: Can I make the custard ahead?
A: Yes. Make custard a day ahead, cover with plastic wrap on the surface, and keep in the fridge.

Q: Can I use frozen strawberries?
A: Fresh is best. If you use frozen, thaw and drain well so the cake does not get soggy.

Q: How do I get even cake layers?
A: Cool cakes, then use a long serrated knife or a cake leveler to slice each layer evenly.

Q: Can I make this gluten-free?
A: Yes. Use a gluten-free flour mix that replaces all-purpose flour cup for cup.

Q: Can I use low-fat milk?
A: Whole milk gives richer custard. Low-fat milk will work but the custard may be less creamy.

Strawberry Custard Delight Cake

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• Author: desserts
• Total Time: 120 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A sweet and creamy cake featuring soft layers, smooth custard, and fresh strawberries, perfect for warm days.

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Ingredients

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• 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)

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Instructions

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

Notes

Use room temperature eggs and butter for a smooth batter. Cool cakes fully before slicing to keep layers neat.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 400
• Sugar: 22g
• Sodium: 200mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 60mg