Introduction

Strawberry Custard Delight Cake is a luscious dessert that combines light, fluffy layers of cake with creamy homemade custard and fresh strawberries. It’s a perfect treat for spring and summer gatherings, offering a balance of sweetness and freshness in every bite.

The image shows a slice of strawberry cake on a white plate, placed on a white marbled surface. The cake has three visible layers: the bottom layer is a light yellow sponge with pieces of strawberries inside, the middle layer is creamy white custard with bits of strawberries, and the top layer is a thin, shiny glaze with large, fresh strawberry slices and two dollops of white whipped cream on the edges. The cake's texture looks soft and moist, with the strawberries adding bright red color contrast. 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 until combined.
Step 3: In a separate large bowl, cream the softened butter and granulated sugar together until light and fluffy.
Step 4: Beat in the eggs one at a time, then add the vanilla extract, mixing thoroughly after each addition.
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 two prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely.
Step 7: For the custard filling, heat the whole milk in a saucepan until warm but not boiling.
Step 8: In a bowl, whisk together the sugar, cornstarch, and egg yolks. Slowly pour the warm milk into the egg mixture while whisking constantly to temper the eggs.
Step 9: Return the mixture to the saucepan and cook over medium heat, stirring continuously until the custard thickens and coats the back of a spoon.
Step 10: Remove from heat and stir in the butter and vanilla extract. Cover the surface with plastic wrap to prevent a skin from forming and let it cool completely.
Step 11: Once cooled, slice each cake layer horizontally to create four thin layers.
Step 12: Place one layer on a serving plate, spread a layer of custard over it, then sprinkle with diced strawberries.
Step 13: Repeat the layering process with the remaining cake layers, custard, and diced strawberries.
Step 14: Spread a final layer of custard on top and garnish with halved whole strawberries.
Step 15: Decorate the cake edges by piping whipped cream around them for a beautiful finish.
Step 16: Chill the cake in the refrigerator for at least 1–2 hours before serving for the best flavor and texture.

Tips & Variations

Use ripe, sweet strawberries for the best flavor or substitute with other fresh berries like raspberries or blueberries for variety.
For a lighter custard, you can substitute half of the whole milk with half-and-half or cream.
If you want to save time, prepare the custard a day ahead and keep it refrigerated overnight.
Ensure the butter is softened to room temperature for easier creaming and a fluffier cake texture.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the custard’s texture. When ready to serve, let it sit at room temperature for about 15 minutes for the best taste. Avoid freezing as the fresh strawberries and custard may separate upon thawing.

How to Serve

The image shows a slice of strawberry cake on a white plate. The cake has three layers: the bottom and top layers are light yellow sponge cake with pieces of strawberry mixed inside, while the middle layer is creamy and thick, pale yellow in color with bits of red strawberry embedded. The top of the cake is covered with white frosting, decorated with a few whipped cream swirls and fresh red strawberry halves placed on top. The background is a white marbled texture, and the photo was 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 to maintain the cake’s texture and freshness. If you use frozen strawberries, thaw them completely and drain excess liquid to prevent the cake from becoming soggy.

How can I make the custard thicker?

Cook the custard a little longer while stirring constantly to allow it to thicken. You can also increase the cornstarch by 1 teaspoon if you prefer a firmer texture.