Strawberry Custard Delight Cake

Indulge in the luscious layers of Strawberry Custard Delight Cake, a dessert that marries soft, buttery cake with a creamy, homemade custard filling and fresh, vibrant strawberries. This cake is not only visually stunning but also offers a harmonious blend of textures and flavors that will delight every palate.

Perfect for celebrations or a special treat, its delicate custard pairs beautifully with the natural sweetness of fresh strawberries and the light richness of whipped cream, creating an elegant yet comforting dessert experience.

Ingredients

• All-purpose flour: Provides the soft, fluffy structure needed for a classic cake base with a tender crumb texture.
• Baking powder: A leavening agent that helps the cake layers rise evenly and stay light and airy.
• Salt: Enhances the sweetness and balances the flavors within the cake.
• Unsalted butter (softened): Adds richness and moisture to the cake, ensuring a tender crumb.
• Granulated sugar: Sweetens the batter for a perfectly balanced flavor.
• Large eggs: Bind the ingredients and provide structure and stability to the cake layers.
• Vanilla extract: Offers a warm, aromatic flavor that complements the custard and strawberries.
• Milk: Adds moisture, helping to create a delicate cake texture.
• Whole milk (for custard filling): Forms the creamy base of the custard, contributing to its richness.
• Granulated sugar (for custard filling): Sweetens the custard filling evenly without overpowering it.
• Cornstarch: Thickens the custard to a smooth, pudding-like consistency.
• Large egg yolks: Enrich the custard, adding a smooth, velvety texture.
• Unsalted butter (for custard filling): Adds silkiness and richness to the custard.
• Vanilla extract (for custard filling): Infuses the custard with a delicate, fragrant flavor.
• Fresh strawberries (diced, plus whole for topping): Provide natural sweetness and a fresh, fruity contrast to the custard and cake.
• Whipped cream: Lightly decorates the cake, adding an airy finish and extra creaminess.

Instructions

Preheat and Prepare Cake Pans

Set your oven to 350°F (175°C) and grease two 9-inch round cake pans, then lightly dust with flour. This helps prevent the cake from sticking and ensures easy removal after baking.

Mix Dry Ingredients

In a bowl, whisk together all-purpose flour, baking powder, and salt. This step guarantees even distribution of leavening agents for consistent rising and flavor balance.

Cream Butter and Sugar

In a separate large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy. This aeration is key to achieving a tender cake texture.

Add Eggs and Vanilla

Incorporate eggs one at a time into the butter-sugar mixture, beating well after each addition to maintain emulsion. Stir in vanilla extract for depth of flavor.

Combine Dry Ingredients and Milk

Alternately add the dry flour mixture and milk to the wet ingredients, starting and ending with the dry. Mix just until smooth to avoid overdeveloping the gluten, which can make the cake tough.

Bake Cake Layers

Divide the batter evenly between the prepared pans and bake for 25–30 minutes. Test doneness by inserting a toothpick into the center; it should come out clean when ready.

Cool and Slice Cake

Allow the cake layers to cool completely on a rack before slicing each horizontally into two thin layers. This creates four even layers ready for filling.

Heat Milk for Custard

Gently warm 2 cups of whole milk in a saucepan over medium heat, heating until just below boiling to prepare for the custard base.

Prepare Custard Mixture

Whisk granulated sugar, cornstarch, and egg yolks in a bowl until combined. Slowly pour the warm milk into this mixture, whisking continuously to temper the eggs and prevent curdling.

Cook Custard

Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened to a smooth, pudding-like consistency. This step requires patience to avoid lumps and ensure a creamy texture.

Finish Custard

Remove the saucepan from heat and stir in unsalted butter and vanilla extract. Cover the surface directly with plastic wrap to prevent a skin from forming, then let it cool to room temperature.

Assemble Cake Layers

Place one cake layer on a serving plate, spread with a generous layer of custard, then scatter diced fresh strawberries over the custard. Repeat this layering until all cake layers are used.

Top and Decorate

Spread the remaining custard smoothly on the top layer. Garnish with halved whole strawberries and pipe whipped cream around the edges to create an elegant finish.

Chill Before Serving

Refrigerate the assembled cake for at least 1–2 hours. Chilling helps the custard set and allows the flavors to meld beautifully for the best tasting experience.

Storage Tips

Store the cake covered in the refrigerator for up to 3 days to maintain freshness. Cover well with plastic wrap or use an airtight container to prevent the cake from absorbing other odors.

Serving Suggestions

Serve chilled slices with a cup of freshly brewed tea or coffee. For a decorative touch, add a sprinkle of powdered sugar or a drizzle of strawberry sauce on the side.

FAQs

Can I substitute the butter in the cake?

Yes, you can use margarine or a plant-based butter substitute, but avoid flavors that might overpower the vanilla and strawberry elements.

What if I don’t have cornstarch for the custard?

You may use arrowroot powder or flour as a thickener, but cornstarch gives the smoothest texture ideal for custard.

Can I use frozen strawberries?

Fresh strawberries are best, but if using frozen, thaw and drain well to avoid excess moisture making the cake soggy.

How long can the cake be stored?

The cake is best consumed within 3 days when kept refrigerated to maintain freshness and texture.

Can this cake be frozen?

Freezing is not recommended as the custard texture can be negatively affected and strawberries may become watery upon thawing.

Is this recipe suitable for vegans?

This version contains eggs and dairy, so it is not vegan. However, vegan substitutes for eggs and dairy could be experimented with.

Can I use a different fruit?

Yes, fruits like raspberries or blueberries can be used as alternatives, although strawberries complement the custard best.

Strawberry Custard Delight Cake

This visually appealing strawberry custard delight cake combines a light, fluffy cake with creamy custard and fresh strawberries for a perfect, refreshing dessert.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course cake, Dessert

Cuisine American

Servings 8 people

Calories 350 kcal

Equipment

• 2 9-inch round cake pans
• 1 Mixing bowls
• 1 saucepan
• 1 whisk

Ingredients

  

• 2 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup milk

• 2 cups whole milk for custard filling
• ½ cup granulated sugar for custard filling
• 3 tablespoons cornstarch
• 4 large egg yolks
• 2 tablespoons unsalted butter for custard filling
• 1 teaspoon vanilla extract for custard filling

• 2 cups fresh strawberries diced (plus whole for topping)
• Whipped cream for decorating

Instructions

 

• Preheat oven to 350°F and grease and flour two 9-inch round cake pans.
• Whisk together the flour, baking powder, and salt in a bowl.
• Cream the softened butter and sugar in a separate bowl until light and fluffy.
• Beat in eggs one at a time, then add vanilla extract.
• Alternate adding the dry mixture and milk to the butter mixture until smooth.
• Divide the batter evenly between the cake pans and bake for 25 to 30 minutes or until a toothpick comes out clean.
• Let cakes cool completely before slicing.
• Heat 2 cups of whole milk in a saucepan until warm but not boiling.
• Whisk together sugar, cornstarch, and egg yolks in a bowl.
• Slowly pour the warm milk into the egg mixture while whisking continuously.
• Return the mixture to the saucepan and cook over medium heat, stirring until thickened.
• Remove from heat and stir in butter and vanilla extract. Cover with plastic wrap pressed to the surface and cool.
• Slice each cake layer horizontally to create four thin layers.
• Place one cake layer on a plate, spread custard over it, and sprinkle with diced strawberries.
• Repeat layering with remaining cake layers and custard.
• Spread custard on top and garnish with halved strawberries.
• Pipe whipped cream around the edges for decoration.
• Chill the cake for at least 1 to 2 hours before serving to enhance the flavors.

Notes

• Use fresh strawberries for the best flavor and texture.
• Chilling improves taste and cake stability.
• Can be prepared a day ahead and stored refrigerated.