Introduction

Strawberry Custard Delight Cake is a luscious, layered dessert that combines soft, tender cake with creamy vanilla custard and fresh strawberries. This recipe makes an impressive yet approachable treat perfect for spring and summer gatherings.

A slice of layered strawberry cake sits on a white plate over a white marbled surface. The bottom layer is a soft, light yellow sponge cake dotted with small pieces of fresh strawberry. Above this is a thick, creamy white custard mixed with chunks of red strawberry. The top layer is another soft sponge cake with a smooth, glossy white cream spread on top, crowned with bright red whole strawberries with green leaves. Around the edge of the slice, there are dollops of white whipped cream adding texture and height to the presentation. The 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 flour, baking powder, and salt.
Step 3: In another bowl, cream butter and sugar until light and fluffy.
Step 4: Beat in eggs one at a time, then add vanilla extract.
Step 5: Alternate adding the dry mixture and milk, mixing until smooth.
Step 6: Divide batter evenly into the prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely.
Step 7: For the custard, heat 2 cups whole milk in a saucepan until warm but not boiling.
Step 8: In a bowl, whisk together ½ cup sugar, cornstarch, and egg yolks. Gradually pour the warm milk into the egg mixture, whisking constantly.
Step 9: Return the mixture to the saucepan and cook over medium heat, stirring continuously until thickened.
Step 10: Remove from heat, stir in butter and vanilla extract. Cover with plastic wrap pressed directly on the custard surface and let it cool.
Step 11: Slice each cake layer horizontally to create four thin layers in total.
Step 12: Place one cake 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 custard on the top layer and garnish with halved whole strawberries.
Step 15: Pipe whipped cream around the edges for an elegant finish.
Step 16: Chill the cake for at least 1–2 hours before serving to let flavors meld and the custard set.

Tips & Variations

Use room temperature ingredients for a smoother cake batter and better rise.
For extra flavor, add a tablespoon of lemon zest to the custard mixture.
Substitute fresh blueberries or raspberries for strawberries if preferred.
Make the cake a day ahead to allow the custard to soak in and enrich the texture.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep it well wrapped to prevent the cake from drying out. Reheat slices briefly at room temperature or enjoy chilled; reheating is not necessary due to the custard filling.

How to Serve

A slice of layered strawberry cake sits on a white plate with a white marbled texture background. The cake has three main layers: a bottom light golden sponge layer filled with bright red strawberry pieces mixed in creamy white custard, a middle thick layer of smooth white custard with strawberry chunks, and a top golden sponge layer topped with a white creamy glaze. The top is decorated with whole and halved fresh strawberries, their red color contrasting with the pale cream. Along the edge of the top layer, there are small swirls of white whipped cream. The texture looks soft and moist, with the strawberries adding a vibrant, juicy detail. Photo 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 for texture and appearance, but you can use frozen strawberries if thawed and drained well to avoid extra moisture in the cake.

How do I know when the custard filling is thick enough?

The custard is ready when it coats the back of a spoon and thickens as you stir over medium heat. It should not be runny but smooth and creamy.