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Strawberry Custard Delight Cake Recipe

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4.4 from 149 reviews

Strawberry Custard Delight Cake is a luscious layered dessert featuring moist vanilla cake, creamy homemade custard filling, and fresh strawberries. This delightful treat is topped with whipped cream and chilled for a refreshing finish, perfect for special occasions or summer gatherings.

Ingredients

Scale

Cake

  • 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

Custard Filling

  • 2 cups whole milk
  • ½ cup granulated sugar
  • 3 tbsp cornstarch
  • 4 large egg yolks
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract

Assembly & Topping

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

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
  2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  3. Cream Butter and Sugar: In a separate bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, ensuring a smooth cake texture.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next, then mix in the vanilla extract for flavor.
  5. Combine Dry Ingredients and Milk: Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until smooth and well combined.
  6. Bake the Cake Layers: Divide the batter evenly between the prepared cake pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely before assembling.
  7. Prepare Warm Milk: In a saucepan, heat the whole milk until warm but do not boil, preparing it for the custard.
  8. Mix Custard Base: In a separate bowl, whisk together the granulated sugar, cornstarch, and egg yolks until smooth. Slowly pour in the warm milk while whisking continuously to prevent curdling.
  9. Cook the Custard: Return the mixture to the saucepan and cook over medium heat, stirring constantly until the custard thickens enough to coat the back of a spoon.
  10. Finish Custard: Remove the custard from heat and stir in the unsalted butter and vanilla extract until fully incorporated. Cover with plastic wrap pressed directly against the surface of the custard to prevent a skin from forming and let it cool.
  11. Slice Cake Layers: Once cooled, slice each cake layer horizontally into two thin layers, yielding four layers total.
  12. Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of custard on top and sprinkle with diced strawberries.
  13. Repeat Layers: Continue layering custard and diced strawberries with the remaining cake layers.
  14. Top and Decorate: Spread custard evenly on the top layer, arrange halved strawberries for garnish, and pipe whipped cream around the edges.
  15. Chill: Refrigerate the assembled cake for at least 1 to 2 hours before serving to enhance flavor and texture.

Notes

  • Ensure the milk for custard is warm, not boiling, to avoid scrambling the eggs.
  • Press plastic wrap directly on the custard surface to prevent a skin from forming while cooling.
  • For best results, use fresh, ripe strawberries for maximum sweetness and flavor.
  • The cake layers can be made a day ahead and stored tightly wrapped in the refrigerator.
  • Chilling the cake before serving helps the custard set and the flavors meld beautifully.

Keywords: Strawberry cake, custard filling, layered cake, whipped cream, homemade custard, summer dessert

Find it online: https://chefmilacook.com/strawberry-custard-delight-cake-recipe/