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Strawberry Custard Delight Cake

Strawberry Custard Delight Cake: The Ultimate Summer Treat

Indulge in Strawberry Custard Delight Cake, a soft vanilla cake layered with luscious custard and fresh strawberries, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 1 hour
Total Time 2 hours
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Can be replaced with gluten-free flour.
  • 1 tbsp Baking Powder Ensure it's fresh.
  • 1/2 tsp Salt Use regular table salt.
  • 1 cup Unsalted Butter Substitute with margarine or oil, though flavor may vary.
  • 1 1/2 cups Granulated Sugar Brown sugar can provide deeper flavor.
  • 3 large Eggs Replace with flax egg for an egg-free version.
  • 2 tsp Vanilla Extract Substitute with almond extract for a twist.
  • 1 cup Whole Milk Almond or soy milk can be used for a dairy-free option.
For the Custard
  • 1/2 cup Sugar (for Custard) Fine sugar will dissolve better.
  • 2 tbsp Cornstarch Best to use for desired results.
  • 3 large Egg Yolks Chia seeds can serve as a vegan substitute.
For the Topping
  • 2 cups Fresh Strawberries Frozen strawberries work if well-drained.

Equipment

  • Oven
  • Mixing Bowls
  • Electric Mixer
  • 9-inch round cake pans
  • Saucepan
  • Whisk

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
  3. In a separate bowl, beat the unsalted butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time to the butter mixture, then add vanilla extract.
  5. Gradually mix in the dry ingredients alternating with the whole milk until smooth.
  6. Pour the batter into the prepared pans and bake for 25-30 minutes.
  7. Cool the cakes in the pans for 10 minutes, then transfer to wire racks.
Custard Preparation
  1. Gently heat the whole milk in a saucepan until steaming.
  2. Whisk together sugar, cornstarch, and egg yolks until smooth.
  3. Gradually add hot milk to the egg mixture while whisking constantly.
  4. Return the mixture to the saucepan and cook, whisking until thickened.
Assembling the Cake
  1. Carefully slice each cooled cake layer horizontally to create four layers.
  2. Spread a layer of custard on the first layer, followed by fresh strawberries and repeat.
  3. Spread remaining custard on top and garnish with strawberries.
  4. Chill the assembled cake in the refrigerator for at least one hour.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 300IUVitamin C: 10mgCalcium: 100mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for better mixing. Chill the cake to enhance flavors.

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