If you’re on the hunt for a dessert that combines creamy custard, fresh strawberries, and tender cake all in one irresistible bite, then you’re absolutely going to adore this recipe. The Strawberry Custard Delight Cake (Layered Strawberry Dessert) is exactly the kind of showstopper that transforms any gathering into a celebration. Imagine layers of moist cake sandwiching rich homemade custard, dotted generously with ripe strawberries, and finished with a cloud of whipped cream—simply divine. It’s a dessert that feels both comforting and elegantly special, perfect for sharing with friends or indulging in as a well-deserved treat.
Ingredients You’ll Need
Gathering the right ingredients is the first joy on your way to making this mouthwatering dessert. Don’t let the list intimidate you; each item plays a vital role in creating the perfect harmony of flavors and textures in this cake.
- 2 ½ cups all-purpose flour: The foundation of your cake’s tender crumb and structure.
- 2 ½ tsp baking powder: Helps the cake rise beautifully to a light, airy texture.
- ½ tsp salt: Enhances all the sweet flavors without overpowering.
- 1 cup unsalted butter (softened): Provides richness and moisture in the cake layers.
- 1 ½ cups granulated sugar: Sweetens the cake just right for that classic flavor.
- 4 large eggs: Adds structure and helps bind the moist cake together.
- 1 tsp vanilla extract: Brings warmth and depth to the cake’s overall profile.
- 1 cup milk: Keeps the batter smooth and tender.
- 2 cups whole milk (for custard filling): The creamy base for the luscious custard layer.
- ½ cup granulated sugar (for custard filling): Balances the custard’s richness with sweetness.
- 3 tbsp cornstarch: Thickens the custard perfectly without lumps.
- 4 large egg yolks: Add silkiness and richness to the custard filling.
- 2 tbsp unsalted butter (for custard filling): Gives the custard a velvety, glossy finish.
- 1 tsp vanilla extract (for custard filling): Infuses the custard with floral sweetness.
- 2 cups fresh strawberries (diced, plus whole for topping): Freshness and a pop of bright color are essential for that perfect fruity burst.
- Whipped cream (for decorating): Adds a light, fluffy touch to crown your cake.
How to Make Strawberry Custard Delight Cake (Layered Strawberry Dessert)
Step 1: Prepare Your Cake Layers
Start by preheating your oven to 350°F (175°C) and greasing two 9-inch cake pans, then dust them lightly with flour. In a bowl, whisk together the flour, baking powder, and salt—this ensures even baking. In a separate bowl, cream softened butter with sugar until it’s fluffy and pale, setting the stage for a tender crumb. Beat the eggs in one by one, allowing them to fully incorporate, then add the vanilla extract. Alternately mix in your dry ingredients and milk, beginning and ending with the dry mix, and blend until silky smooth. Divide your batter evenly between the pans and bake for about 25 to 30 minutes, or until a toothpick inserted comes out clean. Let the layers cool completely before moving on.
Step 2: Whip Up the Custard Filling
This homemade custard is where the cake gets its creamy magic. Warm the whole milk gently in a saucepan, but don’t let it boil—that keeps it smooth. In a bowl, whisk together sugar, cornstarch, and the egg yolks until fully combined. Slowly stream in the warm milk while whisking vigorously, which helps prevent lumps. Pour this mixture back into the pan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon. Remove from heat and stir in butter and vanilla extract for a rich, velvety custard. Cover the custard with plastic wrap pressed onto its surface to avoid a skin forming, then let it cool to room temperature.
Step 3: Layer and Assemble the Strawberry Custard Delight Cake (Layered Strawberry Dessert)
Once your cake layers are cool, carefully slice each one horizontally so you end up with four thin cake layers. Place one layer on your serving plate, slather a generous layer of custard over it, then sprinkle diced strawberries evenly over the custard. Repeat this with the remaining layers, stacking to form your layered masterpiece. Finish the top with a final layer of custard and arrange halved strawberries across the surface for a stunning visual. Pipe whipped cream around the edges for a decorative and fluffy finish. Chill your cake for 1 to 2 hours to let the flavors meld perfectly before serving.
How to Serve Strawberry Custard Delight Cake (Layered Strawberry Dessert)
Garnishes
To make your Strawberry Custard Delight Cake (Layered Strawberry Dessert) truly pop, fresh strawberries are your best friend. Halved or whole berries make a beautiful garnish, catching the eye with their vibrant red. A light sprinkle of powdered sugar or some delicate mint leaves can add a lovely touch of elegance and freshness. Don’t forget that piping a border of whipped cream around the cake’s edge not only looks charming but adds a creamy contrast that guests will enjoy.
Side Dishes
This cake pairs wonderfully with simple accompaniments that complement but don’t overshadow the dessert. A scoop of vanilla bean ice cream or a dollop of crème fraîche on the side enhances the creamy notes. For a refreshing balance, a lightly dressed green salad with a citrus vinaigrette can be a surprising and delightful contrast if you’re serving the cake as part of a larger meal.
Creative Ways to Present
Presentation is half the fun with this layered beauty. Serve slices on fine china for elegant dinner parties, or go casual by plating with a rustic wooden board for a picnic vibe. You can also cut the cake into individual parfait-style cups, layering cake, custard, and strawberries for a grab-and-go treat that’s just as luscious. For celebrations, add edible flowers or shimmer dust to really dazzle your guests and make the Strawberry Custard Delight Cake (Layered Strawberry Dessert) unforgettable.
Make Ahead and Storage
Storing Leftovers
This cake keeps beautifully in the fridge for up to 3 days. Cover it tightly with plastic wrap or transfer it to an airtight container to maintain freshness and prevent the custard from absorbing any fridge odors. Leftover slices taste even better the next day as the flavors continue to meld.
Freezing
You can freeze this layered cake if needed, but it takes a little patience to keep that perfect texture. Wrap the whole cake tightly in several layers of plastic wrap and then in aluminum foil to prevent freezer burn. It will keep in the freezer for up to 1 month. When ready to enjoy, thaw in the fridge overnight for the best texture and flavor.
Reheating
Since this dessert is best served cold or at room temperature, reheating is not recommended. The custard filling could separate or become watery when warmed. Simply allow frozen slices to thaw gently in the fridge and serve chilled for the most delightful experience.
FAQs
Can I use frozen strawberries for the Strawberry Custard Delight Cake (Layered Strawberry Dessert)?
Fresh strawberries are ideal for this cake because they hold their shape and have the best flavor. If using frozen, make sure to thaw and drain them well to avoid excess moisture that could sog the cake layers.
Is there a gluten-free option for this cake?
Absolutely! You can substitute the all-purpose flour with a gluten-free blend designed for baking. Just be mindful that texture may vary slightly depending on the specific blend, but the custard and strawberries will still shine.
Can I make the custard ahead of time?
Yes, making the custard a day in advance is actually a great time-saver. Keep it covered tightly with plastic wrap on the surface and refrigerate until ready to assemble.
How do I know when my cake is perfectly baked?
Insert a toothpick or skewer into the center of the cake layers after about 25 minutes of baking. If it comes out clean or with a few moist crumbs (not wet batter), the cake is done and ready to cool.
What can I use instead of cornstarch in the custard?
If you don’t have cornstarch, you can use arrowroot powder or tapioca starch as thickening agents in the custard. Use the same amount and whisk it in thoroughly to avoid lumps.
Final Thoughts
The Strawberry Custard Delight Cake (Layered Strawberry Dessert) is one of those rare treats that feels lovingly homemade but looks like it belongs on a fancy bakery shelf. It’s truly a celebration of fresh strawberries and silky custard, wrapped in the warmth of soft cake. Whether it’s a special occasion or an everyday indulgence, this dessert promises smiles all around. I can’t wait for you to try it and enjoy every luscious bite just as much as I do!
PrintStrawberry Custard Delight Cake (Layered Strawberry Dessert)
Strawberry Custard Delight Cake is a luscious and visually stunning layered cake featuring tender vanilla sponge layers filled with creamy custard and fresh strawberries. Perfect for special occasions or as a delightful dessert, this cake combines soft cake, smooth homemade custard, and fresh fruit for a refreshing and indulgent treat.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cake Batter
- 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
Other
- 2 cups fresh strawberries (diced, plus whole for topping)
- Whipped cream (for decorating)
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure easy removal of the cakes.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of leavening agents throughout the batter.
- Cream Butter and Sugar: In a separate large bowl, cream the softened butter and granulated sugar together until the mixture becomes light and fluffy, which helps create a tender cake texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time to fully incorporate them, then add the vanilla extract for flavor.
- Combine Dry and Wet Ingredients: Alternately add the dry ingredient mixture and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix until the batter is smooth but do not overmix to maintain cake softness.
- Bake the Cakes: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25–30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely before handling.
- Prepare the Custard Filling: In a saucepan, gently heat the whole milk until warm, making sure it does not boil. In a bowl, whisk together the sugar, cornstarch, and egg yolks until smooth.
- Combine Custard Ingredients: Slowly pour the warm milk into the egg yolk mixture while continuously whisking to prevent curdling. Return the mixture to the saucepan.
- Cook Custard: Cook the mixture over medium heat, stirring constantly until it thickens to a custard consistency. Remove from heat and stir in the butter and vanilla extract. Cover the custard with plastic wrap pressed directly onto its surface to prevent a skin from forming. Let it cool completely.
- Slice Cake Layers: Once the cakes have cooled, slice each one horizontally to create four thin layers in total.
- Assemble the Cake: Place one cake layer on a serving plate. Spread an even layer of the cooled custard over it, then sprinkle diced strawberries on top. Repeat this process with the remaining cake layers.
- Finish Decoration: Spread custard on the top layer of the cake. Garnish with halved strawberries and pipe whipped cream around the edges for an elegant finish.
- Chill Before Serving: Refrigerate the assembled cake for at least 1 to 2 hours before serving. This chilling time allows the flavors to meld and the custard to set properly.
Notes
- For best results, use fresh, ripe strawberries to enhance flavor and texture.
- Chilling the cake for a couple of hours improves the taste and helps the custard set well.
- This cake can be made a day in advance; store covered in the refrigerator to keep it fresh.