Print

Strawberry Custard Delight Cake (Layered Strawberry Dessert)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 29 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time to fully incorporate them, then add the vanilla extract for flavor.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Slice Cake Layers: Once the cakes have cooled, slice each one horizontally to create four thin layers in total.
  11. 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.
  12. 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.
  13. 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.

Find it online: https://yumfoodusa.com/strawberry-custard-delight-cake-layered-strawberry-dessert/