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Strawberry Custard Delight Cake

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4 from 59 reviews

Strawberry Custard Delight Cake is a luscious and visually appealing dessert featuring layers of moist vanilla cake filled with creamy custard and fresh strawberries, topped with whipped cream and strawberry halves. Perfect for celebrations and special occasions, this cake combines a tender crumb with rich custard and fruity freshness for a delightful treat.

Ingredients

Scale

Cake 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

Custard Filling Ingredients

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

Additional Ingredients

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

Instructions

  1. Prepare Cake 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 to ensure even distribution.
  3. Cream Butter and Sugar: In a separate bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy to create a smooth batter base.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract for flavor.
  5. Combine Wet and Dry Mixtures: Alternately add the dry flour mixture and the milk to the creamed mixture, beginning and ending with the dry ingredients. Mix until the batter is smooth and well combined.
  6. Bake the Cakes: 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 on wire racks.
  7. Make the Custard Filling: In a saucepan, gently heat the whole milk until warm but not boiling. In a separate bowl, whisk together the granulated sugar, cornstarch, and egg yolks. Slowly pour the warm milk into this mixture, whisking constantly.
  8. Cook the Custard: Transfer the mixture back to the saucepan and cook over medium heat, stirring continuously until it thickens to a custard consistency. Remove from heat and stir in the butter and vanilla extract. Cover the surface with plastic wrap to prevent a skin from forming and let it cool.
  9. Slice Cake Layers: Once completely cooled, slice each cake layer horizontally to create four thin layers total.
  10. Assemble the Cake: Place one cake layer on a serving plate, spread a generous layer of custard on top, then sprinkle with diced fresh strawberries. Repeat this layering process with the remaining cake layers, custard, and strawberries.
  11. Top and Decorate: Spread the remaining custard on top of the final layer. Arrange halved fresh strawberries as a garnish and pipe whipped cream around the edges for decoration.
  12. Chill Before Serving: Refrigerate the assembled cake for at least 1 to 2 hours to allow the flavors to meld and custard to set before serving.

Notes

  • For best results, always use fresh, ripe strawberries to enhance flavor and texture.
  • Chilling the cake after assembly intensifies the flavors and improves the consistency of the custard.
  • This cake can be prepared a day in advance, making it ideal for gatherings and parties.

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