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Strawberry Custard Delight Cake

A delightful cake featuring fluffy layers, creamy custard, and sweet strawberries, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 3 hours
Servings: 14 servings
Course: Baking, Dessert
Cuisine: American, Bakery
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 ½ cups all-purpose flour, sifted for a lighter texture
  • 2 ½ tsp baking powder, ensure it’s fresh for the best rise
  • ½ tsp salt, brings out the sweetness
  • 1 cup unsalted butter, softened let it sit at room temperature
  • 1 ½ cups granulated sugar, for sweetness
  • 4 large eggs, room temperature free-range if possible for richer flavor
  • 1 tsp vanilla extract recommend Pure Vanilla Extract for depth
  • 1 cup milk, room temperature helps achieve a smooth batter
For the Custard Filling
  • 2 cups whole milk reserve this for the custard
  • ½ cup granulated sugar, for sweetness
  • 3 tbsp cornstarch, for thickening
  • 4 large egg yolks
  • 2 tbsp unsalted butter, for richness
  • 1 tsp vanilla extract go for the good stuff
For the Topping
  • 2 cups fresh strawberries, diced plus whole strawberries for garnishing
  • Whipped cream homemade or store-bought

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a bowl, whisk together the flour, baking powder, and salt.
  3. In another bowl, cream the softened butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, and then add the vanilla extract.
  5. Alternate adding the flour mixture and milk into the butter/sugar/egg mixture.
Baking
  1. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean.
  2. Cool the cakes in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
Custard Preparation
  1. In a saucepan, heat the milk until warm but not boiling.
  2. In a bowl, whisk together the sugar, cornstarch, and egg yolks. Gradually pour in the warm milk while whisking.
  3. Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened.
  4. Remove from heat, stir in the butter and vanilla extract. Cover with plastic wrap and let it cool.
Assembly
  1. Once the cakes are completely cool, slice each layer in half horizontally.
  2. Layer the cake with custard and diced strawberries. Repeat until all layers are used, finishing with custard on top.
  3. Garnish with halved strawberries and pipe whipped cream around the edges.
  4. Chill in the refrigerator for at least 1-2 hours before serving.

Notes

For best flavor, chill before serving. Dust with powdered sugar for an elegant touch. Store covered in the fridge for up to 5 days.