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Strawberry Custard Delight Cake

Strawberry Custard Delight Cake: A Dreamy Summer Treat

Strawberry Custard Delight Cake is a creamy and customizable dessert that brings summer to your table with fresh strawberries and a luscious custard.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Total Time 3 hours
Servings: 8 slices
Course: Dessert
Cuisine: Vegetarian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 2 cups All-Purpose Flour Use gluten-free flour for a gluten-free option.
  • 1 tablespoon Baking Powder Ensure it's fresh for optimal rise.
  • 1 teaspoon Salt Enhances the sweetness.
  • 1 cup Unsalted Butter Substitute with plant-based butter for a dairy-free option.
  • 1 cup Granulated Sugar Adjust to taste if desired.
  • 3 large Eggs Consider an egg replacer for a vegan option.
  • 1 teaspoon Vanilla Extract Go for pure vanilla for the best taste.
  • 1 cup Whole Milk Almond or oat milk works well for non-dairy.
For the Custard
  • ½ cup Sugar (for custard)
  • 3 tablespoons Cornstarch Ensure it’s not expired for effective thickening.
  • 4 large Egg Yolks
For the Topping
  • 2 cups Fresh Strawberries Feel free to substitute with other berries for variety.

Equipment

  • Oven
  • Mixing bowls
  • Saucepan
  • Cake Pans
  • Whisk
  • Spatula
  • Wire Rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch cake pans with butter or cooking spray.
  2. In a medium mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and a pinch of salt.
  3. In a large mixing bowl, cream together 1 cup of unsalted butter and 1 cup of granulated sugar until light and fluffy.
  4. Gradually add the flour mixture to the butter-sugar mixture, alternating with 1 cup of whole milk.
  5. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes.
  6. Allow the cake layers to cool in the pans for about 10 minutes, then transfer them onto a wire rack.
  7. In a saucepan, warm 2 cups of milk over medium heat and whisk together ½ cup of sugar, 3 tablespoons of cornstarch, and 4 egg yolks.
  8. Assemble the cake by layering custard and strawberries between the cake layers.
  9. Cover the assembled cake and chill in the refrigerator for 1-2 hours before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 55gProtein: 6gFat: 24gSaturated Fat: 15gCholesterol: 85mgSodium: 320mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Allow the cake layers to cool completely before slicing; this prevents crumbling and ensures clean layers.

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