Description
Strawberry Custard Cake is a delicious and visually appealing dessert, perfect for celebrations or any special occasion. It features layers of moist vanilla cake filled and topped with creamy custard and fresh strawberries, beautifully decorated with whipped cream for an elegant finish.
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
Decoration
- 2 cups fresh strawberries (diced, plus whole for topping)
- Whipped cream (for decorating)
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Cream butter and sugar: In a separate large bowl, beat the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, indicating enough air has been incorporated for a tender cake.
- Add eggs and vanilla: Beat in the eggs one at a time to ensure proper emulsification, then add the vanilla extract and mix well.
- Combine dry and wet ingredients: Alternately add the dry flour mixture and milk to the butter mixture, beginning and ending with the dry ingredients; mix until the batter is smooth and homogeneous.
- Bake the cake layers: Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely before removing from pans.
- Prepare the custard filling: Heat 2 cups of whole milk in a saucepan over medium heat until warm but not boiling. In a bowl, whisk together sugar, cornstarch, and egg yolks until smooth. Slowly pour the warm milk into the egg mixture while whisking continuously to temper the eggs.
- Cook the custard: Return the milk and egg mixture to the saucepan and cook over medium heat, stirring constantly until the custard thickens and coats the back of a spoon. Remove from heat, then stir in the 2 tablespoons of unsalted butter and 1 teaspoon vanilla extract until melted and combined. Cover custard surface with plastic wrap to prevent skin formation and let cool completely.
- Slice cake layers: Once cooled, slice each cake layer horizontally in half to create a total of four thin cake layers.
- Assemble the cake: Place one cake layer on a serving plate, spread an even layer of custard over it, and sprinkle with diced fresh strawberries. Repeat layering with remaining cake layers, custard, and diced strawberries.
- Decorate the top: Spread custard evenly on the top layer. Arrange halved strawberries on top for an attractive finish and pipe whipped cream around the edges.
- Chill and serve: Refrigerate the assembled cake for at least 1–2 hours to allow flavors to meld and custard to set before serving. This also enhances the taste and texture.
Notes
- For best flavor and texture, use fresh, ripe strawberries.
- Chilling the completed cake improves the melding of flavors and custard consistency.
- This cake can be prepared a day ahead and stored in the refrigerator.