Go Back
–+ servings
Strawberry Custard

Strawberry Custard Bliss: A Layered Summer Sensation

This Strawberry Custard recipe is a perfect summer dessert featuring fresh strawberries and smooth custard.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Chilling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Can replace with gluten-free flour for a gluten-free version.
  • 2 teaspoons Baking Powder Ensure it's fresh.
  • 1 pinch Salt Table salt works perfectly.
  • 1/2 cup Unsalted Butter Can substitute with margarine or oil.
  • 1 cup Granulated Sugar Brown sugar can yield a deeper flavor.
  • 2 large Eggs Flax egg alternative for egg-free version.
  • 1 teaspoon Vanilla Extract Almond extract for variation.
  • 1 cup Whole Milk Use almond or soy milk for dairy-free.
For the Custard
  • 1/2 cup Sugar (for Custard) Fine sugar dissolves better.
  • 2 tablespoons Cornstarch For best results.
  • 3 large Egg Yolks Chia seeds as vegan substitute.
For the Topping
  • 2 cups Fresh Strawberries Frozen strawberries work too, ensure drained.

Equipment

  • 9-inch round cake pans
  • Mixing bowls
  • Electric mixer
  • saucepan
  • spatula
  • Wire racks

Method
 

Step-by-Step Instructions for Strawberry Custard Delight Cake
  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them and dusting with flour.
  2. Whisk together all-purpose flour, baking powder, and salt in a bowl until combined.
  3. Cream unsalted butter and granulated sugar together until light and fluffy.
  4. Incorporate eggs one at a time and mix in vanilla extract.
  5. Gradually add the flour mixture alternating with whole milk, mixing until smooth.
  6. Pour batter into cake pans and bake for 25-30 minutes until golden brown.
  7. Allow cakes to cool in pans for 10 minutes before transferring to cooling racks.
  8. Heat milk in a saucepan and whisk together sugar, cornstarch, and egg yolks, then combine and cook until thickened.
  9. Slice cooled cakes in half and layer with custard and fresh strawberries.
  10. Chill the assembled cake in the refrigerator for at least one hour before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 60mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 30mgCalcium: 100mgIron: 1mg

Notes

For best results, ensure all ingredients are at room temperature. Allow cakes to cool completely to avoid crumbling during assembly. Don't skip the chilling step to enhance flavors.

Tried this recipe?

Let us know how it was!