Ultimate Strawberry Custard Delight Cake Recipe

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Experience the perfect blend of fresh strawberries, creamy custard, and soft, fluffy cake layers with this Strawberry Custard Delight Cake. This dessert isn’t just a treat—it’s an experience that brightens any occasion. Whether for a family gathering, birthday, or a sweet indulgence for yourself, this cake promises rich flavors and a stunning presentation. Get ready to impress your loved ones with every slice!

Ingredients

For the Cake:

• 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

For the Custard Filling:

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

For Assembly & Decoration:

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

Instructions

1. Preheat & Prepare Pans

Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and lightly dust with flour for easy release.

2. Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, and salt until well combined.

3. Cream Butter & Sugar

In a separate bowl, beat the butter and sugar together until light and fluffy, about 3–4 minutes.

4. Add Eggs & Vanilla

Beat in the eggs one at a time, ensuring each is fully incorporated. Add the vanilla extract and mix well.

5. Combine Wet & Dry Mixtures

Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until smooth.

6. Bake the Cake

Divide batter evenly between the pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a rack.

7. Prepare Custard

• Heat milk in a saucepan until warm (do not boil).
• In a bowl, whisk sugar, cornstarch, and egg yolks. Gradually pour in warm milk while whisking.
• Return mixture to the saucepan and cook over medium heat until thickened.
• Remove from heat, stir in butter and vanilla, and cover with plastic wrap pressed to the surface. Let cool.

8. Assemble the Cake

• Slice each cooled cake layer in half horizontally for four thin layers.
• Place one layer on a serving plate, spread custard, and sprinkle with diced strawberries.
• Repeat for remaining layers.

9. Decorate & Chill

Spread remaining custard on top, garnish with halved strawberries, and pipe whipped cream around the edges. Chill for 1–2 hours before serving.

Pro Tips

• Use room temperature ingredients for smooth, even batter.
• Don’t skip chilling; it allows flavors to meld beautifully.
• For richer custard, use all egg yolks or combine with whole eggs.
• Experiment with other fruits like blueberries, raspberries, or mixed berries.
• Monitor baking times closely—oven temperatures can vary.

Why This Recipe Works

• Combines light, airy cake layers with velvety custard.
• Fresh strawberries add natural sweetness and a pop of color.
• Perfect for special occasions or as a crowd-pleasing treat.

Substitutions & Variations

• Chocolate Twist: Add cocoa powder to the cake and pair with chocolate custard.
• Gluten-Free: Use gluten-free flour blend and ensure baking powder is gluten-free.
• Vegan Version: Use plant-based butter, almond milk, and flax eggs.
• Mixed Berry Cake: Replace strawberries with blueberries, raspberries, or blackberries.
• Citrus Zest: Add lemon or orange zest to enhance flavor.

Make-Ahead, Storage & Reheating Guide

• Can be made a day in advance and chilled for better flavor.
• Store in an airtight container in the refrigerator for up to 3 days.
• Freeze tightly wrapped for up to 3 months; thaw in the fridge before serving.

Serving Ideas

• Serve with vanilla ice cream or fresh whipped cream.
• Pair with a light fruit salad.
• Complement with iced tea, lemonade, or sparkling water.
• Dust with powdered sugar for an elegant finish.

Nutrition (Per Serving Estimate)

• Calories: 350
• Sugar: 25g
• Fat: 15g
• Saturated Fat: 9g
• Carbohydrates: 50g
• Protein: 5g
• Cholesterol: 80mg
• Fiber: 1g

Frequently Asked Questions

Can I make it ahead of time?
Yes! Prepare a day in advance and refrigerate for best flavor.

What if fresh strawberries aren’t available?
Thawed, drained frozen strawberries work perfectly. Other berries can be substituted too.

How do I store leftovers?
Refrigerate in an airtight container for up to 3 days.

Can I freeze this cake?
Yes, wrap tightly and freeze for up to 3 months. Thaw in the refrigerator before serving.

What’s the best way to serve it?
Serve chilled with whipped cream and extra fresh strawberries for a beautiful presentation.

The Strawberry Custard Delight Cake isn’t just a dessert—it’s a centerpiece of joy. With fluffy cake, creamy custard, and vibrant strawberries, it brings elegance, flavor, and smiles to any gathering. Bake this cake for your next special occasion and watch it become a family favorite!

Strawberry Custard Delight Cake Recipe

Learn how to make Strawberry Custard Delight Cake with creamy custard, fresh strawberries, and fluffy cake layers.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Chilling Time 1 hour hr

Total Time 2 hours hrs

Course Dessert

Cuisine American

Servings 8

Calories 350 kcal

Ingredients

  

For the Cake:

• 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

For the Custard Filling:

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

For Assembly & Decoration:

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

Instructions

 

• Preheat & Prepare Pans

  Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and lightly dust with flour for easy release.
• Mix Dry Ingredients

  In a large bowl, whisk together the flour, baking powder, and salt until well combined.
• Cream Butter & Sugar

  In a separate bowl, beat the butter and sugar together until light and fluffy, about 3–4 minutes.
• Add Eggs & Vanilla

  Beat in the eggs one at a time, ensuring each is fully incorporated. Add the vanilla extract and mix well.
• Combine Wet & Dry Mixtures

  Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until smooth.
• Bake the Cake

  Divide batter evenly between the pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a rack.
• Prepare Custard

  Heat milk in a saucepan until warm (do not boil).

  In a bowl, whisk sugar, cornstarch, and egg yolks. Gradually pour in warm milk while whisking.

  Return mixture to the saucepan and cook over medium heat until thickened.

  Remove from heat, stir in butter and vanilla, and cover with plastic wrap pressed to the surface. Let cool.
• Assemble the Cake

  Slice each cooled cake layer in half horizontally for four thin layers.

  Place one layer on a serving plate, spread custard, and sprinkle with diced strawberries.

  Repeat for remaining layers.
• Decorate & Chill

  Spread remaining custard on top, garnish with halved strawberries, and pipe whipped cream around the edges. Chill for 1–2 hours before serving.

Notes

• Best results with fresh, ripe strawberries.
• Ensure custard is fully cooled before assembling.
• Can be decorated with extra berries, nuts, or chocolate shavings for variety.

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