Strawberry Custard Delight Cake
A light, layered sponge filled with homemade vanilla custard and fresh strawberries, finished with whipped cream and halved berries, perfect for any occasion.
Ingredients
For the cake
- 2.5 cups all-purpose flour
- 2.5 tsp baking powder
- 0.5 tsp salt
- 1 cup unsalted butter, softened (room temperature)
- 1.5 cups granulated sugar (for cake)
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup milk (for cake batter)
For the custard filling
- 2 cups whole milk
- 0.5 cup granulated sugar
- 3 tbsp cornstarch
- 4 large egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
For assembly and finishing
- 2 cups fresh strawberries, diced Plus whole/halved for topping
- to taste Whipped cream for decorating
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans; line bottoms with parchment if preferred.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a separate large bowl, beat butter with sugar until light and fluffy, about 3-4 minutes.
- Beat in eggs one at a time and stir in vanilla extract.
- Alternate adding dry mixture and milk to the butter-egg mix, beginning and ending with the dry mix. Mix until just combined.
Baking
- Divide batter evenly between prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then turn out onto a rack to cool completely.
Make the custard
- In a saucepan, heat whole milk until warm (do not boil).
- Whisk together sugar, cornstarch, and egg yolks until smooth. Slowly pour in the warm milk while whisking continuously.
- Return the mixture to the saucepan and cook over medium heat, stirring until it thickens and starts to bubble. Stir in butter and vanilla, then cool and chill.
Assembly
- When cooled, slice each cake horizontally to create four thin layers.
- Place one layer on a serving plate. Spread a layer of custard and sprinkle with diced strawberries. Repeat with remaining layers.
- Top with remaining custard and garnish with halved strawberries and piped whipped cream around the edges.
Chill and serve
- Refrigerate for at least 1-2 hours so the custard firms. Slice with a clean knife for neat portions.
Notes
Store assembled cake in the refrigerator for up to 3 days. You can make components in advance and assemble them on the day of serving. Use 2% milk in a pinch for the cake, but whole milk gives richer custard. For gluten-free, substitute with a 1:1 gluten-free flour blend.