Strawberry Custard Delight Cake
This delightful cake combines the fresh taste of strawberries with a creamy custard, perfect for any occasion.
Ingredients
Cake Ingredients
- 2 cups All-Purpose Flour use gluten-free flour if desired
- 1 tbsp Baking Powder
- 1 tsp Salt
- 1 cup Unsalted Butter, softened ensure butter is at room temperature
- 1 cup Granulated Sugar
- 3 large Eggs at room temperature
- 2 tsp Vanilla Extract high-quality recommended
- 1 cup Whole Milk almond or soy milk for dairy-free option
Custard Ingredients
- 1/2 cup Sugar (for the custard)
- 2 tbsp Cornstarch
- 4 large Egg Yolks or chia seeds for a vegan alternative
- 2 cups Fresh Strawberries or frozen berries if drained
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour your cake pans to prevent sticking.
- In a medium bowl, combine the all-purpose flour, baking powder, and salt. Mix well to avoid clumps.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Blend until just combined.
- Pour the batter into the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
Custard Preparation
- In a saucepan, whisk together the sugar, cornstarch, and egg yolks. Gradually stir in the milk and cook over medium heat until thickened, stirring constantly.
- Once thickened, remove from heat and cool slightly before folding in strawberries.
Assembly
- After the cakes have cooled, layer the custard between the cake layers and top with additional strawberries.
- Chill before serving for the best flavor and texture.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Freeze individual slices for up to two months, thaw in the refrigerator overnight before eating.