This Strawberry Custard Cake is a sweet treat that combines soft cake layers with creamy custard and fresh strawberries. It’s pretty to look at and even better to eat!
When I make this cake, I always have to remind myself not to eat it all in one sitting—it’s just that good! Serve it at a party, and watch everyone smile. 😊
Key Ingredients & Substitutions
All-purpose Flour: This is the base for the cake. If you’re gluten-free, a 1:1 gluten-free flour blend can work well as a substitute in this recipe.
Butter: Unsalted butter adds richness. If you need a dairy-free option, use coconut oil or a plant-based butter alternative. Just note that the flavor might vary slightly.
Granulated Sugar: Regular sugar works best, but you can substitute with coconut sugar for a deeper flavor, or use an artificial sweetener if you’re watching sugar intake.
Whole Milk: You can replace it with almond milk or another non-dairy milk, but be mindful that this may affect the overall flavor and texture slightly.
Strawberries: Fresh strawberries are key for brightness. If they’re out of season, try using frozen berries. Just make sure to thaw and drain them properly before using.
How Do I Make Perfect Custard?
Making custard can be tricky, but here’s how to do it smoothly:
- Start by heating the milk slowly in a saucepan until just simmering; avoid boiling.
- Combine sugar, cornstarch, and egg yolks in a bowl and whisk until smooth.
- Carefully mix the hot milk into the yolks to temper them, whisking constantly.
- Then, pour the mixture back into the saucepan and cook over medium heat, stirring constantly until it thickens.
Keep stirring and watch closely to prevent it from burning. Once thickened, remove it from heat and add butter and vanilla until smooth.
How to Make Strawberry Custard Cake
Ingredients You’ll Need:
For The Cake:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
For The Custard:
- 2 ½ cups whole milk
- ½ cup granulated sugar
- ¼ cup cornstarch
- 4 large egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
For The Assembly:
- 2 cups fresh strawberries, hulled and sliced (plus a few whole for garnish)
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar (for whipped cream)
- Powdered sugar, for dusting
How Much Time Will You Need?
This delicious Strawberry Custard Cake will take about 1 hour and 20 minutes in total. You’ll need about 30 minutes to prepare and bake the cake, another 30 minutes to make the custard, plus about 20 minutes for assembly and chilling. It’s perfect for a special occasion or just a delightful dessert at home!
Step-by-Step Instructions:
1. Preparing the Cake:
First, preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, so your cake doesn’t stick. In a medium bowl, sift together the all-purpose flour, baking powder, and salt. This helps the cake rise better!
Now, in a large mixing bowl, cream the softened butter and granulated sugar together until it’s light and fluffy. This might take about 3-4 minutes. Add the eggs one at a time, beating well after each addition, and then mix in the vanilla extract. Next, you’ll want to add the dry ingredients and the milk alternately to the butter mixture, starting and ending with the dry ingredients. Be careful not to mix too much; just mix until it’s all combined! Pour the batter into your prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once done, let the cake cool completely before you start assembling everything.
2. Making the Custard:
While your cake cools, let’s make the custard! In a medium saucepan, heat the whole milk until it’s just simmering—don’t let it boil! In a bowl, whisk together the granulated sugar, cornstarch, and egg yolks until it’s smooth. Very carefully, pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from scrambling. Then, pour this mixture back into the saucepan and cook over medium heat, stirring constantly, until the custard thickens and comes to a gentle boil.
Once thickened, remove from heat and stir in the butter and vanilla extract until everything is smooth. Transfer the custard to a bowl, cover it with plastic wrap (make sure it touches the surface to prevent a skin from forming), and place it in the fridge to chill until completely cool.
3. Preparing the Whipped Cream:
Next, grab a chilled mixing bowl and whip the heavy cream with powdered sugar until stiff peaks form. This will be your lovely topping! Set this aside for decorating later.
4. Assembling the Cake:
Once your cake is fully cool and the custard chilled, slice the cake horizontally if you want layers, or keep it whole if you prefer. Place the cake on a serving plate or cake stand. Spread a layer of the chilled custard over the cake evenly. Now, arrange your sliced strawberries around the edge of the cake right on the custard. If you’ve sliced the cake, add another layer of custard on top, and for the grand finale, decorate the top with the remaining custard, fresh sliced strawberries, and put a beautiful circle of whipped cream dollops around the edge. Finish by garnishing with the whole strawberries and dust lightly with powdered sugar for a pretty touch!
5. Serve:
Chill the cake in the refrigerator for at least 1 hour before serving. This helps the custard set nicely. Once ready, slice it up and enjoy your creamy, fruity dessert! Perfect for sharing with friends and family!
Can I Substitute the Whole Milk in the Custard?
Yes! You can use almond milk or another non-dairy milk as a substitute. Just keep in mind that this may alter the flavor slightly, but it should still work well.
Can I Use Frozen Strawberries?
Absolutely! If you’re using frozen strawberries, make sure to thaw and drain them first to remove excess moisture. This will help keep your cake from getting soggy.
How Should I Store Leftover Cake?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. To keep it fresh, consider covering it with plastic wrap or foil to prevent it from drying out.
Can I Make the Cake Ahead of Time?
Definitely! You can bake the cake a day in advance and store it wrapped in plastic wrap at room temperature. Just wait to assemble it until the day you’re ready to serve for the best texture!
