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Strawberry Custard

Strawberry Custard: A Luscious Summer Dream Dessert

This Strawberry Custard Delight Cake combines fluffy vanilla cake, creamy custard, and fresh strawberries, creating a magical summer dessert.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 300
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.
  • 1 tbsp Baking Powder Ensure it’s fresh for the best results.
  • 1 tsp Salt Use regular table salt for simplicity.
  • 1/2 cup Unsalted Butter Can substitute with margarine or oil, though flavor may vary.
  • 1 cup Granulated Sugar Brown sugar can be used for a deeper flavor.
  • 3 large Eggs Can replace with a flax egg for an egg-free version.
  • 1 tsp Vanilla Extract Almond extract can be used for a delightful twist.
  • 1 cup Whole Milk Almond or soy milk can be used for a dairy-free option.
For the Custard
  • 1/2 cup Sugar (for Custard) Fine sugar will dissolve better.
  • 2 tbsp Cornstarch It’s best to use cornstarch for desired results.
  • 3 large Egg Yolks Chia seeds can serve as a vegan substitute.
For the Topping
  • 2 cups Fresh Strawberries Frozen strawberries work too; ensure they are well-drained after thawing.

Equipment

  • Mixing bowls
  • Electric Mixer
  • Cake pans
  • Saucepan
  • whisk
  • spatula

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, whisk together all-purpose flour, baking powder, and salt.
  3. Beat unsalted butter and granulated sugar together with an electric mixer until light and fluffy.
  4. Add in the eggs one by one, mixing well after each addition. Stir in vanilla extract.
  5. Add the dry ingredient mixture alternately with the whole milk to the butter mixture.
  6. Pour the cake batter into the prepared pans and bake for 25-30 minutes.
  7. Let the cakes cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely.
  8. Heat whole milk in a saucepan over medium heat. Whisk together sugar, cornstarch, and egg yolks.
  9. Gradually add the heated milk while whisking, then return the mixture to the saucepan and cook until thickened.
  10. Slice each cake in half horizontally and layer with custard and fresh strawberries.
  11. Spread remaining custard on top and garnish with additional fresh strawberries.
  12. Chill the assembled cake in the refrigerator for at least 1 hour before serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for better mixing. Chill the cake before serving for enhanced flavors.

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