Strawberry Custard Delight Cake – Lush Layers of Creamy & Fruity Bliss

This Strawberry Custard Delight Cake is the kind of dessert that draws oohs and aahs before the first bite — and even louder ones after. With soft vanilla cake layers, silky homemade custard, and a generous topping of fresh strawberries, it’s a light, elegant, and absolutely irresistible treat.

Perfect for spring gatherings, summer birthdays, or any time you want a dessert that looks impressive but feels effortlessly homemade, this cake delivers rich flavor and a dreamy texture in every bite.

Ingredients Overview

This layered cake relies on three key elements — soft vanilla cake, creamy custard, and fresh strawberries — with each ingredient contributing to a balanced, luxurious dessert.

Vanilla Cake

• All-Purpose Flour: Provides structure while still keeping the crumb tender.

• Butter: Adds richness and flavor.

• Sugar: For sweetness and light caramelization.

• Eggs: Provide structure and help with binding.

• Vanilla Extract: Essential for flavor depth.

• Milk or Buttermilk: Moistens the batter and helps create a soft texture.

• Baking Powder & Salt: Ensures lift and balance.

Custard Filling

• Egg Yolks: The base of a traditional custard — rich and creamy.

• Whole Milk: Classic base for custards; you can substitute part with cream for extra richness.

• Sugar: Sweetens and helps thicken the custard.

• Cornstarch: Thickens without curdling like flour can.

• Vanilla Extract or Vanilla Bean Paste: Adds beautiful, fragrant flavor.

• Butter: Finishes the custard with a smooth, glossy texture.

Strawberry Layer

• Fresh Strawberries: Sliced and lightly sweetened, they add brightness and a juicy contrast.

• Optional Strawberry Jam: Boosts strawberry flavor between layers or on top.

• Lemon Juice: Enhances the natural sweetness and keeps berries vibrant.

Step-by-Step Instructions

1. Bake the Cake Layers

Ingredients:

• 1½ cups all-purpose flour

• 1½ tsp baking powder

• ¼ tsp salt

• ½ cup (1 stick) unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 2 tsp vanilla extract

• ½ cup whole milk or buttermilk

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.

2. In a bowl, whisk flour, baking powder, and salt.

3. In a mixing bowl, cream butter and sugar until light and fluffy (3–4 minutes).

4. Add eggs one at a time, then vanilla.

5. Add dry ingredients alternately with milk, mixing just until combined.

6. Divide batter between pans and smooth tops.

7. Bake for 22–25 minutes, or until a toothpick comes out clean.

8. Cool in pans 10 minutes, then transfer to wire racks.

2. Make the Vanilla Custard

Ingredients:

• 2 cups whole milk

• ½ cup granulated sugar

• 3 tbsp cornstarch

• 4 large egg yolks

• 1 tbsp butter

• 2 tsp vanilla extract or 1 tsp vanilla bean paste

Instructions:

1. In a saucepan, heat milk over medium heat until just simmering.

2. In a bowl, whisk sugar, cornstarch, and egg yolks until pale and smooth.

3. Slowly whisk hot milk into yolk mixture to temper.

4. Return everything to the saucepan and cook, whisking constantly, until thick and bubbling (about 4–6 minutes).

5. Remove from heat, whisk in butter and vanilla.

6. Pour into a bowl, cover with plastic wrap (touching surface), and chill completely.

3. Prepare the Strawberries

• Slice 2 cups fresh strawberries.

• Toss with 1 tbsp sugar and 1 tsp lemon juice.

• Let sit 10–15 minutes to macerate.

4. Assemble the Cake

1. Level cake layers if needed.

2. Place one cake layer on a serving plate.

3. Spread with half the chilled custard, then layer on half the strawberries.

4. Add the second cake layer, then top with remaining custard and strawberries.

5. Optional: Drizzle warmed strawberry jam or glaze over top for shine.

Chill for 30 minutes before slicing for the cleanest cut.

Tips, Variations & Substitutions

• Make It a Sheet Cake: Bake in a 9×13 pan, spread custard and strawberries on top.

• Add Whipped Cream: For a lighter topping or frosting.

• Use Vanilla Pudding Mix: For a quick shortcut custard.

• Make It Gluten-Free: Substitute a 1:1 gluten-free baking flour.

• Try Other Berries: Blueberries, raspberries, or blackberries work beautifully.

Serving Ideas & Occasions

Strawberry Custard Delight Cake is perfect for:

• Mother’s Day Brunch

• Spring or Summer Birthdays

• Afternoon Tea

• Baby Showers or Bridal Showers

• Light Dessert After a Hearty Meal

Serve with:

• A dusting of powdered sugar

• A dollop of whipped cream

• A mint sprig for color contrast

• A glass of sparkling lemonade or rosé

Nutritional & Health Notes

This cake is indulgent yet balanced, with fresh fruit and a lighter custard-style filling instead of heavy frosting.

Per slice (1 of 10):

• Calories: ~320

• Fat: ~15g

• Carbs: ~38g

• Protein: ~6g

• Sugar: ~24g

To reduce sugar, decrease added sugar in both cake and strawberries. To increase protein, serve with Greek yogurt on the side.

FAQs

Q1: Can I make this cake ahead?

A1: Yes! You can bake the cake and prepare the custard a day in advance. Assemble just before serving or chill assembled for a few hours.

Q2: Can I use store-bought custard?

A2: Absolutely. Use a high-quality refrigerated or boxed custard to save time.

Q3: Can I freeze this cake?

A3: It’s best enjoyed fresh, as the custard doesn’t freeze well. However, you can freeze the cake layers and assemble fresh later.

Q4: Can I use frozen strawberries?

A4: Fresh is best for topping, but thawed and drained frozen berries can be used in the filling.

Q5: How long does it last?

A5: Stored in the fridge, it stays fresh for 2–3 days. The strawberries may release more liquid over time.

Q6: Can I turn this into cupcakes?

A6: Yes! Bake as cupcakes, core the centers, fill with custard, and top with a strawberry slice.

Q7: How do I keep the custard from curdling?

A7: Whisk constantly over medium heat and avoid overheating. Temper the egg yolks with hot milk gradually before returning to the pan.

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