Introduction

The Strawberry Custard Delight Cake is a luscious dessert combining soft, tender cake layers with creamy vanilla custard and fresh strawberries. Its delightful balance of flavors and textures makes it perfect for celebrations or an elegant treat any time.

A slice of strawberry shortcake is shown on a white plate placed on a white marbled surface. The cake has three main layers: a light golden sponge base layer with visible small strawberry pieces inside, a thick creamy white filling layer with chopped strawberries mixed throughout, and a top sponge layer similar to the base. On top of this top layer is a smooth white cream spread with several halved fresh strawberries neatly set in the cream. Around the edge, small white whipped cream swirls decorate the slice, adding texture and height. The strawberries are bright red with small yellow seeds and green leaves on some. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 cup unsalted butter (softened)
1 ½ cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup milk
2 cups whole milk (for custard filling)
½ cup granulated sugar (for custard filling)
3 tbsp cornstarch
4 large egg yolks
2 tbsp unsalted butter (for custard filling)
1 tsp vanilla extract (for custard filling)
2 cups fresh strawberries (diced, plus whole for topping)
Whipped cream (for decorating)

Instructions

Step 1: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Step 2: In a bowl, whisk together flour, baking powder, and salt.
Step 3: In another bowl, cream butter and sugar until light and fluffy.
Step 4: Beat in eggs one at a time, then stir in vanilla extract.
Step 5: Alternate adding the dry mixture and milk to the butter mixture, starting and ending with the dry ingredients, mixing until smooth.
Step 6: Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
Step 7: To make the custard, heat 2 cups of whole milk in a saucepan until warm but not boiling.
Step 8: In a bowl, whisk sugar, cornstarch, and egg yolks together. Gradually pour in the warm milk while whisking constantly.
Step 9: Return the mixture to the saucepan and cook over medium heat, stirring continuously until thickened.
Step 10: Remove from heat, stir in 2 tablespoons of butter and 1 teaspoon vanilla extract. Cover with plastic wrap pressed directly on the surface to prevent a skin from forming, then let cool.
Step 11: Once cooled, slice each cake layer horizontally to create four thin layers in total.
Step 12: Place one cake layer on a serving plate, spread a layer of custard over it, then sprinkle with diced strawberries.
Step 13: Repeat the layering process with the remaining cake layers, custard, and diced strawberries.
Step 14: Spread custard evenly on top of the last layer and arrange halved strawberries on top as garnish.
Step 15: Pipe whipped cream around the edges of the cake for decoration.
Step 16: Chill the cake for at least 1–2 hours before serving to allow the flavors to meld.

Tips & Variations

For extra flavor, soak the cake layers lightly with strawberry syrup or a splash of liqueur before layering.
Use fresh seasonal berries like raspberries or blueberries as a variation.
If you prefer a lighter filling, substitute half the whole milk in the custard with cream for extra richness.
Make sure to press plastic wrap directly on the custard to prevent a skin from forming while it cools.

Storage

Store the cake covered in the refrigerator for up to 2 days to maintain freshness. Keep it chilled until ready to serve. Allow the cake to sit at room temperature for 10-15 minutes before slicing for easier cutting. This cake is best enjoyed within a day or two for optimal texture.

How to Serve

A slice of strawberry cake on a white plate with a white marbled textured surface. The cake has three main layers: a soft, light yellow sponge cake at the bottom, a thick middle layer filled with creamy white custard mixed with small red strawberry pieces, and another sponge cake layer on top. The top is covered with a smooth layer of white cream and decorated with whole bright red strawberries, some sliced, and four small swirls of white whipped cream around the edge. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the custard filling ahead of time?

Yes, the custard can be prepared a day in advance and stored in the refrigerator. Just make sure to cover it tightly with plastic wrap pressed onto the surface to prevent a skin from forming.

Can I use frozen strawberries for this cake?

While fresh strawberries are preferred for their texture and flavor, frozen strawberries can be used if thawed and drained well to avoid excess moisture that may affect the cake’s texture.