Ah, the Strawberry Custard Delight Cake! This delightful dessert brings back such fond memories of summer picnics with my family when I was a kid. My mom would whip up this luscious cake, and we’d gather in the backyard, the sun shining down and laughter filling the air. The sweet scent of strawberries mixed with that creamy custard would have everyone asking for seconds, and by the end of the day, there’d be nothing left but crumbs and smiles. It’s a cake that not only tastes like sunshine but also feels like a warm hug from the past.

Strawberry Custard Delight Cake - detail 1

This Strawberry Custard Delight Cake is perfect for warm-weather gatherings, birthday parties, or even a cozy afternoon treat. With its light, fluffy layers and refreshing fruity filling, it’s unbeatable when strawberries are in season. It’s a cake that brings people together, offering a slice of nostalgia and a whole lot of joy. Trust me, once you bake this beauty, it’ll become a staple in your own family memories!

Why You’ll Love "Strawberry Custard Delight Cake"

Quick prep time of just 30 minutes, perfect for busy days.
Minimal ingredients make it easy to whip together with pantry staples.
Family-friendly and sure to please both kids and adults alike.
Freezer-friendly; you can enjoy it later without losing its delightful flavor.
Refreshing and light, making it an ideal dessert for warm-weather gatherings.
Versatile enough for various occasions, from birthdays to casual afternoon tea.

Ingredients You’ll Need

Main Ingredients

2 ½ cups all-purpose flour
2 ½ teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter (softened, at room temperature for easier creaming)
1 ½ cups granulated sugar
4 large eggs (preferably at room temperature)
1 teaspoon vanilla extract
1 cup milk (whole milk for creaminess)
2 cups whole milk (for custard filling, gives a rich texture)
½ cup granulated sugar (for custard filling)
3 tablespoon cornstarch (helps thicken the custard)
4 large egg yolks (ensure they are fresh for best results)
2 tablespoon unsalted butter (for custard filling)
1 teaspoon vanilla extract (for custard filling)
2 cups fresh strawberries (diced, plus whole for topping, make sure they’re ripe for the best flavor)
Whipped cream (for decorating, homemade or store-bought works great)

Step-by-Step Instructions

Preheat the Oven

First, preheat your oven to 350°F (175°C). This step is crucial, so your cake bakes evenly!

Make the Cake Batter

In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk it gently to ensure everything is mixed well.
In another bowl, cream the softened unsalted butter and granulated sugar together until it’s light and fluffy. You can use a hand mixer or stand mixer for this — it’s a fun step!
Add in the 4 large eggs one at a time, mixing well after each addition. This is where the magic starts to happen!
Stir in the vanilla extract and the cup of milk, mixing until everything is nicely combined.
Gradually add the dry ingredients from the first bowl into the wet mixture. Don’t worry if the batter looks a bit thick; that’s just perfect for a fluffy cake.

Bake the Cake

Grease your cake pan (9-inch round pans work beautifully) with a little butter or cooking spray to prevent sticking.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in your preheated oven for 25-30 minutes. Keep an eye on it, and when a toothpick inserted in the center comes out clean, it’s done!
Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Prepare the Custard Filling

While the cake is cooling, grab a medium saucepan and heat the 2 cups of whole milk over medium heat. Stir occasionally until it’s steaming but not boiling.
In a separate bowl, whisk together the ½ cup of granulated sugar, cornstarch, and the 4 egg yolks until it’s smooth and creamy.
Slowly pour the hot milk into the egg mixture, whisking constantly to prevent scrambling the eggs. Take your time — it’s important!
Return the mixture to the saucepan and cook over medium-low heat, stirring constantly until the custard thickens. This should take about 5-10 minutes. You’ll know it’s ready when it coats the back of a spoon.
Once thickened, remove from heat and stir in the 2 tablespoons of butter and 1 teaspoon of vanilla extract. Allow it to cool slightly before using.

Assemble the Cake

Once the cake has completely cooled, carefully slice it in half horizontally to create two layers. Don’t worry if it’s not perfect; it’ll still taste amazing!
Spread a generous layer of the custard filling over the bottom half of the cake. Make sure it reaches the edges for maximum deliciousness.
Evenly distribute the diced fresh strawberries on top of the custard layer. You can be generous here — the more, the merrier!
Place the second layer of cake on top, gently pressing down to secure everything.
To finish, decorate the top with whipped cream and arrange whole strawberries for that beautiful presentation. Trust me, it’ll look stunning!

Variations

For a chocolate twist, add cocoa powder to the cake batter for a chocolate strawberry delight.
Make it gluten-free by substituting all-purpose flour with a gluten-free blend.
Use other fruits like raspberries or blueberries for a different fruity flavor.
Try a lemon custard instead of vanilla for a zesty kick.
For a lighter version, use Greek yogurt instead of some butter in the cake.

Serving and Storage Tips

Serving

Serve the Strawberry Custard Delight Cake chilled or at room temperature for the best flavor. A dollop of whipped cream on each slice adds a lovely touch. Pair it with a scoop of vanilla ice cream for a delightful treat!

Storage

Store any leftover cake in an airtight container in the fridge for up to 3 days. If you want to keep it longer, freeze individual slices wrapped in plastic wrap and foil for up to 3 months. Thaw in the fridge overnight before enjoying!

Helpful Notes

Ensure all ingredients are at room temperature for better mixing.
You can replace the granulated sugar with coconut sugar for a healthier option.
If you're short on time, store-bought custard can be used instead of making it from scratch.
For a dairy-free version, use almond or oat milk and a plant-based butter substitute.
Add a splash of almond extract for a nutty flavor variation.

Frequently Asked Questions

Can I freeze the Strawberry Custard Delight Cake?

Yes, you can absolutely freeze the Strawberry Custard Delight Cake! Once baked and cooled, wrap individual slices tightly in plastic wrap and then in foil. This will protect the cake from freezer burn. It can be stored in the freezer for up to 3 months. Just thaw overnight in the fridge before enjoying!

How can I substitute ingredients in this recipe?

You can substitute several ingredients to fit your needs. For the flour, a gluten-free blend works well. If you don’t have cornstarch, you can use all-purpose flour instead, though the custard may be slightly less thick. Coconut sugar can replace granulated sugar for a healthier option. Also, feel free to swap the whole milk for any plant-based milk if you’re going dairy-free!

What is the best way to store leftovers?

The best way to store leftovers is to place any remaining cake in an airtight container in the fridge. It’ll stay fresh for up to 3 days. If you want to keep it longer, consider freezing individual slices wrapped in plastic wrap and foil for up to 3 months. Just remember to thaw them in the fridge overnight before serving!

Final Thoughts

There you have it, my friend! The Strawberry Custard Delight Cake is not just a dessert; it’s a celebration of flavors and memories. I hope you feel inspired to bring this delightful recipe into your own kitchen and share it with the people you love. Whether it’s for a special occasion or just a sunny afternoon, I promise this cake will make everyone smile and ask for seconds. So, roll up your sleeves, gather those ingredients, and let’s create something wonderful together. Enjoy every bite and cherish the moments around your table!

Strawberry Custard Delight Cake

Author: Emily Parker
Total Time: 1 hour
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A delicious strawberry custard delight cake with a rich custard filling and fresh strawberries.

Instructions

Preheat your oven to 350°F (175°C).
In a bowl, combine flour, baking powder, and salt.
In another bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in vanilla extract and milk.
Gradually add the dry ingredients to the wet mixture.
Pour batter into a greased cake pan.
Bake for 25-30 minutes or until a toothpick comes out clean.
For the custard, heat whole milk in a saucepan.
In a bowl, whisk sugar, cornstarch, and egg yolks.
Slowly add hot milk to the egg mixture, whisking constantly.
Return the mixture to the saucepan and cook until thickened.
Stir in butter and vanilla extract.
Allow the cake to cool completely before layering.
Spread custard filling over the first layer of the cake.
Add diced strawberries on top of the custard.
Place the second layer of cake on top and decorate with whipped cream and whole strawberries.

Notes

Ensure all ingredients are at room temperature.
Use fresh strawberries for best flavor.
Allow the custard to cool before using.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 25g
Sodium: 150mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 5g
Cholesterol: 80mg

Keywords: Strawberry Custard Delight Cake