Strawberry Custard Delight Cake
This Strawberry Custard Delight Cake features a soft cake layered with creamy custard and fresh strawberries.
Equipment
- Mixing bowl
- baking pan
Ingredients
For the Cake
- 2 ½ cups all-purpose flour
- 2 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter (softened)
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
For the Custard Filling
- 2 cups whole milk
- ½ cup granulated sugar
- 3 tablespoon cornstarch
- 4 large egg yolks
- 2 tablespoon unsalted butter
- 1 teaspoon vanilla extract (for custard filling)
For the Topping
- 2 cups fresh strawberries (diced, plus whole for topping)
- Whipped cream
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour the baking pan.
- In a mixing bowl, combine the flour, baking powder, and salt. In another bowl, cream butter and sugar until fluffy. Add eggs and vanilla, mixing until smooth. Gradually add the dry ingredients and milk, mixing until just combined.
- Pour the batter into the prepared pan and bake for 30-40 minutes, or until a toothpick comes out clean. Let it cool.
- For the custard, in a saucepan, combine whole milk, sugar, and cornstarch. Cook over medium heat, stirring constantly until thickened. Remove from heat and whisk in egg yolks, butter, and vanilla.
- Once the cake has cooled, slice it in half horizontally. Spread custard filling on the bottom layer, top with diced strawberries, then place the other layer on top.
- Decorate with whipped cream and whole strawberries. Serve chilled.
Notes
You can use other fruits for topping if desired. Keep the cake refrigerated if not serving immediately.