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Strawberry Custard Delight Cake

Strawberry Custard Delight Cake

Indulge in the Strawberry Custard Delight Cake, the ultimate summer treat blending fluffy vanilla cake, silky custard, and fresh strawberries.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 1 hour
Total Time 2 hours
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Substitute with gluten-free flour for a gluten-free option.
  • 1 tablespoon baking powder Make sure it's fresh for the best results.
  • 0.5 teaspoon salt Use regular table salt for simplicity.
  • 0.5 cups unsalted butter Margarine can be used as a substitute.
  • 1 cup granulated sugar Brown sugar can be used for a deeper taste.
  • 2 large eggs Swap with a flax egg for an egg-free version.
  • 1 teaspoon vanilla extract Almond extract offers a delightful twist.
  • 1 cup whole milk Substitute with almond or soy milk for a dairy-free option.
For the Custard
  • 0.5 cups sugar Fine sugar dissolves better for a smoother texture.
  • 3 tablespoons cornstarch Stick with cornstarch for thickening.
  • 3 large egg yolks Chia seeds can serve as a vegan alternative.
For the Topping
  • 2 cups fresh strawberries Use frozen strawberries if needed, ensuring they are well-drained.

Equipment

  • Oven
  • Mixing Bowls
  • electric mixer
  • 9-inch round cake pans
  • whisk
  • Saucepan
  • spatula
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. Whisk together the flour, baking powder, and salt in a medium bowl.
  3. Beat the butter and sugar in a large mixing bowl until light and fluffy.
  4. Add the eggs one at a time and then the vanilla extract, mixing until combined.
  5. Gradually add the dry mixture to the butter mixture, alternating with the milk.
  6. Distribute the batter into prepared pans and bake for 25-30 minutes.
  7. Cool the cakes in the pans for 10 minutes before transferring to a wire rack.
  8. In a saucepan, warm the milk and whisk together the sugar, cornstarch, and egg yolks.
  9. Gradually combine the heated milk with the yolk mixture and cook until thickened.
  10. Layer the cooled cakes with custard and strawberries, finishing with custard on top.
  11. Refrigerate the assembled cake for at least an hour before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 1mg

Notes

Ensure ingredients are at room temperature for the best results. Chill for an hour to meld flavors.

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