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Strawberry Custard Delight Cake

A delightful combination of fluffy cake, rich custard, and fresh strawberries makes this Strawberry Custard Delight Cake a recipe you’ll cherish forever. Plus, it's easy and quick to whip up, making it perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cup milk
  • 1.5 teaspoons baking powder
  • 0.25 teaspoon salt
For the Custard Filling
  • 2 cups whole milk
  • 0.5 cup granulated sugar
  • 3 tablespoons cornstarch
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter
For the Strawberry Topping
  • 2 cups fresh strawberries hulled and sliced
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice

Equipment

  • 9-inch round cake pan
  • Large Mixing Bowl
  • Saucepan

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. Step 2: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This is a crucial step for a moist cake!
  3. Step 3: Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract for that lovely aroma.
  4. Step 4: In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing until just combined.
  5. Step 5: Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  6. Step 6: To make the custard filling, heat the milk in a saucepan over medium heat until it begins to simmer. In a separate bowl, whisk together the sugar, cornstarch, and egg yolks.
  7. Step 7: Slowly pour the hot milk into the egg mixture while whisking continuously. Return this mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and bubbles.
  8. Step 8: Remove from heat, stir in the vanilla extract and butter, and allow the custard to cool.
  9. Step 9: For the strawberry topping, combine the sliced strawberries, sugar, and lemon juice in a bowl. Let sit for 10-15 minutes to macerate and release their juices.
  10. Step 10: Once the cake has completely cooled, slice it in half horizontally. Spread the custard filling evenly over the bottom layer of the cake. Place the top layer back on and then arrange the macerated strawberries on top.
  11. Step 11: Serve immediately or refrigerate until you are ready to enjoy this delightful treat!

Notes

Store any leftovers in an airtight container in the refrigerator. It will stay fresh for about 3-4 days, but I doubt it will last that long!