Introduction

Strawberry Custard Delight Cake is a luscious layered dessert combining a tender vanilla cake with smooth, homemade custard and fresh strawberries. This cake is perfect for special occasions or whenever you crave a sweet, fruity treat that’s sure to impress.

A close-up image of a slice of layered vanilla cake filled with fresh strawberries and thick cream. The bottom layer shows light yellow sponge cake mixed with chunks of red strawberries soaked in cream. The middle layer consists of smooth white cream with pieces of strawberries evenly distributed. The top layer is a thin spread of glossy white cream decorated with three whole red strawberries and small swirls of white whipped cream around the edge of the cake slice. The cake sits on a white plate on a white marbled surface, with a blurry warm background. 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 add vanilla extract.
Step 5: Alternate adding the dry mixture and milk to the butter mixture, beginning and ending with the dry ingredients, mixing until smooth.
Step 6: Divide batter evenly into prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely.
Step 7: To make the custard, heat 2 cups of whole milk in a saucepan over medium heat until warm, but do not boil.
Step 8: In a separate bowl, whisk together sugar, cornstarch, and egg yolks. Slowly pour the warm milk into the egg mixture while whisking constantly.
Step 9: Return this mixture to the saucepan and cook over medium heat, stirring continuously until thickened.
Step 10: Remove from heat and stir in butter and vanilla extract. Cover with plastic wrap pressed directly onto the surface and let cool.
Step 11: Once cakes are cool, slice each layer in half 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 layering with the remaining cake layers, custard, and diced strawberries.
Step 14: Spread custard over the top layer and garnish with halved whole strawberries.
Step 15: Pipe whipped cream around the edges for decoration.
Step 16: Chill the assembled cake for at least 1–2 hours before serving to allow flavors to meld and the custard to set.

Tips & Variations

For extra flavor, soak the cake layers lightly with strawberry syrup or a splash of liqueur before adding custard.
Use frozen strawberries if fresh are not in season, but thaw and drain them well to avoid extra moisture in the cake.
To make custard ahead, prepare and chill it overnight; fold whipped cream into the custard for a lighter filling if desired.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the custard’s texture. When ready to serve, let it sit at room temperature for 15 minutes for best flavor. Avoid freezing, as the custard filling may separate upon thawing.

How to Serve

The image shows a slice of cake with three visible layers on a white plate. The bottom layer is light yellow sponge cake with pieces of red strawberry mixed inside. Above it, there is a thick creamy white layer that also has small strawberry pieces. The top layer is another light yellow sponge cake. On the top of the slice, there is a smooth white cream layer with a whole red strawberry and some dollops of whipped cream around it. The background is a white marbled surface, and a woman's hand is holding the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Make sure it contains xanthan gum or add it separately to help with texture.

How do I know when the custard is thick enough?

The custard is ready when it coats the back of a spoon and holds a clear line when you run your finger through it. Stir continuously to prevent lumps and burning.