This Strawberry Custard Delight Cake gives you a show-stopping dessert without a ton of fuss. You get soft, tender cake layers, a creamy custard filling, and bright fresh strawberries that kids love.
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Why You Will Love This Strawberry Custard Delight Cake Recipe
You can make most of this ahead, so baking does not interrupt your day. The cake layers stay moist, and the custard holds up well between layers.
Kids help easily by stirring fruit or placing fresh strawberries on top. The flavors feel familiar and comforting, so picky eaters usually jump right in.
Prep stays simple. You mix batter in just a few steps. The custard cooks on the stovetop while the cake bakes. That parallel work saves time and keeps dinner smooth.
This recipe works great for weekend treats, birthdays, or potlucks. If you enjoy quick fruit bakes too, try this easy apple cinnamon bread for another family favorite.
How to Make Strawberry Custard Cake
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)
Directions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then vanilla.
- Alternate adding dry mixture and milk until smooth.
- Divide batter into pans and bake for 25–30 minutes, or until a toothpick comes out clean. Cool completely.
- In a saucepan, heat milk until warm (do not boil).
- In a bowl, whisk sugar, cornstarch, and egg yolks. Slowly pour in warm milk while whisking.
- Return mixture to saucepan and cook over medium heat, stirring until thickened.
- Remove from heat, stir in butter and vanilla. Cover with plastic wrap pressed against surface, let cool.
- Slice each cake layer in half horizontally for 4 thin layers.
- Place one layer on a plate, spread custard, then sprinkle with diced strawberries. Repeat with remaining layers.
- Spread custard on top and garnish with halved strawberries. Pipe whipped cream around edges.
- Chill for at least 1–2 hours before serving for best flavor.
Strawberry Custard Delight Cake
A show-stopping dessert featuring soft cake layers, creamy custard, and fresh strawberries, perfect for any occasion.
- Total Time: 60 minutes
- Yield: 8 servings 1x
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
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then vanilla.
- Alternate adding dry mixture and milk until smooth.
- Divide batter into pans and bake for 25–30 minutes, or until a toothpick comes out clean. Cool completely.
- In a saucepan, heat milk until warm (do not boil).
- In a bowl, whisk sugar, cornstarch, and egg yolks. Slowly pour in warm milk while whisking.
- Return mixture to saucepan and cook over medium heat, stirring until thickened.
- Remove from heat, stir in butter and vanilla. Cover with plastic wrap pressed against surface, let cool.
- Slice each cake layer in half horizontally for 4 thin layers.
- Place one layer on a plate, spread custard, then sprinkle with diced strawberries. Repeat with remaining layers.
- Spread custard on top and garnish with halved strawberries. Pipe whipped cream around edges.
- Chill for at least 1–2 hours before serving for best flavor.
Notes
Use ripe strawberries for the best flavor. The custard can be made a day ahead to save time. Adjust baking time if using a sheet pan.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
How to Serve
Cut this cake into wedges and serve chilled for a refreshing finish to any family meal. Kids love a small dollop of whipped cream on top.
For a party, place the cake on a pretty platter and arrange extra whole strawberries around it. For a weeknight dessert, plate a slice with a simple scoop of vanilla ice cream.
If you prepare a full holiday table, pair this dessert with a savory main like beef tenderloin roast for a special dinner that still feels doable.
How to Store
Cover the cake and store it in the refrigerator. The custard keeps the cake fresh for up to 3 days.
If you need to hold it longer, remove strawberries on top and freeze the cake layers wrapped tightly for up to one month. Thaw overnight in the fridge, then add fresh fruit and whipped cream before serving.
Avoid leaving the custard-filled cake on the counter. Keep it chilled for safety and best texture.
Tips and Variations
- Use ripe, sweet strawberries for the best flavor. If strawberries taste flat, toss them with a teaspoon of sugar and let sit for 10 minutes.
- Make the custard a day ahead and chill it. That saves time on the day you bake.
- Swap half the milk in the cake batter for sour cream for a richer crumb.
- For a lighter version, use low-fat milk in the cake and custard, though the texture will change slightly.
- Add a splash more vanilla to the custard for extra aroma.
FAQs
Q: Can I use frozen strawberries?
A: You can, but thaw and drain them first. Frozen strawberries add more moisture and may make layers slightly soggy.
Q: Can I make this in a sheet pan instead of round pans?
A: Yes. Bake in a sheet pan and slice into squares. Adjust baking time; check after 18 to 22 minutes.
Q: How do I stop the custard from forming a skin?
A: Press plastic wrap directly onto the surface while it cools. That prevents a skin from forming.
Q: Can I make the cake ahead for a party?
A: Yes. Bake and slice layers a day ahead, store wrapped in the fridge, and assemble the day of for freshest fruit.
Conclusion
This Strawberry Custard Delight Cake gives your family a lovely homemade dessert without taking over your day. Try the simple steps, make the custard ahead, and let kids help decorate. Save this recipe for your next gathering and pin it for later.
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