Ingredients
Scale
- 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