Strawberry Custard Cake is a delightful dessert that combines a soft, moist yellow sponge cake with creamy homemade custard and fresh strawberries.
The blend of smooth custard and juicy strawberries adds a refreshing and rich flavor that makes this cake irresistible.
The inspiration to create this Strawberry Custard Cake came from seeing a similar dessert at a local bakery, which sparked the desire to make it at home with fresh ingredients.
The main specialty of this cake is the silky custard filling layered between tender cake and topped with whipped cream and strawberries, creating a balanced and delicious treat.
Now, I will guide through the step-by-step preparation of this delightful Strawberry Custard Cake.
Why You Should Try This Recipe Today
You should try this Strawberry Custard Cake recipe today because it offers a delightful blend of flavors and textures that satisfy both your sweet cravings and your love for fresh fruit.
The homemade custard adds a rich, creamy layer that perfectly complements the soft cake and juicy strawberries.
This Strawberry Custard Cake is straightforward enough to make at home, yet impressive enough to share with friends and family. Trying it today means enjoying a fresh, homemade dessert that feels special and rewarding.
How To Prepare Strawberry Custard Cake?
Recipe Overviews
- Preparation Time: 25 minutes
- Cooking Time: 35 minutes
- Total Time: 1 hour
- Course: Dessert
- Cuisine: American
- Calories: Approximately 320 kcal per serving (varies by serving size)
- Yield: Serves 8
Kitchen Utensils Needed:
- Mixing bowls
- Whisk
- Electric mixer or hand mixer
- Saucepan
- Spatula
- 9-inch round cake pan
- Cooling rack
- Knife for slicing strawberries
Ingredients
For the Sponge Cake:
- 1 package (about 15.25 oz) yellow cake mix
- 1 tablespoon unsalted butter, melted
- 2 large egg yolks, lightly beaten
- 1 tablespoon cornstarch
- 1/3 cup granulated sugar
- 1/8 teaspoon salt
- 1 cup whole milk
- 1 teaspoon vanilla extract
For the Custard Filling:
- 2 cups whole milk
- 4 large egg yolks
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, sliced
Instructions
1. Prepare the Sponge Cake Batter:
In a large bowl, combine the yellow cake mix, melted butter, egg yolks, cornstarch, sugar, salt, milk, and vanilla extract. Whisk thoroughly until the batter is smooth and well blended.
2. Bake the Cake:
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan. Pour the batter into the pan and bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely on a wire rack.
3. Make the Custard Filling:
In a medium saucepan, whisk together egg yolks, sugar, cornstarch, and flour until smooth. Gradually add the milk while whisking to prevent lumps. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil. Remove from heat and stir in vanilla extract and butter until smooth. Allow custard to cool slightly.
4. Prepare the Whipped Cream Topping:
Using an electric mixer, beat the heavy whipping cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form. Refrigerate until ready to use.
5. Assemble the Cake:
Once the cake is completely cool, carefully slice it horizontally in half to create two layers. Spread the custard evenly over the bottom layer, then place the top layer back on.
6. Add the Topping and Strawberries:
Spread the whipped cream over the top layer of the cake. Arrange the sliced fresh strawberries evenly over the whipped cream.
7. Chill and Serve:
Refrigerate the assembled cake for at least 1 hour before serving to allow the custard to set and flavors to meld. Slice and serve chilled.
My Pro Tips For The Best Results
1. Select ripe, firm strawberries that are bright red and fragrant. Fresh berries bring natural sweetness and vibrant color, making your cake taste and look amazing.
2. When making the custard, keep the heat medium-low and whisk constantly. This prevents lumps and ensures the custard thickens smoothly and evenly, giving you a creamy, velvety filling.
3. Hot or warm cake layers can melt the custard and whipped cream, causing the cake to become soggy. Let the cake cool on a rack until fully room temperature for best structure.
4. Refrigerate these components well before spreading to help them hold their shape and provide a clean, stable layer inside the cake.
5. Cut your strawberries into uniform pieces to create a neat, attractive topping. This also helps distribute flavor evenly with every bite and enhances the overall presentation.
How To Decorate And Serving
To decorate strawberry custard cake, spread a smooth layer of whipped cream over the top and sides using a spatula.
Arrange fresh, evenly sliced strawberries on top in a pretty pattern, like circles or rows, to create an inviting look. You can also add a few whole strawberries or a light dusting of powdered sugar for an extra touch.
Serve the cake chilled on a nice platter, cutting into even slices to showcase the beautiful layers inside. This simple decoration makes the cake look elegant and ready to impress guests.
Health Benefits Of Strawberry Custard Cake
Strawberry custard cake offers some health benefits thanks to its fresh ingredients. Strawberries are rich in vitamin C, antioxidants, and fiber, which support immune health and digestion.
The custard provides protein and calcium from milk and eggs, helping with bone strength and muscle repair. However, because the cake contains sugar and butter, it’s best enjoyed in moderation as a treat.
Overall, this dessert combines nutritious elements with indulgence, making it a tasty way to enjoy some vitamins while satisfying your sweet tooth.
Flavorful Variations Of Strawberry Custard Cake To Try
1. Mixed Berry Custard Cake
Enhance the classic recipe by adding a variety of fresh berries such as blueberries, raspberries, and blackberries alongside the strawberries. This adds a burst of different fruity flavors and vibrant colors, making the cake even more visually appealing and deliciously complex.
2. Chocolate Strawberry Custard Cake
Substitute the yellow cake with moist chocolate cake layers. The rich, deep flavor of chocolate pairs beautifully with the sweet strawberries and creamy custard, creating a decadent dessert perfect for chocolate lovers.
3. Lemon-Infused Custard Cake
Incorporate fresh lemon zest and a splash of lemon juice into the custard mixture. The zesty citrus flavor brightens the richness of the custard and complements the sweetness of the strawberries, giving the cake a refreshing, tangy twist.
4. Coconut Strawberry Custard Cake
Add shredded coconut to the cake batter or sprinkle toasted coconut flakes on top of the whipped cream layer. The subtle tropical flavor and crunchy texture of coconut bring a delightful contrast and unique flavor profile to the traditional cake.
How To Store The Finished Cake
To store your finished strawberry custard cake, cover it tightly with plastic wrap or place it in an airtight container and keep it refrigerated.
This helps maintain the freshness of the custard and whipped cream while preventing the cake from drying out.
For best taste and texture, consume within 2-3 days. Avoid freezing, as the custard and whipped cream may separate and lose their creamy consistency after thawing.
(FAQs) about Strawberry Custard Cake
Can I make the custard ahead of time?
Yes, the custard can be prepared a day in advance. Just cover it with plastic wrap pressed directly on the surface to prevent a skin from forming, and refrigerate until ready to use.
How do I keep the cake layers moist?
Make sure not to overbake the cake and allow it to cool completely before assembling. You can also lightly brush the layers with simple syrup or milk for extra moisture.
Can I use frozen strawberries instead of fresh?
Fresh strawberries are best for texture and flavor, but if using frozen, thaw and drain them well to avoid excess moisture that could make the cake soggy.
How long does the assembled cake last?
When stored in the refrigerator, the cake is best enjoyed within 2-3 days to maintain freshness and texture.
Can I substitute the yellow cake mix with a homemade cake?
Absolutely! You can bake a homemade vanilla sponge or any light cake you prefer for a more personalized touch.
Conclusion
My delicious and easy Strawberry Custard Cake was truly a joy to make and enjoy. The creamy custard, soft cake, and fresh strawberries created a wonderful combination that everyone loved.
I hope you try making this Strawberry Custard Cake soon because it’s really worth it. Once you bake it, please share how delicious it turned out for you.
I’m sure you’ll enjoy every bite just as much as I did. Happy baking and enjoy your sweet treat!
More Strawberry Cake Recipes You’ll Love
Homemade Strawberry Cake with Jello Recipe
Strawberry Sheet Cake Recipe – Best Delicious
Strawberry Rose Cake | Celebration Cake
Strawberry Cookies Cake Mix || Bake and Enjoy
Strawberry Oreo Crunch Pound Cake Recipe – Delicious
Strawberry Coconut Cake – Tropical Flavor
Strawberry Custard Cake
Equipment
- Mixing bowls
- Whisk
- Electric mixer or hand mixer
- Saucepan
- Spatula
- 9-inch round cake pan
- Cooling rack
- Knife (for slicing strawberries)
Ingredients
For the Sponge Cake:
- 1 package about 15.25 oz yellow cake mix
- 1 tablespoon unsalted butter melted
- 2 large egg yolks lightly beaten
- 1 tablespoon cornstarch
- 1/3 cup granulated sugar
- 1/8 teaspoon salt
- 1 cup whole milk
- 1 teaspoon vanilla extract
For the Custard Filling:
- 2 cups whole milk
- 4 large egg yolks
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries sliced
Instructions
Prepare the Sponge Cake Batter:
- In a large bowl, combine the yellow cake mix, melted butter, egg yolks, cornstarch, sugar, salt, milk, and vanilla extract. Whisk thoroughly until the batter is smooth and well blended.
Bake the Cake:
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan. Pour the batter into the pan and bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely on a wire rack.
Make the Custard Filling:
- In a medium saucepan, whisk together egg yolks, sugar, cornstarch, and flour until smooth. Gradually add the milk while whisking to prevent lumps. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil. Remove from heat and stir in vanilla extract and butter until smooth. Allow custard to cool slightly.
Prepare the Whipped Cream Topping:
- Using an electric mixer, beat the heavy whipping cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form. Refrigerate until ready to use.
Assemble the Cake:
- Once the cake is completely cool, carefully slice it horizontally in half to create two layers. Spread the custard evenly over the bottom layer, then place the top layer back on.
Add the Topping and Strawberries:
- Spread the whipped cream over the top layer of the cake. Arrange the sliced fresh strawberries evenly over the whipped cream.
Chill and Serve:
- Refrigerate the assembled cake for at least 1 hour before serving to allow the custard to set and flavors to meld. Slice and serve chilled.