Strawberry Custard Cake
Strawberry Custard Cake is a delightful dessert featuring layers of moist sponge cake, creamy vanilla custard, and fresh strawberries. The combination of sweet and tart flavors, along with its smooth and airy texture, makes it a perfect treat for any occasion. Often topped with whipped cream or glaze, it's visually appealing and irresistibly delicious.
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.