This Strawberry Custard Cake is the dessert of your dreams. Imagine a soft, tender vanilla sponge cake, a rich and creamy homemade custard filling, and a topping of fresh, juicy strawberries. It’s an elegant dessert that’s surprisingly straightforward to make, perfect for spring gatherings, summer parties, or any time you crave a truly special treat.
We’re breaking down how to create this beautiful cake from scratch, including a foolproof method for the smoothest vanilla custard you’ve ever had. Let’s get baking!
Why This Strawberry Custard Cake is a Must-Try
- Perfect Texture Combination: The light, airy cake combined with the dense, creamy custard is simply irresistible.
- Fresh and Flavorful: It highlights the bright, sweet flavor of fresh strawberries in the best way possible.
- Surprisingly Simple: The steps are easy to follow, making it a great recipe for bakers of all skill levels. Even the custard is beginner-friendly!
- Stunning Presentation: This cake looks like it came straight from a French patisserie, making it a guaranteed showstopper.
Key Ingredients for the Perfect Cake
This recipe uses simple, staple ingredients to create something truly magical. Here’s what you’ll need:
For the Vanilla Sponge Cake:
- All-Purpose Flour: Provides the structure for our tender cake.
- Granulated Sugar: For sweetness and a soft crumb.
- Unsalted Butter: Make sure it’s softened to room temperature for a smooth batter.
- Eggs: Gives the cake richness and helps it rise.
- Milk: Adds moisture and creates a tender texture.
- Baking Powder: Our leavening agent for a light and fluffy cake.
- Vanilla Extract: Pure vanilla extract offers the best flavor.
For the Creamy Vanilla Custard:
- Whole Milk: The higher fat content creates a richer, creamier custard.
- Egg Yolks: Adds richness and helps to thicken the custard.
- Cornstarch: The key to a thick, stable, and smooth custard.
- Granulated Sugar: Sweetens the filling perfectly.
- Vanilla Bean or Extract: A vanilla bean will provide incredible depth of flavor, but extract works well too.
- Fresh Strawberries: The star of the show! Use ripe, sweet strawberries for the topping.
How to Make Strawberry Custard Cake Step-by-Step
Follow these steps carefully for a perfect result every time. We’ll make the cake first, then the custard while the cake cools.
Step 1: Prepare and Bake the Cake
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, cream the softened butter and sugar together with an electric mixer until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour and baking powder.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined—be careful not to overmix.
- Pour the batter into your prepared cake pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Step 2: Craft the Foolproof Vanilla Custard
- While the cake cools, prepare the custard. In a medium saucepan, heat the milk over medium heat until it’s steaming and small bubbles form around the edges. Do not let it boil.
- In a separate heatproof bowl, whisk the egg yolks, sugar, and cornstarch together until the mixture is pale yellow and smooth.
- Slowly and carefully, pour about half of the hot milk into the egg yolk mixture while whisking constantly. This is called tempering and prevents the eggs from scrambling.
- Pour the tempered egg mixture back into the saucepan with the remaining milk.
- Cook over medium heat, whisking constantly, until the custard thickens to a pudding-like consistency. This should take about 5-7 minutes.
- Remove from the heat and stir in the vanilla extract. For an extra smooth texture, you can strain the custard through a fine-mesh sieve.
- Cover the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool completely. You can place it in the fridge to speed this up.
Step 3: Assemble Your Masterpiece
- Once the cake and custard are completely cool, you can assemble your Strawberry Custard Cake.
- Slice the cooled cake in half horizontally to create two even layers.
- Place the bottom layer on your serving plate. Spread the cooled custard evenly over the top.
- Arrange a layer of sliced strawberries over the custard.
- Gently place the second cake layer on top.
- Decorate the top of the cake with the remaining fresh strawberries. You can dust with powdered sugar for an extra touch of elegance.
- Chill the cake for at least 1 hour before slicing and serving. This helps the custard set.
If you enjoyed this recipe, you might also love this delightful Lemon Custard Cake.
Pro Tips for a Flawless Dessert
- Room Temperature Ingredients: For the smoothest cake batter, ensure your butter, eggs, and milk are at room temperature.
- Don’t Scorch the Custard: Whisk the custard constantly while it’s on the heat and don’t let the heat get too high. This is the key to a silky-smooth texture.
- Cool Completely: Do not try to assemble the cake until both the cake and the custard are fully cooled. A warm base will melt the custard into a soupy mess.
Delicious Variations
While this cake is perfect as is, you can easily adapt it! For another fruity dessert idea, check out our amazing Chocolate Raspberry Tart Recipe.
- Mixed Berries: Feel free to use a mix of strawberries, raspberries, and blueberries for a Berry Trifle-inspired cake.
- Lemon Zest: Add the zest of one lemon to the cake batter and the custard for a bright, citrusy note.
- Toasted Almonds: Sprinkle toasted sliced almonds over the top of the cake for a delightful crunch.
Storing Your Strawberry Custard Cake
Because of the dairy-based custard, this cake must be stored in the refrigerator. Cover it loosely with plastic wrap or place it in a cake carrier. It will stay fresh for up to 3 days. Note that the strawberries may soften over time.
Frequently Asked Questions
Yes, you can bake the cake layer one day in advance. Let it cool completely, then wrap it tightly in plastic wrap and store it at room temperature. You can also make the custard a day ahead and store it in an airtight container in the fridge. Assemble the cake a few hours before serving for the best results.
Fresh strawberries are highly recommended for the best texture and flavor, especially for the topping. If you must use frozen strawberries, thaw them completely and pat them very dry. They are best used cooked down into a compote to layer inside the cake, rather than fresh on top.
The cake must be stored in the refrigerator due to the dairy-based custard. Cover it loosely and it will keep for up to 3 days. The strawberries may soften slightly after the first day.
The keys to smooth custard are tempering the eggs correctly and whisking constantly. Tempering involves slowly adding the hot milk to your egg mixture while whisking, which gently raises the temperature without scrambling them. Then, when cooking, constant whisking prevents the bottom from scorching and ensures even cooking.
Enjoy Your Homemade Creation!
There you have it—a stunning Strawberry Custard Cake that’s perfect for sharing with loved ones. Every bite is a perfect blend of sweet, creamy, and fresh flavors. We hope you love this recipe as much as we do!
If you make it, don’t forget to leave a comment below and share your creation on Pinterest!
Strawberry Custard Cake Recipe
Strawberry Custard Cake: A Simple Recipe for a Creamy Delight
Ingredients
Equipment
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, cream the softened butter and sugar together until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk flour and baking powder. Gradually add to the wet ingredients, alternating with milk, mixing until just combined.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- Heat milk in a saucepan over medium heat until steaming.
- In a heatproof bowl, whisk egg yolks, sugar, and cornstarch until pale and smooth.
- Slowly whisk about half of the hot milk into the egg mixture to temper it.
- Pour the tempered mixture back into the saucepan. Cook over medium heat, whisking constantly, until thickened (about 5-7 minutes).
- Remove from heat, stir in vanilla. Cover with plastic wrap pressed directly onto the surface and cool completely.
- Slice the cooled cake in half horizontally.
- Place the bottom layer on a serving plate. Spread the cooled custard over the top, then arrange a layer of sliced strawberries.
- Place the second cake layer on top. Decorate with remaining strawberries.
- Chill for at least 1 hour before slicing and serving to allow the custard to set.
Notes
Ensure both cake and custard are fully cooled before assembly to prevent melting.
The cake is best enjoyed within 3 days and must be kept refrigerated.
