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Indulge in Strawberry Custard Delight Cake

Indulge in Strawberry Custard Delight Cake for Summer Bliss

Indulge in Strawberry Custard Delight Cake, a delightful dessert featuring light vanilla cake, creamy custard, and fresh strawberries.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 45 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • 2 teaspoons Baking Powder Ensure it’s fresh for optimal results.
  • 1/2 teaspoon Salt Regular table salt works just fine.
  • 1 cup Unsalted Butter Can be swapped with margarine or oil.
  • 1 cup Granulated Sugar Brown sugar can provide a deeper flavor.
  • 3 Eggs For an egg-free version, substitute with a flax egg.
  • 1 teaspoon Vanilla Extract Almond extract offers a delightful twist.
  • 1 cup Whole Milk Use almond or soy milk for a dairy-free alternative.
For the Custard
  • 1/2 cup Sugar (for Custard) Fine sugar dissolves better for a smooth texture.
  • 3 tablespoons Cornstarch It's the best choice for achieving the desired consistency.
  • 3 large Egg Yolks Substitute with chia seeds for a vegan option.
Topping
  • 2 cups Fresh Strawberries Frozen berries can be used if well-drained after thawing.

Equipment

  • Oven
  • Mixing Bowls
  • Electric Mixer
  • whisk
  • Spatula
  • 9-inch Round Cake Pans
  • Saucepan
  • wire racks
  • Serrated knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. Whisk together flour, baking powder, and salt in a large bowl.
  3. Cream butter and sugar until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, mixing well, then add vanilla extract.
  5. Gradually mix dry ingredients into the butter mixture, alternating with milk.
  6. Divide batter into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
  7. Cool the cakes in the pans for 10 minutes before transferring to wire racks.
  8. Heat milk in a saucepan, whisk together sugar, cornstarch, and egg yolks, then combine with warm milk.
  9. Cook until thickened, about 5-7 minutes, then cool the custard.
  10. Slice cakes horizontally into four layers and layer with custard and strawberries.
  11. Spread remaining custard on top and refrigerate for at least 1 hour before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 22gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 1mg

Notes

For optimal results, ensure all ingredients are at room temperature and allow the cake to chill for enhanced flavors.

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