This Strawberry Custard Cake is a sweet treat that blends soft cake with creamy custard and fresh strawberries. It’s a colorful way to enjoy dessert!
Whenever I make this cake, I snack on the juicy strawberries as I go. Who can resist that combination? 🍓 It’s perfect for a sunny day or any celebration!
I love how easy it is to whip up this cake. Just bake, layer, and let it sit a bit. It’s great for sharing, and everyone always asks for seconds!
Key Ingredients & Substitutions
Eggs: Large eggs are a must for the sponge cake to give it structure and moisture. If you’re vegan or have an egg allergy, you can try using flax eggs (1 tbsp ground flaxseed mixed with 2.5 tbsp water per egg), though the texture will differ slightly.
All-purpose flour: This is the base for the sponge. For a gluten-free option, use a 1-to-1 gluten-free flour blend. Just make sure it has xanthan gum to mimic the texture.
Milk: Whole milk makes for a richer flavor in both the cake and custard. If you prefer, you can use almond milk or oat milk for a lighter cake, but the taste and texture will change a bit.
Strawberries: Fresh strawberries add a lovely touch. If strawberries aren’t in season, raspberries or blueberries can work well, or even sliced peaches for a different fruit twist!
How Do You Achieve a Tender Sponge Cake?
The key to a light and fluffy sponge cake lies in how you mix your ingredients. Start by beating eggs and sugar until they’re thick and fluffy—it should look pale and creamy. This incorporates air, which helps the cake rise.
- When adding the dry ingredients, fold gently to maintain that airiness. Use a spatula to lift and turn, rather than stirring vigorously.
- For the milk, slightly warm it with melted butter to help it blend smoothly into the batter without deflating it.
What’s the Best Way to Make Custard Without Scrambling the Eggs?
The trick to a smooth custard is tempering the eggs. Start by heating the milk to just below boiling, so it’s hot but not bubbling.
- Whisk together the yolks, sugar, and cornstarch until there are no lumps.
- Gradually add the hot milk to the egg mixture while whisking constantly to gently raise the temperature of the eggs.
- Then, pour the whole mixture back into the saucepan to cook and thicken. Keep stirring to prevent the eggs from cooking too fast and scrambling.
These tips will help you create a lovely Strawberry Custard Cake that everyone will enjoy. Don’t rush the process, and take your time to ensure every layer shines!
How to Make a Delicious Strawberry Custard Cake
Ingredients You’ll Need:
For the Sponge Cake:
- 4 large eggs
- 1 cup (200g) granulated sugar
- 1 cup (120g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 cup (60 ml) milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
For the Custard Filling:
- 2 cups (480 ml) whole milk
- 1/2 cup (100g) granulated sugar
- 3 large egg yolks
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
For the Topping and Decoration:
- 1 cup (240 ml) heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- About 15-20 fresh strawberries (some sliced for sides, some whole for top)
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation, plus around 30-40 minutes for baking and chilling. Plan for an additional hour in the refrigerator to let the layers set properly. Altogether, you’re looking at about 2 hours from start to finish.
Step-by-Step Instructions:
1. Prepare the Sponge Cake:
Start by preheating your oven to 350°F (175°C). Grease and line a 9-inch round cake pan so the cake comes out easily. In a large mixing bowl, beat together the eggs and sugar until the mixture is thick, pale, and creamy—this should take about 5 minutes using a hand mixer.
In a separate bowl, sift the flour and baking powder together. Gently fold the dry ingredients into the egg mixture using a spatula. This helps keep the cake airy and light! Warm the milk with the melted butter and vanilla extract, then slowly incorporate this into the batter as well.
Pour the batter into your prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean when inserted into the center. Once baked, let the cake cool completely on a wire rack.
2. Make the Custard Filling:
In a medium saucepan, heat the milk until it’s just about to boil—don’t let it bubble! While the milk heats, whisk together the egg yolks, sugar, and cornstarch in a bowl until smooth.
Slowly pour the hot milk into the egg mixture while whisking constantly. This is called tempering and helps prevent the eggs from scrambling. Then pour everything back into the saucepan and cook over medium heat, stirring continuously until the custard thickens (about 5-7 minutes).
Once thickened, remove from heat and stir in the vanilla extract and butter until smooth. Transfer the custard to a bowl, cover the surface with plastic wrap to avoid skin forming, and chill in the fridge until set.
3. Assemble the Cake:
After the sponge cake has cooled, carefully slice it horizontally to create two layers. Take your sliced strawberries and arrange them around the perimeter of the bottom layer of the cake. Now, spread a generous layer of custard over this bottom sponge layer. Gently place the top layer of sponge on the custard.
Spread the remaining custard over the top of the cake, then chill the entire cake in the refrigerator for at least 1 hour to allow the layers to set.
4. Prepare Whipped Cream and Garnish:
While the cake is chilling, whip the heavy cream in a mixing bowl with the powdered sugar and vanilla extract until stiff peaks form. Once the cake is set, pipe or spread the whipped cream around the edge. Finally, arrange whole fresh strawberries on top of the cake in the center for a beautiful finish.
5. Serve:
Keep the cake chilled until you’re ready to serve. Slice it up and enjoy your creamy, fruity Strawberry Custard Cake with family and friends—a delightful treat for any occasion!
Can I Use Different Fruits in This Cake?
Absolutely! While strawberries are delicious, you can substitute them with other fruits like raspberries, blueberries, or sliced peaches for a different flavor. Just be sure to adjust the quantity based on the fruit’s sweetness and moisture content.
How Do I Store Leftover Cake?
To store any leftover cake, place it in an airtight container in the refrigerator. It will keep well for up to 3 days. If you want to extend its life, you can also freeze it—just wrap it tightly in plastic wrap, then in aluminum foil for up to 2 months. Thaw in the fridge before serving.
Can I Make This Cake Gluten-Free?
Yes, you can use a gluten-free all-purpose flour blend instead of regular flour. Make sure the blend contains xanthan gum, or add about 1/2 teaspoon to help with texture. The cake may have a slightly different texture, but it should still be delicious!
What Should I Do If My Custard Is Too Runny?
If your custard doesn’t thicken as expected, you can cook it for a little longer over medium heat, stirring constantly. If it’s still too runny, you may mix a bit of cornstarch with water to create a slurry and slowly stir it into the custard as it heats, allowing it to thicken.