Strawberry Custard Delight Cake

This Strawberry Custard Delight Cake is a showstopper for spring gatherings or summer birthdays thanks to its fluffy vanilla layers sandwiching lush homemade custard and sweet strawberries. The first time I made this for a family picnic, everyone fought over the last slice and now it is requested at nearly every celebration.

I remember the sparkle in my niece’s eyes when she helped layer the strawberries. The look of pride on her face made this cake a new birthday tradition for us.

Ingredients

• all purpose flour: gives the cake its tender crumb choose flour that has been stored well for freshness
• baking powder: ensures the cake rises evenly check that your baking powder is less than six months old
• salt: balances the sweetness use fine salt for even mixing
• unsalted butter: adds rich flavor and keeps the crumb soft always use room temperature butter for fluffiest cakes
• granulated sugar: sweetens both cake and custard superfine sugar will blend in best
• eggs: provide structure and moisture let eggs come to room temp before mixing
• vanilla extract: deepens flavor choose a high quality pure vanilla for the best taste
• milk for the cake: ensures a moist tender crumb whole milk is preferred
• whole milk for custard: adds creaminess
• cornstarch: thickens the custard and gives it silkiness make sure it is lump free
• egg yolks: enrich the custard use large eggs for consistency
• unsalted butter in custard: provides extra richness
• fresh strawberries: add bright flavor and color look for deep red fragrant berries
• whipped cream: brings a neat finish homemade or lightly sweetened canned cream works

Instructions

Prepare the Cake Pans:

Grease and flour two nine inch round pans making sure every crevice is coated so cakes release easily

Mix Dry Ingredients:

Whisk together flour baking powder and salt in a medium bowl until blended and lump free

Cream Butter and Sugar:

Beat softened butter with sugar on medium high speed until pale and fluffy scrape down sides often for even mixing

Incorporate Eggs and Vanilla:

Add eggs one at a time beating well after each addition then blend in vanilla for aroma

Add Dry Ingredients and Milk Alternately:

With mixer on low add dry ingredients to creamed mixture in three parts alternating with milk starting and ending with dry gently mix until just smooth to keep batter soft

Bake the Cakes:

Divide batter evenly into prepared pans use an offset spatula to level the tops bake at three hundred fifty degrees Fahrenheit for twenty five to thirty minutes until a toothpick inserted in center comes out clean

Cool Completely:

Let cakes cool in pans for ten minutes then turn onto a rack to cool fully as this keeps the texture light

Make the Custard Filling:

Warm whole milk in saucepan until steamy but not boiling in a separate bowl whisk sugar cornstarch and egg yolks until combined carefully stream in the warm milk while whisking so eggs do not scramble return the mixture to saucepan stir over medium heat until custard thickens and bubbles remove from heat stir in butter and vanilla cover with plastic pressed on surface to prevent skin let cool

Prepare the Layers:

When cakes are cool slice each one in half horizontally for four thin layers use a serrated knife and gentle sawing motions

Layer Cake and Custard:

Place one cake layer on serving plate spread with custard sprinkle diced strawberries repeat layering cake custard and berries finishing with custard on top

Decorate:

Garnish with halved strawberries arrange them artfully on top pipe whipped cream around the edge for a pretty border

Chill and Serve:

Refrigerate the completed cake for one to two hours to set flavors slice and serve chilled

The best part about this recipe is truly the custard. It took a few tries to get it just right so it sets up creamy and sliceable but still feels soft and rich. It always reminds me of that one Valentine’s Day when my kids decorated the cake top with strawberry hearts and we ate by candlelight all giggling over whipped cream mustaches.

Storage tips

For best texture store Strawberry Custard Delight Cake in the refrigerator covered lightly with plastic wrap or an inverted bowl. It holds well for up to three days without getting soggy. If you have leftover slices wrap them individually so the cut edges stay moist.

Ingredient substitutions

If strawberries are out of season try raspberries or ripe peaches for a change. For a dairy free version use plant based milk and butter but be sure your custard comes to a full bubble so it thickens up. Gluten free flour blends can work for the cake just pick one designed for cup for cup replacement.

Serving suggestions

This cake is festive enough alone but makes a beautiful end to a spring brunch or outdoor wedding shower. Dress it up with extra berries on the serving plate or even edible flowers for a fairy tale look. I love pairing it with iced tea and fresh basil for a special touch.

Cultural and historical context

Layer cakes with custard are a European classic and this version merges that continental tradition with the strawberry shortcake flavors so loved in the US. The custard’s French roots make the whole treat feel both elegant and homey a cake that bridges simple family times and special celebrations.

Seasonal adaptations

swap in diced mango or cherries if strawberries are not at peak add a drizzle of homemade strawberry syrup between layers for extra moisture mix a little lemon zest into the custard for brightness

Success Stories

After making this cake for my brother’s birthday he now insists it is his official cake and wants to help with the custard every year. Friends have swapped in blueberries for July picnics and even used the cake base for trifles when short on time.

Freezer meal conversion

The cake layers can be baked cooled and frozen for up to two months. Wrap each tightly in plastic and thaw at room temperature before assembling with fresh custard and berries. Do not freeze the fully assembled cake as custard does not hold up well to freezing.

One year I tried to speed up the custard cooling step and learned that patience pays off here. Now I always make the filling in advance and let the kids sneak a spoonful while we build the cake layer by layer. Every time the last strawberry goes on top it feels like a little victory celebration.

Recipe FAQs

→ How can I prevent the custard from becoming lumpy?

Whisk the custard mixture constantly while cooking over medium heat. For extra smoothness, strain the finished custard through a fine sieve before cooling.

→ Can I use frozen strawberries instead of fresh?

Yes, but thaw and drain them well first to avoid excess moisture, which can make the cake layers soggy.

→ How far in advance can I assemble the cake?

Assemble up to one day ahead. Keep refrigerated and add whipped cream decorations just before serving for best texture.

→ Is it possible to make the custard filling ahead of time?

Absolutely. Prepare the custard up to two days ahead and store it chilled with plastic wrap pressed to the surface to prevent a skin forming.

→ Can I substitute the vanilla extract in the cake?

You may use almond extract or a mix of citrus zest for a different aromatic touch but adjust quantities to taste as both are stronger than vanilla.