Strawberry Custard Delight Cake
This Strawberry Custard Delight Cake is a rich and creamy dessert, perfect for any occasion.
Equipment
- Mixing bowl
- Cake pan
Ingredients
For the Cake
- 2 ½ cups all-purpose flour
- 2 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter (softened)
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
For the Custard Filling
- 2 cups whole milk
- ½ cup granulated sugar
- 3 tablespoon cornstarch
- 4 large egg yolks
- 2 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries (diced, plus whole for topping)
- to taste Whipped cream (for decorating)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour your cake pan.
- In a mixing bowl, combine all-purpose flour, baking powder, and salt. Set aside.
- In another bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and milk.
- Gradually add the dry mixture to the wet mixture, stirring until just combined.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- For the custard filling, heat whole milk in a saucepan. In a bowl, whisk together granulated sugar, cornstarch, and egg yolks. Gradually add hot milk to the egg mixture, whisking constantly. Return to the saucepan and cook until thickened.
- Remove from heat and stir in butter and vanilla extract. Allow custard to cool.
- Once the cake has cooled, slice it in half horizontally. Spread the custard filling over the bottom layer, top with diced strawberries, and place the other cake layer on top.
- Decorate with whipped cream and whole strawberries before serving.
Notes
You can substitute other fruits for strawberries if desired. Keep the cake refrigerated for better taste.