Strawberry Custard Delight Cake (Print Version)
Layers of soft cake, creamy custard, and fresh strawberries combine for a refreshing, delightful dessert.
# Ingredients:
Cake
01 -
2 cups all-purpose flour
02 -
1 tablespoon baking powder
03 -
1 teaspoon salt
04 -
1 cup unsalted butter, softened
05 -
1 cup granulated sugar
06 -
3 large eggs
07 -
2 teaspoons vanilla extract
08 -
1 cup whole milk
Custard
09 -
½ cup sugar
10 -
2 tablespoons cornstarch
11 -
4 large egg yolks
Topping
12 -
2 cups fresh strawberries
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
02 -
Whisk together all-purpose flour, baking powder, and salt in a large bowl until evenly combined.
03 -
Beat softened unsalted butter with granulated sugar until light and fluffy, approximately 3 to 4 minutes.
04 -
Add eggs one at a time to the butter mixture, mixing thoroughly after each addition. Stir in vanilla extract.
05 -
Alternate adding dry ingredients and whole milk to the butter mixture, mixing until a smooth batter forms.
06 -
Divide batter evenly between prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
07 -
Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
08 -
Heat whole milk in a saucepan over medium heat. In a separate bowl, whisk sugar, cornstarch, and egg yolks. Gradually add warm milk to yolk mixture, whisking continuously. Return mixture to saucepan and cook, stirring constantly, until thickened, about 5 to 7 minutes.
09 -
Slice each cooled cake horizontally into two layers, yielding four layers total. Spread custard on the first layer, top with strawberries. Repeat layering and finish with custard topped by strawberries.
10 -
Refrigerate the assembled dessert for at least one hour to set before slicing and serving.
# Notes:
01 -
Ensure baking powder is fresh for optimal rise. Use fresh strawberries for best flavor, or properly drain frozen ones to avoid excess moisture.