Created on December 14th, 2025 at 08:10 am
A creamy, fruity treat that brings joy to every table
This Strawberry Custard Delight Cake is a harmonious blend of luscious custard and fresh strawberries, nestled in a light, fluffy cake. The delicate layers of sponge cake soak up the rich, creamy custard, creating a dessert that is not only visually appealing but also a delight to the palate. Each slice reveals a burst of vibrant red strawberries that contrast beautifully with the smooth, pale custard, making it a feast for the eyes as well. The subtle aroma of freshly baked cake fills the kitchen, inviting everyone to gather around the table.
What makes this cake truly special is its texture. The lightness of the sponge is perfectly complemented by the creamy custard, creating a balance that feels indulgent without being heavy. It’s a dessert that is comforting yet elegant, fitting for both casual family gatherings and special occasions. With the bright flavor of strawberries shining through, this cake is a delightful reminder of warm summer days, even in the cooler months.
Why This Dessert Shines
This Strawberry Custard Delight Cake stands out for several reasons. The simplicity of its preparation allows home cooks to create something truly special with minimal effort. The combination of sweet custard and juicy strawberries provides a depth of flavor that is both refreshing and satisfying. Each ingredient plays its part beautifully: the sponge cake is soft and airy, the custard is rich and creamy, while the strawberries add a fresh burst of flavor.
Moreover, this cake is incredibly versatile. It can be served as a star dessert at a party or enjoyed as a light afternoon treat with a cup of tea. The best part is that it holds its flavor well, making it a delightful dish to enjoy the next day. It also pairs wonderfully with a dollop of whipped cream for an extra layer of indulgence.
Time Breakdown
This recipe comes together quickly, making it perfect for busy days when you crave something homemade without the fuss. A significant portion of the time allows for cooling, giving you the freedom to attend to other tasks.
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 1 hour, 30 minutes
Servings: 8
Ingredients List
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 4 large eggs
- 1 cup granulated sugar
- ½ cup unsalted butter (melted)
- 1 tsp vanilla extract
- 2 cups milk
- 1 cup heavy cream
- ½ cup cornstarch
- 1 cup fresh strawberries (sliced)
- Optional: powdered sugar for dusting
Kitchen Tools
This recipe can be made with common kitchen tools, keeping the process straightforward and enjoyable. You’ll appreciate how each tool helps streamline your efforts.
- Mixing bowls
- Whisk
- 9-inch round cake pan
- Saucepan
- Rubber spatula
- Cooling rack
Step-by-Step Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. This step ensures your cake won’t stick, allowing for a clean removal once baked.
In a mixing bowl, combine the flour, baking powder, and salt. Whisk together until well-blended. This helps to evenly distribute the leavening agent for a uniformly risen cake.
In another bowl, beat the eggs and sugar with a whisk until the mixture is pale and slightly thickened. This combination will provide the necessary structure and sweetness to your cake.
Stir in the melted butter and vanilla extract until combined. The warm butter helps to create a rich flavor that permeates the cake.
Gradually add the flour mixture to the eggs, alternating with the milk. Begin and end with the flour mixture, stirring gently after each addition. This technique helps maintain the cake’s light texture.
Pour the batter into the prepared cake pan. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. The aroma of baking cake will fill your kitchen, promising a delightful end result.
Once baked, allow the cake to cool in the pan for about 10 minutes before transferring to a cooling rack. This cooling period prevents the cake from becoming soggy.
In a saucepan, heat the milk and heavy cream over medium heat until just simmering. In a separate bowl, whisk together the cornstarch and a splash of cold milk to create a slurry.
When the cream mixture is hot, gradually whisk in the cornstarch slurry. Stir continuously until the mixture thickens to a custard-like consistency. Remove from heat and let it cool slightly.
Once the cake is cooled, carefully slice it in half horizontally. Spread a layer of custard over the bottom half of the cake and top with sliced strawberries. Place the top layer back on and cover with the remaining custard.
Chill the cake in the refrigerator for at least 1 hour to set the custard. This step allows the flavors to meld beautifully.
When ready to serve, dust with powdered sugar if desired, and slice to enjoy. The layers reveal their beauty, drawing everyone in with their inviting colors.
Pro Tips
- Ensure your eggs are at room temperature for a better emulsion, which creates a lighter batter.
- Allow the custard to cool slightly before spreading; this will prevent the strawberries from wilting.
- Experiment with other fruits like raspberries or blueberries for a delicious twist.
- This cake tastes sensational the next day, as the flavors continue to develop.
A Bite of Home
The Strawberry Custard Delight Cake is a delightful experience, combining lightness and richness in every bite. It’s a dessert that truly encapsulates the essence of homemade goodness. With the vibrant notes of strawberries and the creamy custard, every slice tells a story of care and comfort. Keep this recipe close for moments when you need a sweet escape.
What to Serve With Strawberry Custard Delight Cake
This cake pairs beautifully with several accompaniments that can enhance its flavors and provide a contrast in texture. A dollop of freshly whipped cream is a classic choice, adding a light, airy element that complements the creaminess of the custard. You can also serve it alongside a scoop of vanilla ice cream, which introduces a cool creaminess that plays off the cake’s warmth and enhances the overall experience.
For a touch of brightness, consider serving it with a simple fruit salad made with seasonal berries. This addition offers a tartness that balances the cake’s sweetness, creating a refreshing palate cleanser between bites. A cup of herbal tea, such as chamomile or mint, would warmly accompany this dessert, enhancing its elegant charm and providing a comforting end to a meal.
Nutrition Table
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 350 kcal |
| Protein | 6 g |
| Fat | 15 g |
| Carbohydrates | 54 g |
| Fiber | 1 g |
| Sugar | 24 g |
| Sodium | 105 mg |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Strawberry Custard Delight Cake
Ingredients
For the cake
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 4 large eggs Make sure they’re at room temperature for better emulsion
- 1 cup granulated sugar
- ½ cup unsalted butter (melted)
- 1 tsp vanilla extract
- 2 cups milk
- 1 cup heavy cream
- ½ cup cornstarch For thickening custard
- 1 cup fresh strawberries (sliced) For filling and topping
- Optional powdered sugar for dusting
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a mixing bowl, combine the flour, baking powder, and salt. Whisk together until well-blended.
- In another bowl, beat the eggs and sugar with a whisk until the mixture is pale and slightly thickened.
- Stir in the melted butter and vanilla extract until combined.
- Gradually add the flour mixture to the eggs, alternating with the milk. Begin and end with the flour mixture.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring to a cooling rack.
Custard Preparation
- In a saucepan, heat the milk and heavy cream over medium heat until just simmering.
- In a separate bowl, whisk together the cornstarch and a splash of cold milk to create a slurry.
- When the cream mixture is hot, gradually whisk in the cornstarch slurry. Stir continuously until it thickens.
- Remove from heat and let the custard cool slightly.
Assembly
- Once the cake is cooled, slice it in half horizontally.
- Spread a layer of custard over the bottom half and top with sliced strawberries.
- Place the top layer back on and cover with the remaining custard.
- Chill the cake in the refrigerator for at least 1 hour to set the custard.
- Dust with powdered sugar if desired, and slice to enjoy.
Notes
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