There’s something so satisfying about creating a delightful cake right in your own kitchen. This Strawberry Custard Delight Cake is perfect for everyday moments. Whether you’re whipping it up on a busy weeknight, serving it at a gathering, or enjoying a quiet afternoon at home, this cake offers a wonderful balance of textures and flavors. Its simplicity and comfort make it a reliable choice for both small and large occasions, inviting you to savor each bite. Let’s dive into the steps of making this delicious cake.
Why You’ll Love This Strawberry Custard Delight Cake
This Strawberry Custard Delight Cake is an easy and reliable dessert that brings comfort to your table. With balanced flavors that combine sweet strawberries and creamy custard, it strikes a chord for everyday enjoyment. The straightforward process allows you to create a delightful treat that can be served on various occasions, from family meals to personal snacks, making it a practical addition to your recipe collection.
Kitchen Tools You’ll Need
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- 9-inch round cake pans
- Saucepan
- Rubber spatula
- Whisk
Ingredients
- 2 cups All-Purpose Flour (provides structure)
- 1 tablespoon Baking Powder (leavening agent for rise)
- 1 teaspoon Salt (enhances flavor)
- 1 cup Unsalted Butter (adds moisture and richness)
- 1 cup Granulated Sugar (sweetens the cake)
- 3 large Eggs (binds ingredients)
- 2 teaspoon Vanilla Extract (adds flavor)
- 1 cup Whole Milk (moisture)
- ½ cup Sugar (for Custard, sweetens the custard)
- 2 tablespoon Cornstarch (thickens the custard)
- 4 large Egg Yolks (adds richness to the custard)
- 2 cups Fresh Strawberries (provides natural sweetness and freshness)
How to Make Strawberry Custard Delight Cake
Step 1. Begin by preheating your oven to the required temperature. Ensuring the oven is ready beforehand provides a consistent baking environment for the cake, which is crucial for achieving a good rise.
Step 2. In a mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk these dry ingredients together until thoroughly mixed, which helps to evenly distribute the baking powder and salt throughout the flour.
Step 3. In another large bowl, beat the unsalted butter and granulated sugar together until the mixture becomes light and fluffy. This process incorporates air into the butter, which will assist in giving the cake a lovely texture.
Step 4. Add the eggs, one at a time, mixing well after each addition. This gradual incorporation ensures that the eggs blend smoothly into the butter and sugar mixture, creating a stable base that will hold the cake together.
Step 5. Stir in the vanilla extract. This simple addition brings warmth and depth to the cake’s flavor profile, enhancing the overall taste.
Step 6. Gradually add the dry mixture to the wet ingredients, alternating with the whole milk, and begin mixing at a low speed. Continuing until just combined helps to avoid overmixing, ensuring the cake remains tender.
Step 7. Once all ingredients are combined, divide the batter into prepared cake pans, smoothing the tops. This helps to create even layers for the cake, which is pleasing when stacked.
Step 8. Bake in the preheated oven until the cakes are set and a toothpick inserted into the center comes out clean. This visual cue confirms that the cakes are fully cooked.
Step 9. While the cakes cool, prepare the custard. In a saucepan, combine the sugar, cornstarch, and egg yolks, whisking until smooth. This mixture will form the base of your custard.
Step 10. Gradually add milk to the yolk mixture, whisking continuously. This helps to temper the eggs, preventing them from cooking too quickly when heated.
Step 11. Place the saucepan over medium heat, stirring constantly until the custard thickens. You’ll notice the mixture begin to bubble and become creamy, which shows it’s ready.
Step 12. Remove the custard from heat and allow it to cool slightly before folding in the fresh strawberries. This adds a refreshing burst of flavor and moisture to the rich custard.
Step 13. Once the cakes are cool, layer them together with the strawberry custard in between. Spread evenly to ensure that every slice has that delightful combination of flavors.
Step 14. Finish by chilling the layered cake in the refrigerator for a little while before serving. This allows the flavors to meld beautifully, making each bite even more enjoyable.
Serving Suggestions
This Strawberry Custard Delight Cake is versatile enough to brighten up any occasion. Serve it as an indulgent breakfast for a special weekend or enjoy it as a cozy afternoon snack with tea or coffee. It’s just as delightful at family gatherings as it is for a quiet night in. Leftovers, if there are any, can be enjoyed the next day, and the flavors tend to develop even further.
Pro Tips for Best Results
- Ensure all your ingredients are at room temperature for better mixing and texture. Cold ingredients can lead to a dense cake.
- When whisking the butter and sugar, take your time. Creaming them properly is key to getting an airy cake.
- Use fresh strawberries for the custard, as their natural sweetness enhances the flavor without artificial additives.
- Allow the custard to cool slightly before adding strawberries to prevent them from getting too soft and mushy.
- Make sure the cakes are completely cool before layering, as warm cakes can lead to a melted custard.
- For a cleaner cut, use a sharp knife and clean it between slices.
Common Mistakes to Avoid
- Overmixing the Batter: This can result in a tough, dense cake. Mix just until combined.
- Not Creaming Butter and Sugar Enough: Insufficient creaming leads to a dense texture. Aim for light and fluffy consistency.
- Using Cold Ingredients: Cold eggs and butter can hinder proper mixing. Bring them to room temperature first.
- Skipping the Egg Tempering: This can cause the egg yolks to scramble. Gradually add hot milk while whisking continually.
- Not Chilling the Cake: Serving it warm can lead to messier slices. Allow it to cool in the fridge to set nicely.
- Ignoring the Visual Cues While Baking: Relying solely on timing can lead to under- or over-baking. Always check for a toothpick test.
Variations & Substitutions
If you’re feeling creative, consider adding a hint of lemon zest to the custard for extra brightness. You might even experiment with other fruits like blueberries or raspberries, combining them with the strawberries for added flavor. Swapping vanilla extract for almond extract can change the flavor profile, offering a delightful twist.
Storage & Reheating
This cake can be stored at room temperature for up to a day if covered to keep it fresh. For longer storage, keep it in the refrigerator where it can last for about three to four days. If you prefer to freeze it, wrap it tightly in plastic wrap and foil. It’s best to thaw in the refrigerator overnight, and once thawed, let it come to room temperature before serving to maintain its delightful texture and flavors.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the cake layers in advance. Bake and cool the layers, then wrap them and store in the refrigerator or freezer. The custard can also be made a day ahead, just fold in the strawberries before serving.
How long does it last in the fridge?
The cake can be stored in the refrigerator for about three to four days. Ensure it’s well covered to maintain freshness.
Can I freeze this recipe?
Yes, you can freeze the cake layers. Wrap them tightly in plastic wrap and then foil. The custard itself is best made fresh but can be stored in the refrigerator for a short time.
What can I substitute for one ingredient?
If you wish to avoid dairy, you could use a non-dairy milk alternative like almond milk or coconut milk, but this may change the flavor slightly.
Why didn’t my recipe turn out as expected?
There could be several reasons, such as incorrect ingredient measurements, not creaming the butter and sugar adequately, or not allowing the cake to cool before layering. Following the instructions closely can help avoid these issues.
Final Thoughts
Making this Strawberry Custard Delight Cake is a rewarding experience that brings joy with every step, from mixing to serving. Its comforting flavors and satisfying textures make it a wonderful treat to share or simply enjoy at home. Trust in the process, and you’ll create a delightful cake that’s sure to please everyone at your table.
Strawberry Custard Delight Cake
Ingredients
Cake Ingredients
- 2 cups All-Purpose Flour provides structure
- 1 tablespoon Baking Powder leavening agent for rise
- 1 teaspoon Salt enhances flavor
- 1 cup Unsalted Butter adds moisture and richness
- 1 cup Granulated Sugar sweetens the cake
- 3 large Eggs binds ingredients
- 2 teaspoons Vanilla Extract adds flavor
- 1 cup Whole Milk moisture
Custard Ingredients
- ½ cup Sugar for Custard, sweetens the custard
- 2 tablespoons Cornstarch thickens the custard
- 4 large Egg Yolks adds richness to the custard
- 2 cups Fresh Strawberries provides natural sweetness and freshness
Instructions
Preparation
- Preheat your oven to the required temperature.
- In a mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk until thoroughly mixed.
- In another large bowl, beat the unsalted butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Gradually add the dry mixture to the wet ingredients, alternating with the whole milk, mixing at a low speed until just combined.
- Divide the batter into prepared cake pans, smoothing the tops.
Baking
- Bake in the preheated oven until a toothpick inserted comes out clean.
Custard Preparation
- While the cakes cool, combine sugar, cornstarch, and egg yolks in a saucepan, whisking until smooth.
- Gradually add milk to the yolk mixture, whisking continuously.
- Place the saucepan over medium heat, stirring constantly until the custard thickens.
- Remove from heat and fold in the fresh strawberries.
Assembly
- Once the cakes are cool, layer them with the strawberry custard in between.
- Chill the layered cake in the refrigerator before serving.