Strawberry Cake Custard Delight
A delightful balance of fluffy strawberry cake layered with rich custard and topped with fresh berries, perfect for any occasion.
Ingredients
For the Cake
- 1.75 cups all-purpose flour Structure
- 1 cup granulated sugar Sweetness
- 2 teaspoons baking powder Leavening
- 0.5 teaspoon fine sea salt Enhances flavor
- 2 large eggs at room temp Binding
- 0.5 cup neutral oil Moisture
- 0.75 cup whole milk Richness
- 1 teaspoon vanilla extract Aroma
- 1.5 cups sliced strawberries patted dry Freshness
For the Custard
- 2 cups whole milk Base for custard
- 0.5 cup granulated sugar Sweetness
- 3 tablespoons cornstarch Thickening
- 0.125 teaspoon fine sea salt Enhances flavor
- 3 large egg yolks Richness
- 1 teaspoon vanilla extract Aroma
- 1 tablespoon unsalted butter Shine and flavor
For the Toppings
- 1.5 cups sliced strawberries Freshness
- 1 tablespoon lemon juice Brightness
- 2 tablespoons sugar Sweetness
- 1 cup cold heavy cream Whipping
- 2 tablespoons confectioners sugar Sweetness
Instructions
Preparation
- Preheat your oven and prepare your baking pan by greasing or lining it.
- In a mixing bowl, combine all-purpose flour, granulated sugar, baking powder, and fine sea salt. Whisk together.
- In another bowl, whisk together the eggs, neutral oil, whole milk, and vanilla extract until smooth.
- Gradually pour the wet ingredients into the dry ingredients, mixing until just combined.
- Gently fold in the sliced strawberries.
- Pour the batter into the prepared baking pan, spreading it evenly.
Baking
- Bake the cake until golden and a toothpick inserted in the center comes out clean.
Custard Preparation
- In a saucepan, combine whole milk, granulated sugar, cornstarch, and fine salt. Heat over medium while stirring until thickened.
- In a separate bowl, whisk together egg yolks and vanilla extract.
- Once thickened, temper the egg yolks with a small amount of hot milk mixture, then combine back with the milk in the saucepan.
- Return to low heat, stirring constantly until further thickened. Stir in unsalted butter until smooth.
Assembly
- Combine sliced strawberries, lemon juice, and sugar for the topping.
- Beat cold heavy cream with confectioners sugar until soft peaks form.
- Once the cake has cooled, cut it into squares. Layer cake, custard, fresh strawberry mixture, and whipped cream.
Notes
For best results, use room temperature eggs and avoid overmixing. Allow the cake to cool completely before layering.