This Strawberry Custard Cake is a lovely treat that’s soft and sweet! It’s made with yummy strawberries and a creamy custard that’s baked right into a fluffy cake. Perfect for any occasion!
I can’t resist sneaking a piece whenever I see it on the table. The juicy strawberries and smooth custard just make my taste buds dance! 🍰❤️
Key Ingredients & Substitutions
Eggs: Using large eggs is important for structure and leavening. If you’re vegan, substitute with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water for each egg) or applesauce (1/4 cup for each egg).
Granulated Sugar: This adds sweetness and helps in browning the cake. You can swap it with coconut sugar or honey for a different flavor profile, but adjust the quantity slightly for sweetness and moisture.
Flour: All-purpose flour keeps the cake light. If you need a gluten-free option, use a 1:1 gluten-free baking flour mix. I’ve tried it, and it’s worked well!
Whole Milk: It adds creaminess to the custard. For a lighter option, use almond milk or soy milk, but this may alter the flavor slightly. If using almond milk, opt for unsweetened for better balance.
Heavy Whipping Cream: This is essential for a fluffy whipped cream topping. To lighten the recipe, consider using a whipped topping or coconut cream for a dairy-free version.
How Do You Make Custard Without Scrambling the Eggs?
Making custard can be tricky because you need to avoid cooking the egg yolks too quickly. Here’s a foolproof method:
- Heat your milk until hot, but don’t let it boil.
- In a bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
- Gradually add the hot milk to the egg mixture while whisking constantly. This is called tempering and helps prevent the eggs from cooking too quickly.
- Once combined, return the mixture to the saucepan. Cook on medium heat while stirring constantly until the custard thickens and just comes to a gentle boil. This should take about 5-7 minutes.
Keep stirring gently, and if you notice any lumps, you can strain the custard before cooling it. This will ensure a silky-smooth texture!
How to Make Strawberry Custard Cake
Ingredients You’ll Need:
For The Sponge Cake:
- 4 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
For The Custard:
- 2 cups whole milk
- ½ cup granulated sugar
- 4 large egg yolks
- ¼ cup cornstarch
- 1 tsp vanilla extract
- 2 tbsp unsalted butter
For The Strawberries and Decoration:
- 3 cups fresh strawberries, hulled and sliced
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
How Much Time Will You Need?
This delicious Strawberry Custard Cake takes about 30 minutes to prepare and around 25-30 minutes to bake. Additionally, you should chill it for at least 2 hours before serving. So, overall, expect to spend a bit over 3 hours from start to finish, mostly hands-off time while it cools and chills!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, ensuring it’s ready for your sponge cake batter.
2. Make the Sponge Cake:
In a mixing bowl, beat together the 4 large eggs and 1 cup of granulated sugar. Whisk until it’s pale and fluffy, which should take about 5-7 minutes. This adds lots of air and helps the cake rise!
Next, sift together the 1 cup of flour, 1 tsp of baking powder, and a pinch of salt. Gently fold these dry ingredients into the egg mixture using a spatula. Make sure to also fold in the 1 tsp of vanilla extract until everything is just combined. Avoid overmixing!
Pour the fluffy batter into your prepared cake pan and bake for 25-30 minutes. Check if it’s done by inserting a toothpick in the center; it should come out clean. Once baked, let the cake cool completely in the pan.
3. Prepare the Custard:
While the cake cools, you can make the custard. Heat 2 cups of whole milk in a saucepan until it’s hot but not boiling. In a separate bowl, whisk together the 4 egg yolks, ½ cup of granulated sugar, and ¼ cup of cornstarch until smooth. This will create a creamy base for your custard!
Gradually pour the hot milk into the egg mixture while whisking continuously. This process is called tempering and helps avoid scrambled eggs. Once combined, return the mixture to the saucepan and cook on medium heat. Stir constantly until the custard thickens and comes to a gentle boil, which should take 5-7 minutes.
When thickened, remove from heat, and stir in 1 tsp of vanilla extract and 2 tbsp of butter until smooth. Let the custard cool to room temperature.
4. Assemble the Cake:
Once the cake has cooled, carefully slice it horizontally into two equal layers. Take the bottom layer and arrange sliced strawberries around the edges inside the cake pan. Pour some of the custard over the layer and add a few sliced strawberries within the custard for extra flavor.
Place the top cake layer carefully over the custard-filled bottom layer.
5. Whip the Cream:
In a clean mixing bowl, whip the 1 cup of heavy whipping cream with 2 tbsp of powdered sugar and 1 tsp of vanilla extract until stiff peaks form. This will be the delicious topping for your cake!
6. Finish and Chill:
Spread a generous dollop of whipped cream over the top of the cake. Use your remaining sliced strawberries to decorate on top and along the sides. You can also create little rosettes of whipped cream around the edge for that extra touch!
Finally, chill the cake in the refrigerator for at least 2 hours before serving. This helps the flavors meld together beautifully.
Enjoy your fresh, creamy Strawberry Custard Cake!
Can I Use Frozen Strawberries Instead of Fresh?
While fresh strawberries are recommended for their flavor and texture, you can use frozen strawberries in a pinch. Just make sure to thaw and drain them well to avoid extra moisture in the cake. You may also want to reduce the sugar slightly, as frozen berries can be sweeter.
Can I Make the Cake Gluten-Free?
Yes! You can substitute all-purpose flour with a 1:1 gluten-free baking flour mix. This will keep the texture similar while accommodating those with gluten sensitivities. Ensure other ingredients, like baking powder, are also gluten-free!
How Can I Store Leftovers?
Store any leftover Strawberry Custard Cake in an airtight container in the refrigerator for up to 3 days. To maintain freshness, cover the exposed parts with plastic wrap to prevent drying out.
What If My Custard Isn’t Thickening?
If your custard isn’t thickening, it may need more time on the heat. Ensure you’re stirring constantly and cooking on medium heat. If it still doesn’t thicken, you can add a bit more cornstarch (dissolved in a little cold milk) during the cooking process to help it along.
