Description

A beloved family favorite, this Creamy Strawberry Custard Cake features beautiful layers and vibrant fresh strawberries. It’s a simple yet elegant and utterly delicious dessert, embodying nourishing joy. Perfect for those who love fresh berries and rich custard, it brings a touch of summer to any gathering.

Ingredients

Scale

1 ½ cups All-purpose flour
1 cup Granulated sugar
1 ½ tsp Baking powder
¼ tsp Salt
3 Large eggs
1 cup Whole milk
2 tsp Vanilla extract
¼ cup Unsalted butter (melted)
2 cups Fresh strawberries (sliced)
2 tbsp Cornstarch

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pa
In a large bowl, whisk together flour, ½ cup sugar, baking powder, and salt
In another bowl, whisk egg yolks, milk, 1 tsp vanilla, and melted butter. Pour wet ingredients into dry, mixing until just combined. Spread the batter evenly into the prepared pa
Arrange sliced strawberries over the cake batter
For the custard: In a medium saucepan, combine the remaining ½ cup sugar and cornstarch. Gradually whisk in remaining milk until smooth
Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat. Stir in remaining 1 tsp vanilla
In a separate clean bowl, beat egg whites until soft peaks form. Gently fold about a third of the hot custard mixture into the egg whites to temper them, then fold the tempered egg whites back into the remaining custard
Carefully pour the creamy custard mixture over the strawberries and cake batter in the pa
Bake for 45-55 minutes, or until the custard is set and golden brow
Allow the Creamy Strawberry Custard Cake to cool completely on a wire rack before refrigerating for at least 2 hours to firm up the custard

Notes

For best results, ensure strawberries are dry after washing to prevent watery custard.

When tempering egg whites into the hot custard, add slowly to prevent scrambling.

Don’t rush the cooling process; chilling helps the custard set beautifully and makes for clean slices.

Use a springform pan for easy removal and presentation.

Store covered in the refrigerator for up to 3-4 days; best served chilled and reheating is not recommended.

Serve with freshly whipped cream, a scoop of vanilla bean ice cream, a light dusting of powdered sugar, or an extra drizzle of homemade strawberry sauce.

The cake is better when made a day in advance, allowing flavors to meld and custard to fully set.

Frozen strawberries can be used; thaw completely and drain any excess liquid before using.

This recipe is straightforward and suitable for beginner bakers.

Prep Time: 20 mins
Cook Time: 55 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 30g
Sodium: 150mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 7g
Cholesterol: 90mg

Keywords: strawberry, custard, cake, dessert, easy, simple, make-ahead, creamy