This Strawberry Custard Cake is a light and fluffy treat, perfect for any occasion! With a sweet custard layer and fresh strawberries, it’s a delicious way to enjoy summer flavors.
Just picture this: fluffy cake, creamy custard, and juicy strawberries all in one bite! I can’t resist having a slice with my afternoon tea—it makes my day a bit brighter! 🍓☕
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cake. If you’re looking for a gluten-free option, you can use a gluten-free flour blend, but it can affect the texture.
Butter: Unsalted butter is recommended for better control of the cake’s sweetness. If you need a dairy-free version, consider using coconut oil or a plant-based butter alternative.
Eggs: Large eggs help bind the ingredients and add moisture. For a vegan option, you can use applesauce (1/4 cup) or a flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water) per egg.
Whole Milk: This adds creaminess to both the cake and custard. If you want a low-fat version, use 2% milk or a plant-based milk like almond or oat, keeping in mind it will slightly change the flavor.
Strawberries: Fresh strawberries are best for topping. If you can’t find good strawberries, you could use other berries like blueberries or raspberries, or even a fruit compote!
How Do You Get the Custard to Thicken Properly?
Getting the custard just right can be tricky, but with patience, it’s simple. The goal is to create a smooth mixture without scrambling the eggs. Here are the essential steps:
- Heat the milk gently, don’t let it boil! It should be hot but not bubbling.
- When combining the hot milk with the egg mixture, add a little at a time while whisking. This step is crucial to avoid curdling.
- Once mixed, return the entire mixture to the heat while whisking constantly. This helps the custard to thicken evenly.
- Cook until it coats the back of a spoon—this signals it’s ready!
Don’t rush this step! Taking your time will ensure your custard is creamy and delicious.
How to Make Strawberry Custard Cake
Ingredients You’ll Need:
For the Cake:
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1/2 cup whole milk
For the Custard:
- 2 cups whole milk
- 4 large egg yolks
- 1/3 cup granulated sugar
- 1/4 cup cornstarch
- 1 tsp vanilla extract
- 2 tbsp unsalted butter
For the Strawberry Topping:
- 2 cups fresh strawberries, sliced
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water
For Garnish:
- Whipped cream (around 1 cup)
- Whole fresh strawberries (4-5 for topping)
How Much Time Will You Need?
This delightful Strawberry Custard Cake will take about 1 hour for preparation and cooking, plus an additional hour for chilling. So plan for approximately 2 hours in total before you can slice into it and enjoy!
Step-by-Step Instructions:
1. Prepare the Cake:
Start by preheating your oven to 350°F (175°C) and greasing and flouring an 8-inch round cake pan to prevent sticking. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. In a larger bowl, cream the softened butter and granulated sugar until it’s light and fluffy—this makes the cake nice and airy.
Next, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract for added flavor. Now, alternately add the flour mixture and the milk to the butter mixture, beginning and ending with the flour. Be sure not to overmix; just combine until you don’t see any dry bits!
Pour the batter into your prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean when inserted in the center. Once baked, allow the cake to cool completely in the pan.
2. Make the Custard:
In a medium saucepan, heat the 2 cups of whole milk over medium heat until it is just simmering. While this is happening, whisk together the egg yolks, granulated sugar, and cornstarch in a separate bowl until smooth. When the milk is ready, slowly pour some of the hot milk into the egg mixture while whisking continuously—this prevents the eggs from scrambling.
Once combined, return the tempered egg mixture to the saucepan with the remaining milk. Cook over medium heat, whisking constantly until the mixture thickens and just begins to boil. Remove from heat and stir in the vanilla extract and butter until it’s smooth and lovely. Let the custard cool slightly before using.
3. Make the Strawberry Topping:
In a small saucepan, combine the sliced strawberries, sugar, and lemon juice. Cook this mixture over medium heat until the strawberries soften and release their juices, dissolving the sugar as they cook. When it’s nice and syrupy, stir in the cornstarch slurry (made with cornstarch and water) and cook for an additional minute until thickened and glossy. Remove from heat and allow it to cool.
4. Assemble the Cake:
Now for the fun part! Carefully remove the cooled cake from the pan and place it on a serving plate or cake stand. Pour the cooled custard over the top, allowing it to seep down the sides—this part looks beautiful! Then, evenly spread the strawberry topping over the custard layer. To give it a whimsical touch, arrange whole strawberries in the center of the cake, and pipe or dollop whipped cream around the strawberry cluster for a gorgeous finish.
5. Serve:
For the best taste and texture, chill the cake in the refrigerator for at least 1 hour before serving. This will let the custard set beautifully. When ready, slice and serve chilled, and enjoy every luscious bite of your Strawberry Custard Cake!
Enjoy your delightful creation!
Can I Use a Different Type of Fruit for the Topping?
Absolutely! While strawberries are delicious, you can use other fruits like blueberries, raspberries, or even peaches for a tasty variation. Just adjust the sugar in the topping based on the sweetness of the fruit you choose!
What If My Custard Doesn’t Thicken?
If your custard isn’t thickening, it may need more heat or time. Ensure you’re cooking it gently over medium heat, whisking constantly until it thickens enough to coat the back of a spoon. If it still won’t thicken, a little extra cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) can be added while whisking to help it along.
How Do I Store Leftover Cake?
Leftover Strawberry Custard Cake can be stored in an airtight container in the refrigerator for up to 3 days. To keep the whipped cream fresh, it’s best to add it right before serving. You can also freeze individual slices for longer storage; just wrap them tightly before freezing.
Can I Make This Cake Gluten-Free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend you choose is designed for baking to keep the texture and taste pleasing. Also, check that all other ingredients, like baking powder and cornstarch, are gluten-free.
