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Strawberry Custard Delight Cake

There's something nostalgic about the warmth of a homemade cake, especially when it’s filled with luscious strawberries and creamy custard. Whenever I think of summer gatherings or cozy family dinners, this Strawberry Custard Delight Cake comes to mind. It’s not only easy to whip up but also a showstopper that will have everyone asking for seconds!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 1.5 cups all-purpose flour The base for your cake, giving it the perfect texture.
  • 1 cup granulated sugar Sweetness that balances the tartness of strawberries.
  • 0.5 cup unsalted butter Adds richness and moisture.
  • 2 large eggs Helps bind everything together and adds fluffiness.
  • 1 teaspoon vanilla extract A dash of flavor that enhances the cake.
  • 0.5 cup milk Keeps the cake tender and moist.
  • 2 teaspoons baking powder The leavening agent that makes your cake rise.
  • 0.25 teaspoon salt Balances out the sweetness.
  • 2 cups fresh strawberries hulled and sliced, the star of the show!
  • 1 cup custard prepared, creamy goodness between the layers.
  • Whipped cream for topping

Equipment

  • 9-inch Round Cake Pan
  • Mixing Bowl
  • Wire rack

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. Step 2: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is key for texture!
  3. Step 3: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract for that lovely aroma.
  4. Step 4: In a separate bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk. Mix until just combined. Be careful not to overmix!
  5. Step 5: Pour the batter into the prepared cake pan and spread it evenly.
  6. Step 6: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  7. Step 7: Once the cake is cooled, slice it in half horizontally. Spread a layer of custard on the bottom half and arrange sliced strawberries on top. Place the other half of the cake on top.
  8. Step 8: Top the cake with remaining custard and garnish with additional strawberries. Optionally, add whipped cream before serving.
  9. Step 9: Slice and serve chilled for the best experience!

Notes

Store any leftovers in the refrigerator for up to 3 days. Just be sure to cover it to prevent it from drying out. If you want to freeze it, wrap slices individually in plastic wrap and place them in an airtight container. It should stay good for up to a month.