This Strawberry Custard Cake is a delightful treat with fluffy cake layers, creamy custard, and fresh strawberries on top. It’s perfect for any occasion and tastes like summer!
I love how easy it is to put together. Just bake the cake, whip up the custard, and let the strawberries shine. Trust me, everyone will be asking for seconds! 🍓
Ingredients & Substitutions
Eggs: You’ll need large eggs for the sponge cake to achieve a light and airy texture. If you’re looking for an egg substitute, use 1/4 cup of unsweetened applesauce for each egg. This works well in cakes!
Sugar: Both granulated and powdered sugar can sweeten your cake. If you prefer a healthier option, consider coconut sugar as a 1:1 replacement for granulated sugar.
All-Purpose Flour: This recipe uses regular flour, but if you’re gluten-free, almond flour or gluten-free all-purpose flour can be good substitutes. Just keep in mind that it may change the texture slightly.
Melted Butter: I love using unsalted butter for control over salt levels. You could substitute it with vegetable oil or melted coconut oil if you want something lighter.
Milk: For the custard, any milk works, including almond or oat milk for a dairy-free version. Just make sure it’s unsweetened for a better flavor balance!
Cornstarch: This thickens the custard. If you don’t have cornstarch, you can use arrowroot powder instead. It provides a similar texture without gluten.
How Do I Make Sure My Custard Is Smooth and Creamy?
The key to a successful custard lies in tempering the eggs. This means you gradually warm the egg mixture with hot milk to prevent curdling. Here’s how to do it:
- Whisk the egg yolks with sugar and cornstarch until smooth.
- Warm the milk on medium heat until it’s just warm, not boiling.
- Slowly pour the warm milk into the egg mixture, whisking constantly to prevent cooking the eggs.
- Once combined, return this mixture to the stove, stirring continuously until thick. It should coat the back of a spoon.
Always remember to stir while cooking to avoid hotspots that can cause curdling. This helps keep your custard smooth!
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
- 1/4 cup melted butter (cooled)
- 1 tsp vanilla extract
For the Custard:
- 2 cups milk
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 tsp vanilla extract
- 2 tbsp unsalted butter
For the Strawberry Topping:
- 2 cups fresh strawberries, sliced (plus 2 whole strawberries for garnish)
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1/2 cup water
- 1 tbsp cornstarch (mixed with 2 tbsp water for slurry)
For Garnish:
- Whipped cream (about 1/2 cup for decoration)
Time Needed:
This incredible Strawberry Custard Cake will take about 30 minutes of prep time and 30-40 minutes of baking. Don’t forget to chill it for at least 1 hour before serving to enhance the flavor. All in all, you’ll spend around 2 hours waiting for this delicious treat to be ready!
Step-by-Step Instructions:
1. Prepare the Sponge Cake:
First, preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan to prevent sticking. In a large bowl, beat the eggs and sugar using an electric mixer until the mixture is thick, pale, and has tripled in volume—this should take about 5-7 minutes. Sift the flour and baking powder together, and gently fold this into the egg mixture.
Next, carefully fold in the melted butter and vanilla extract until just combined. Pour the batter into the prepared pan and arrange the sliced strawberries upright along the inner edge to create a lovely design. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Once baked, let the cake cool completely in the pan.
2. Make the Custard:
While the cake is cooling, let’s make the custard! In a saucepan, heat the milk over medium heat until it’s warm, but do not let it boil. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Slowly pour the warm milk into the egg mixture while whisking constantly to avoid scrambling the eggs.
Now, return this mixture to the saucepan and cook, stirring constantly until it thickens and comes to a gentle boil—this usually takes just a few minutes. Once thickened, remove from heat and stir in butter and vanilla extract. Transfer the custard to a bowl and cover it with plastic wrap pressed directly on the surface to prevent a skin from forming. Let it cool.
3. Prepare the Strawberry Topping:
In a small saucepan, mix together the sliced strawberries, sugar, lemon juice, and water. Cook over medium heat until the strawberries release their juices and begin to simmer. Then, stir in the cornstarch slurry and continue cooking until it thickens and becomes glossy. Remove from heat and let it cool to room temperature.
4. Assemble the Cake:
Once the sponge cake is completely cool, carefully remove it from the pan and place it on a serving plate. Spread the cooled custard evenly over the top of the cake. Then, spoon the strawberry topping over the custard layer generously. For a beautiful finish, pipe or spoon some whipped cream in the center and add the two whole strawberries for garnish.
5. Chill and Serve:
Pop the cake in the refrigerator for at least 1 hour to set and enhance the flavors. When you’re ready to serve, slice it and enjoy this delightful strawberry custard cake!
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can use frozen strawberries if fresh ones aren’t available! Just make sure to thaw them and drain any excess liquid before using them in the topping. This will prevent your cake from becoming too soggy.
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the sponge cake and prepare the custard and strawberry topping a day in advance. Just store each component separately in the fridge and assemble it the day you plan to serve it for the best texture.
How to Store Leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed chilled, but make sure to let it sit at room temperature for a few minutes before serving for optimal flavor!
Can I Substitute the Milk in the Custard?
Yes! You can replace regular milk with any non-dairy alternatives, such as almond milk, coconut milk, or oat milk. Just ensure that it’s unsweetened to maintain the proper sweetness of the custard.
