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Whole Milk: Whole milk adds richness; however, you can swap it with 2% milk for a lighter option. For a dairy-free option, nut milks (like almond or coconut) work well in the cake but change the flavor slightly, so it’s worth testing!

Butter: Unsalted butter ensures the right balance of flavors. If you’re looking for a dairy-free alternative, coconut oil or vegan butter can substitute nicely.

How Can I Ensure My Custard Doesn’t Curdle?

Tempering eggs is crucial for making a smooth custard. This helps to gradually raise the temperature of the eggs without cooking them too quickly. Follow these steps to do it perfectly:

• Heat the milk to just a simmer, but don’t let it boil.
• Whisk the egg yolks with sugar and cornstarch until smooth.
• Slowly pour a small amount of hot milk into the egg mixture while whisking continuously. This step lowers the egg temperature gradually.
• Once tempered, pour the egg mixture back into the saucepan with the hot milk and continue to cook, whisking constantly.
• Cook until the custard thickens and bubbles. Be patient, and don’t rush—you’ll get a nice, creamy custard this way!

Remember, keep whisking to avoid any lumps, and you’ll end up with that lovely smooth custard layer that makes this cake special!

How to Make Strawberry Custard Cake

Ingredients You’ll Need:

For The Cake:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs, separated
• 1 cup granulated sugar, divided (3/4 cup and 1/4 cup)
• 1/4 cup whole milk
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract

For The Custard:

• 2 cups whole milk
• 4 large egg yolks
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter

For The Topping:

• 1 1/2 cups fresh strawberries, sliced
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar (optional)
• Additional whole strawberries for garnish

How Much Time Will You Need?

This delightful Strawberry Custard Cake will take around 20 minutes to prepare, and about 30 minutes to bake. Plus, you’ll need a little extra time to chill the custard and assembled cake—roughly an hour. In total, plan for about 2 hours before you’re ready to serve this delicious dessert!

Step-by-Step Instructions:

1. Prepare the Cake Base:

First, preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan so that your cake won’t stick. In a medium bowl, sift together the flour, baking powder, and salt. In a separate large bowl, beat the egg yolks with 3/4 cup of sugar until the mixture is pale and thick. Now it’s time to mix in the milk, melted butter, and vanilla extract.

Next, gradually fold the flour mixture into the yolk mixture until everything is combined. In a clean mixing bowl, beat the egg whites until soft peaks form. Slowly add in the remaining 1/4 cup of sugar, continuing to beat until you have stiff peaks. Gently fold these egg whites into your batter—be careful not to deflate the mixture!

Once combined, pour the batter into your prepared pan and bake for 25-30 minutes. To check if it’s done, insert a toothpick into the center; it should come out clean. Don’t forget to let the cake cool completely in the pan once it’s finished baking.

2. Prepare the Custard:

While the cake cools, let’s create that yummy custard! In a medium saucepan, heat the milk over medium heat until it begins to simmer. Once it’s hot, remove it from the heat. In a bowl, whisk the egg yolks, sugar, and cornstarch together until you have a smooth mixture.

Now, carefully pour a small amount of the hot milk into the egg yolk mixture while whisking constantly—this is called tempering the eggs! Pour the tempered egg mixture back into the saucepan with the rest of the warm milk. Cook over medium heat, continuing to whisk, until the custard thickens and starts to bubble. Take it off the heat and stir in the vanilla extract and butter until the mixture is smooth. To prevent a skin from forming, cover the custard with plastic wrap directly on the surface, and let it chill until cool.

3. Assemble the Cake:

Once everything is cooled, it’s time to put it all together! Slice up those fresh strawberries and place them evenly over your cooled cake. Then, take your chilled custard and spread it evenly on top of the strawberries.

4. Add Whipped Cream and Topping:

In a chilled bowl, whip the heavy cream until it starts to thicken. If you’d like it a bit sweeter, add the powdered sugar and continue whipping until stiff peaks form. Spread or pipe this delightful whipped cream around the edges of your custard-topped cake.

Finally, finish your masterpiece by arranging any leftover sliced strawberries on top of the whipped cream, and drop a few whole strawberries in the center for a lovely garnish.

5. Serve:

To allow all those wonderful flavors to meld together, chill the assembled cake for at least 1 hour before serving. Once chilled, slice and enjoy this refreshing and delicious Strawberry Custard Cake!

Enjoy your delicious Strawberry Custard Cake!

Can I Use a Different Type of Milk for the Cake and Custard?

Absolutely! If you prefer or need to use a dairy-free option, almond, oat, or coconut milk can be great substitutes. Just keep in mind that they may slightly alter the flavor and texture, particularly in the custard.

How Can I Make This Recipe Gluten-Free?

You can easily make this cake gluten-free by substituting all-purpose flour with a 1:1 gluten-free baking blend. Make sure to check that all other ingredients, like baking powder and cornstarch, are also gluten-free.

How Should I Store Leftovers?

Store any leftover cake in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. For best texture, it’s recommended to consume the cake within a couple of days as the strawberries can release moisture over time.

Can I Make This Cake Ahead of Time?

Yes! You can prepare the cake base a day in advance and store it covered at room temperature. The custard can also be made a day ahead and stored in the fridge. Just assemble the cake on the day you plan to serve it for optimal freshness!