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Strawberry Custard Delight Cake

Strawberry Custard Delight Cake

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Prep Time 25 minutes
Cook Time 30 minutes
Servings: 10
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

  • For the Cake
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter softened
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1 ½ tsp baking powder
  • ½ cup whole milk
  • Pinch of salt
  • For the Custard
  • 2 cups whole milk
  • 4 egg yolks
  • ½ cup sugar
  • 3 tbsp cornstarch
  • 1 tbsp butter
  • 1 tsp vanilla extract
  • For the Strawberry Layer
  • 2 cups fresh sliced strawberries
  • 2 tbsp strawberry jam warmed
  • Optional: 1 tbsp lemon juice for brightness

Method
 

  1. Preheat oven to 350°F and line an 8-inch cake pan.
  2. Cream butter and sugar until light and fluffy. Add eggs and vanilla.
  3. Mix dry ingredients separately and fold them into the wet mixture.
  4. Add milk, mix gently, and pour into pan. Bake 28–32 minutes.
  5. Make custard: Warm milk. Whisk yolks, sugar, and cornstarch. Temper with warm milk, cook until thick. Stir in butter and vanilla.
  6. Cool custard completely.
  7. Assemble: Spread custard over cooled cake. Add sliced strawberries. Brush with warmed jam.
  8. Chill 30 minutes before slicing.

Notes

  • Don’t assemble while the cake is warm or everything will melt.
  • Use fresh strawberries only for best texture.
  • Strain the custard for that silky, no-lump finish.
  • Chill before slicing for cleaner layers.