This Strawberry Custard Cake is a sweet treat that combines fluffy cake with creamy custard and fresh strawberries. It’s light, fruity, and perfect for any occasion!
I love how the strawberries add a burst of flavor, making every bite feel like a sunny day. It’s one of my favorites to share, but don’t be surprised if I keep a slice for myself! 🍰
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the sponge cake. If you need a gluten-free option, try using a 1:1 gluten-free flour blend, which works well in cakes.
Eggs: They provide structure and moisture. For an egg substitute, consider using 1/4 cup of unsweetened applesauce or a flaxseed mixture (1 tablespoon ground flaxseed + 2.5 tablespoons water) per egg. I’ve tried these and found them effective!
Whole Milk: Using whole milk results in a richer custard. If you’re looking for alternatives, almond milk or oat milk can work in a pinch, but the custard might be slightly less creamy.
Cornstarch: This thickens the custard. You can substitute it with tapioca starch or arrowroot powder if you don’t have cornstarch on hand.
Fresh Strawberries: While fresh strawberries are delicious, you can use other berries like raspberries or blueberries if strawberries aren’t available. Mixed berries also give a beautiful color!
How Do I Make a Rich, Creamy Custard?
Making custard can be tricky, but following some straightforward steps will help you succeed!
- Start by heating the milk until it’s nearly boiling, then remove it from the heat to cool lightly.
- Whisk the egg yolks with sugar and cornstarch until smooth. This mixture is crucial for a creamy texture.
- Tempering is key: Slowly mix the hot milk with the yolk mixture while whisking constantly. This prevents the eggs from scrambling.
- Once combined, return the mixture to the heat. Stir constantly until thick; it should coat the back of a spoon.
- Always cover the custard with plastic wrap, pressing it against the surface, to avoid that pesky skin forming on top.
With these steps, you’ll have a beautifully silky custard for your cake!
How to Make a Delicious Strawberry Custard Cake
Ingredients You’ll Need:
For the Sponge Cake:
- 1 cup (120g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup (150g) granulated sugar
- 1/4 cup (60ml) whole milk
- 2 tablespoons (30g) unsalted butter, melted
- 1 teaspoon vanilla extract
For the Custard:
- 2 cups (480ml) whole milk
- 1/2 cup (100g) granulated sugar
- 4 large egg yolks
- 1/4 cup (30g) cornstarch
- 2 tablespoons (30g) unsalted butter
- 1 teaspoon vanilla extract
For the Strawberry Topping:
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup (50g) granulated sugar
- 2 tablespoons water
- 1 tablespoon lemon juice
For Decoration:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Fresh whole strawberries with leaves for garnish
How Much Time Will You Need?
This delightful strawberry custard cake will take around 1 hour for preparation and baking, plus some time for chilling—about 1 hour after assembly. So, be sure to plan for a total of about 2 to 2.5 hours. A bit of patience rewards you with a scrumptious cake!
Step-by-Step Instructions:
1. Prepare the Sponge Cake:
Begin by preheating your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan so the cake doesn’t stick. In a medium bowl, sift the all-purpose flour, baking powder, and salt together.
Now, in a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed for about 5 minutes, until the mixture becomes thick and pale. In a small saucepan, warm up the milk and melted butter until it’s hot but not boiling, then stir in the vanilla extract.
Next, gradually fold the flour mixture into the egg mixture, alternating with the warm milk. Mix gently—it’s okay if there are still a few lumps. Pour the cake batter into the prepared pan, and bake for 25-30 minutes. To check if it’s done, insert a toothpick in the center; it should come out clean. Once baked, remove it from the oven and let it cool completely on a wire rack.
2. Make the Custard:
In a saucepan, heat the whole milk until it’s nearly boiling, then remove from heat. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
Carefully pour the hot milk into the egg mixture while whisking constantly—this helps to gradually warm the eggs without cooking them. Pour the combined mixture back into the saucepan and cook over medium heat. Keep stirring continuously until it thickens and reaches a gentle boil. Then, remove from heat, and stir in the butter and vanilla extract. Transfer the custard to a bowl, cover it with plastic wrap (pressing it directly against the custard), and chill until it’s set.
3. Prepare the Strawberry Sauce:
In a small saucepan, combine the granulated sugar, water, and lemon juice. Cook over medium heat until the sugar dissolves and the mixture thickens slightly. Add the sliced strawberries and stir gently, cooking for about 2 minutes. The strawberries should release some juice but remain firm. Once done, remove from heat and allow it to cool.
4. Whip the Cream:
In a chilled bowl, whip the heavy cream with powdered sugar until stiff peaks form. This will be your lovely whipped cream topping!
5. Assemble the Cake:
Once the sponge cake has cooled, remove it from the pan. Spread a generous layer of chilled custard evenly over the top of the cake. Next, arrange the strawberry sauce and sliced strawberries on top of the custard—let some of the sauce drip over the sides for a beautiful finish. Use the whipped cream to decorate the edge and center of the cake, piping or dolloping it creatively. Finally, garnish with fresh whole strawberries, complete with their leaves.
6. Serve:
Chill the assembled cake in the fridge for at least 1 hour before serving. This allows the flavors to meld together. Once chilled, slice, serve, and enjoy the delightful combination of flavors!
Can I Use a Different Fruit for the Topping?
Absolutely! While strawberries are a classic choice, you can use other berries like raspberries, blueberries, or even stone fruits like peaches or cherries. Just make sure to adjust the sugar based on the tartness of the fruit you choose!
How Can I Make This Cake Gluten-Free?
You can swap the all-purpose flour with a 1:1 gluten-free baking mix. Just ensure that the mix includes xanthan gum, or add it separately (typically around 1/4 teaspoon per cup of flour) for the best texture.
What Should I Do If My Custard Doesn’t Thicken?
If your custard doesn’t thicken, it may not have cooked long enough, or the heat wasn’t high enough. Return it to the stovetop, keeping it on medium heat, and continue stirring for a few more minutes until it reaches the desired thickness. Remember, custard will thicken more as it cools.
How Do I Store Leftover Cake?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. The flavors will actually deepen over time! If it starts to get too soggy from the fruit, consider removing the strawberries before storing and adding fresh ones before serving again.
