This Strawberry Custard Cake is a delightful treat with a soft cake base topped with creamy vanilla custard and fresh, juicy strawberries. It’s the perfect sweet dish for any occasion!
What I love most is how simple it is to make. Plus, who can resist that combo of cake and strawberries? You simply can’t go wrong with this yummy dessert! 🍰🍓
Key Ingredients & Substitutions
Eggs: Fresh large eggs are crucial for both the sponge and custard. They give structure and richness. If you’re vegan, a flaxseed egg (1 tbsp ground flaxseed + 2.5 tbsp water) can work for the sponge, but the custard will need a different vegan custard recipe.
Milk: Whole milk makes for a creamy custard, but you can substitute with almond milk or oat milk for a dairy-free option. Just keep in mind the flavor might differ slightly, but it will still be delicious!
Heavy Cream: Use heavy cream for whipping, but if you’re looking to cut calories, light cream or coconut cream can work as a lighter alternative. Coconut cream will add a hint of tropical flavor too!
Strawberries: Fresh strawberries are key for flavor and presentation. If they’re out of season, frozen berries can work, but thaw and pat them dry first to avoid sogginess.
Granulated Sugar: If you’re cutting back on sugar, you can substitute with a granulated sweetener like Stevia or erythritol, but adjust the measurements as they may differ in sweetness.
How Do I Achieve a Light and Fluffy Sponge Cake?
Creating a light sponge cake relies on properly beating the eggs and sugar. Start by whipping the eggs and sugar together for about 5 minutes until it’s thick and pale. This aeration gives volume to your cake.
- Gently fold the dry ingredients into the egg mixture in batches. Be careful not to overmix to retain the airiness.
- Using the right temperature in the oven is essential. Preheating at 350°F ensures that the cake bakes evenly.
What’s the Best Way to Temper Eggs for the Custard?
Tempering eggs prevents them from scrambling when added to hot ingredients. Start by whisking your cold egg yolk mixture to smooth it out. Then slowly drizzle in the hot milk, whisking constantly until combined. This gradual mixing keeps the eggs from cooking too quickly.
- Be sure to remove the custard mixture from heat as soon as it thickens. It should coat the back of a spoon but not boil.
- Covering the custard with plastic wrap will help avoid a skin forming on top as it cools.
By following these tips, you’ll make a delightful Strawberry Custard Cake that everyone will enjoy!
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 tsp vanilla extract
- Pinch of salt
For the Custard:
- 2 cups whole milk
- 4 large egg yolks
- 2/3 cup granulated sugar
- 1/4 cup cornstarch
- 1 tbsp unsalted butter
- 1 tsp vanilla extract
For the Assembly:
- 2 cups fresh strawberries, hulled and sliced
- 1 cup heavy cream
- 2 tbsp powdered sugar (for whipped cream)
- Powdered sugar, for dusting
How Much Time Will You Need?
This delicious Strawberry Custard Cake takes about 20 minutes of active preparation time, plus 1 hour of chilling time after assembly. With baking time included, your total time will be around 1.5 hours, but don’t forget to let it set in the fridge before serving!
Step-by-Step Instructions:
1. Prepare Sponge Cake:
Begin by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to ensure the cake doesn’t stick. In a mixing bowl, beat the eggs and granulated sugar together for about 5 minutes until the mixture is light, fluffy, and has doubled in size. This step is key to ensuring your sponge cake has lots of air! Next, sift together the flour, baking powder, and salt in a separate bowl. Gently fold the dry ingredients into the egg mixture in batches, being careful not to deflate the batter. Finally, fold in the vanilla extract. Pour the batter into your prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cake cool completely on a wire rack.
2. Make the Custard:
To make the custard, heat the milk in a saucepan over medium heat until it just begins to simmer—this means small bubbles will start to form, but it shouldn’t boil. In a bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale. Carefully pour the hot milk into the egg mixture while whisking constantly to temper the eggs. This gentle process prevents the eggs from scrambling. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly until it thickens and begins to bubble (approximately 5-7 minutes). Remove it from the heat and stir in the butter and vanilla extract. Transfer the custard to a bowl and cover it with plastic wrap directly on the surface to prevent a skin from forming. Let it chill until fully cooled.
3. Whip Cream:
In a chilled bowl, beat the heavy cream with the powdered sugar until stiff peaks form. This means when you lift the whisk, the cream holds its shape. Once whipped, refrigerate it until you’re ready to use it in your cake.
4. Assemble the Cake:
Carefully slice the sponge cake horizontally into two equal layers. Place the bottom layer on a serving plate. Then, arrange sliced strawberries around the edge of the cake with the cut sides facing out. Spread a generous layer of the chilled custard over the strawberries. Place the top layer of sponge cake on the custard gently. Dust the top of the cake with powdered sugar for a pretty finish. Pipe or dollop whipped cream generously around the edge of the cake. Finish by garnishing the center with whole or halved strawberries for a lovely touch.
5. Chill and Serve:
Refrigerate the assembled cake for at least 1 hour before serving. This chilling step helps the layers set nicely. When you’re ready to enjoy, slice the cake and indulge in this creamy, fruity delight!
Can I Use Different Fruits for This Cake?
Absolutely! While strawberries are a classic choice, you can substitute with other fruits like raspberries, blueberries, or peaches. Just ensure the fruits are ripe and flavorful for the best results.
How Do I Store Leftovers?
Leftover cake can be stored in an airtight container in the refrigerator for up to 3 days. If the cake has been assembled with the cream and strawberries, it’s best to enjoy it within 1-2 days for optimal freshness.
Can I Make the Sponge Cake Ahead of Time?
Yes, you can bake the sponge cake a day in advance. Just cool it completely, wrap it tightly in plastic wrap, and store it at room temperature. Assemble it right before serving for the best texture.
What Can I Do If My Custard Is Lumpy?
If your custard turns out lumpy, don’t worry! You can strain it through a fine-mesh sieve to remove the lumps and ensure a smooth texture before chilling it.
