Description
A deliciously light and fluffy cake filled with rich custard and fresh strawberries, perfect for any celebration.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter (softened to room temperature)
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup milk (room temperature)
- 2 cups whole milk (for custard)
- ½ cup granulated sugar (for custard)
- 3 tbsp cornstarch
- 4 large egg yolks
- 2 tbsp unsalted butter (for custard)
- 1 tsp vanilla extract (for custard)
- 2 cups fresh strawberries (diced, plus whole for topping)
- Whipped cream (for decorating)
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- Cream the butter and sugar until light and fluffy, about 5 minutes.
- Beat in eggs one by one, then add vanilla extract.
- Alternate adding dry ingredients and milk, starting and ending with flour.
- Divide the batter between pans and bake for 25–30 minutes. Cool in pans for 10 minutes before transferring to a rack.
- For the custard, warm milk, whisk sugar, cornstarch, and egg yolks. Combine and cook until thickened (5-7 minutes). Stir in butter and vanilla, then cool.
- Once cooled, slice each cake layer in half to create 4 layers.
- Assemble the cake by layering custard and diced strawberries between the cake layers.
- Top with custard and garnish with halved strawberries. Decorate with whipped cream.
- Refrigerate for 1-2 hours before serving.
Notes
Use fresh, in-season strawberries for the best flavor. You can customize the custard and cake with different flavors as desired.
- Prep Time: 45
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 22g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg