Nothing brings back memories quite like the aroma of a freshly baked cake wafting through the kitchen. Today, I want to share a recipe that perfectly captures the joy of warm summer days with a delightful twist—Strawberry Custard Delight Cake. It’s easy to whip up, quick to bake, and oh-so-memorable, making it a perfect treat for any occasion!
Why You’ll Love Strawberry Custard Delight Cake
- Fast
- Easy
- Giftable
- Crowd-pleasing
Ingredients
Gather these simple ingredients to create your Strawberry Custard Delight Cake:
- 2 cups fresh strawberries, hulled and sliced – for that sweet, juicy flavor
- 1 cup granulated sugar, divided – to sweeten the cake just right
- 1 tablespoon lemon juice – to brighten up the strawberries
- 1 cup heavy cream – for a rich and creamy texture
- 1 cup milk – to keep the cake moist
- 1/2 cup all-purpose flour – the foundation of our cake
- 4 large eggs – for binding and richness
- 1 teaspoon vanilla extract – because everything is better with vanilla
- 1/4 teaspoon salt – to enhance all the flavors
- 1/2 teaspoon baking powder – to help it rise
- Powdered sugar for dusting (optional) – for that final touch of sweetness
How to Make Strawberry Custard Delight Cake
Now, let’s get to the fun part! Follow these steps to create your masterpiece:
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan to ensure nothing sticks.
- In a medium bowl, combine the sliced strawberries, 1/4 cup of granulated sugar, and lemon juice. Toss gently and let them sit for about 15 minutes to macerate, allowing the flavors to meld.
- In a separate mixing bowl, whisk together the heavy cream, milk, the remaining 3/4 cup of sugar, eggs, vanilla extract, salt, and baking powder until everything is well combined.
- Gradually add the flour to the liquid mixture, whisking until it’s smooth and free of lumps.
- Pour half of the batter into the prepared cake pan. Layer half of the macerated strawberries on top, then pour the remaining batter over the strawberries. Finally, top with the rest of the strawberries.
- Bake in the preheated oven for 35-40 minutes, or until the cake is set and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then carefully invert it onto a serving plate.
- If you like, dust with powdered sugar before serving. Enjoy your Strawberry Custard Delight Cake!
Substitutions & Additions
If you want to get creative, here are some swaps and additions you can try:
- Swap the strawberries for other fruits like blueberries or peaches for a different flavor.
- Use almond milk instead of regular milk for a dairy-free version.
- Add a tablespoon of cornstarch to the strawberries for a thicker filling.
Tips for Success
Here are some handy tips to ensure your cake turns out perfectly:
- Make sure your eggs and dairy are at room temperature for better mixing.
- Don’t skip the macerating step for the strawberries; it really enhances their flavor!
- If you prefer a denser cake, add an extra egg.
How to Store Strawberry Custard Delight Cake
To keep your cake fresh:
- Store it in an airtight container at room temperature for up to 2 days.
- If you want to keep it longer, refrigerate it for up to a week.
- You can also freeze slices for up to 3 months—just make sure to wrap them well!
FAQs
Can I use frozen strawberries? Yes, but make sure to thaw and drain them well to avoid excess moisture.
Can I make this cake ahead of time? Absolutely! It keeps well in the fridge, making it perfect for prepping for parties.
Is this cake suitable for kids? Definitely! It’s a fun and fruity dessert that kids will love.
For more delicious recipes, check out my No Bake Peanut Butter Pie or Strawberry Cream Cheese Pound Cake for treats you will love!
If you enjoyed this recipe, don’t forget to follow us on Pinterest for more delicious ideas!
Strawberry Custard Delight Cake
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan to ensure nothing sticks.
- Step 2: In a medium bowl, combine the sliced strawberries, 1/4 cup of granulated sugar, and lemon juice. Toss gently and let them sit for about 15 minutes to macerate, allowing the flavors to meld.
- Step 3: In a separate mixing bowl, whisk together the heavy cream, milk, the remaining 3/4 cup of sugar, eggs, vanilla extract, salt, and baking powder until everything is well combined.
- Step 4: Gradually add the flour to the liquid mixture, whisking until it’s smooth and free of lumps.
- Step 5: Pour half of the batter into the prepared cake pan. Layer half of the macerated strawberries on top, then pour the remaining batter over the strawberries. Finally, top with the rest of the strawberries.
- Step 6: Bake in the preheated oven for 35-40 minutes, or until the cake is set and a toothpick inserted into the center comes out clean.
- Step 7: Allow the cake to cool in the pan for about 10 minutes, then carefully invert it onto a serving plate.
- Step 8: If you like, dust with powdered sugar before serving. Enjoy your Strawberry Custard Delight Cake!
