Easy Creamy Strawberry Custard Cake To Brighten Your Day

There’s something irresistibly comforting about a strawberry custard cake that’s both creamy and fresh. This easy strawberry custard cake recipe delivers a tender, moist cake layered with smooth, luscious custard and topped with bright, juicy strawberries — a perfect combination that never fails to impress. Whether you’re serving it for a family dessert or a special occasion, it’s bound to make everyone smile.

this Recipe

When I first created this recipe, I wanted something simple but decadent, with fresh fruit that sings alongside a silky custard that melts in your mouth. You’ll find this strawberry custard cake easy to bake, with straightforward steps and ingredients you likely have on hand.

Why You’ll Love This Recipe

• Simple to prepare with basic pantry staples and fresh strawberries
• Creamy custard filling gives a rich, smooth texture without being too heavy
• Light and fluffy cake layers balance sweetness perfectly
• Fresh strawberries on top add natural brightness and color
• Great for celebrations or an everyday treat that delights all ages

Ingredients

Gather these fresh and staple ingredients to create your creamy strawberry custard cake.

• 1 ¾ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ¾ cup whole milk
• 2 cups whole milk (for custard)
• ⅓ cup granulated sugar (for custard)
• 3 tablespoons cornstarch
• 4 large egg yolks
• 1 teaspoon vanilla extract (for custard)
• 2 cups fresh strawberries, sliced
• Optional: powdered sugar for dusting

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Servings: 8
• Calories: Approximately 320 per serving

How to Make Easy Creamy Strawberry Custard Cake That Will Make Everyone Smile

1. Preheat your oven to 350°F and grease a 9-inch round cake pan, then line the bottom with parchment paper for easy release.
2. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
3. In a large bowl, beat softened butter and 1 cup sugar until fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
4. Alternately add the dry ingredients and ¾ cup milk to the butter mixture, starting and ending with dry ingredients; mix just until combined to keep the cake light.
5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack.
6. While the cake cools, prepare the custard: In a saucepan, whisk together 2 cups milk, ⅓ cup sugar, and cornstarch over medium heat until it starts thickening, about 8 minutes.
7. In a separate bowl, whisk egg yolks and gradually temper with a few tablespoons of the hot milk mixture. Return all to the saucepan and cook 2-3 more minutes, stirring constantly until thickened. Remove from heat and stir in vanilla extract. Let custard cool slightly.
8. Once the cake is cool, slice it horizontally into two layers. Spread half the custard on the bottom layer, then add a layer of sliced strawberries. Place the top cake layer over the strawberries and spread the remaining custard evenly on top.
9. Arrange more fresh strawberries on top as garnish and refrigerate the cake for at least 2 hours before serving to let the custard set and flavors meld.

Tips for the Best Results

• Use room temperature eggs and butter to ensure smooth batter and even baking.
• Do not overmix the batter to keep the cake light and tender.
• Make sure the custard is thickened enough before cooling to avoid a runny filling.
• Refrigerate the assembled cake to help custard set and enhance flavor melding.
• Use ripe, fresh strawberries for the best natural sweetness and vibrant color.

Storage and Reheating

Store your strawberry custard cake covered in the refrigerator for up to 3 days. The custard keeps it moist and fresh, but it’s best enjoyed within a few days for optimal texture and flavor.

This cake is not recommended for freezing as the custard layer may separate when thawed. Serve chilled directly from the fridge; no reheating needed.

Frequently Asked Questions

Can I use frozen strawberries for this cake?

Fresh strawberries are best for flavor and texture, but if using frozen, thaw them completely and pat dry to avoid excess moisture that can make the custard runny.

Is there a way to make this recipe dairy-free?

You can substitute plant-based milk like almond or oat milk and use a dairy-free butter alternative. However, the custard texture may vary slightly.

Can I prepare this cake in advance?

Yes! You can bake the cake layers and prepare the custard a day ahead. Assemble the cake the day you plan to serve to keep strawberries fresh and custard creamy.

How do I prevent the custard from curdling?

Cook the custard gently on medium heat and stir constantly. Temper the egg yolks slowly by adding hot milk gradually to avoid sudden temperature changes that cause curdling.