Heavenly Strawberry Custard Cake
A delightful dessert that combines fresh strawberries and a creamy custard filling, all encompassed in a fluffy cake.
Ingredients
Main ingredients
- 2 cups fresh strawberries, sliced Make sure they are ripe for the best flavor.
- 1 cup all-purpose flour Do not overmix the batter after adding this ingredient.
- 1 cup sugar
- ½ cup unsalted butter, softened Can substitute with dairy-free margarine for a dairy-free version.
- 3 large eggs
- 1 cup milk Can substitute with a plant-based milk for dairy-free option.
- 1 tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup prepared custard (or store-bought) Choose your favorite store-bought brand to save time.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a round cake pan.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk until well combined.
- Pour half of the batter into the prepared cake pan. Layer sliced strawberries evenly on top, then pour the prepared custard over the strawberries. Finally, add the remaining cake batter on top.
Baking
- Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Serving
- Let cool before serving. Serve warm or at room temperature, optionally topped with whipped cream or powdered sugar.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. For longer storage, freeze slices wrapped tightly in plastic wrap for up to a month and thaw in the fridge before serving.