This Strawberry Custard Cake is a treat you won’t want to miss! It features fluffy layers of cake filled with smooth, creamy custard and topped with fresh strawberries. Yum!
I love how bright and cheerful this cake looks on my table. It’s perfect for birthdays or any special day. Plus, who can resist those juicy strawberries on top? 🍓
Key Ingredients & Substitutions
Eggs: Eggs provide structure and lightness to the sponge cake. If you’re looking for a vegan option, you can use flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg) or applesauce (1/4 cup per egg) as a substitute.
Granulated Sugar: This sweetener helps with browning and adding moisture. You can replace granulated sugar with coconut sugar or a sugar substitute for a lower-calorie option, though it may slightly alter the flavor.
All-Purpose Flour: This is the backbone of the sponge cake. If you’re gluten-free, use a gluten-free 1:1 baking flour mix, which usually works well as a substitute in cakes.
Whole Milk: Whole milk adds creaminess to the custard. You can swap it with almond milk or oat milk for a dairy-free version, keeping in mind the flavor change.
Strawberries: Fresh strawberries are key for flavor and decoration. If they’re out of season, you can use other berries like raspberries or blueberries. Frozen berries can work but may make the cake soggy.
How Do You Achieve the Perfect Sponge Cake?
Making a light and fluffy sponge cake is all about technique. It’s crucial to beat the eggs and sugar well—this process incorporates air, making your cake rise beautifully.
- Use room temperature eggs for better volume when whipped.
- When folding in flour, be gentle to avoid deflating the air you’ve incorporated.
- Bake immediately after mixing the batter for best rise.
What’s the Best Way to Make Smooth Custard?
Cooking custard can be tricky, but with a few tips, you’ll have a silky-smooth result. The key is to temper the eggs properly.
- Warm the milk slowly and don’t let it boil, to avoid scrambling the eggs.
- Pour the hot milk into the egg mixture gradually while whisking constantly to incorporate the heat gently.
- Stir continuously in the pot after returning it to the heat, until you see it thicken slightly—this can take patience but is worth it!
How to Make Strawberry Custard Cake
Ingredients You’ll Need:
For The Sponge Cake:
- 4 large eggs
- 100g (1/2 cup) granulated sugar
- 100g (3/4 cup) all-purpose flour
- 1 tsp vanilla extract
- 1/4 tsp salt
For The Custard:
- 500ml (2 cups) whole milk
- 4 large egg yolks
- 100g (1/2 cup) granulated sugar
- 40g (1/4 cup) cornstarch
- 1 tsp vanilla extract
For The Filling and Topping:
- 400g (about 3 cups) fresh strawberries, halved or sliced
- 1 tbsp powdered sugar (optional, for dusting)
- 250ml (1 cup) heavy cream
- 2 tbsp powdered sugar (for whipped cream)
- 1 tsp vanilla extract (for whipped cream)
How Much Time Will You Need?
The total time for this recipe is approximately 2.5 hours. You’ll spend about 30 minutes prepping and baking the sponge cake, 20 minutes making the custard, and around 30 minutes assembling the cake and preparing the toppings. Be sure to chill the assembled cake for about 1 hour before serving to let everything set nicely!
Step-by-Step Instructions:
1. Prepare the Sponge Cake:
First, preheat your oven to 180°C (350°F) and grease plus line an 8-inch round cake pan with parchment paper. In a clean bowl, beat the eggs and granulated sugar using an electric mixer until the mixture becomes thick, pale, and triples in volume (approximately 5-7 minutes). Gently fold in the sifted flour and salt in batches, and add the vanilla extract. Once combined, pour the batter into the prepared cake pan and bake for 20-25 minutes or until a toothpick inserted comes out clean. After baking, let the cake cool completely on a wire rack.
2. Make the Custard:
In a saucepan, heat the whole milk over medium heat until it starts to simmer—don’t let it boil! Meanwhile, in a bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale. Gradually pour the hot milk into the egg mixture while whisking constantly to avoid scrambling the eggs. Return this mixture to the saucepan and cook over low heat, stirring continuously until it thickens (this should take about 5-8 minutes). Once thickened, remove from heat and stir in the vanilla extract. Transfer the custard to a bowl, cover with plastic wrap touching the surface to avoid a skin forming, and let it cool completely.
3. Prepare the Strawberries:
Wash and hull the strawberries. Slice them up, and set aside half of the strawberries to line the cake sides and to use as topping!
4. Assemble the Cake:
Once the sponge cake has cooled, slice it horizontally into two even layers. Place the bottom layer on a serving plate. Arrange the strawberry halves around the edge on top of the bottom layer, cut side facing out. Spread a thin layer of the custard over the cake and into the gaps between the strawberries. Next, pour the remaining custard over the strawberries and smooth it out evenly. Finally, place the second sponge layer on top and pop the cake in the fridge to chill for about 1 hour to set.
5. Make the Whipped Cream:
In a chilled bowl, whip the heavy cream with the powdered sugar and vanilla extract until you achieve stiff peaks. Once whipped, pipe decorative swirls of cream around the edges on top of your cake!
6. Top with Strawberries:
Arrange the reserved strawberry halves in the center on top of the whipped cream. If you like, give it a light dusting of powdered sugar for that finishing touch!
7. Serve:
Keep your delicious Strawberry Custard Cake refrigerated until you’re ready to serve it. When it’s time to cut and serve, use a sharp knife to ensure clean slices. Enjoy each bite of this creamy delight!
Can I Use Other Fruits for This Cake?
Absolutely! While strawberries are the star here, you can use other fruits like raspberries, blueberries, or peaches. Just make sure to adjust the sweetness if you’re using tart fruits, or add a sprinkle of sugar over them before assembly.
How Do I Store Leftovers?
Store any leftover cake in an airtight container in the fridge for up to three days. To keep it fresh, it’s best to slice it only as needed to prevent the cake from drying out.
Can I Make This Cake Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free 1:1 baking flour mix. Just ensure that it’s a good quality mix that contains xanthan gum for proper structure and texture in the sponge cake.
What Should I Do If My Custard Turns Lumpy?
If your custard becomes lumpy, don’t worry! Simply strain it through a fine mesh sieve to remove lumps. This will give you a nice, smooth custard for your cake!
