Easy Strawberry Custard Cake
Delight in the irresistible charm of this Easy Strawberry Custard Cake, a show-stopping dessert that marries tender vanilla cake with bursts of juicy strawberries and a hint of creamy custard flavor in every bite. Perfect for beginners and seasoned bakers alike, this simple yet elegant recipe combines pantry staples like all-purpose flour, eggs, and sugar with fresh, vibrant strawberries for a treat that’s as beautiful as it is delicious. The cake is topped with a scattering of fresh strawberries and a light dusting of powdered sugar, creating a rustic centerpiece that’s ideal for brunches, afternoon tea, or any special occasion. With just 25 minutes of prep time and foolproof directions, this recipe guarantees a moist, fruit-filled cake that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 180 grams All-purpose flour
- 200 grams Granulated sugar
- 115 grams Unsalted butter
- 4 large Eggs
- 240 milliliters Milk
- 1 teaspoon Vanilla extract
- 300 grams Strawberries (fresh)
- 2 tablespoons Cornstarch
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 10 grams Powdered sugar (for dusting)
Instructions
Preheat your oven to 180°C (350°F). Grease and line a 9-inch round cake pan with parchment paper.
In a small saucepan, add the milk and 2 tablespoons of cornstarch. Whisk continuously over medium heat until the mixture thickens slightly, about 3-5 minutes. Remove from heat and stir in the vanilla extract. Let it cool to room temperature.
Using a stand mixer or hand mixer, cream the butter and granulated sugar together in a large bowl until light and fluffy, about 3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the cooled milk-custard mixture. Begin and end with the dry ingredients. Mix until just combined.
Gently fold in the diced strawberries, reserving a handful for topping.
Pour the batter into the prepared cake pan and smooth the top. Scatter the reserved strawberries evenly over the top of the batter.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, dust the top of the cake with powdered sugar for a finishing touch. Slice and serve!
Nutrition Facts
Calories |
2889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.5 g | 161% | |
| Saturated Fat | 67.2 g | 336% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 2483 mg | 108% | |
| Total Carbohydrate | 403.2 g | 147% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 238.4 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 519 mg | 40% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1348 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
