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.

Nutriscore Rating: 54/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 8

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)

Directions

Step 1

Preheat your oven to 180°C (350°F). Grease and line a 9-inch round cake pan with parchment paper.

Step 2

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.

Step 3

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.

Step 4

Add the eggs one at a time to the butter mixture, beating well after each addition.

Step 5

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Step 6

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.

Step 7

Gently fold in the diced strawberries, reserving a handful for topping.

Step 8

Pour the batter into the prepared cake pan and smooth the top. Scatter the reserved strawberries evenly over the top of the batter.

Step 9

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Step 10

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 11

Once cooled, dust the top of the cake with powdered sugar for a finishing touch. Slice and serve!

Nutrition Facts

Serving size	1284.9 grams (1284.9g)

Amount per serving	% Daily Value*
Calories	2889

Total Fat 125.50g	161%
Saturated Fat 67.20g	336%
Polyunsaturated Fat 0.20g
Cholesterol 1021mg	340%
Sodium 2483mg	108%
Total Carbohydrate 403.20g	147%
Dietary Fiber 11.00g	39%
Total Sugars 238.40g
Protein 54.90g	110%

Vitamin D 273IU	1365%
Calcium 519mg	40%
Iron 13mg	73%
Potassium 1348mg	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.

Source of Calories

Fat: 38.1%

Protein: 7.4%

Carbs: 54.5%