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Creamy Strawberry Custard Cake

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This Creamy Strawberry Custard Cake combines a soft vanilla cake with a silky custard and juicy fresh strawberries for a nostalgic, crowd-pleasing dessert. It’s easy to make, comforting, and perfect for any occasion from brunch to birthdays.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 2 large eggs, room temperature
  • 1/2 cup whole milk (dairy-free works too)
  • 1/3 cup unsalted butter, melted and cooled
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon lemon zest
  • 2 large eggs, room temperature (for custard)
  • 1/2 cup heavy cream
  • 1/2 cup whole milk (for custard)
  • 1/3 cup granulated sugar (for custard)
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract (for custard)
  • 2 cups fresh strawberries, hulled and sliced
  • 1 tablespoon granulated sugar (optional, for strawberries)
  • 1 teaspoon lemon juice
  • Powdered sugar, for dusting (optional)
  • Extra fresh strawberries or mixed berries (optional)
  • Whipped cream or vanilla ice cream (optional, for serving)

Instructions

  1. Grease a 9-inch round cake pan or line with parchment paper. Hull and slice strawberries, toss with sugar and lemon juice, and set aside.
  2. In a medium bowl, whisk together flour, sugar, salt, and baking powder. In a separate bowl, beat eggs, then whisk in milk, melted butter, vanilla extract, and lemon zest. Combine wet and dry ingredients, stirring gently until just mixed.
  3. For the custard, beat eggs with sugar until pale and creamy. Whisk in cornstarch, then slowly add heavy cream and milk. Stir in vanilla extract. Strain if lumpy.
  4. Pour half the cake batter into the pan and spread evenly. Scatter half the strawberries over the batter. Gently pour all the custard mixture over the strawberries. Top with remaining cake batter and strawberries.
  5. Preheat oven to 350°F. Bake for 45-55 minutes, until the top is golden and a toothpick inserted into the edge comes out clean (center will be slightly wobbly). Tent with foil after 30 minutes if browning too quickly.
  6. Let cool in pan for 15 minutes. Run a knife around the edge, then transfer to a cooling rack. Allow custard to set as cake cools.
  7. Dust with powdered sugar, garnish with extra berries, and serve with whipped cream or ice cream if desired. Slice and enjoy.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. Dairy-free options include coconut cream and almond milk. Frozen strawberries work if thawed and drained. Let cake cool completely for best custard texture. Can be made ahead and refrigerated; flavors deepen overnight. Serve with whipped cream or ice cream for extra indulgence.

Nutrition

Keywords: strawberry custard cake, creamy cake, fresh fruit dessert, easy cake recipe, spring dessert, brunch cake, potluck dessert, vanilla custard cake, strawberry cake, comfort food

Find it online: https://tomyumy.com/creamy-strawberry-custard-cake-recipe-easy-fresh-fruit-dessert/