This strawberry custard cake recipe is the dessert you’ve been dreaming of. Imagine a light, fluffy vanilla sponge cake, layered with a rich and silky smooth vanilla bean custard, and topped with a crown of fresh, juicy strawberries. It’s an elegant, impressive dessert that is surprisingly simple to make. We’ve perfected this recipe to ensure you get a flawless result every single time, making it the perfect centerpiece for any celebration, from spring gatherings to birthdays.
Why You’ll Fall in Love With This Recipe
There are countless reasons this strawberry custard cake will become your new favorite. The combination of textures is simply divine—the soft cake crumb, the creamy custard filling, and the bright burst of fresh berries create a perfect harmony in every bite. It looks like it came straight from a high-end patisserie, but it’s built with simple, accessible ingredients and straightforward techniques.
Perfectly Balanced Flavors: The sweetness of the cake and custard is beautifully cut by the slight tartness of the fresh strawberries.
Stunning Presentation: This is a true showstopper dessert that is guaranteed to wow your guests.
Foolproof Method: We break down every step, especially how to make a perfect, lump-free pastry cream, so even beginner bakers can succeed.
The Three Key Components
Understanding the role of each part of this cake is the first step to perfection. Each element is simple on its own, but together they create something truly special.
The Tender Vanilla Cake
The foundation of our cake is a classic vanilla sponge. It’s sturdy enough to hold the luscious custard filling but remains incredibly light and moist. The key is using simple ingredients like flour, sugar, eggs, and butter to create a tender crumb that melts in your mouth.
The Silky Smooth Custard Filling
This isn’t just any custard; it’s a classic pastry cream (crème pâtissière). We’ll guide you through making this rich, creamy filling from scratch. Tempering the eggs is the secret, and our step-by-step guide makes it easy. For a truly gourmet touch, we use real vanilla bean seeds. If you’re looking for another custard-based dessert, this Lemon Custard Cake is a fantastic zesty alternative.
The Fresh Strawberry Topping
Fresh, ripe strawberries are the crowning glory. They add a vibrant splash of color, a burst of freshness, and a juicy texture that completes the cake.
Essential Ingredients You’ll Need
Here are the ingredients you’ll need, broken down by component. Precise measurements are in the recipe card below.
For the Vanilla Cake: All-purpose flour, granulated sugar, baking powder, salt, unsalted butter, eggs, whole milk, and vanilla extract.
For the Custard Filling: Whole milk, a vanilla bean (or vanilla extract), granulated sugar, cornstarch, salt, and large egg yolks.
For Assembly: Fresh strawberries for topping and an optional simple syrup for brushing the cake layers.
Step-by-Step Strawberry Custard Cake Recipe
Follow these instructions carefully for a perfect result. We’ll start with the custard, as it needs time to chill completely.
1. Making the Perfect Vanilla Custard
First, prepare the custard. In a saucepan, heat the milk and vanilla bean seeds until it just begins to simmer. While it heats, whisk together the sugar, cornstarch, salt, and egg yolks in a bowl until pale and smooth. To temper the eggs, slowly stream about half of the hot milk into the egg yolk mixture while whisking constantly. This prevents the eggs from scrambling. Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the custard thickens to a pudding-like consistency. Remove from heat, discard the vanilla bean pod, and pour the custard through a fine-mesh sieve into a clean bowl. Press plastic wrap directly onto the surface to prevent a skin from forming and refrigerate for at least 4 hours, or until completely cold.
The perfect fresh strawberry topping makes this cake a true showstopper.
2. Baking the Fluffy Cake Layers
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the softened butter and mix until the mixture resembles coarse crumbs. In a separate bowl, whisk together the eggs, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined—be careful not to overmix. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
3. Assembling Your Masterpiece
Once the cake layers are cool and the custard is thoroughly chilled, you’re ready to assemble. If one of your cake layers has domed, use a serrated knife to level it. Place the first cake layer on your serving platter. If you like, you can brush it with a little simple syrup to keep it extra moist. Spread the chilled custard evenly over the cake layer, leaving a small border around the edge. Place the second cake layer on top. Arrange the fresh, sliced strawberries beautifully over the top of the cake. For a simple and elegant dessert, you might also love this Berry Trifle Recipe.
Look at that silky smooth custard filling! Every bite is pure heaven.
Expert Tips for a Flawless Cake
Don’t Rush the Custard: The custard must be completely cold before you assemble the cake, otherwise it will be too runny and soak into the cake.
Use Room Temperature Ingredients: For the cake batter, using room temperature eggs, butter, and milk helps create a smooth, uniform batter and a more tender cake.
Sift Your Dry Ingredients: For the lightest, most tender cake crumb, always sift your flour, baking powder, and salt.
Storage and Make-Ahead Instructions
This cake is best enjoyed on the day it is assembled for the best texture. However, you can store leftovers in an airtight container in the refrigerator for up to 3 days. The components can also be made ahead of time. The cake layers can be baked, cooled, and wrapped tightly in plastic wrap at room temperature for up to 2 days. The custard can be made and stored in the refrigerator for up to 3 days.
The key is to temper the eggs. Whisk the hot milk into the egg mixture very slowly at first to gently raise its temperature before combining everything. Continuous, vigorous whisking while it cooks is also essential to ensure a silky smooth texture.
Yes, but it’s best to thaw and drain them thoroughly first to avoid releasing excess water, which can make the cake soggy. For the best texture and flavor, fresh strawberries are highly recommended, especially for the topping.
You can prepare the components ahead of time. Bake the cake layers and make the custard up to 2 days in advance. Store the cake layers tightly wrapped at room temperature and the custard in the refrigerator with plastic wrap pressed against the surface. Assemble the cake on the day you plan to serve it for the best results.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The custard filling requires refrigeration to stay fresh and safe to eat.
Pastry cream (crème pâtissière) is a type of stirred custard that is thickened with a starch like cornstarch or flour, in addition to eggs. This makes it thicker, more stable, and perfect for use as a filling in cakes, tarts, and pastries.
The Best Strawberry Custard Cake Recipe
FL Recipes
Strawberry Custard Cake Recipe (The Ultimate Guide)
A stunning strawberry custard cake recipe featuring layers of light vanilla sponge, creamy homemade pastry cream, and a topping of fresh, juicy strawberries. This foolproof guide makes it easy!
In a medium saucepan, heat the milk over medium heat until it begins to simmer.
In a separate bowl, whisk together sugar, cornstarch, salt, and egg yolks until smooth and pale.
Slowly pour about half of the hot milk into the egg mixture, whisking constantly to temper the eggs.
Pour the tempered egg mixture back into the saucepan. Cook over medium heat, whisking constantly, until the custard thickens, about 5-7 minutes.
Remove from heat and stir in the butter and vanilla extract. Pour through a fine-mesh sieve into a bowl. Cover with plastic wrap pressed directly onto the surface and refrigerate for at least 4 hours.
Bake the Cake Layers
Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a large bowl, whisk together flour, sugar, baking powder, and salt. Add the softened butter and mix on low speed until the mixture looks like coarse crumbs.
In another bowl, whisk together the eggs, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined.
Divide batter evenly between the pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let cakes cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.
Assemble the Cake
Place one cooled cake layer on a serving plate. Spread the chilled custard evenly on top.
Top with the second cake layer. Arrange the sliced fresh strawberries over the top of the cake.
Chill for at least 30 minutes before slicing and serving to allow the custard to set firmly.
Nutrition
Calories: 380kcalProtein: 6gFat: 16gFiber: 2g
Notes
For the best flavor, use high-quality vanilla extract or a real vanilla bean. Ensure the custard is fully chilled before assembling the cake to prevent it from being too runny. The cake is best served fresh on the day of assembly but can be stored in the refrigerator.
We hope you loved this strawberry custard cake recipe! If you made it, please leave a comment below and let us know what you think. Don’t forget to share it with your friends and family. For more delicious dessert inspiration, be sure to follow us on Pinterest!
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
