Indulge in the Creamy Layers of Strawberry Custard Cake
Introduction
There is something incredibly delightful about a cake that combines the sweetness of strawberries with the smoothness of custard. Enter the Strawberry Custard Cake, a dessert that not only looks beautiful but also tastes heavenly. This easy recipe allows anyone to bring a touch of elegance to their dessert table. Whether you’re hosting a party or just want a sweet treat for yourself, this cake is sure to impress.
Why make this recipe
This Strawberry Custard Cake is perfect for many occasions. It is refreshing, light, and has layers of flavors that will please everyone’s palate. The strawberries add a burst of freshness, while the custard provides a creamy texture that makes each bite irresistibly delicious. Plus, it’s a straightforward recipe that doesn’t require advanced baking skills, making it accessible to bakers of all levels.
How to prepare Strawberry Custard Cake
Preparing this Strawberry Custard Cake is simple. You’ll start with a basic cake and add layers of luscious vanilla pudding and fresh strawberries. The resulting dessert is not only tasty but also visually stunning, with vibrant colors and rich textures. Let’s dive into how to bring this treat to life!
Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 3 large eggs
- 1 cup milk
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 2 cups strawberries (fresh or frozen)
- 2 cups vanilla pudding (prepared)
Steps:
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
- In another bowl, whisk together the flour and baking powder. Gradually add the dry mixture to the butter mixture, alternating with the milk.
- Pour the batter into a greased 9×13-inch baking dish and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan on a wire rack.
- Prepare the vanilla pudding according to package instructions.
- Once the cake has cooled, evenly layer the cooled vanilla pudding over the top of the cake.
- Top the pudding layer with fresh strawberries, arranging them evenly.
- Refrigerate the cake for at least 1 hour to allow the layers to set.
How to serve Strawberry Custard Cake
When serving your Strawberry Custard Cake, slice it into squares and place them on individual plates. You can garnish each slice with additional strawberries or a dollop of whipped cream for an extra touch. It pairs wonderfully with a cup of tea or coffee, making it an excellent choice for afternoon gatherings.
How to store Strawberry Custard Cake
To store your Strawberry Custard Cake, cover it with plastic wrap or aluminum foil. Keep it in the refrigerator for up to three days. It’s best to enjoy it cold, so you can savor all the cool, creamy goodness.
Tips to make Strawberry Custard Cake perfectly
- Make sure your butter is at room temperature for the best creaming results.
- Use fresh strawberries when they are in season for the best flavor.
- Let the cake cool completely before adding the pudding to avoid melting.
- If you’re short on time, you can use store-bought pudding for even faster preparation.
Variations
Feel free to get creative with this recipe! You can replace strawberries with other berries like blueberries or raspberries for a mixed berry custard cake. Adding a layer of whipped cream on top adds a delightful lightness and additional sweetness.
FAQ
1. Can I use frozen strawberries instead of fresh?
Yes, frozen strawberries can be used. Just make sure to thaw and drain them properly before use.
2. How can I make this cake gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend, ensuring that it measures the same as regular flour.
3. Can I prepare the cake in advance?
Absolutely! You can bake the cake a day ahead and add the pudding and strawberries just before serving for the best texture.
Enjoy the beautiful blend of strawberries and custard in this delightful cake! Each bite will transport you to a fruity paradise. Happy baking!
Strawberry Custard Cake
A delightful cake layered with creamy custard and fresh strawberries, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 3 large eggs
- 1 cup milk
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 2 cups strawberries (fresh or frozen)
- 2 cups vanilla pudding (prepared)
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Whisk together the flour and baking powder. Gradually add the dry mixture to the butter mixture, alternating with the milk.
- Pour the batter into a greased 9×13-inch baking dish and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan on a wire rack.
- Prepare the vanilla pudding according to package instructions.
- Once the cake has cooled, layer the cooled vanilla pudding over the top of the cake.
- Top the pudding layer with fresh strawberries, arranging them evenly.
- Refrigerate the cake for at least 1 hour to allow the layers to set.
Notes
For best results, use fresh strawberries and ensure the cake cools completely before layering.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: strawberry, cake, custard, dessert, easy recipe