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
Scale
- 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