I baked this strawberry cake on a quiet Sunday and the kitchen smelled like a berry stand after rain. I whisked a light batter, poured silky custard, and tucked in ripe slices. The pan went in warm, and we waited. When it cooled, the first fork slid through like a secret path and I knew we had something good. This is my best strawberry cake recipe when friends drop by. I have even tested a chocolate strawberry cake recipe twist for the folks who beg for cocoa. On lazy days I turn the leftovers into a strawberry cake cookies recipe riff and it works. If you want a soft crumb with lift, reach for this moist strawberry cake recipe and breathe easy. I top it with a simple finish that echoes a strawberry cake icing recipe, and it loves shortcuts. You can even start from a strawberry cake recipe box easy base if life gets loud. Either way the crumb stays tender, the custard stays smooth, and the berries shine. We slice, we laugh, and someone steals the last bite when I blink.
Table of Contents
- 1 Key Takeaways
- 2 Easy Strawberry Custard Delight Cake Recipe
- 3 Ingredients for Strawberry Custard Delight Cake
- 4 How to Make Strawberry Custard Delight Cake
- 5 Tips for Making Strawberry Custard Delight Cake
- 6 Making Strawberry Custard Delight Cake Ahead of Time
- 7 Storing Leftover Strawberry Custard Delight Cake
- 8 Try these desserts next
- 9 Strawberry Custard Delight Cake
- 10 Nutrition
1 Key Takeaways
I bake this strawberry cake when the day calls for comfort. We get a tender crumb, a cool custard, and bright fruit. The first slice wins fans fast. I use simple steps and pantry basics. The batter stays light, the custard rests smooth, and the berries sit sweet. On Camila Cooks we love bakes that feel relaxed and taste fresh. I share the method here so you get the same joy at home.
We talk about balance. Soft cake meets creamy custard. Juicy fruit adds lift. I lean on small bowls, a whisk, and one pan. No stress gear. The path stays short, the flavors stay clean. If you need a fresh strawberry cake for a party or a quiet night, this one fits both. Camila signs the page with a grin and a fork.
Keywords that guide readers on search also guide our tweaks. I test the best strawberry cake recipe ideas, a chocolate strawberry cake recipe riff, and even a strawberry cake cookies recipe for leftover slices. I favor a moist strawberry cake recipe feel with a light hand on dairy. A simple strawberry cake icing recipe works well too. When time runs tight, a strawberry cake recipe box easy path still lands a sweet win.
2 Easy Strawberry Custard Delight Cake Recipe
I like easy. I whisk dry goods, whisk wet goods, fold them close, and pour. The pan goes in warm and the room smells like a stand of berries after rain. This strawberry cake sits at the heart of my kitchen. It shows how a calm method leads to bright flavor. On Camila Cooks I keep steps short, tools light, and flavor bold.
We make choices that matter. Milk warms the crumb. Oil keeps the bite soft the next day. Vanilla links cake to fruit. When the custard cools, it sets with a clean slice. Friends ask for seconds and a printout. I send them here with a wave and a smile.
For fans of gentle twists I keep notes for a chocolate strawberry cake recipe swirl and a weekend batch that turns extra pieces into a smart strawberry cake cookies recipe. This fresh strawberry cake keeps its charm across each path. Share it with people you love, and keep one quiet slice for you.
3 Ingredients for Strawberry Custard Delight Cake
All purpose flour gives the cake structure with a soft bite. I sift to keep lumps away and to help lift. A level cup saves the texture.
Granulated sugar sweetens the crumb and helps the top brown. I use a steady cup so the cake stays light, not heavy.
Baking powder lifts the batter. Fresh powder makes a difference. I check dates and keep the tin sealed tight.
Fine sea salt sharpens flavor. A small pinch wakes the fruit and the vanilla. The cake tastes more like itself.
Large eggs bind the batter and add color. Room temp eggs whisk smooth and mix fast, so I set them out early.
Neutral oil keeps the crumb tender past day one. I reach for canola or grapeseed for clean flavor and an even crumb.
Whole milk adds body and a quiet richness. Warm milk blends better and helps the cake rise with a fine grain.
Vanilla extract links cake and fruit. A small spoon turns the kitchen warm and sweet. The scent calls everyone in.
Strawberries sliced and patted dry keep the crumb from getting soggy. Ripe berries taste bright and slice clean.
Milk for custard sits at the base. It turns thick with a gentle cook and carries vanilla well.
Sugar for custard keeps the custard mellow and smooth. The shine looks like satin when it cools.
Cornstarch thickens fast and stays clear. I whisk it with sugar first so it never clumps.
Egg yolks add color and body. They turn the custard plush and help each slice stand tall.
Butter finishes the custard with a soft sheen. One small pat does the trick.
Vanilla for custard matches the cake layer and ties the bite together in every forkful.
Lemon juice wakes strawberries on top. A small splash adds lift and a clean edge.
Heavy cream whips light for a soft crown. I sweeten with a small spoon of confectioners sugar.
4 How to Make Strawberry Custard Delight Cake
Step 1 Heat the oven to 350 F. Grease a nine inch springform pan. Line the base with parchment. Set it near the stove.
Step 2 Whisk flour sugar baking powder and salt in a bowl. In a second bowl whisk eggs oil milk and vanilla until smooth.
Step 3 Pour wet into dry. Stir until a few streaks remain. Fold in the sliced strawberries. Spread the batter in the pan.
Step 4 Bake 25 to 30 minutes until a tester shows a few moist crumbs. Cool the cake twenty minutes in the pan.
Step 5 Make custard. Whisk milk sugar cornstarch and salt in a pot off heat. Whisk in yolks. Cook over medium heat while stirring until thick and glossy.
Step 6 Pull the pot from heat. Stir in vanilla and a small pat of butter. Press wrap on the surface and chill until cool.
Step 7 Spread cool custard over the cake. Chill one hour so the layer sets. Toss sliced berries with lemon juice and a pinch of sugar.
Step 8 Whip cream with confectioners sugar to soft peaks. Top the custard with berries and swirls of cream. Slice and serve.
5 Tips for Making Strawberry Custard Delight Cake
Dry fruit gives a better crumb. Pat the berries with a towel and fold them in last. This small step keeps the cake even and tender.
Use fresh baking powder. Old tins fall flat. A lively rise makes each bite feel light. That helps any fresh strawberry cake shine at the table.
Let the custard cool before you spread it. Warm custard slides. Cool custard holds. The slice cuts neat and clean and your plate stays tidy.
6 Making Strawberry Custard Delight Cake Ahead of Time
I split the work. I bake the cake at night and I cook the custard while the dishes soak. Both rest in the fridge under wrap. The next day I build the layers and breathe easy.
If plans change this strawberry custard cake keeps well. Keep the cake and the custard apart until serving day. The texture stays close to fresh and the fruit keeps its color.
For parties I prep the whipped cream and the macerated berries right before guests arrive. The crown sits tall and the shine makes people grin. Camila Cooks readers have sent me notes that this plan saves stress and still wins praise.
7 Storing Leftover Strawberry Custard Delight Cake
Cover slices and chill them. The cake keeps two days and still tastes bright. The crumb stays soft and the custard keeps a gentle set.
If you test a new glaze from a strawberry cake icing recipe, keep that in a small jar and spoon it on right before you eat. The bite feels fresh and never soggy.
Leftover cake can turn into a strawberry cake cookies recipe idea. Cube the cake and bake small rounds until crisp at the edges. They taste like a playful spin on shortcake and they travel well for lunch.
8 Try these desserts next
9 Strawberry Custard Delight Cake
Strawberry Cake Custard Delight with Fresh Berries
Ingredients
For the cake layer
- 1 and 3/4 cups all purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 2 large eggs at room temp
- 1/2 cup neutral oil
- 3/4 cup whole milk
- 1 teaspoon vanilla extract
- 1 and 1/2 cups sliced strawberries patted dry
For the custard
- 2 cups whole milk
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon fine sea salt
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
For the strawberry finish
- 1 and 1/2 cups sliced strawberries
- 1 tablespoon lemon juice
- 2 tablespoons sugar
- 1 cup cold heavy cream
- 2 tablespoons confectioners sugar
Instructions
Make the custard
- Whisk milk sugar cornstarch and salt in a saucepan off heat until smooth
- Whisk in yolks then set over medium heat and cook while stirring until thick and glossy
- Pull from heat stir in vanilla and butter and press plastic wrap on the surface
- Chill until cool to the touch
Bake the cake
- Heat oven to 350 F and grease a 9 inch springform pan
- Whisk flour sugar baking powder and salt in a bowl
- In another bowl whisk eggs oil milk and vanilla until smooth
- Pour wet into dry and stir until a few streaks remain
- Fold in sliced strawberries
- Spread batter in the pan and bake 25 to 30 minutes until a toothpick has a few moist crumbs
- Cool 20 minutes
Assemble
- Spread cool custard over the cake
- Chill 60 minutes so the custard sets
- Toss strawberries with lemon juice and sugar and let stand 10 minutes
- Whip cream with confectioners sugar to soft peaks
- Top custard with macerated berries and swirls of whipped cream
- Slice and serve
Make ahead and store
- Bake cake and cook custard one day ahead and keep both covered in the fridge
- Assemble and add berries the day you serve
- Leftovers keep well 2 days covered and chilled
10 Nutrition
Serving size one slice Calories 338 Sugar 27 g Sodium 220 mg Fat 14 g Saturated fat 6 g Carbohydrates 48 g Fiber 2 g Protein 6 g Cholesterol 72 mg. For a lighter path swap part of the oil for applesauce and test the crumb. For a richer bite add a small shower of shaved chocolate to honor that chocolate strawberry cake recipe note from above.
Written by Camila for Camila Cooks at https://www.camilacooks.com
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