Strawberry Custard Cake: A luscious delight of fresh strawberries and velvety custard

A sumptuous cake filled with silky custard and topped with sweet, juicy strawberries

Dive into the richness of this strawberry and custard cake, a divine dessert that combines the sweetness of creamy custard with the tangy sweetness of fresh strawberries. A moist and tender cake serves as the base for layers of luxurious custard and strawberries, creating a harmonious blend of flavours in every bite. The cake itself is delicately flavoured with vanilla and enriched with yoghurt, ensuring a moist and airy crumb. replaces the word nice with emptypped with sugar-dipped strawberries, this dessert is both elegant and indulgent, perfect for those craving something special.

Why you'll love this recipe

This strawberry custard cake will win you over with its combination of flavors and textures. The velvety custard contrasts beautifully with the light and tender cake, while the strawberries add a burst of freshness to every bite. It’s a visually stunning dessert that delivers on both flavor and appearance. The balance of creamy custard, moist cake, and sweet strawberries creates a decadent yet refreshing experience that’s not too heavy. This recipe also allows for creativity with the toppings—whether you prefer a rustic or refined presentation, the result is always delicious and impressive.

The perfect opportunity

This cake is perfect for celebrations such as birthdays, bridal showers or any gathering where you want to present a beautiful and delicious dessert. The combination of strawberries and custard is ideal for spring and summer events, making it a great centerpiece for garden parties, family dinners or afternoon teas. It is a dessert that brings warmth and comfort, but is also light and refreshing. Whether served at a formal event or as a weekend treat, this cake will quickly become a favorite.

Decorating Tips

It’s easy to elevate the look of this cake with a few thoughtful decorating ideas. For a simple yet elegant presentation, arrange halved strawberries in a decorative pattern on the custard layer, then lightly dust with brown sugar before baking to create a caramelized glaze on top of the fruit. For added flair, you can dust the cake with icing sugar once it’s cooled or drizzle with a little honey or strawberry syrup. A garnish of fresh mint leaves or a scattering of edible flowers can add a pop of color and sophistication. If you prefer a more rustic look, serve the cake with additional fresh strawberries piled in the center or around the edges.

For the cake base:

• 3 eggs
• 120 g sugar
• 80g vegetable oil
• 120 g of natural yogurt
• 1 teaspoon vanilla extract
• 200 g all-purpose flour
• A pinch of salt

1. In a large bowl, whisk the eggs and sugar together until pale and creamy.
2. Gradually add the vegetable oil and yogurt, whisking continuously until the mixture is smooth and homogeneous.
3. Stir in vanilla extract.
4. In a separate bowl, sift together the flour and a pinch of salt. Gradually stir the dry ingredients into the wet mixture, being careful not to overmix.
5. Pour the batter into a greased and lined cake tin.

For the pastry cream:

• 400 g of milk
• 4 egg yolks
• 80 g sugar
• 40 g all-purpose flour
• 1 teaspoon vanilla extract

1. In a saucepan, heat the milk until hot, but not boiling.
2. In a separate bowl, whisk the egg yolks and sugar until the mixture turns white and frothy. Gradually add the flour until smooth.
3. Slowly pour the lukewarm milk into the egg mixture, whisking constantly to prevent curdling.
4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the cream thickens. Remove from the heat and stir in the vanilla extract.
5. Allow the pastry cream to cool slightly before using.

For the strawberries and garnish:

• Fresh strawberries, hulled and halved
• Brown sugar

1. Once the cake batter is in the pan, spread the cooled pastry cream evenly over the top of the batter.
2. Arrange the halved strawberries on the custard in a decorative pattern.
3. Sprinkle a generous layer of brown sugar over the strawberries to help caramelize them as they cook.

Cooking instructions:

• Preheat the oven to 180°C (350°F).
• Bake the cake in the preheated oven for 45 to 50 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
• Let the cake cool for at least 20 minutes before unmolding and serving.

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