Creamy Strawberry Custard Cake
A delightful dessert featuring creamy custard and fresh strawberries over a fluffy cake base, perfect for any gathering.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 175 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups fresh strawberries, sliced
- 1 cup milk
- 1 cup heavy cream
- 1/2 cup sugar
- 3 large eggs
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 prepared cake base (sponge or vanilla cake)
- Optional: whipped cream for topping
Instructions
- Preheat the oven to 350°F (175°C).
- Heat the milk and heavy cream over medium heat until just simmering.
- Whisk together the sugar, eggs, cornstarch, vanilla extract, and salt in a bowl.
- Slowly add the hot milk mixture, stirring constantly.
- Return the mixture to the saucepan and cook over medium heat, stirring until thickened.
- Remove from heat and let cool slightly.
- Place the prepared cake base in a cake pan and pour the custard over it, arranging the sliced strawberries on top.
- Chill in the refrigerator for at least 2 hours.
- Serve chilled, optionally topped with whipped cream.
Notes
Use the ripest strawberries for the best flavor. If you have leftovers, store the cake covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 15g
- Sodium: 85mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 195mg
Find it online: https://cookingwithmayaa.com/creamy-strawberry-custard-cake/