Strawberry and Custard Cake: A Luscious Delight of Fresh Strawberries and Velvety Pastry Cream

A Sumptuous Cake Filled with Silky Custard and Topped with Sweet, Juicy Strawberries

Dive into the richness of this Strawberry and Custard Cake, a heavenly dessert that combines the smoothness of creamy custard with the sweet, tangy brightness of fresh strawberries. A soft, tender cake serves as the base for layers of luxurious pastry cream and strawberries, creating a harmonious blend of flavors in every bite. The cake itself is delicately flavored with vanilla and enriched by yogurt, ensuring a moist and airy crumb. Topped with golden sugar-kissed strawberries, this dessert is both elegant and indulgent, perfect for those who crave something special.

Why You’ll Love This Recipe

This Strawberry and Custard Cake will steal your heart 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 both in flavor and appearance. The balance of creamy custard, soft cake, and sweet strawberries creates a decadent yet refreshing experience that isn’t overly 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 Occasion

This cake is perfect for celebrations such as birthdays, bridal showers, or any gathering where you want to showcase 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’s a dessert that brings warmth and comfort but also feels light and refreshing. Whether served at a formal event or as a weekend treat, this cake will quickly become a favorite.

Decoration Tips

Enhancing the look of this cake is easy with a few thoughtful decoration ideas. For a simple yet elegant presentation, arrange halved strawberries in a decorative pattern on top of the custard layer, then lightly sprinkle with brown sugar before baking to create a caramelized glaze over the fruit. For added flair, you can dust the cake with powdered sugar once it’s cooled or drizzle with a bit of 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
• 120g sugar
• 80g vegetable oil
• 120g plain yogurt
• 1 teaspoon vanilla extract
• 200g all-purpose flour
• Pinch of salt

1. In a large mixing 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 well combined.
3. Stir in the vanilla extract.
4. In a separate bowl, sift together the flour and a pinch of salt. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix.
5. Pour the batter into a greased and lined cake pan.

For the Pastry Cream:

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

1. In a saucepan, heat the milk until warm, but not boiling.
2. In a separate bowl, whisk the egg yolks and sugar together until pale and fluffy. Gradually whisk in the flour until smooth.
3. Slowly pour the warm milk into the egg mixture, whisking constantly to avoid curdling.
4. Return the mixture to the saucepan and cook over medium heat, stirring continuously until the cream thickens. Remove from heat and stir in the vanilla extract.
5. Let the pastry cream cool slightly before using.

For the Strawberries and Topping:

• Fresh strawberries, hulled and halved
• Brown sugar

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

Baking Instructions:

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

Enjoy!