Description
A delightful cake filled with layers of vanilla-infused cake, creamy custard, and fresh strawberries, perfect for family gatherings and celebrations.
Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter (softened)
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 2 cups whole milk (for custard filling)
- ½ cup granulated sugar (for custard filling)
- 3 tablespoons cornstarch
- 4 large egg yolks
- 2 tablespoons unsalted butter (for custard filling)
- 1 teaspoon vanilla extract (for custard filling)
- 2 cups fresh strawberries (diced, plus whole for topping)
- Whipped cream (for decorating)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together 2 ½ cups of all-purpose flour, 2 ½ teaspoons of baking powder, and ½ teaspoon of salt. Set this aside.
- In another bowl, cream together 1 cup of softened unsalted butter and 1 ½ cups of granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, followed by 1 teaspoon of vanilla extract.
- Gradually alternate adding the dry mixture and 1 cup of milk to the butter mixture until smooth.
- Divide the batter between the two prepared pans.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely in the pans.
- For the custard filling, heat 2 cups of whole milk in a saucepan until warm—do not boil.
- In a separate bowl, whisk together ½ cup of granulated sugar, 3 tablespoons of cornstarch, and 4 large egg yolks.
- Slowly pour the warm milk into the egg mixture while whisking to combine.
- Return the mixture to the saucepan and cook over medium heat, stirring until thickened.
- Remove from heat and stir in 2 tablespoons of unsalted butter and 1 teaspoon of vanilla extract.
- Cover with plastic wrap pressed against the surface to prevent a skin, and let cool completely.
- Slice each cooled cake layer in half horizontally to create a total of 4 thin layers.
- Place one layer on a serving plate and spread a layer of custard over it, then sprinkle with diced strawberries. Repeat this process with the remaining layers.
- Spread the remaining custard on top of the cake and garnish with halved strawberries.
- Pipe whipped cream around the edges for a decorative touch.
- Chill in the refrigerator for at least 1–2 hours before serving to enhance the flavors.
Notes
Using room temperature ingredients helps achieve better incorporation. Chill custard slightly before spreading to maintain structure.
