Strawberry Custard Cake

Custard can fill many things: donuts, pastry puffs and pies, to name just a few. But we think this layered strawberry custard cake is one of the best uses for custard. The strawberry custard cake filling, an easy from-scratch recipe, steals the show as the star.

Using shortcuts like a boxed yellow cake mix, frozen strawberries and premade whipped topping means you can pull this cake together in a flash any time of year. It does require some chilling time (overnight is best), so it’s still a make-ahead dessert. Yet strawberry and custard cake is unfussy and still looks elegant with a perfect harmony of flavors and textures. Serve it for a spring brunch, a summer potluck or any time you want a fruity, dreamy cake.

Ingredients for Strawberry Custard Cake

• Yellow cake mix: A good boxed yellow cake mix is always the ideal shortcut to a consistent and tasty cake. Make a yellow cake from scratch if you have extra time (and want to show off).
• Sugar: Granulated white sugar is the best type for this strawberry and custard cake recipe because it melts easily for the custard.
• Cornstarch: Cornstarch is the key thickening agent for the custard and adds to its smooth consistency.
• Salt: Balancing the sweet with a bit of salt enhances the flavors without overpowering them.
• Milk: Milk adds creaminess to the custard, helping achieve a velvety texture while incorporating just the right amount of liquid for the custard to come together. Use whole milk for more richness.
• Egg yolks: Egg yolks are essential for homemade custard, contributing to the flavor and silky finish. After separating the yolks, try not to overbeat them.
• Butter: This adds richness to the custard to tie all the flavors together. Unsalted butter is the way to go for this strawberry custard filling for cake.
• Vanilla extract: When it’s an essential ingredient for taste, use one of the best vanilla extract brands.
• Whipped topping: Sweet, creamy and fluffy, whipped topping (think Cool Whip) brings an airy texture to the cake layers, lightening the otherwise rich flavors. More creamy than fluffy, homemade whipped cream makes for a more decadent layer.
• Strawberries: Sweetened sliced strawberries bring fruitiness to this dessert. Frozen berries are a great option if you don’t have fresh, in-season strawberries. If they’re not sweetened, you may want to add a dash of sugar.
• Garnishes: It’s up to you, but topping your strawberry and custard cake with fresh strawberries and mint adds a pop of freshness and looks great too.

Directions

Step 1: Bake the cake

Prepare and bake the cake according to the package directions, using two greased and floured 9-inch round baking pans. Cool for 10 minutes, remove the cakes from the pans and place them on wire racks to cool completely.

Step 2: Make the custard

In a saucepan, combine the sugar, cornstarch and salt. Gradually stir in the milk until smooth. Bring the mixture to a boil over medium heat. Cook and stir for two minutes or until thickened. Remove from the heat. Stir a small amount of hot filling into the egg yolks, then return all to pan, stirring constantly. Bring it to a gentle boil; cook and stir for two minutes. Remove from the heat. Stir in the butter and vanilla. Cover and refrigerate until chilled.

Editor’s Tip: When making a custard, it’s important to temper the eggs so you don’t end up with scrambled egg custard. Adding a bit of hot liquid to the room-temperature egg yolks prevents the proteins in the eggs from binding together so they won’t clump together and scramble when you add them back to the pot.

Step 3: Whip up the strawberry mixture

Place half the whipped topping in a large bowl and add the strawberries.

Step 4: Build the layers and chill

Cut each cake horizontally into two layers. Place the bottom layer on a serving plate and spread with half the strawberry mixture. Top with a second cake layer and spread with the custard. Top with a third cake layer and spread with the remaining strawberry mixture. Top with the remaining cake layer and whipped topping, then refrigerate overnight. Garnish with strawberries and mint if desired.

Ellie Crowley for Taste Recipes

Strawberry Custard Cake Variations

• Swap the berries: Use any other fruit, like raspberries, blueberries and blackberries—alone or combined—instead of or in addition to the strawberries.
• Choose chocolate: Use a chocolate cake mix instead of yellow cake for a richer, deeper flavor that pairs beautifully with the strawberry custard cake filling.
• Keep it zesty: Add a tablespoon of fresh lemon zest to the custard to brighten it up and to contrast with the sweetness of the strawberries.

How to Store Strawberry Custard Cake

Cover your strawberry custard cake with storage wrap or foil and store it in the fridge for up to three days.

Can you freeze strawberry custard cake?

We don’t recommend freezing and thawing custard, but freezing the cake portion is a great way to get ahead of the game. Once cooled, wrap each cake layer in storage wrap and aluminum foil and freeze for up to three months. Allow the cakes to thaw overnight in the fridge before assembling the dessert.

Can you make strawberry custard cake ahead of time?

Because strawberry custard cake needs to chill at least eight hours before serving, it’s a dessert that requires planning. You can also make the components ahead of time to get a jump on things. Bake the cakes two to three days before and store them in the fridge or freezer. Make the custard and store it in the refrigerator for three to five days. Bring everything together to assemble the cake one day before serving it, and chill it in the fridge overnight.

Strawberry Custard Cake Tips

Ellie Crowley for Taste Recipes

Can you use instant pudding instead of custard for strawberry custard cake?

Yes, instant pudding can work in a pinch for strawberry custard filling for cake, but it won’t have the same rich, creamy texture as homemade custard. Making the good stuff doesn’t take that much extra time, and the results are worth it!

How do you get a clean slice of cake?

To get a neat, perfect slice of cake, use a serrated knife, dip it in hot water and wipe off the water before each cut. This will help the knife glide through the layers without pulling or tearing the cake. To ensure each slice is the same size, think about using a length of floss or thread to plan out and mark the sections.