{"id":186778,"date":"2025-03-24T11:33:44","date_gmt":"2025-03-24T16:33:44","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/strawberry-custard-torte\/"},"modified":"2025-04-07T07:52:01","modified_gmt":"2025-04-07T12:52:01","slug":"strawberry-custard-torte","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/strawberry-custard-torte\/","title":{"rendered":"Strawberry Custard Cake"},"content":{"rendered":"<p>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.<\/p>\n<p>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&#8217;s still a <a href=\"https:\/\/www.tasteofhome.com\/collection\/make-ahead-spring-desserts\/\" data-name=\"www.tasteofhome.com\/collection\/make-ahead-spring-desserts\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">make-ahead dessert<\/a>. 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.<\/p>\n<h2>Ingredients for Strawberry Custard Cake<\/h2>\n<ul>\n<li><strong>Yellow cake mix:<\/strong> A good <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-yellow-cake-mix\/\" data-name=\"www.tasteofhome.com\/collection\/best-yellow-cake-mix\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">boxed yellow cake mix<\/a> is always the ideal shortcut to a consistent and tasty cake. Make a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/layered-yellow-cake-with-chocolate-buttercream\/\" data-name=\"www.tasteofhome.com\/recipes\/layered-yellow-cake-with-chocolate-buttercream\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">yellow cake<\/a> from scratch if you have extra time (and want to show off).<\/li>\n<li><strong>Sugar:<\/strong> Granulated white sugar is the best type for this strawberry and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/custard-cake\/\" data-name=\"www.tasteofhome.com\/recipes\/custard-cake\/\" data-module=\"content engagement\" data-position=\"embedded links\">custard cake<\/a> recipe because it melts easily for the custard.<\/li>\n<li><strong>Cornstarch: <\/strong>Cornstarch is the key thickening agent for the custard and adds to its smooth consistency.<\/li>\n<li><strong>Salt: <\/strong>Balancing the sweet with a bit of salt enhances the flavors without overpowering them.<\/li>\n<li><strong>Milk: <\/strong>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.<\/li>\n<li><strong>Egg yolks: <\/strong>Egg yolks are essential for homemade custard, contributing to the flavor and silky finish. After <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-separate-egg-whites-from-yolks\/?srsltid=AfmBOooAhkBdmsLeiTR1Q9eGAP2RwG_1YfiTWd2UkooNyXyAR4BZFy1E\" data-name=\"www.tasteofhome.com\/article\/how-to-separate-egg-whites-from-yolks\/?srsltid=AfmBOooAhkBdmsLeiTR1Q9eGAP2RwG_1YfiTWd2UkooNyXyAR4BZFy1E\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener noreferrer\">separating the yolks<\/a>, try not to overbeat them.<\/li>\n<li><strong>Butter: <\/strong>This adds richness to the custard to tie all the flavors together. <a href=\"https:\/\/www.tasteofhome.com\/article\/your-complete-guide-to-butter\/?srsltid=AfmBOorBp9ILS0UtLX3MMtQMsSKYSEWzlLhARkDPEaG-CxP-s9CKm_TT\" data-name=\"www.tasteofhome.com\/article\/your-complete-guide-to-butter\/?srsltid=AfmBOorBp9ILS0UtLX3MMtQMsSKYSEWzlLhARkDPEaG-CxP-s9CKm_TT\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Unsalted butter<\/a> is the way to go for this strawberry custard filling for cake.<\/li>\n<li><strong>Vanilla extract: <\/strong>When it&#8217;s an essential ingredient for taste, use one of the <a href=\"https:\/\/www.tasteofhome.com\/article\/best-vanilla-extract\/\" data-name=\"www.tasteofhome.com\/article\/best-vanilla-extract\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">best vanilla extract brands<\/a>.<\/li>\n<li><strong>Whipped topping: <\/strong>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, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/sweetened-whipped-cream\/?srsltid=AfmBOop-6BFBr4yUejdYYNK0P73OxTL0q_AMfQ9MpnSAqVTt5vNrEliS\" data-name=\"www.tasteofhome.com\/recipes\/sweetened-whipped-cream\/?srsltid=AfmBOop-6BFBr4yUejdYYNK0P73OxTL0q_AMfQ9MpnSAqVTt5vNrEliS\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">homemade whipped cream<\/a> makes for a more decadent layer.<\/li>\n<li><strong>Strawberries: <\/strong>Sweetened sliced strawberries bring fruitiness to this dessert. Frozen berries are a great option if you don&#8217;t have fresh, in-season strawberries. If they&#8217;re not sweetened, you may want to add a dash of sugar.<\/li>\n<li><strong>Garnishes: <\/strong>It&#8217;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.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Bake the cake<\/h3>\n<p>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.<\/p>\n<h3>Step 2: Make the custard<\/h3>\n<p>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.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> When making a custard, it&#8217;s important to <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-temper-eggs\/\" data-name=\"www.tasteofhome.com\/article\/how-to-temper-eggs\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">temper the eggs<\/a> so you don&#8217;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&#8217;t clump together and scramble when you add them back to the pot.<\/p>\n<h3>Step 3: Whip up the strawberry mixture<\/h3>\n<p>Place half the whipped topping in a large bowl and add the strawberries.<\/p>\n<h3>Step 4: Build the layers and chill<\/h3>\n<p>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.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2126739\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Strawberry-Custard-Cake_FT25_17303_EC_0211_3.jpg?fit=700%2C1024\" alt=\"A sliced layer cake with yellow sponge and pink filling, topped with white frosting and fresh strawberry halves. A slice sits on a separate plate beside a cake server and napkin, all set on a marble surface.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Ellie Crowley for Taste Recipes<\/span><\/span><\/p>\n<h2>Strawberry Custard Cake Variations<\/h2>\n<ul>\n<li><strong>Swap the berries:<\/strong> Use any other fruit, like raspberries, blueberries and blackberries\u2014alone or combined\u2014instead of or in addition to the strawberries.<\/li>\n<li><strong>Choose chocolate:<\/strong> Use a chocolate cake mix instead of yellow cake for a richer, deeper flavor that pairs beautifully with the strawberry custard cake filling.<\/li>\n<li><strong>Keep it zesty:<\/strong> Add a tablespoon of fresh lemon zest to the custard to brighten it up and to contrast with the sweetness of the strawberries.<\/li>\n<\/ul>\n<h2>How to Store Strawberry Custard Cake<\/h2>\n<p>Cover your strawberry custard cake with storage wrap or foil and store it in the fridge for up to three days.<\/p>\n<h3>Can you freeze strawberry custard cake?<\/h3>\n<p>We don&#8217;t recommend freezing and thawing custard, but <a href=\"https:\/\/www.tasteofhome.com\/article\/properly-storing-cakes\/?srsltid=AfmBOoqXrOux5r_t28mMa06kMopYhc4EjNmezgq1VAtQrPJOIXC9Q1-k\" data-name=\"www.tasteofhome.com\/article\/properly-storing-cakes\/?srsltid=AfmBOoqXrOux5r_t28mMa06kMopYhc4EjNmezgq1VAtQrPJOIXC9Q1-k\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">freezing the cake<\/a> 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.<\/p>\n<h3>Can you make strawberry custard cake ahead of time?<\/h3>\n<p>Because strawberry custard cake needs to chill at least eight hours before serving, it&#8217;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.<\/p>\n<h2>Strawberry Custard Cake Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2126740\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Strawberry-Custard-Cake_FT25_17303_EC_0211_4.jpg?fit=700%2C1024\" alt=\"Two slices of layered yellow cake with white frosting and strawberry pieces on top sit on white plates. A whole strawberry garnishes each slice. Two metal forks rest on a napkin beside the plates, set on a marble surface.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Ellie Crowley for Taste Recipes<\/span><\/span><\/p>\n<h3>Can you use instant pudding instead of custard for strawberry custard cake?<\/h3>\n<p>Yes, instant pudding can work in a pinch for strawberry custard filling for cake, but it won&#8217;t have the same rich, creamy texture as homemade custard. Making the good stuff doesn&#8217;t take that much extra time, and the results are worth it!<\/p>\n<h3>How do you get a clean slice of cake?<\/h3>\n<p>To get a neat, <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-cut-a-round-cake-like-a-pro\/\" data-name=\"www.tasteofhome.com\/article\/how-to-cut-a-round-cake-like-a-pro\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">perfect slice of cake<\/a>, 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.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Strawberry custard cake is exactly what it sounds like\u2014layers of tender yellow cake, custard and strawberries. The fresh, flavorful dessert is like a slice of heaven.<\/p>\n","protected":false},"author":7061,"featured_media":2117800,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,307119,303984,305744,304328,304288,305487,307104,303966,303887,306848,304348,304268,324623,307141,304150,303883,305835],"categories-v2":[308500,310461,309438,310169,308513,311389,308988,308984,308481,259620,310796,310155,308495,308478,309603,309000,259483,309177,310187,309434,308476,311466],"coauthors":[343320],"recommended_recipes":[{"post_title":"Strawberries & Cream Torte","post_link":"\/recipes\/strawberries-cream-torte\/","post_image":"\/wp-content\/uploads\/2018\/01\/Strawberries-Cream-Torte_exps167223_TH2847295D02_21_4bC_RMS.jpg"},{"post_title":"Raspberry Fudge Torte","post_link":"\/recipes\/raspberry-fudge-torte\/","post_image":"\/wp-content\/uploads\/2018\/01\/Raspberry-Fudge-Torte_EXPS_THCA19_20888_C02_23_4b.jpg"},{"post_title":"Strawberry Tart","post_link":"\/recipes\/strawberry-tart\/","post_image":"\/wp-content\/uploads\/2025\/01\/Strawberry-Tart_EXPS_FT19_36705_F_1206_2.jpg"},{"post_title":"Schaum Strawberry Torte","post_link":"\/recipes\/schaum-strawberry-torte\/","post_image":"\/wp-content\/uploads\/2025\/02\/Schaum-Strawberry-Torte_EXPS_TOHD25_16331_JonathanMelendez_07.jpg"},{"post_title":"Strawberry-Chocolate Meringue Torte","post_link":"\/recipes\/strawberry-chocolate-meringue-torte\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps59707_HC153382C05_21_4b.jpg"},{"post_title":"Strawberry Cheesecake Torte","post_link":"\/recipes\/strawberry-cheesecake-torte\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps19863_LT10290_D37C-4.jpg"},{"post_title":"Strawberry Puff Pastry Dessert","post_link":"\/recipes\/strawberry-puff-pastry-dessert\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps25511_TH10603D31A.jpg"},{"post_title":"Raspberry Custard Tart","post_link":"\/recipes\/raspberry-custard-tart\/","post_image":"\/wp-content\/uploads\/2017\/09\/Raspberry-Custard-Tart_exps23983_CFD1227358B10_12_8bC_RMS.jpg"},{"post_title":"Chocolate Strawberry Torte","post_link":"\/recipes\/chocolate-strawberry-torte\/","post_image":"\/wp-content\/uploads\/2017\/09\/Chocolate-Strawberry-Torte_exps17130_BSD1754026C02_10_3bC_RMS.jpg"},{"post_title":"Chocolate Torte with Raspberry Filling","post_link":"\/recipes\/chocolate-torte-with-raspberry-filling\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps10116_QC10034C1-1.jpg"},{"post_title":"Strawberry Walnut Torte","post_link":"\/recipes\/strawberry-walnut-torte\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps166063_TH2379807D_10_22_7b_RMS.jpg"},{"post_title":"Toffee-Mocha Cream Torte","post_link":"\/recipes\/toffee-mocha-cream-torte\/","post_image":"\/wp-content\/uploads\/2017\/09\/Toffee-Mocha-Cream-Torte_exps14076_GPW2447930A11_16_3bs_RMS.jpg"},{"post_title":"White Chocolate Raspberry Torte","post_link":"\/recipes\/white-chocolate-raspberry-torte\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps46673_TH1789926D47D.jpg"},{"post_title":"Very Chocolate Torte with Raspberry Cream","post_link":"\/recipes\/very-chocolate-torte-with-raspberry-cream\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps176902_THCM143200D09_19__5bC_RMS.jpg"},{"post_title":"Blackberry Custard Torte","post_link":"\/recipes\/blackberry-custard-torte\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps12298__TH10112C64.jpg"},{"post_title":"Strawberry-Banana Angel Torte","post_link":"\/recipes\/strawberry-banana-angel-torte\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps35855_TH1113264D33B.jpg"},{"post_title":"Berries & Cream Torte","post_link":"\/recipes\/berries-cream-torte\/","post_image":"\/wp-content\/uploads\/2018\/01\/Berries-n-Cream-Torte_EXPS_THSUM18_29330_C02_02_2b.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Strawberry-Custard-Torte_EXPS_FT25_17303_EC_0211_1.jpg","long_pin_file":{"ID":2126738,"id":2126738,"title":"Strawberry Custard Cake Ft25 17303 Ec 0211 1 Log Pin","filename":"Strawberry-Custard-Cake_FT25_17303_EC_0211_1_Log-Pin.jpg","filesize":456849,"url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Strawberry-Custard-Cake_FT25_17303_EC_0211_1_Log-Pin.jpg","link":"https:\/\/www.tasteofhome.com\/?attachment_id=2126738","alt":"A four-layer strawberry custard cake topped with whipped cream and halved strawberries on a white plate. 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The fresh, flavorful dessert is like a slice of heaven.","recipeIngredient":["1 package  yellow cake mix (regular size)","1\/3 cup sugar","1 tablespoon cornstarch","1\/8 teaspoon salt","1 cup milk","2 egg yolks, lightly beaten","1 tablespoon butter","1 teaspoon vanilla extract","1 carton (8 ounces) frozen whipped topping, thawed","1 package (16 ounces) frozen sweetened sliced strawberries, thawed and drained","Sliced fresh strawberries and mint leaves, optional"],"recipeInstructions":[{"@type":"HowToStep","name":"Bake the cake","text":"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."},{"@type":"HowToStep","name":"Make the custard","text":"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."},{"@type":"HowToStep","name":"Whip up the strawberry mixture","text":"Place half the whipped topping in a large bowl and add the strawberries."},{"@type":"HowToStep","name":"Build the layers and chill","text":"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.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Strawberry-Custard-Cake_FT25_17303_EC_0211_3.jpg?fit=700,1024"}],"recipeYield":"12 servings","author":[{"@type":"Person","name":"Kate McKiernan"}],"nutrition":{"@type":"NutritionInformation","calories":" 360 calories","fatContent":"14g fat (6g saturated fat)","cholesterolContent":"79mg cholesterol","sodiumContent":"364mg sodium","carbohydrateContent":"55g carbohydrate (37g sugars","fiberContent":"2g fiber)","proteinContent":"4g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":3,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-05-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedBulb"},"reviewBody":"I've been making this for several years now. It makes a very impressive presentation and tastes fantastic! The first time I made it, my brother-in-law ate 5 pieces in one afternoon! It's definitely a keeper!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-03-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldPlane"},"reviewBody":"My frozen strawberries came in a 16 oz. container so I used almost all of the whipped topping for the filling and then topped it with sweetened whipped cream.  Great recipe.   Definitely a keeper!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-06-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanCone"},"reviewBody":"This was very simple and DELICIOUS!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"17303","romance_copy_dek":"Strawberry custard cake is exactly what it sounds like\u2014layers of tender yellow cake, custard and strawberries. 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