Strawberry Custard Cake – Fluffy, Creamy & Perfect for Summer

There’s something magical about summer desserts—especially those made with strawberries. When I think back to my childhood, I remember warm weekends filled with laughter, backyard games, and my grandmother’s iconic strawberry custard cake. It wasn’t just a dessert; it was the highlight of the day. Soft, pink layers, smooth custard, and fresh berries made it feel like a slice of summer sunshine.

This version is my modern take on that nostalgic treat: a creamy strawberry cake layered with vanilla custard and topped with fresh whipped cream. It’s the kind of cake that feels elegant enough for birthdays yet simple enough for a Sunday family gathering. Best of all, it uses real ingredients and doesn’t require fancy skills.

If you’re already a fan of fruity desserts, you’ll also enjoy this juicy Strawberry Pound Cake or this dreamy Strawberry Cheesecake Cake Walmart-style, both perfect companions to today’s recipe. But for now, let’s dive into the heart of this fluffy and fresh strawberry custard cake—a recipe that brings out the best of the berry season in every bite.

Ingredients for the Perfect Strawberry Custard Cake

A layered cake is only as good as its ingredients. To make this custard layer cake a standout, you’ll need the right balance of textures and flavors. Here’s a detailed look at what goes into each component—and why it matters.

For the Strawberry Cake Base

• Fresh strawberries (1 ½ cups, diced): Choose ripe, sweet berries for maximum flavor. Strawberries not only add natural moisture but also give the cake its signature pink hue.
• All-purpose flour (2 cups): Acts as the structural base. Sift it before mixing to keep the cake soft.
• Baking powder (2 ½ tsp): Essential for a light, fluffy rise.
• Salt (½ tsp): Enhances sweetness and sharpens all flavors.
• Sugar (1 ¼ cups): Sweetens and softens the crumb.
• Unsalted butter (½ cup, melted): Gives richness and that melt-in-your-mouth texture.
• Eggs (3 large): Provide lift and structure, helping to trap air as the cake bakes.
• Whole milk or buttermilk (¾ cup): Keeps the sponge moist. Buttermilk adds a slight tang and improves softness.
• Vanilla extract (1 ½ tsp): Deepens the flavor profile and pairs perfectly with berries.
• Natural pink food coloring (optional): If you want that perfect pastel color for a pink strawberry cake, just a drop or two works.

If you’re looking for more berry-focused inspiration, this Cake with Cream and Strawberries shows how versatile strawberries can be in layer cakes.

For the Vanilla Custard Filling

• Whole milk (2 cups): A creamy base that gives the custard body.
• Egg yolks (5): Key to richness and that golden, smooth finish.
• Granulated sugar (½ cup): Balanced sweetness to contrast the berries.
• Cornstarch (3 tbsp): Helps thicken the custard without making it gummy.
• Unsalted butter (2 tbsp): Adds silkiness once the custard is cooked.
• Vanilla bean paste or extract (1 tsp): A must-have for that deep, warm aroma.

If you want professional-level custard results, check out King Arthur Baking’s guide to custard making, which explains everything from temperature control to whisking techniques.

Optional Garnishes

• Whipped cream: Light and airy topping that balances the density of the custard.
• Strawberry slices: Add freshness and a pop of red.
• Mint leaves or edible flowers: These make it look straight out of a bakery window.

Not ready to stop at one cake? Take a peek at this delightful Strawberry Cake Sheet—a simple weekday version using similar ingredients.

Step-by-Step Instructions to Build the Cake

The beauty of this easy strawberry cake recipe is in its layers—each one built with care. Here’s how to go from fresh strawberries to a show-stopping dessert in just a few straightforward steps.

Step 1: Prepare the Cake Layers

1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
2. In a mixing bowl, whisk flour, baking powder, and salt.
3. In a separate bowl, beat the eggs and sugar until fluffy (about 3–4 minutes).
4. Slowly add the melted butter, milk, and vanilla while continuing to whisk.
5. Gradually fold in the dry ingredients until no lumps remain.
6. Gently stir in the chopped strawberries and a drop of pink coloring if using.
7. Divide batter into pans and bake for 28–32 minutes, or until a toothpick comes out clean.
8. Let cakes cool 10 minutes in the pan, then invert on a wire rack and cool completely.

This sponge is delicate, sweet, and beautifully fruity—just like the one used in our Simple Strawberry Desserts, which are a great alternative when you’re short on time.

Step 2: Make the Custard

1. Warm the milk in a saucepan over medium heat until steaming, not boiling.
2. In a separate bowl, whisk egg yolks with sugar and cornstarch until smooth.
3. Slowly pour the warm milk into the yolk mixture, whisking constantly.
4. Return the entire mix to the pan. Cook on medium-low, stirring constantly, until it thickens (6–8 minutes).
5. Once thick, remove from heat and stir in butter and vanilla.
6. Transfer to a bowl, press plastic wrap on the surface, and refrigerate for 2 hours.

For advanced tips on creating perfectly smooth custard, the folks at Serious Eats have a fantastic breakdown of do’s and don’ts when making pastry cream.

Step 3: Assemble the Strawberry Custard Cake

1. Level both cakes with a serrated knife if needed.
2. Place the first layer on your serving plate and spread the custard evenly on top.
3. Add the second cake layer and gently press down.
4. Top with whipped cream, sliced strawberries, and a sprig of mint.
5. Chill for at least 30 minutes before slicing so everything sets beautifully.

Need more inspiration for fruity layered cakes? This elegant Strawberry Tiramisu Dessert is another layered favorite with strawberries and cream.

Flavor Variations & Smart Storage Tips

Once you’ve mastered the classic strawberry custard cake, there’s a whole world of variations waiting for you. This cake is versatile enough to handle fruity, creamy, or even chocolate twists while still preserving its status as a standout strawberry cream dessert.

Chocolate Custard Twist

If you’re a chocolate lover, replace the vanilla custard with a rich cocoa version. Simply add 2 tablespoons of unsweetened cocoa powder to your custard mixture and use dark chocolate shavings between the layers. The bitterness of chocolate balances beautifully with the sweetness of strawberries, making this a standout strawberry dessert recipe for more mature palates. You can also top it with chocolate-dipped strawberries for extra flair—just like we do in this Chocolate Strawberry Cake.

Lemon Strawberry Sunshine

For a citrusy spin, add lemon zest and a tablespoon of fresh lemon juice to the custard. This brightens the cake and enhances the berry flavor, turning it into a vibrant summer strawberry cake ideal for brunches and picnics. It pairs beautifully with whipped cream and mint.

Mixed Berry Upgrade

If you have raspberries, blueberries, or blackberries on hand, fold them gently into the custard or layer them with the strawberries. This transforms the cake into a colorful fluffy berry cake. You’ll get texture, color, and a deeper fruity complexity in every bite.

You might also try this idea with our Peanut Butter Chocolate Sheet Cake as a base for bolder experimentation.

Storage Tips: Make It Last, Stay Fresh

Because of the custard layer, proper storage is key for keeping your custard layer cake safe and delicious.

Refrigerator

• Store the finished cake covered in the fridge for up to 4 days.
• Use a cake dome or gently wrap in plastic to keep it from drying out.
• Always keep it cold due to the custard and fresh fruit content.

Freezer

• The sponge cake alone (without custard) freezes beautifully. Wrap it tightly and freeze for up to 2 months.
• You can also freeze the assembled cake for short-term use: wrap it well and thaw it overnight in the refrigerator before serving.

For food safety guidance, the USDA offers excellent tips on cake storage, especially with custards and cream: FSIS – Safe Handling of Refrigerated Desserts.

Make-Ahead Strategy

• Custard can be made 2 days ahead and stored in the fridge.
• Cake layers can be baked and frozen in advance.
• Assemble the cake the day before serving for best texture and presentation.

You’ll find additional prep strategies on Food Network’s cake tips which include pro tips for keeping layered desserts looking fresh and photo-ready.

FAQ – Strawberry Custard Cake

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A slice of this strawberry custard cake is more than just dessert—it’s a moment to savor. It’s the kind of treat that bridges generations: classic enough to remind you of your grandmother’s baking, yet modern enough for your Instagram feed. With its tender sponge, creamy custard, and juicy berries, it truly earns its place among the best strawberry dessert recipes.

Whether you’re baking it for a summer celebration, a Sunday family lunch, or simply because strawberries are in season, this cake brings beauty and comfort to any occasion. It’s incredibly customizable, easy to prep in advance, and always a hit with guests.

Don’t hesitate to get creative with the flavor options. Try a chocolate custard version or fold in other berries for variety. If you’re planning a big event, check out our Tiramisu Cheesecake or the decadent Black Forest Cheesecake for even more dessert inspiration.

Always prioritize food safety when handling cream-based desserts by following the guidelines from FSIS.gov, and browse cake ideas on Food Network if you’re planning a full dessert table.

In the end, this easy strawberry cake recipe is more than a set of steps—it’s a celebration of flavor, color, and the simple joy of baking something beautiful from scratch.