Have you ever seen that cake with strawberries and custard that made you crave it, but the strawberries were out of season? Well, this is the recipe for you who want to enjoy strawberries all year round, like me, without spending a fortune to buy them at the supermarket when fresh fruit is not in season. We will use Fabbri 1905 strawberries to prepare this delicious and fragrant dessert!
Perfect from breakfast to snack, ideal as a gift if you’ve been invited to dinner, the cake with candied strawberries and homemade cream will win everyone over, bite after bite! This cake with strawberries is soft, creamy, and very fragrant already from the cooking process. The soft cream that envelops the strawberries, the sponge cake even softer thanks to the presence of Greek yogurt in the batter. In short, I’m already eager to make it again, this cake with cream and strawberries!
Tip: prepare the custard the evening before making this cake with strawberries. Doing so ensures it is well chilled, having the perfect consistency to be used for making a cake with cream that remains soft and delicious.
Over the years, I have published the Grandma’s Custard Recipe Licia which you can find here on the blog and in the link below. I have gathered for you all the sweet recipes with homemade custard and, in addition, the collection of strawberry recipes in season! In any period, we can enjoy delicious, easy, and quick desserts to prepare by following my recipes!
Each link below is clickable and will take you directly to the recipe you have chosen to read, including the two collections where you can find all the treats with these two ingredients. I also remind you that I await you every morning in the Facebook group and fan page of Le Ricette di Bea with the Recipe of the Day! An unmissable appointment to start the day with a sweet or savory treat!
But now let’s move on to today’s recipe, the cake with strawberries and homemade custard with grandma’s recipe!
- Difficulty: Very easy
- Cost: Economic
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring, Spring, Summer, and Autumn
- Energy 268.41 (Kcal)
- Carbohydrates 48.39 (g) of which sugars 17.19 (g)
- Proteins 9.87 (g)
- Fat 5.33 (g) of which saturated 2.60 (g)of which unsaturated 2.49 (g)
- Fibers 5.20 (g)
- Sodium 95.64 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for a cake with strawberries and cream with a 9.5-inch mold
- 2.5 oz brown sugar
- 3 eggs (at room temperature)
- 1 pinch salt
- 1/2 cup Greek yogurt
- 2.25 cups flour (for soft cakes)
- 3.5 tbsp milk (at room temperature)
- 0.7 oz potato starch (or corn starch)
- 1 packet baking powder
- 1 packet vanillin
- 8.5 oz whole milk (at room temperature)
- 1 egg (at room temperature)
- 1 oz flour (or corn starch)
- 1.25 oz sugar
- 1 vial vanilla (or a vanilla pod)
- to taste lemon zest (grated)
Tools to prepare the cake with cream and candied strawberries
- 1 Bowl
- 1 Mixer
- 1 Kitchen scale
- 1 Spoon
- 1 Sieve
- 1 Mold
- 1 Parchment paper
- 1 Piping bag
- 1 Oven
- 1 Spatula
- 1 Small pot
- 1 Whisk
- 1 Mixer
- 1 Stovetop
- 1 Kitchen scale
Recipe steps for cake with strawberries and custard
I start the preparation with the custard. I recommend doing as I do: make the homemade cream the evening before making the cake, so it is completely cold and ready to be used for this recipe.
Here is my recipe. I take a small pot and break an egg at room temperature into it and mix it with the mixer together with the sugar. I add the flour, or corn starch, the grated lemon zest, and the vanilla vial. I work until I get a smooth cream without lumps.
Then I place the small pot on the stovetop and turn on the low flame. I take the glass with the milk and gradually pour it into the small pot, stirring the cream with the whisk from this moment on. It will take about 5 minutes to thicken the cream. I then turn off the flame and keep stirring with the whisk for another 5 minutes. I let it cool at room temperature for about 10 minutes.
I will have obtained a smooth, lump-free, and shiny cream. I cover the surface of the cream with a piece of plastic wrap and place it in the fridge to cool overnight. The following morning it will be perfect for use in many recipes!
Now that the homemade custard is ready, I can explain my recipe for the base of the cake with candied strawberries. I take a bowl and pour the dose of brown sugar into it. I break the three eggs at room temperature, sprinkle with a pinch of salt that will help me better work the eggs, and turn on the electric mixer. I need to get a nice smooth and frothy cream; it will take about 5 minutes.
I then add the jar of plain Greek yogurt and the dose of milk, continuing to work the cream. I weigh the flour for soft cakes, add the dose of potato starch, or corn starch, the packet of vanilla, and the packet of baking powder. I turn off the mixer, take a spoon and a sieve to add the flours.
I turn the mixer back on and work everything until I get a nice cream without lumps. I take the cake mold, with a springform in my case, and wet a sheet of parchment paper that I squeeze and place at the bottom of the mold. I pour the cake batter and set aside. I turn on the oven to 180 degrees with static mode, so that it is well hot for when I will bake the cake.
I place a good dose of candied strawberries on the cake and continue with the preparation.
I retrieve the custard from the fridge and transfer it to a piping bag with a nice big star tip. I create a nice spiral on the surface of the cake. I decorate with more strawberries and the cream. Now I am ready to bake. Center of the oven for a baking time ranging from 40 to 45 minutes. I always do the toothpick test before turning off the oven. Being a dessert with custard, it will take more time to bake well, so I will need to check that it is well cooked inside before taking it out of the oven.
Then I let cool at room temperature for about 10 minutes before serving at the table. The cake with strawberries and custard is finally ready to be served. All that is left is to wish you a good appetite and remind you that I await you every day here on my blog with many easy, quick, and delicious recipes like this one!
Tips, Variations, and Storage:
Tips: where specified, the ingredients must be at room temperature. Working the eggs, the flour, and thus the entire cream well is essential for the successful outcome of the dessert. This will give you extreme softness and a taste that conquers at the bite and makes you want to take another slice of dessert.
Variations: you can substitute brown sugar with classic white sugar. If in season, of course, you can replace the candied strawberries with fresh strawberries. If you don’t want to prepare the custard, you can use a cream with mascarpone and whipped cream or with mascarpone and Philadelphia, to still obtain a creamy and delicious dessert just like this one.
Storage: you can store the cake with strawberries and cream in a container with a lid for a couple of days. The cream, being cooked, will remain soft and delicious, and will not spoil as a raw cream used purely for decoration might. The strawberries themselves, being candied and thus already preserved in a jar, will not mold like fresh seasonal strawberries would, and you won’t need to keep this dessert in the fridge, although I recommend doing so during summer.
