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 those of you who want to enjoy strawberries all year round, like me, without spending a fortune buying them at the supermarket when fresh fruit is not in season. We will use Fabbri 1905 strawberries for this delicious and fragrant dessert!
Perfect from breakfast to snack time, ideal as a gift if invited to dinner, the cake with candied strawberries and homemade cream will win everyone over, bite after bite! This strawberry cake is fluffy, creamy and super fragrant already from baking. The soft cream envelops the strawberries, the sponge cake even more fluffy thanks to the presence of Greek yogurt in the batter. In short, I already feel like preparing it again, this cake with cream and strawberries!
Tip: prepare the custard the night before making this strawberry dessert. This way, you will ensure it is well cold, with the perfect consistency for making a cream dessert that remains soft and delicious.
Over the years, I have published the Grandma’s custard recipe Licia that you can find here on the blog and in the link below. I’ve gathered for you all the sweet recipes with homemade custard and, in addition, the collection of recipes with strawberries in season! So, at any time, we can enjoy delicious, easy, and quick desserts by following my recipes!
Each link below is clickable and will take you directly to the recipe you choose to read, including the two collections where you can find all the treats with these two ingredients. I also remind you that I am waiting for you every morning in the group and on the Facebook 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: Economical
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring, Spring, Summer and Fall
- 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 strawberry and cream cake with a 9.5-inch mold
- 2 1/2 oz brown sugar
- 3 eggs (at room temperature)
- 1 pinch salt
- 4 oz Greek yogurt
- 2 cups flour (for soft cakes)
- 3 1/2 tbsp milk (at room temperature)
- 3/4 oz potato starch (or cornstarch)
- 1 packet baking powder
- 1 packet vanillin
- 1 cup cup whole milk (at room temperature)
- 1 egg (at room temperature)
- 1 oz flour (or cornstarch)
- 1 1/4 oz sugar
- 1 vial vanilla (or a vanilla bean)
- to taste lemon zest (grated)
Tools to prepare cake with cream and candied strawberries
- 1 Bowl
- 1 Beater
- 1 Kitchen scale
- 1 Spoon
- 1 Sieve
- 1 Pan
- 1 Parchment paper
- 1 Piping bag
- 1 Oven
- 1 Spatula
- 1 Saucepan
- 1 Whisk
- 1 Beater
- 1 Stove
- 1 Kitchen scale
Steps of the recipe cake with strawberries and custard
I start the preparation with the custard. Here’s my advice: make the homemade cream the night before making the cake, so it’s completely cold and ready for this recipe.
Let me explain my recipe. I take a saucepan and break the egg at room temperature into it and beat it with the sugar. I add the flour, or cornstarch, the grated lemon zest, and the vanilla vial. I work until I get a lump-free cream.
Then I place the saucepan on the stove and light the low flame. I take the glass with the milk and gradually pour it into the saucepan, stirring the cream with the whisk from this moment on. It will take about 5 minutes to thicken the cream. Then I turn off the flame and continue stirring with the whisk for another 5 minutes. I let it cool at room temperature for about 10 minutes.
This way, I’ll have obtained a smooth, lump-free, and glossy cream. I cover the surface of the cream with a piece of plastic wrap and place it in the refrigerator to cool overnight. The next morning it will be perfect for 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 in the amount of brown sugar. I break the three eggs at room temperature, sprinkle with a pinch of salt which will help me work the eggs better, and turn on the electric beater. I need to get a beautiful smooth and frothy cream; it will take about 5 minutes.
Then I add the pot of plain Greek yogurt and the amount of milk, continuing to work the cream. I weigh the flour for soft cakes, add the amount of potato starch, or cornstarch, the packet of vanilla, and the packet of baking powder. I turn off the beater, take a spoon and a sieve to add the flours.
I turn the beater back on and work everything until I get a nice lump-free cream. I take the cake pan, with a springform in my case, and wet a sheet of parchment paper that I squeeze and place on the bottom of the pan. I pour in the cake batter and set aside. I turn the oven to 350°F in static mode, so it can be well hot for when I bake the dessert.
I place a nice amount of candied strawberries on the cake and continue with the preparation.
I take 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 cake’s surface. Decorate with more strawberries and cream. Now I’m ready to bake. Center part of the oven for a baking time from 40 to 45 minutes. I always do the toothpick test before turning off the oven. Since it’s a dessert with custard, it will take longer to bake well, so I need to ensure it’s well cooked inside before removing it from the oven.
Then 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. I just have to wish you bon appétit and remind you that I’m here every day with many easy, quick, and delicious recipes like this one!
Tips, variations, and storage:
Tips: where specified, ingredients must be at room temperature. Properly working the eggs, flour, and thus the entire cream is essential for the best dessert outcome. This way, you’ll achieve extreme softness and a taste that makes you want to take another slice.
Variations: you can replace brown sugar with classic white sugar. If in season, obviously, you can substitute candied strawberries with fresh strawberries. If you don’t want to make custard, you can use a cream with mascarpone and whipped cream or with mascarpone and cream cheese to still get a creamy and delicious dessert like this.
Storage: you can keep the dessert 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 won’t spoil like a raw cream used for decoration might. The same strawberries, being candied and thus already preserved in a jar, won’t mold like fresh seasonal strawberries, so you don’t need to store this dessert in the fridge, though I recommend doing so during the summer.
