STRAWBERRY CREAM AND CUSTARD CAKE, a simple soft fruit cake, perfect as a Sunday dessert: a tender sponge cake filled with custard, covered with whipped cream and strawberry syrup.
I wanted to make something pretty without spending hours in the kitchen 😅 and that’s how this strawberry cream and custard cake was born — a dessert that looks like it came from a patisserie but is actually much simpler than you think.
The strawberry cream and custard cake is one of those timeless classics everyone loves: a soft sponge cake, custard, and fresh strawberries that give a fresh, light touch. Perfect for Sunday, a birthday or when you want to impress without complicating things.
Follow me in the kitchen — today we have the strawberry cream and custard cake.
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 1 Hour 10 Minutes
- Cooking time: 1 Hour
- Portions: 10 servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 5 eggs
- 3/4 cup sugar
- 1 1/4 cups all-purpose flour (use a soft flour for cakes, the one you normally use)
- 1 packet vanillin (vanilla powder)
- 1 pinch salt
- 2 cups milk
- 4 egg yolks
- 5 tbsp cornstarch
- lemon zest
- 1/2 cup sugar
- 1 3/4 cups heavy cream (whipping cream)
- 1/3 cup powdered sugar (confectioners')
- 4 cups strawberries
- 3 tbsp sugar
- lemon juice
Steps
Beat the eggs and sugar for at least 10–15 minutes until they become pale and frothy.
Add the vanilla and salt. Fold in the flour little by little, mixing gently from the bottom up.Pour into a buttered and floured pan. Bake at 338°F (conventional) for about 35–40 minutes. Remove from the oven and let cool.
Heat the milk with the lemon zest. Whisk the egg yolks and sugar, then add the cornstarch.
Pour in the hot milk, mix and return to the heat. Cook until it thickens, then let it cool.Cook about 1 1/3 cups (≈200 g) of strawberries with 3 tablespoons of sugar and a little lemon juice.
Slice the sponge cake into 2 or 3 layers. Lightly soak each layer with milk or a syrup made of water, sugar and lemon juice.
Fill with the custard. Cover the entire cake with whipped cream.
Decorate with fresh strawberries and add the strawberry syrup.Enjoy!
If you like the recipe, click the stars at the bottom of the article. THANK YOU!
STRAWBERRY CREAM AND CUSTARD CAKE
Tips
For the look in the photo: use a generous layer of cream also around the edges.
You can add small pieces of strawberries inside the filling.
If you want more stability, mix some custard into the cream (it becomes a diplomate cream).
Useful tips for perfect results:
Soak the sponge cake well: it’s the secret to a super soft cake
Use fresh, ripe strawberries for a more intense flavor
Whip the cream very cold for the best texture
Let it rest in the fridge for at least 2 hours before serving
Decorate at the last moment for an even better visual effect
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FAQ — STRAWBERRY CREAM AND CUSTARD CAKE
Can I prepare the strawberry cream and custard cake in advance?
Yes, you can prepare it in advance. Keep it covered in the refrigerator until serving.
How long does it keep in the fridge?
2–3 days well covered, maintaining freshness and texture.
Can I use ready-made custard?
Yes, but homemade custard has a completely different flavor.
Can it be frozen?
It’s better not to — the cream and custard may lose their texture.
How do I prevent the strawberries from releasing water?
Dry them well and add them just before serving.
