Strawberry Custard Cake with Whipped Cream, did you HEAR that!? Yeah, my jaw dropped as well at the thought of such a thing.
The idea of this type of cake all started way back when five years ago for our wedding cake. It was one of those that you just take a bite, pause for a moment, roll your eyes at how good it tasted, and then continue to indulge. Pretty sure that’s how our taste-test dessert day went. 😋
This past weekend was my hubby’s birthday and I told him that I would make him (from scratch) any type of cake he wanted. Well guess which one he wanted?? That’s right 👆🏼👆🏼👆🏼 our wedding cake with the strawberries, custard, whipped cream and all that yumminess. With a bit of a sigh, yet also a secret touch of excited-ness, I was up for the challenge.
Let me start out with saying this is not my recipe. I know, I know, hand slap. That’s what I thought at first too, but then I thought, wait, why not share this absolutely divine cake with the rest of the world that includes recipes from some of our other blogger friends?? So here we have it, an amazing strawberry custard cake with whipped cream frosting that combines three recipes into one. I see no problem with that. 😍
It all started with the cake. Classic yellow cake to be exact. So, on the hunt for the perfect yellow cake recipe, I realized there are TONS of “The Best Yellow Cake Recipes” out there. I mean, how do you choose the best when there are a million of “the best?” With that, I said forget the internet for the cake, I’m pulling out my Vintage Cakes cookbook and going from there. What do you know, there was a classic yellow cake recipe toward the back that definitely required several ingredients and some extra TLC with the process – but I was down. Step 1, cake, done.
Next, came the strawberry and custard fillings. It seems like a classic custard generally has about the same recipe, but I settled for this custard filling from Juniper & Spice from her Fluffy White Cake with Strawberries, Custard and Whipped Cream recipe. It was super simple, and I was able to put it to the side to cool while I made the strawberry filling.
The strawberry filling I based off of the berry filling from Life, Love and Sugar’s Berry Mascarpone Layer Cake recipe. Her filling actually included mixed berries, but I only used strawberries in mine. 🍓🍓 I also threw in some plain chopped up strawberries at the end so it all wasn’t completely blended.
Finally, came the whipped cream frosting. I also based it off of Life, Love and Sugar’s Berry Mascarpone Layer Cake recipe with a few extra modifications. Instead of the mascarpone cheese, I blended in about 3 tbsp of butter as well as a tsp of almond extract. Let me just tell you that the almond extract gives it SUCH good flavor. Don’t skip adding this if you have some on hand – it’s totally worth it.
With everything all ready to go, assembling was a piece of cake. Heh. Sorry, had to. 😏 🍰 Since I ran out of strawberries (whoops) I decided to decorate it with some flowers I had bought a few days ago. Who says husbands can’t have cakes with flowers? Nevertheless, the hubs was super excited, as was I to dive into this cake in hopes that it tasted as good as it looked.
All an all, let me just say, strawberry custard cake with whipped cream success. 👌🏽 Now if it was only acceptable to have a piece for dinner tonight…oops, too late. 😏
Hope you enjoy!
- 1 1/2 cups sifted cake flour
- 3/4 cup plus 2 tbsp all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp salt
- 6 tbsp unsalted butter, at room temperature
- 2 cups granulated sugar
- 1/2 cup canola oil
- 1 tbsp pure vanilla extract
- 4 egg yolks, at room temperature
- 3 eggs, at room temperature
- 1/2 cup buttermilk, at room temperature
- 1/2 cup heavy cream, cold
- 2 egg yolks, slightly beaten
- 1 ½ tbsp butter
- 1 tbsp cornstarch
- 1 cup half-and-half
- 2 tbsp granulated sugar
- 2 tsp pure vanilla extract
- 1 1/2 cups strawberries
- 3 tbsp water
- 3/4 cup sugar
- 3 tbsp cornstarch
- 2 1/2 cups heavy whipping cream, cold
- 1 1/2 cups powdered sugar
- 2 tsp vanilla extract
- 1 tsp almond extract
- 3 tbsp butter, at room temperature
- Center an oven rack and preheat the oven to 350 degrees F. Place a medium bowl in the refrigerator to chill.
- Grease two 8x2-inch round cake pans and line the bottoms with parchment paper circles.
- Sift together the flours, baking powder and salt in a bowl.
- In the bowl of a stand mixer, cream the butter and sugar on medium-high until fluffy, about 5 minutes, scraping the sides frequently.
- With the mixer on low, drizzle the oil and vanilla into the mixture until well combined.
- Blend in the egg yolks and whole eggs one at a time.
- Add the flour mixture in three parts, alternating with the buttermilk in two parts.
- Stop the mixer before the last of the flour has been incorporated and complete the blending by hand to ensure that you do not overbeat the batter.
- In a separate chilled bowl, whisk the heavy cream to soft peaks with a hand whisk (or hand electric mixer).
- Fold the cream into the cake batter.
- Divide the batter evenly between your two pans and smooth the tops. Tap the pans lightly to knock out any large air bubbles.
- Bake in the middle of the oven until the cakes crack a bit on top and centers spring back when lightly touched, about 35-45 minutes.
- In a small saucepan, blend the egg yolks, butter, cornstarch, half and half, and sugar over medium heat. Stirring constantly, cook until smooth and thickened. Stir frequently to prevent the custard from sticking or burning.
- Cover pan and set aside to cool. Stir vanilla into cooled custard.
- Add the strawberries and water to a food processor and puree until smooth.
- Combine the sugar and cornstarch in a medium saucepan. Stir in the strawberry puree.
- Cook over medium heat, stirring consistently until mixture thickens and comes to a boil, about 8-10 minutes.
- Allow to boil for 1 minute, then remove from heat. Refrigerate and allow to cool completely.
- Add the heavy whipping cream, powdered sugar, vanilla extract, almond extract and butter to a large mixer bowl and whip on high speed until thick peaks form.
- Set whipped frosting in the refrigerator.
- Allow the cake to cool completely. Cut each layer cake in equal halves to create four layers.
- Lay one of the two bottom cake layers on a flat plate or cake stand. Using a spatula, spread the custard filling until almost to the edges.
- Stack the second bottom cake layer on top of the custard filling layer.
- Using a spatula, spread the strawberry filling until almost to the edges.
- Next, align one of the top two layers, cut side up, on top of the strawberry filling layer.
- Using a spatula, frost the top with a heaping 1/2-1 cup of whipping cream, spreading it out to the edge of the cake.
- Stack the last layer on top. Apply a thin layer of whipped cream all over the cake to create a "crumb coat" and then place in the refrigerator about 10 minutes.
- Take it out and frost with the remaining whipped cream.
- Decorate to your liking.