Strawberry Custard Cake Recipe

Name: Strawberry Custard Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups self raising flour; 1 baking powder level teaspoon; 1 1/4 cups caster sugar; 1/2 teaspoon vanilla extract; 3 eggs medium; 5 1/4 ounces Stork Tub; 1/2 litre semi-skimmed milk; 1 3/8 ounces custard powder; 6 2/3 tablespoons caster sugar; 1 medium egg; 2 3/4 cups strawberries; 1/2 cup double cream; icing sugar

Servings: persons

1 1/4 cups self raising flour
1 baking powder level teaspoon
1 1/4 cups caster sugar
1/2 teaspoon vanilla extract
3 eggs medium
5 1/4 ounces Stork Tub
1/2 litre semi-skimmed milk
1 3/8 ounces custard powder
6 2/3 tablespoons caster sugar
1 medium egg
2 3/4 cups strawberries
1/2 cup double cream
icing sugar

1
Preheat the oven to 180u00b0C, 160u00b0C fan oven, Gas mark 4.
2
Sieve the flour and baking powder into a large bowl. Add the sugar, vanilla extract, eggs and Stork and mix with a wooden spoon quickly to make a thick batter. Spread the batter evenly into the prepared tin.
3
Bake the cake in the preheated oven for 25-35 minutes until golden brown. Leave the cake to cool on the baking sheet.
4
While the cake is in the oven, make the custard cream: Heat the milk to a simmer. Mix the custard powder in a bowl with the sugar, egg and 4 tablespoons of warm milk. Pour the mixture into the hot milk, stirring constantly, bring the custard to a simmer and cook for 3-4 minutes on a low heat. Stir regularly. Allow the custard to cool while stirring occasionally to prevent a skin forming on the top.
5
Meanwhile clean the strawberries and halve them.
6
Whip the cream until stiff. Fold the whipped cream into the cold custard (if the custard is warm or hot, the cream will melt, making the cream too thin!).
7
Spread the custard cream evenly over the cake.
8
Spoon the strawberries on it, dust the cake with icing sugar and cut into 8-10 slices.

849

kcal

Calories

Fat

145

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/4 cups self raising flour, 1 baking powder level teaspoon, 1 1/4 cups caster sugar, 1/2 teaspoon vanilla extract, and more.

Yes, Strawberry Custard Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Strawberry Custard Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions