Strawberry Custard Mary Ann Cake With Whipped Cream

Name: Strawberry Custard Mary Ann Cake With Whipped Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups King Arthur Unbleached All-Purpose Flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup butter at room temperature; 3/4 cup granulated sugar; 1/4 cup fresh lemon juice; 3 large eggs at room temperature; 1/3 cup milk; 1/4 cup strawberry preserves; 1 box pie filling vanilla, prepared according to package directions or home made pastry cream; 1 cup strawberries washed and sliced plus additional berries for decoration; 1 cup heavy cream whipped, slightly sweetened

Servings: persons

1 1/2 cups King Arthur Unbleached All-Purpose Flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter at room temperature
3/4 cup granulated sugar
1/4 cup fresh lemon juice
3 large eggs at room temperature
1/3 cup milk
1/4 cup strawberry preserves
1 box pie filling vanilla, prepared according to package directions or home made pastry cream
1 cup strawberries washed and sliced plus additional berries for decoration
1 cup heavy cream whipped, slightly sweetened

1
Preheat oven to 350 degrees and lightly butter and flour an 8 1/2 or 10 inch Mary Ann pan.
2
In a bowl mix together flour, baking powder, and salt. Set aside.
3
With mixer cream butter and sugar until light and fluffy. Add lemon juice and eggs, one at a time. Scrape down sides of the bowl and continue beating until well combined. Mixture may look curdled, because of the lemon juice.
4
Add dry ingredients, alternating with milk in 3 additions and gently combine.
5
Pour into prepared pan and bake for 34 to 38 minutes or until cake springs bake when lightly pressed.
6
Let cool in pan for 5 minutes before turning it out onto a wire rack.
7
Brush cooled cake with strawberry preserves and top with custard. Arrange strawberries in a circular pattern and cover with whipped cream. Decorate with additional berries and mint leaves. Dust edges of cake with confectioners' sugar.

932

kcal

Calories

Fat

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 12 ingredients. The key ingredients include: 1 1/2 cups King Arthur Unbleached All-Purpose Flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/2 cup butter at room temperature, and more.

Yes, Strawberry Custard Mary Ann Cake With Whipped Cream 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!