Description
Layers of soft vanilla cake, rich vanilla bean custard, and vibrant fresh strawberries, topped with dreamy whipped cream. A show-stopping dessert for any occasion.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened (for cake)
- 1 ½ cups granulated sugar (for cake)
- 4 large eggs (for cake)
- 1 tsp vanilla extract (for cake)
- 1 cup milk (for cake)
- 2 cups whole milk (for custard)
- ½ cup granulated sugar (for custard)
- 3 tbsp cornstarch
- 4 large egg yolks (for custard)
- 2 tbsp unsalted butter, softened (for custard)
- 1 tsp vanilla extract (for custard)
- 2 cups fresh strawberries, diced (plus whole for topping)
- 2 tbsp granulated sugar (optional, for macerating strawberries)
- 1 tbsp fresh lemon juice (optional, for macerating strawberries)
- 2 cups heavy cream, very cold (for frosting)
- ½ cup powdered sugar, sifted (for frosting)
- 1 tsp pure vanilla extract (for frosting)
- ½ cup granulated sugar (for simple syrup, optional)
- ½ cup water (for simple syrup, optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- Whisk together 2 ½ cups all-purpose flour, 2 ½ tsp baking powder, and ½ tsp salt in a medium bowl.
- In a large mixing bowl, cream 1 cup softened unsalted butter with 1 ½ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition. Stir in 1 tsp vanilla extract.
- Gradually add the dry ingredients alternately with 1 cup milk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Divide batter evenly between the prepared pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Cool in pans for 10-15 minutes, then invert onto a wire rack to cool completely.
- In a saucepan, heat 2 cups whole milk with vanilla (from 1 tsp vanilla extract) over medium heat until steamy. Remove from heat, cover, and let infuse for 15-20 minutes.
- In a separate bowl, whisk together 4 large egg yolks, ½ cup granulated sugar, and 3 tbsp cornstarch until pale and thick.
- Remove vanilla from milk. Slowly pour half of the warm milk into the egg yolk mixture, whisking constantly. Pour the tempered mixture back into the saucepan with the remaining milk. Cook over medium-low heat, whisking constantly, until the custard thickens to a pudding-like consistency (5-8 minutes). Remove from heat.
- Stir in 2 tbsp softened unsalted butter and 1 tsp vanilla extract. Pass through a fine-mesh sieve into a clean bowl. Press plastic wrap directly onto the surface and refrigerate for at least 3-4 hours, or preferably overnight, until thoroughly chilled and set.
- Wash, hull, and dice 2 cups fresh strawberries. (Optional: Macerate diced strawberries with 2 tbsp granulated sugar and 1 tbsp lemon juice for 15-30 minutes. Reserve some whole or halved strawberries for garnish.)
- Chill a large mixing bowl and whisk attachment. Pour 2 cups very cold heavy cream into the chilled bowl. Whip on medium-low, gradually increasing speed. As cream thickens, slowly add ½ cup sifted powdered sugar and 1 tsp pure vanilla extract. Continue whipping until stiff peaks form. Refrigerate until ready to use.
- In a small saucepan, combine ½ cup granulated sugar and ½ cup water. Heat over medium heat, stirring until sugar dissolves. Cool completely before use.
- Level cooled cake layers with a serrated knife. (Optional: Brush each layer with cooled simple syrup.) Place one cake layer on your serving plate, securing with a dab of whipped cream. Pipe a border of whipped cream around the perimeter.
- Spoon half of the chilled custard inside the whipped cream border, spreading evenly. Arrange half of the sliced strawberries over the custard. Carefully place the second cake layer on top. Repeat with remaining custard and strawberries.
- Apply a very thin layer of whipped cream over the entire cake (top and sides) to create a crumb coat. Refrigerate for 15-20 minutes to set.
- Frost the entire cake evenly with the remaining whipped cream. Decorate the top with reserved whole or halved fresh strawberries. Refrigerate for at least 1-2 hours before slicing and serving.
Notes
- This cake can be made a day in advance for better flavor.
- Ensure all ingredients are at room temperature for best results.
- Use fresh strawberries for the best taste.
- Prep Time: 2 hours
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg