Ingredients
Equipment
Method
Directions
- Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans with butter and flour.
- Combine all-purpose flour, baking powder, and salt in a mixing bowl and whisk until blended.
- Beat softened unsalted butter with granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well, then add vanilla extract.
- Slowly add dry ingredients to the wet mixture alternating with whole milk until smooth.
- Pour batter into the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow cakes to cool in pans for about 10 minutes, then transfer to wire racks to cool completely.
- For the custard, heat whole milk over medium heat while whisking sugar, cornstarch, and egg yolks in a bowl.
- Gradually add heated milk to the egg mixture, then return to pan and cook over medium heat until thickened.
- Once cool, slice each cake in half and layer custard and strawberries between layers.
- Chill the assembled cake in the refrigerator for at least one hour.
- Serve slices garnished with chocolate drizzle or whipped cream if desired.
Nutrition
Notes
Ensure ingredients are at room temperature and allow cakes to cool completely to avoid crumbling. Use well-drained strawberries for best flavor and texture.