Ingredients
Scale
- 2 cups all-purpose flour (or gluten-free flour)
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup unsalted butter (or margarine)
- 1 cup granulated sugar (or brown sugar)
- 3 large eggs (or flax egg)
- 2 tsp vanilla extract (or almond extract)
- 1 cup whole milk (or almond/soy milk)
- 1/2 cup sugar (for custard)
- 2 tbsp cornstarch
- 4 large egg yolks (or chia seeds)
- 2 cups fresh strawberries (or thawed frozen strawberries)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round baking pan.
- In one bowl, whisk together flour, baking powder, and salt. In another bowl, cream butter and sugar until fluffy.
- Add eggs one at a time to the butter mixture and mix in vanilla extract.
- Gradually combine the dry ingredients with the wet mixture while alternating with milk; mix until just combined.
- Pour batter into the pan and bake for about 30 minutes or until a toothpick comes out clean. Cool on a wire rack.
- Prepare custard by combining sugar, cornstarch, and egg yolks in a saucepan; gradually whisk in milk until thickened.
- Once cooled, slice the cake horizontally, layer with custard and sliced strawberries between tiers, and top with remaining custard.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 335
- Sugar: 28g
- Sodium: 215mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg