Ingredients
Scale
- 2 cups All-Purpose Flour (or gluten-free flour)
- 1 cup Unsalted Butter (or margarine)
- 1 cup Granulated Sugar (or brown sugar)
- 3 large Eggs (or flax eggs)
- 1 cup Whole Milk (or almond/soy milk)
- 2 cups Fresh Strawberries
- For Custard: ½ cup Sugar
- 2 tbsp Cornstarch
- 4 Egg Yolks (or chia seeds)
Instructions
- Preheat your oven to 350°F (175°C).
- In one bowl, mix flour, baking powder, and salt. In another bowl, cream butter and sugar; add eggs one at a time and mix in vanilla extract.
- Gradually add dry ingredients alternately with milk until just combined.
- Pour batter into a greased pan and bake for about 30 minutes or until a toothpick comes out clean.
- For the custard, combine sugar, cornstarch, and egg yolks in a saucepan; gradually whisk in milk over medium heat until thickened.
- Cool the cake completely before spreading the custard on top and topping with fresh strawberries.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg