Strawberry Custard Delight Cake: 10 Layered Perfection

A delicious and visually appealing Strawberry Custard Delight Cake, perfect for any occasion.

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Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, cream butter and sugar until light and fluffy.
Beat in eggs one at a time, then vanilla.
Alternate adding dry mixture and milk until smooth.
Divide batter into pans and bake for 25–30 minutes, or until a toothpick comes out clean. Cool completely.
In a saucepan, heat milk until warm (do not boil).
In a bowl, whisk sugar, cornstarch, and egg yolks. Slowly pour in warm milk while whisking.
Return mixture to saucepan and cook over medium heat, stirring until thickened.
Remove from heat, stir in butter and vanilla. Cover with plastic wrap pressed against surface, let cool.
Slice each cake layer in half horizontally for 4 thin layers.
Place one layer on a plate, spread custard, then sprinkle with diced strawberries.
Repeat with remaining layers.
Spread custard on top and garnish with halved strawberries.
Pipe whipped cream around edges.
Chill for at least 1–2 hours before serving for best flavor.