Creamy Strawberry Custard Cake
This creamy custard cake bakes up with a natural pink strawberry swirl that's as beautiful as it is delicious. Tender, tangy, and perfectly sweet - it tastes like spring in every bite.
Equipment
- 9-inch springform pan
- Electric mixer
- Blender or food processor
- Mixing Bowls
Ingredients
Strawberry Puree
- 1 cup fresh strawberries, hulled and chopped
- 1 tablespoon granulated sugar
Cake Batter
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup plus 2 tablespoons divided all-purpose flour
- 1 teaspoon baking powder
- pinch of salt
Instructions
- Make the puree: Toss the chopped strawberries with 1 tablespoon of sugar in a small bowl. Let them sit for 10 minutes to release their juices, then blend until smooth. Set aside.
- Preheat and prep: Set your oven to 325°F. Butter the bottom and sides of your springform pan, then line the bottom with a round of parchment paper.
- Start the batter: In a large bowl, beat the softened cream cheese with 1/2 cup of sugar until light and fluffy – about 3 minutes. Add the eggs one at a time, beating well after each.
- Add the custard base: Pour in the heavy cream, vanilla extract, and 2 tablespoons of the flour. Beat on low just until combined – don't overmix here.
- Finish the batter: In a separate bowl, whisk the remaining 1/2 cup of flour with the baking powder and a pinch of salt. Fold this gently into the wet batter until you see no streaks of flour. The batter should be thick and smooth, like a very dense pancake batter.
- Fill the pan: Pour the batter into the prepared pan and smooth the top with a spatula. Drop spoonfuls of the strawberry puree over the batter – about 6 to 8 dollops. Use a butter knife or a skewer to swirl it gently. Just a few passes – over-swirling makes the color muddy instead of bright.
- Bake low and slow: Bake for 55 to 65 minutes, until the edges are set and the center jiggles softly when you gently shake the pan – like a cheesecake, not like soup. The top should be pale gold and slightly puffed.
- Cool completely: Let it cool in the pan on a wire rack for 1 hour, then refrigerate for at least 2 hours before slicing. The custard needs time to finish setting – if you cut it sooner, it won't hold its shape.
Notes
Room temperature ingredients matter here – cold cream cheese or eggs will give a lumpy batter. Don't over-swirl the puree; two or three figure-eight motions with a knife is plenty. Trust the jiggle test over the oven timer – start checking at 50 minutes. This cake is best served cold or at cool room temperature. Store in an airtight container in the fridge for up to 4 days. Not recommended for freezing.