Fresh Strawberry & Vanilla Custard Cake Filling
A silky homemade custard paired with sugar-macerated fresh strawberries creates the ultimate cake filling. Quick to prepare and irresistibly creamy, it's the perfect layer for birthday cakes, sponge cakes, and tarts that will impress everyone at the table.
🛒 Ingredients
1 servings
- 2 punnets fresh strawberries (about 500 g / 1 lb)
- 4 tablespoons granulated sugar
- 1 can (14 oz / 395 g) sweetened condensed milk
- 1¾ cups whole milk (same volume as the can)
- 3 egg yolks
- 1 tablespoon cornstarch
- A few drops of rum extract or vanilla extract
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Directions
- 1
In a medium saucepan, whisk together the condensed milk, whole milk, egg yolks, cornstarch, and flavoring until smooth.
- 2
Cook over medium heat, stirring constantly with a spatula or wooden spoon, until the custard thickens and coats the back of a spoon.
- 3
Remove from heat and keep stirring until it cools slightly. Press plastic wrap directly onto the surface to prevent a skin from forming, then refrigerate until completely cold.
- 4
Wash, hull, and slice the strawberries into bite-sized pieces.
- 5
Toss the strawberries with sugar and let them macerate for 10 minutes until they release their natural juices.
- 6
Gently fold the macerated strawberries and their syrup into the cold custard cream and use immediately to fill your cake layers.
💡 Chef's Tip
For a lighter texture, fold in 3–4 tablespoons of lightly whipped heavy cream before adding the strawberries. This filling is best used the same day for maximum freshness and texture.
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