This strawberry lasagne is actually a layered strawberry custard cake! Find out how to make this adorable dessert

Featuring layers of delicate vanilla sponge, freshly stewed strawberries and a luxurious vanilla custard (creme patissiere), this dessert is as delicious as can be!

Here’s how to make it.

This deliciously sweet strawberry lasagne is inspired by Num Noms

Ingredients

For the vanilla sponge

6 medium free range eggs
200g (7 oz) caster sugar
200g (7 oz) self-raising flour
2 tsp vanilla extract

For the strawberry sauce

800g (28 oz) strawberries
100g (3.5 oz) caster sugar
2 tbsp corn flour
Juice of small lemon
2 tsp vanilla extract

For the custard

6 free range medium eggs
120g (4 oz) plain flour
180g (6 oz) caster sugar
800ml milk
2 tsp vanilla extract

For the top

30g (1 oz) white chocolate

You’ll also need

A shallow baking tray (approx 13 x 9 inches)
A high walled baking dish (approx 13 x 9 inches)

Instructions

For the vanilla sponge

Preheat the oven to 200C/390F (180C/355F fan).

Add the sugar, eggs and vanilla extract together in a bowl.

Sugar and eggs are mixed together in a bowl

Whisk until pale, thick and fluffy.

Fold in the flour

Preparing the sponge cake mix to make the lasagne

And combine.

Preparing the sponge cake mix for this strawberry lasagne

Line the tin with grease-proof paper - you can use a few dabs of batter to help stick the paper in place.

Preparing the baking tray to bake the 'lasagna'

Line the baking tray with greaseproof paper

Pour 1/3 of the batter into the tin and gently spread evenly.

The sponge cake batter is poured into a thin layer

Bake for 8 minutes until just firm.

Freshly baked sponge cake 'lasagna' pasta

While the sponge is still warm, tip face down onto a fresh sheet of baking paper and remove the baking paper. Use the remaining batter to make two more sheets of sponge.

Freshly baked 'pasta' for the strawberry lasagne

For the strawberry sauce

Hull and quarter the strawberries (use the drinking straw trick if you like), then cut those pieces into halves. Rinse and drain well, then put them into a saucepan along with the sugar, cornflour, vanilla extract and lemon juice.

Mixing together ingredients for the strawberry "ragout"

Cook over a medium heat for 20 minutes, stirring occasionally until thick.

Allow to cool to room temp.

For the custard

Add the eggs, flour, sugar, vanilla essence and splash of the milk in a large bowl.

Whisk together the until smooth.

Warm the rest of the milk to almost boiling, then pour into the egg mixture, stirring vigorously.

Pour the mixture into a clean pan and heat gently for about 25 minutes, whisking gently until thick.

Preparing the custard "cheese sauce" in a pan

Pour into a clean bowl, cover the surface with plastic wrap and leave to cool to room temp.

Allowing the custard "cheese sauce" to cool

To construct

Start with a few spoonfuls of stewed strawberries to just coat the base of the dish.

Assembling the strawberry lasagne, layer by layer

Then put down your first sponge layer.

Add approximately one third of the custard over the sponge.

Spread it out with a spoon to cover the entire sheet.

Spoon half of the remaining strawberries into the tin.

Followed by another sponge layer.

Add another layer of custard using half the remaining mixture.

Add the last of the strawberries.

Place the final layer of sponge.

Add the last of the custard.

Sprinkle grated white chocolate all over the top to finish.

Top the strawberry lasagne with a sprinkling of white chocolate

Chill in the fridge for an hour, or overnight. Enjoy!

Strawberry lasagne - an adorable, delicious dessert!

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5 from 3 votes

Strawberry custard layer cake

A delicious sweet dessert with strawberry sauce, creme patissiere and layers of vanilla sponge.

Prep Time40 mins

Cook Time24 mins

Total Time1 hr 4 mins

Course: Desserts and sweet treats

Diet: Vegetarian

Keyword: cake, dessert, fruit

Servings:

Author: Emily Leary

Ingredients

For the vanilla sponge

6 medium free range eggs
200 g 7oz (7.05 oz) white caster sugar (superfine)
200 g 7oz (7.05 oz) white self raising flour (self rising flour)
2 tsp vanilla extract

For the strawberry sauce

800 g (1.76 lb) 28 oz strawberries
100 g 3.5oz (3.53 oz) white caster sugar (superfine)
2 tbsp cornflour (cornstarch)
Juice of small lemon
2 tsp vanilla extract

For the custard

6 medium free range eggs
120 g 4oz (4.23 oz) plain white flour (all purpose flour)
180 g 6oz (6.35 oz) white caster sugar (superfine)
800 ml (1.69 pt) whole milk
2 tsp vanilla extract

For the top

30 g (1.06 oz) 1 oz white chocolate

You’ll also need

A shallow baking tray approx 13 x 9 inches
A high walled baking dish approx 13 x 9 inches

Instructions

For the vanilla sponge

Preheat the oven to 200C/390F (180C/355F fan). Add the sugar, eggs and vanilla extract together in a bowl. Whisk until pale, thick and fluffy. Fold in the flour and combine.
Line the tin with grease-proof paper - you can use a few dabs of batter to help stick the paper in place. Pour 1/3 of the batter into the tin and gently spread evenly. Bake for 8 minutes until just firm.
While the sponge is still warm, tip face down onto a fresh sheet of baking paper and remove the baking paper. Use the remaining batter to make two more sheets of sponge.

For the strawberry sauce

Stem and quarter the strawberries (use the drinking straw trick if you like), then cut those pieces into halves. Rinse and drain well, then put them into a saucepan along with the sugar, cornflour, vanilla extract and lemon juice.
Cook over a medium heat for 20 minutes, stirring occasionally until thick. Allow to cool to room temp.

For the custard

Add the eggs, flour, sugar, vanilla essence and splash of the milk in a large bowl. Whisk together the until smooth. Warm the rest of the milk to almost boiling, then pour into the egg mixture, stirring vigorously.
Pour the mixture into a clean pan and heat gently for about 25 minutes, whisking gently until thick. Pour into a clean bowl, cover the surface with plastic wrap and leave to cool to room temp.

To construct

Start with a few spoonfuls of stewed strawberries to just coat the base of the dish. Then put down your first sponge layer. Add approximately one third of the custard over the sponge. Spread it out with a spoon to cover the entire sheet.
Spoon half of the remaining strawberries into the tin.Followed by another sponge layer. Add another layer of custard using half the remaining mixture.
Repeat the pattern one more time, then sprinkle grated white chocolate all over the top to finish.
Chill in the fridge for an hour, or overnight.

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

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Strawberry lasagne - this sponge and custard layer cake is a deliciously sweet take on a classic! #recipe #cake #dessert

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Baking with kids - a FREE eBook!

Name: Strawberry custard layer cake
Prep time: 40 min
Cook time: 24 min
Total time: 64 min
Ingredients: 6 medium free range eggs; 200 g 7oz white caster sugar (superfine); 200 g 7oz white self raising flour (self rising flour); 2 tsp vanilla extract; 800 g 28 oz strawberries; 100 g 3.5oz white caster sugar (superfine); 2 tbsp cornflour (cornstarch); Juice of small lemon; 2 tsp vanilla extract; 6 medium free range eggs; 120 g 4oz plain white flour (all purpose flour); 180 g 6oz white caster sugar (superfine); 800 ml whole milk; 2 tsp vanilla extract; 30 g 1 oz white chocolate; A shallow baking tray (approx 13 x 9 inches); A high walled baking dish (approx 13 x 9 inches)

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Strawberry and custard layer cake

Ingredients

Instructions

For the vanilla sponge

For the strawberry sauce

For the custard

To construct