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.
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.
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
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.
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.
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.
Chill in the fridge for an hour, or overnight. Enjoy!
If you’d like to print this recipe, just click ‘PRINT’ on the recipe card below.
Strawberry custard layer cake
Ingredients
For the vanilla sponge
- 6 medium free range eggs
- 200 g (7.05 oz) 7 oz caster sugar
- 200 g (7.05 oz) 7 oz self-raising flour
- 2 tsp vanilla extract
For the strawberry sauce
- 800 g (1.76 lb) 28 oz strawberries
- 100 g (3.53 oz) 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
- 120 g (4.23 oz) 4 oz plain flour
- 180 g (6.35 oz) 6 oz caster sugar
- 800 ml (1.69 pt) 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.
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ndemi says
If wishes were horse i would scoop it out of the screen.Salivating bad time!
Amy says
This looks amazing.
ndemi says
Am salivating already..wishing i had the time to make it tonight
Lubka Henry says
This looks like such a cool dessert - I would totally enjoy a little piece :)
angela milnes says
Omg, this is absolutely looks yummy and a heavenly food for me. I can't wait to try this
Healthy & Psyched says
What an amazing idea for sweet lazagna. I love how you have made everything yourself :)
Mr Luke Christian says
Well this is certainly different haha! I may have to try this out for myself!
francesca says
Hahaha well this is quirky!!! And cute and delicious looking!! I can definitely see why its likened to a lasagne with all the different layers that go into it, but it looks amazing and perfect actually for a light treat in the summer months!
Folakemi says
Looks super amazing and very creative too!
Tanya Brannan says
What a great little idea! The lasagne looks really tasty yet quite a simple recipe all told. I think this would be perfect for a summery sunday dessert, after a lovely family meal. Thank you for sharing it
Ashleigh Dougherty says
Woah, this looks incredible! We have some strawberries that need using up by this weekend, so might give this a go :-)
MELANIE EDJOURIAN says
This looks great. I bet it tastes amazing too. My girls love Num Noms we have a nice little collection for them now ;-)
Stephanie Merry says
I love the idea of this - it looks like such a cute and fun little pudding x
Anosa says
Wow, this really looks so delicious! Can' wait to try and see the output. Thanks for sharing your recipe!
hannah says
I've never seen strawberry lasanga before, it does look very good
Melanie says
Haha loving this crazy creation...what a great idea and it looks very pretty in terms of presentation too - bet it tastes great :) x
Ana De- Jesus says
Woah and I thought that lasagne's were amazing. Plus it has my favourite fruit- strawberries in it ! MMM XX
Debbie Nicholas says
Oh that looks amazing. Definitely going to try this one!
Mummy Times Two says
Oh wow I love this idea, and I know my daughter would too. I think this is definitely going to be a very big hit in our house!
Kate | Veggie Desserts says
This is an amazing idea, Emily! I love the sound of dessert lasagne and it looks so pretty. What a fun way to make cake. Thanks for all the step-by-step pictures as well.
Dannii says
What a fun idea! And I bet kids would love to help lager it all up too. I mean, who doesn't love lasagna?
Helen @ Fuss Free Flavours says
Oh that looks delicious! Like something from a grand upmarket cake shop! Beautiful!
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