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    Home ยป Dessert recipes

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    Strawberry and custard layer cake

    Jump to Recipe
    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.

    A piece of Strawberry and custard layer cake in a square white bowl, spoon on the side topped with a raspberry.

    Ingredients

    For the vanilla sponge

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

    For the strawberry sauce

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

    For the custard

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

    For the top

    • 30 g (1.06 oz) white chocolate 1 oz

    You’ll also need

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

    Equipment

    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 clear bowl on a wooden background

    Whisk until pale, thick and fluffy.

    sugar, eggs and vanilla extract whisked together to create a fluffy liquid in a clear bowl

    Fold in the flour

    The whisked egg and sugar mix with added flour with a hand holding a spoon.

    And combine.

    The vanilla sponge batter with a spoon held by a hand in a clear bowl.

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

    a baking tray on a wooden background with 4 blobs of cake batter on.
    a baking tray lined with greaseproof paper on a wooden background

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

    a baking tray lined with greaseproof paper with the vanilla cake batter poured in a thin layer.

    Bake for 8 minutes until just firm.

    a baking tray lined with greaseproof paper with the vanilla cake cooked in a thin layer

    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.

    3 thinly cooked vanilla sponge layers on greaseproof paper.

    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.

    Strawberries, sugar, cornflour and lemon juice in a large saucepan on a wooden background.

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

    strawberries, cornflour and sugar cooked down to create a jelly like texture in a large saucepan

    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.

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

    Whisk together the until smooth.

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

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

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

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

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

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

    White egg mixture in a large clear bowl covered with plastic wrap.

    To construct

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

    Strawberry jelly mixture poured into a white metal dish on a wooden background.

    Then put down your first sponge layer.

    white metal dish with a strawberry mixture topped with a thin layer of vanilla sponge.

    Add approximately one third of the custard over the sponge.

    white metal dish with a strawberry mixture topped with a thin layer of vanilla sponge and white egg mixture.

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

    white metal dish with a strawberry mixture topped with a thin layer of vanilla sponge and white egg mixture with a spoon on top

    Spoon half of the remaining strawberries into the tin.

    white metal dish with a strawberry mixture topped with a thin layer of vanilla sponge and white egg mixture and topped with a strawberry jelly layer.

    Followed by another sponge layer.

    A white metal dish topped with a vanilla sponge layer.

    Add another layer of custard using half the remaining mixture.

    A white metal dish topped with a vanilla sponge layer with a white sauce covered the top.

    Add the last of the strawberries.

    Assembling the strawberry lasagne, layer by layer

    Place the final layer of sponge.

    A white metal dish topped with a vanilla sponge layer.

    Add the last of the custard.

    A white metal dish topped with a vanilla sponge layer with a white sauce covered the top.
    A white metal dish topped with a vanilla sponge layer with a white sauce covered the top.

    Sprinkle grated white chocolate all over the top to finish.

    A white metal dish topped with a vanilla sponge layer with a white sauce covered the top with a sprinkling of white chocolate shavings.

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

    Strawberry layer cake square topped with a raspberry in a square white bowl and spoon on the side.

    If you’d like to print this recipe, just click ‘PRINT’ on the recipe card below.

    Print Recipe
    5 from 3 votes

    Strawberry Custard Layer Cake Recipe

    A delicious sweet dessert with strawberry sauce, creme patissiere and layers of vanilla sponge.
    Prep Time40 minutes mins
    Cook Time24 minutes mins
    Total Time1 hour hr 4 minutes mins
    Course: Desserts and sweet treats
    Cuisine: British
    Diet: Vegetarian
    Servings: 8 pieces
    Author: Emily Leary

    Ingredients

    For the vanilla sponge

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

    For the strawberry sauce

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

    For the custard

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

    For the top

    • 30 g (1.06 oz) white chocolate 1 oz

    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.

    Nutrition

    Calories: 604kcal | Carbohydrates: 108g | Protein: 17g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 259mg | Sodium: 139mg | Potassium: 475mg | Fiber: 3g | Sugar: 73g | Vitamin A: 540IU | Vitamin C: 66mg | Calcium: 198mg | Iron: 3mg
    * 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.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

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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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    Comments

      5 from 3 votes (1 rating without comment)

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    1. ndemi says

      June 09, 2017 at 9:42 am

      If wishes were horse i would scoop it out of the screen.Salivating bad time!

      Reply
    2. Amy says

      June 07, 2017 at 2:22 am

      This looks amazing.

      Reply
    3. ndemi says

      June 02, 2017 at 1:37 pm

      Am salivating already..wishing i had the time to make it tonight

      Reply
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