Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
Strawberry Custard Cake

Strawberry Custard Cake

Brought to you by: Stork
    10 serving

Prep time:

Cook time:

Serves: 10

Since its launch in 1920, Stork has established itself as one of the most trusted name in home baking. When Stork soft tub margarine was introduced in the 1970s, it pioneered the all-in-one method of making sponge cakes. Stork has been a kitchen staple for over 90 years - from beginner bakers to celebrity chefs. The Stork range contains a great fat content for baking, whether its cupcakes, pastries, or something a bit more special. Use Stork block in a foil wrapper for perfect pastry, biscuits and crumbles, and Stork tub for light fluffy cakes.
Share recipe


  • 150g self raising flour
  • 1 tsp baking powder, (level)
  • 200g caster sugar, 150g for the cake, 50g for the filling
  • ½ tsp vanilla extract
  • 4 medium eggs, 3 for the cake, 1 for the filling
  • 150g Stork
  • ½ litre semi skimmed milk , for the filling
  • 40g custard powder
  • 500g strawberries
  • 125ml double cream
  • 1 dusting icing sugar

Recipe tips / Prepare ahead

You will need a 25 x 20 x 3 cm baking tin which is greased, floured and lined with baking paper for this recipe.


Step 1

Preheat the oven to 180°C, 160°C fan oven, Gas mark 4.

Step 2

Sieve the flour and baking powder into a large bowl. Add the sugar, vanilla extract, eggs and Stork and mix with a wooden spoon quickly to make a thick batter. Spread the batter evenly into the prepared tin.

Step 3

Bake the cake in the preheated oven for 25-35 minutes until golden brown. Leave the cake to cool on the baking sheet.

Step 4

While the cake is in the oven, make the custard cream: heat the milk to a simmer and mix the custard powder in a bowl with the sugar, egg and 4 tbsp warm milk. Pour the mixture into the hot milk, stirring constantly. Bring the custard to a simmer and cook for 3-4 minutes on a low heat. Stir regularly. Allow the custard to cool while stirring occassionally to prevent a skin from forming on the top.

Step 5

Meanwhile clean the strawberries and halve them.

Step 6

Whip the cream until stiff. Fold the whippes cream into the cold custard (if the custard is warm or hot the cream will melt, making the cream too thin!)

Step 7

Spread the custard cream evenly over the cake.

Step 8

Spoon the strawberries on it, dust the cake with icing sugar and cut into 8-10 slices.

Shop the ingredients

You might like