Easy Strawberry Custard Cake

  • Yield: 10 to 12 servings


1/2cup sugar
1/4cup cornstarch
3cups milk
1 egg yolk, beaten
1teaspoon vanilla extract
1 (10 3/4-ounce) reduced-fat frozen pound cake, thawed
1/3cup seedless raspberry jam
1quart strawberries
3tablespoons orange juice
sliced almonds, toasted


  1. In a saucepan, mix together sugar, cornstarch and milk over medium heat, stirring until mixture comes to a boil and thicken. Add 1/2 cup custard mixture to yolk and return mixture to saucepan, heating well. Add vanilla; set aside to cool. Slice pound cake and place slices along bottom of a 2-quart oblong dish. Spread slices with raspberry jam. Slice strawberries and place over pound cake layer. Drizzle orange juice over berries. Carefully spread custard over strawberries. Sprinkle with toasted almonds.

Nutritional Info *per serving

  • Calories 215
  • Fat 6g
  • Saturated Fat 2g
  • Cholesterol 29mg
  • Sodium 156mg
  • Carbohydrate 24g
  • Fiber 2g
  • Protein 3g