Easy Strawberry Custard Cake

Kitchen Tested
  • Yield 10 to 12 servings

This easy cake starts with a commercially prepared pound cake.


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