Easy Strawberry Custard Cake
Kitchen Tested 
- Yield 10 to 12 servings
This easy cake starts with a commercially prepared pound cake.
Ingredients
- 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
Instructions
- 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 saucpan, 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.
