Strawberry Custard Slab Cake Full Recipe

Breakfast

🧁 Ingredients

🔹 For the Cake

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 3 eggs
  • 1/2 cup milk
  • 1/2 cup oil
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • A pinch of salt

🔹 For the Custard

  • 2 cups milk
  • 2 tbsp custard powder (vanilla flavor)
  • 3–4 tbsp sugar
  • 1/2 tsp vanilla extract

🔹 For Topping

  • Fresh strawberries (sliced)
  • Optional: jelly or glaze

🍰 Step-by-Step Instructions

✅ Step 1: Bake the Cake

  1. Preheat oven to 180°C (350°F)
  2. Beat eggs and sugar until light and fluffy
  3. Add oil and milk, mix well
  4. Sift in flour, baking powder, and salt
  5. Mix gently until smooth
  6. Add vanilla extract
  7. Pour batter into a greased tray
  8. Bake for 25–30 minutes
  9. Let it cool completely

 

 

✅ Step 2: Prepare the Custard

  1. Mix custard powder with a little milk (no lumps)
  2. Heat remaining milk in a saucepan
  3. Add sugar and stir
  4. Pour custard mixture into the hot milk
  5. Stir continuously until thick
  6. Add vanilla extract
  7. Let it cool slightly

✅ Step 3: Assemble the Cake

  1. Keep the cooled cake in the tray
  2. (Optional) Poke small holes in the cake
  3. Pour custard evenly over the cake
  4. Spread smoothly

✅ Step 4: Add Toppings

  1. Arrange sliced strawberries on top
  2. Add jelly/glaze if desired

✅ Step 5: Chill & Serve

  1. Refrigerate for 1–2 hours
  2. Cut into square pieces
  3. Serve chilled

❓ Frequently Asked Questions (FAQ)

🔸 1. Can I make this cake without an oven?

Yes! You can bake the cake in a covered pan on the stovetop (low heat) or use a pressure cooker (without whistle).

🔸 2. Can I use store-bought cake instead?

Absolutely. A plain sponge or vanilla cake works perfectly and saves time.

🔸 3. Why is my custard too runny?

You may not have cooked it long enough. Keep stirring until it thickens properly. It also thickens more after cooling.

🔸 4. Can I use frozen strawberries?

Yes, but thaw and drain them first to avoid excess water.

🔸 5. How long does this cake last?

It stays fresh in the refrigerator for 2–3 days when stored in an airtight container.

🔸 6. Can I add whipped cream?

Yes! Adding a whipped cream layer between the cake and custard makes it richer and more bakery-style.

🔸 7. Why is my cake dry?

Overbaking or using too much flour can make it dry. Stick to the exact measurements and baking time.

🔸 8. Can I use other fruits?

Definitely! Mango, kiwi, blueberries, or mixed fruits work great.

🔸 9. Do I need to chill before serving?

Yes, chilling helps the custard set and improves the taste and texture.

🔸 10. Can I make it ahead of time?

Yes, it’s actually better when made a few hours ahead and chilled properly.

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