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Brownie Strawberry Custard Cake

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A rich layered dessert featuring a fudgy chocolate brownie base topped with smooth vanilla custard and fresh strawberries for a perfect balance of chocolate, creaminess, and fruit.

Ingredients

  • 1 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter
  • 2 cups fresh strawberries, sliced

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking pan with parchment paper.
  2. In a mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Stir until smooth.
  3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, cocoa powder, and salt.
  5. Gradually fold the dry ingredients into the wet ingredients until a thick brownie batter forms.
  6. Pour the batter into the prepared pan and bake for 20–25 minutes, until the center is set.
  7. Allow the brownie base to cool completely.
  8. For the custard, whisk together the milk, sugar, cornstarch, and egg yolks in a saucepan.
  9. Cook over medium heat while stirring constantly until the mixture thickens into a smooth custard.
  10. Remove from heat and stir in the vanilla extract and butter until fully combined.
  11. Spread the custard evenly over the cooled brownie layer.
  12. Arrange the sliced strawberries on top of the custard.
  13. Refrigerate the cake for at least 2 hours to allow the layers to set.
  14. Slice into squares and serve chilled.

Notes

  • Drizzle melted chocolate over the strawberries for extra flavor and decoration.
  • Add a thin layer of strawberry jam between the brownie and custard for stronger fruit flavor.
  • For a lighter texture, fold whipped cream into the custard after it cools slightly.
  • Other berries like raspberries or blueberries can replace strawberries.
  • Store the cake in an airtight container in the refrigerator for up to 3 days.
  • Let slices sit at room temperature for about 10 minutes before serving if you prefer a softer brownie texture.
  • Frozen strawberries can be used if thawed and drained well.
  • A dusting of powdered sugar or whipped cream makes a beautiful finishing touch.

Nutrition

Find it online: https://cookedbymaya.com/brownie-strawberry-custard-cake/