Strawberry Custard Cake

Pat Duran


This fruity cake drenched in a custard sweetness your palate will simply devour and make you swoon with delight! I was going to say make your toes curl- but I used that line already ! But it is so simple yet so good!


★★★★★ 3 votes

one 9x13-inch cake
15 Min
40 Min


  • CRUST:

  • 1 c
    graham cracker crumbs
  • 1/2 c
    chopped pecans
  • 1/2 c
    butter, melted
  • 1/4 c
    granulated sugar
  • CAKE:

  • 18 oz
    strawberry cake mix
  • 1 c
    boiling water
  • 3 oz
    pkg. strawberry jello
  • 1/2 c
    vegetable oil
  • 4 large

  • 8 oz
    cream cheese, softened
  • 1/2 c
    granulated sugar
  • 1 large

  • 10 oz
    frozen sweetened strawberries, thawed

  • 1 oz
    can sweetened condensed milk
  • 8 oz
    sour cream
  • 1/4 c
    lemon juice
  • ·
    ground cinnamon, optional

How to Make Strawberry Custard Cake


  1. Preheat oven to 350^. Spray a 13x9-inch cake pan with non-stick cooking spray.
    Combine all ingredients and press onto bottom of prepared pan. Bake for 10 minutes.
  2. Cake:
    Mix together all ingredients in large mixer bowl, beating until smooth. Pour over graham crust. Set aside.
  3. Filling:
    Beat cream cheese, sugar, and egg until smooth. Drop spoonfuls into cake mixture and swirl with knife.
    Bake for 35-40 minutes. After cake bakes and is still hot , pour thawed strawberries over cake, spread evenly.
  4. Frosting:
    Combine sweetened condensed milk and sour cream in a medium bowl; mix well. Stir in lemon juice. Spread mixture over strawberries, evenly.
    Return cake to oven and bake for 5 minutes or until set. Sprinkle with cinnamon, if desired.
    Cool. Chill.

Printable Recipe Card

About Strawberry Custard Cake

Course/Dish: Cakes Fruit Desserts
Other Tag: Quick & Easy

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