Strawberry Custard Mary Ann Cake with Whipped Cream
Total Steps
7
Ingredients
12
Tools Needed
8
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Veronika EatsIngredients
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups King Arthur unbleached all-purpose flour
- 1/2 cup butter
- 3/4 cup granulated sugar
- 1/4 cup fresh lemon juice
- 3 large eggs
- 1/3 cup milk
- 1/4 cup strawberry preserves
- 1 box vanilla pie filling or homemade pastry cream
- 1 cup strawberries, washed and sliced plus additional berries for decoration
- 1 cup whipped heavy cream, slightly sweetened
Instructions
Step 1
Preheat oven to 350 degrees F. Lightly butter and flour an 8 1/2 or 10 inch Mary Ann pan.
Step 2
In a mixing bowl, combine flour, baking powder, and salt. Set aside.
Step 3
Using an electric mixer, cream butter and sugar until light and fluffy. Add lemon juice, then eggs one at a time, beating well after each addition. Scrape down the sides of the bowl and continue beating until well combined. The mixture may appear curdled due to the lemon juice.
Step 4
Gradually add the dry ingredients to the butter mixture, alternating with the milk in three additions, gently combining after each addition until just incorporated.
Step 5
Pour the batter into the prepared Mary Ann pan. Bake for 34 to 38 minutes, or until the cake springs back when lightly pressed in the center.
Step 6
Allow the cake to cool in the pan for 5 minutes before inverting it onto a wire rack to cool completely.
Step 7
Once cooled, brush the cake with strawberry preserves. Top with the prepared custard (vanilla pie filling or homemade pastry cream). Arrange sliced strawberries in a circular pattern over the custard. Cover the strawberries with whipped cream. Decorate with additional berries and mint leaves, then dust the edges of the cake with confectioners' sugar.