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Strawberry Custard Torte

 Strawberry Custard Torte
"This elegant dessert is as beautiful as it is delicious," says Brenda Bodnar from Euclid, Ohio. "Not only is it ultra-easy to prepare, but it's a make-ahead recipe, so there's no last-minute fussing when company is coming."
12 ServingsPrep: 30 min. + chilling Bake: 30 min. + cooling


  • 1 package yellow cake mix (regular size)
  • 1/3 cup sugar
  • 1 tablespoon cornstarch
  • 1/8 teaspoon salt
  • 1 cup milk
  • 2 egg yolks, lightly beaten
  • 1 tablespoon butter
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 package (12 ounces) frozen sweetened sliced strawberries, thawed and drained
  • Sliced fresh strawberries and mint leaves, optional


  • Prepare and bake cake according to package directions, using two
  • greased and floured 9-in. round baking pans. Cool for 10 minutes;
  • remove from pans to wire racks to cool completely.
  • In a saucepan, combine the sugar, cornstarch and salt; gradually stir
  • in milk until smooth. Bring to a boil over medium heat; cook and
  • stir for 2 minutes or until thickened. Remove from the heat. Stir a
  • small amount of hot filling into egg yolks; return all to pan,
  • stirring constantly. Bring to a gentle boil; cook and stir for 2
  • minutes. Remove from the heat. Stir in butter and vanilla. Cover and
  • refrigerate until chilled.

2 of 2

Strawberry Custard Torte (continued)

Directions (continued)

  • Place half of the whipped topping in a large bowl; add strawberries.
  • Cut each cake horizontally into two layers. Place bottom layer on a
  • serving plate; spread with half of the strawberry mixture. Top with
  • a second cake layer; spread with custard. Top with a third cake
  • layer; spread with remaining strawberry mixture. Top with remaining
  • cake layer and whipped topping. Refrigerate overnight. Garnish with
  • strawberries and mint if desired.
  • Yield: 12 servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.