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Strawberry Custard Torte Recipe

Strawberry Custard Torte Recipe

"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."
TOTAL TIME: Prep: 30 min. + chilling Bake: 30 min. + cooling YIELD:12 servings


  • 1 package (18-1/4 ounces) yellow cake mix
  • 1/3 cup sugar
  • 1 tablespoon cornstarch
  • 1/8 teaspoon salt
  • 1 cup milk
  • 2 egg yolks, lightly beaten
  • 1 tablespoon butter or margarine
  • 1 teaspoon 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


  • 1. 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.
  • 2. 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.
  • 3. Place half of the whipped topping in a bowl; add strawberries. Split each cake into two horizontal layers; place one layer on a serving plate. Spread with half of the strawberry mixture. Top with a second cake layer; spread with custard. Add third layer; spread with remaining strawberry mixture. Top with remaining cake and whipped topping. Refrigerate overnight. Garnish with strawberries and mint if desired. Yield: 12 servings.

Reviews for Strawberry Custard Torte

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Reviewed Mar. 29, 2016

"My frozen strawberries came in a 16 oz. container so I used almost all of the whipped topping for the filling and then topped it with sweetened whipped cream. Great recipe. Definitely a keeper!"

Reviewed Jun. 2, 2014

"This was very simple and DELICIOUS!"

Reviewed Jan. 16, 2013

"I love this recipe I use the filling in other recipe as well, but when I make this one I use white cake it so lite."

Toni Anderson
Reviewed May. 7, 2010

"I've been making this for several years now. It makes a very impressive presentation and tastes fantastic! The first time I made it, my brother-in-law ate 5 pieces in one afternoon! It's definitely a keeper!!"

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