Ingredients:
FOR THE CAKE LAYER:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup unsalted butter, melted
1/2 cup milk
For the Custard Layer:
1 cup fresh strawberries, chopped
1/2 cup granulated sugar
2 tablespoons cornstarch
1 cup heavy cream
1 cup milk
3 large eggs
1 teaspoon vanilla extract
Instructions:
1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. In a mixing bowl, whisk together the flour, baking powder, salt, and sugar for the cake layer.
3. In another bowl, beat the eggs and vanilla extract until frothy. Gradually add in the melted butter while continuing to beat. Add the milk and mix well.
4. Combine the wet ingredients with the dry ingredients, stirring until just combined. Pour the batter into the prepared baking dish and spread it evenly.
5. In a saucepan, combine the chopped strawberries, sugar, and cornstarch for the custard layer. Cook over medium heat, stirring constantly until the mixture thickens and the strawberries soften, about 5-7 minutes. Remove from heat and let it cool slightly.
6. In a separate bowl, whisk together the heavy cream, milk, eggs, and vanilla extract until well combined.
7. Spread the cooked strawberry mixture evenly over the cake batter in the baking dish.
8. Carefully pour the custard mixture over the strawberry layer.
9. Place the baking dish in the preheated oven and bake for 50-60 minutes, or until the custard is set and the top is golden brown.
10. Once baked, remove the cake from the oven and let it cool completely before serving. Optionally, you can refrigerate it for a few hours to chill it before serving.
11. Slice and serve the Strawberry Impossible Cake. You can garnish with additional fresh strawberries or whipped cream if desired.
Enjoy your delicious and indulgent Strawberry Impossible Cake!
