Strawberry Chantilly Cake

Name: Strawberry Chantilly Cake
Prep time: 30 min
Cook time: 25 min
Total time: 115 min
Yield: 8 slices
Cuisine: French
Ingredients: 1 1/2 cup all-purpose flour (spooned and levelled); 1 cup sugar; 1/4 cup unsalted butter (melted); 1 teaspoon vanilla extract; 1/2 cup milk; 4 large eggs; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 1/2 cup heavy whipping cream (cold); 1/4 cup icing sugar; 1 teaspoon vanilla extract; 2 cup fresh strawberries (hulled and sliced)

115 min 8 slices Medium

All Recipes

A delightful strawberry Chantilly cake, perfect for any occasion with layers of fluffy sponge and whipped cream.

Prep

30 min

Cook

25 min

Total

115 min

Servings

Difficulty

Medium

The Strawberry Chantilly Cake is a classic dessert that brings together the fluffy lightness of sponge cake with the creamy richness of Chantilly cream and the fresh sweetness of strawberries. This cake is perfect for summer gatherings, birthday celebrations, or simply as a delightful treat. The origins of Chantilly cream can be traced back to the French region of Chantilly, where it was first created. The addition of fresh strawberries not only adds a burst of colour but also enhances the flavour, making this cake irresistible.

Ingredients

Servings

Sponge Cake

Chantilly Cream

Strawberry Filling

Instructions

Prepare the oven and pan

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Pro tip: Use parchment paper on the bottom to prevent sticking.

Make the sponge cake batter

In a large bowl, beat the eggs and sugar together until pale and fluffy. Gradually add melted butter and vanilla, mixing well.

Pro tip: Ensure the butter is cooled before adding.

Combine dry and wet ingredients

In another bowl, sift together the flour, baking powder, and salt. Alternate adding the dry ingredients and milk to the egg mixture, starting and ending with the dry ingredients.

Pro tip: Mix gently to avoid deflating the batter.

Bake the cakes

Divide the batter evenly between the prepared pans. Bake for 20-25 minutes or until a toothpick inserted in the centre comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Pro tip: Cool completely before frosting.

Prepare the Chantilly cream

In a chilled bowl, whip the cold heavy cream, icing sugar, and vanilla extract until soft peaks form.

Pro tip: Do not overwhip to avoid turning it into butter.

Assemble the cake

Place one cake layer on a serving plate. Spread a generous amount of whipped cream and arrange sliced strawberries on top. Place the second cake layer on top and cover the entire cake with the remaining Chantilly cream.

Pro tip: Use a spatula for smooth coverage.

Chill the cake

Refrigerate the assembled cake for at least an hour to set the cream.

Pro tip: Chilling enhances the flavours and helps the cream firm up.

Garnish and serve

Before serving, top with fresh strawberries or additional whipped cream if desired.

Pro tip: Serve chilled for best texture.

💡

Tips & Tricks

<ul><li>Ensure your whipped cream is cold before whipping for the best results.</li><li>Use fresh, ripe strawberries for maximum flavour.</li><li>Let the cake cool completely before assembling to prevent the cream from melting.</li><li>Chill the assembled cake for at least an hour before serving for best texture.</li></ul>

Serving Suggestions

To serve, slice the cake into generous portions and garnish each slice with extra fresh strawberries or a sprig of mint for an elegant touch. This cake pairs beautifully with a chilled glass of champagne or a cup of freshly brewed tea. For make-ahead convenience, prepare the sponge cake a day in advance and store it in an airtight container. The assembled cake can be kept in the refrigerator for up to two days, but it's best enjoyed fresh.

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