Description
A light and elegant Chantilly Cake made with soft vanilla sponge layers, airy whipped cream frosting, and fresh strawberries and blueberries for a perfectly balanced dessert.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 2 1/2 cups heavy cream
- 1/2 cup powdered sugar
- 2 cups fresh strawberries, sliced
- 1 1/2 cups fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 9 inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and granulated sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Alternate adding dry ingredients and milk to the butter mixture until smooth.
- Divide the batter evenly between prepared pans.
- Bake for 25 to 30 minutes until a toothpick inserted comes out clean. Cool completely.
- Whip heavy cream with powdered sugar until soft peaks form.
- Layer cakes with whipped cream and berries, then frost the outside lightly.
- Chill briefly, slice, and serve.
Notes
- Chill the mixing bowl before whipping cream for best results.
- Use fresh berries for the brightest flavor and texture.
- Do not overwhip the cream to keep it smooth.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32 g
- Sodium: 210 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 115 mg
Keywords: chantilly cake, vanilla cake with berries, whipped cream cake, strawberry blueberry cake