Description
A light and fluffy Chantilly cake layered with sweet whipped cream and fresh strawberries—perfect for any celebration or sweet craving.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 4 large eggs
- 2 teaspoons baking powder
- ¾ cup whole milk
- ½ cup unsalted butter, melted
- 1 tablespoon vanilla extract
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 2 cups strawberries, sliced
Instructions
- Preheat your oven to 350°F (175°C). Grease two 8-inch cake pans and line the bottoms with parchment paper.
- In a bowl, whisk together flour, baking powder, and sugar. In a separate bowl, beat the eggs, melted butter, milk, and vanilla until smooth.
- Combine the wet and dry ingredients, mixing just until incorporated.
- Divide the batter between the pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool completely on a wire rack.
- Whip the heavy cream with powdered sugar until soft peaks form.
- Place one cake layer on a plate. Spread whipped cream and add sliced strawberries. Repeat with the second layer and decorate with remaining cream and fruit.
- Chill for 30 minutes before slicing and serving.
Notes
- For added stability, chill your mixing bowl and beaters before whipping cream.
- Swap strawberries with seasonal fruits like raspberries or peaches.
- Let cakes cool fully to avoid melting the cream during assembly.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 110mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
Keywords: chantilly cake, whipped cream cake, strawberry cake, vanilla sponge cake, layer cake