Quick Summary: Strawberry Chantilly cake is a light, layered vanilla sponge filled with mascarpone Chantilly cream and fresh strawberries. It is a fresh-fruit twist on the classic berry Chantilly cake, easy enough for beginner bakers with no piping skills needed.
What is strawberry Chantilly cake?
Strawberry Chantilly cake is a soft vanilla sponge layered with airy French Chantilly cream, often enriched with mascarpone for stability, and fresh strawberries between every layer.
It is a single-fruit version of the popular berry Chantilly cake made famous by Whole Foods in the United States, which typically uses a mix of berries. The mascarpone Chantilly cream sets it apart from a plain whipped-cream cake, adding subtle tang and a sturdier frosting.
Why you'll love this recipe
- Stunning and fresh. Fresh strawberries folded with light Chantilly cream make one of the prettiest cakes for birthdays and summer celebrations.
- Simple, seasonal ingredients. It uses basic ingredients and ripe strawberries, and you can swap in your favorite fresh berries when they are in season.
- Fully customizable. Choose your preferred sponge cake, cream, and berries to build your own version of this summertime cake.
- Light, not heavy. Airy sponge and softly whipped Chantilly cream keep every slice delicate, not dense or overly sweet.
- Make-ahead friendly. Bake the sponge in advance so you only need to whip the cream and assemble on the day you serve it.
What is the difference between whipped cream and Chantilly cream?
Whipped cream is simply heavy cream beaten until fluffy, while Chantilly cream is whipped cream that is sweetened with sugar and flavored with vanilla.
In other words, all Chantilly cream is whipped cream, but not all whipped cream is Chantilly. For this cake, the light sweetness and vanilla of Chantilly cream balance the fresh strawberries perfectly.
Ingredients
For ingredients and detailed instructions, refer to the recipe card below.
- Eggs: The recipe calls for large eggs at room temperature. Bring them to room temperature about 45-60 minutes before you start.
- Sugar: Use white granulated, vanilla, and icing (powdered) sugar. For the perfect mascarpone Chantilly cream, use icing sugar. To turn granulated sugar into icing sugar, process it in a coffee grinder or a food processor.
- Flour: The recipe calls for all-purpose flour. However, for optimal baking results, cake flour is recommended.
- Butter is an essential ingredient for making classic Genoise sponge cake. Opt for European-style unsalted butter with 82% fat content.
- Cream: Choose heavy cream or heavy whipping cream with at least 30% fat content for the best results. It must be cold and refrigerated for at least 3 hours.
- Mascarpone cheese adds a subtle tang and stabilizes Chantilly cream.
- Vanilla extract is a flavoring added to the cream. You can replace it with 1 teaspoon of vanilla bean paste.
- Fresh strawberries are the stars of this gorgeous strawberry cake. Choose perfectly ripe, seasonal berries for the best flavor. It is not recommended to make Chantilly cake with frozen berries. They tend to release excess juice during thawing and don't look their best.
Equipment
To make strawberry Chantilly cake at home, gather these basic kitchen tools before you start:
- 8-inch (20 cm) round cake pan
- small saucepan
- stand mixer or electric mixer
- mixing bowls
- serrated knife or cake leveler
- pastry brush
- bent spatula
- cake scraper
- cake board or serving plate
How to make strawberry Chantilly cake
Making strawberry Chantilly cake involves a few steps, including preparing the sponge cake, making the sugar syrup, making the mascarpone Chantilly cream, and assembling the cake.
Step 1: To make Genoise cake, follow the Genoise sponge cake recipe for step-by-step instructions, photographed explanations, and helpful tips and tricks.
Step 2: To make a simple sugar syrup, pour water with sugar into a small saucepan and bring to a boil. Remove from the heat, add vanilla extract or strawberry liqueur, and let the syrup cool.
Step 3: To make mascarpone Chantilly cream, bring the bowl of a stand mixer with the whisk attachment, or a large bowl, to the freezer for 10-15 minutes.
Step 4: Pour the chilled heavy cream into the bowl. Add the cold mascarpone and whisk at low speed until soft peaks form (photo 1).
Step 5: Gradually incorporate the icing sugar, increasing the speed to medium, then to high, until the cream reaches medium-stiff peaks (photo 2).
Pro tip: Read more about the proper whipping technique and how to make the perfect Mascarpone frosting.
Step 6: To assemble the cake, wash and dry strawberries, then hull them. Cut each strawberry in half, then cut each half into 6-8 slices, and set aside. Leave a few berries for the decoration.
Step 7: With a large serrated knife or a cake leveler, cut the sponge cake into three sponge layers. Place the first cake layer on a serving plate or cake board, and soak the cake with cold sugar syrup using a silicone or pastry brush.
Pro tip: For a neat appearance, assemble the cake using a mousse cake mold adjusted to a diameter of 8 inches (20 cm) and lined with an acetate strip.
Step 8: Spread ¼ of the Chantilly cream, then place strawberry slices atop it, slightly submerging them (photo 3).
Step 9: Place the second cake layer on top of the cream and berries. Gently press it to ensure it adheres, then soak it in syrup.
Step 10: Add ¼ of the cream, then another layer of strawberries. Then, position the third cake layer and press it down slightly to complete the cake.
Step 11: Cover the entire cake with the remaining frosting, then smooth the top and sides. Then use a cake scraper to create stripes (photo 4).
Step 12: Refrigerate the cake for 2-3 hours. Top the cake with sliced strawberries and sprinkle with icing sugar before serving.
Expert Tips
- Generously soak the sponge cake to add moisture.
- For the best results, let the cake firm up for a few hours. However, if needed, you can serve the cake promptly after decorating.
- Recalculate ingredient amounts for different cake pan sizes with this simple cake pan size converter.
- Make-ahead option: Make the Genoise sponge cake in the evening and store it, covered with plastic wrap, at room temperature. The next day, finish the cake.
- Recipe variations
- Sponge cake: Replace Genoise cake with an Italian sponge cake, vanilla sponge, or chocolate sponge cake, angel food cake, a cake with a cake mix, or another of your favorite sponge cakes.
- Flavorings: Experiment with sponge cake flavors by switching vanilla extract for coconut or almond extract, or adding rose or orange flower water. Learn more about fruit flavor pairings.
- Fruit: Choose seasonal, fresh berries, such as raspberries, blueberries, or a berry blend. This Berry Cake recipe is a great source of inspiration.
- Cream frosting: Play with different cream fillings, from sugar-free whipped cream and creme Chantilly to chocolate whipped cream, whipped chocolate ganache, and cream cheese frosting.
- Decoration: Leave the sides of the cake plain or cover them with toasted flaked almonds, chopped pistachios, and duo chocolate curls. Additionally, garnish the cake with an abundance of fresh berries.
Troubleshooting tips
My Chantilly cream is runny
Cause: the cream was too warm or overmixed, so it will not hold its shape. Fix: chill the bowl, beaters, and cream first, and whip only to soft to medium peaks. Add mascarpone or a little icing sugar to help stabilize it.
My cream is weeping, or the cake is sliding
Cause: juicy strawberries release liquid that loosens the cream at room temperature. Fix: pat the sliced berries dry, assemble the cake when cold, and refrigerate until serving.
Storing & freezing
Store your strawberry Chantilly cake in the fridge for 2-3 days under a glass dome. This prevents dryness and absorption of other food odors. Store the leftover cake in an airtight container.
I don't recommend freezing strawberry Chantilly cake, but you can bake the Genoise cake in advance and freeze it for up to 3 months.
Recipe FAQ
What is a strawberry Chantilly cake?
It is a light vanilla sponge cake layered with mascarpone Chantilly cream and fresh strawberries. It is a single-fruit take on the classic berry Chantilly cake, using only strawberries instead of a mix of berries.
What does Chantilly mean in baking?
Chantilly refers to a lightly sweetened, vanilla-flavored whipped cream. It originated in France.
Where does the name Chantilly come from?
The name comes from the Château de Chantilly in France, where the cream is said to have been created in the seventeenth century.
What is Chantilly cake made of?
Chantilly cake is made of soft sponge cake, airy French Chantilly cream, and fresh fruit. Mascarpone, cream cheese, or gelatin is often blended into the cream for extra stability.
How is Chantilly cake different from a regular cake?
A regular layer cake is usually frosted with buttercream, while a Chantilly cake uses light Chantilly (whipped) cream and is packed with fresh fruit, so it tastes lighter and less sweet.
What is the origin of the berry Chantilly cake?
Berry Chantilly cake was created at the Bywater Bakery in New Orleans, then popularized across the United States when Whole Foods Market began selling its own trademarked version.
Can I use frozen strawberries or other fruit?
Fresh, ripe strawberries give the best flavor and appearance, since frozen berries release juice as they thaw. To use other fruit, try the mixed-fruit approach in this fresh fruit cake, or turn extra berries into a warm apple and blueberry crumble.
Love Chantilly cream desserts? Try these next!
- Triple Berry Cake
- Uruguayan Cake Chaja
- Fresh Fruit Cake
- Jordgubbstårta (Swedish Strawberry Cake)
- Or browse all the cake recipes.
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Strawberry Chantilly Cake
This strawberry Chantilly cake has soft vanilla sponge layers, light mascarpone Chantilly cream, and fresh strawberries. A fresh-fruit twist on the classic berry Chantilly cake, easy enough for beginners.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes (plus chilling time)
- Yield: 8 1x
- Category: Cakes
- Method: Baking
- Cuisine: American
Ingredients
For Genoise cake:
- 4 large eggs, room temperature
- ½ cup + 1 ½ tablespoons (120 g) granulated sugar
- 1 sachet (9 g) vanilla sugar
- ⅔ cup + 4 ½ tablespoons (120 g) all-purpose flour
- 2 tablespoons (30 g) unsalted butter, melted and cooled
For sugar syrup:
- ⅓ cup (75 ml) water
- ¼ cup (50 g) granulated sugar
- 1 teaspoon vanilla extract
For mascarpone whipped cream:
- 1 ½ cups (355 g) cold heavy cream, 30% fat
- 2.5 oz. (70 g) cold mascarpone cheese
- 4 tablespoons (30 g) icing sugar
For filling and decoration:
- 21 oz. (600 g) fresh strawberries
Instructions
- To make Genoise cake, heat the oven to 355°F (180°C). Butter and flour the bottom and sides of an 8-inch (20 cm) round pan (or a springform pan). Melt the butter in the microwave and let it cool.
- In a heatproof bowl, whisk together the eggs, vanilla, and granulated sugar a few times. Bring the bowl over a water bath (bain-marie) filled with hot water, and whisk the egg mixture until foamy. Warm it to 104°F (40°C): check with a cooking thermometer. If unavailable, the mixture should be warm to the touch.
- Bring the bowl to the counter and beat the mixture with an electric hand mixer or a stand mixer with a whisk attachment for 10 minutes, until it reaches the ribbon stage. Sift half the flour over the bowl and mix with a rubber spatula from the bottom to the top. Add the remaining flour and gently mix. Mix a few spoonfuls of the batter with the warm melted butter, then add it to the main mixture. Gently mix the batter, making sure it does not deflate.
- Pour the cake batter into the prepared baking dish. Bake on the middle oven rack for 30-35 minutes, until golden brown. Check the cake for doneness with a toothpick: it should come out clean when inserted into the center. Remove it from the oven and rest for 5-10 minutes. Then turn the pan onto a cooling rack to let the cake slide off. Let the cake cool completely.
- To make sugar syrup, pour water with sugar into a small saucepan and bring to a boil. Remove from the heat, add vanilla extract or strawberry liqueur, and let the syrup cool.
- To make mascarpone Chantilly cake, bring the bowl of a stand mixer with the whisk attachment, or a large bowl, to the freezer for 10-15 minutes. Pour the chilled heavy cream into the bowl. Add the cold mascarpone and whisk at low speed until soft peaks form.
- Gradually incorporate the icing sugar, increasing the speed to medium, then to high, until the cream reaches medium-stiff peaks.
- To assemble the cake, wash and dry strawberries, and hull them. Cut each strawberry in half, then cut each half into 6-8 slices, and set aside. Leave a few berries for the decoration. With a large serrated knife or a cake leveler, cut the sponge cake into three layers.
- Place the first cake layer on a serving plate or cake board and soak the cake with the cold sugar syrup using a silicone or pastry brush. Spread ¼ of the Chantilly cream, then place the strawberry slices atop it, slightly submerging them. Place the second cake layer on top of the cream and berries. Gently press it to ensure it adheres, then soak it in syrup.
- Add ¼ of the cream and another layer of strawberries. Then, position the third cake layer and press it down slightly to complete the cake. Cover the entire cake with the remaining frosting, then smooth the top and sides. Then use a cake scraper to create stripes.
- Refrigerate the cake for 2-3 hours. Top the cake with sliced strawberries and sprinkle with icing sugar before serving.
Notes
- Consult recipes for Genoise sponge cake and Mascarpone Chantilly Frosting for step-by-step, photographed explanations, helpful tips, and tricks.
- For a neat appearance, assemble the cake in a mousse cake mold with an 8-inch (20 cm) diameter, lined with an acetate strip.
- Generously soak the sponge cake to add moisture.
- For the best results, let the cake firm up for a few hours. However, if needed, you can serve the cake promptly after decorating.
- Recalculate ingredient amounts for cake pans of different sizes with this simple cake pan size converter.
- Make-ahead option: Make the Genoise sponge cake in the evening and store it, covered with plastic wrap, at room temperature. The next day, finish the cake.
Nutrition
- Serving Size: 1 slice
- Calories: 433
- Sugar: 30.1 g
- Sodium: 54 mg
- Fat: 26.4 g
- Saturated Fat: 15.5 g
- Carbohydrates: 44.8 g
- Fiber: 1.9 g
- Protein: 6.5 g
- Cholesterol: 173 mg
The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.
Regina says
How many layers is this cake supposed to bake because at the top it says butter and flour 1 8 in pan, but in the directions it says to layer the cakes.
Irina Totterman says
Hello Regina, this cake consists of three sponge layers.
Julie says
Hi, can I add cream cheese to the frosting so it is a mascarpone + cream cheese chantilly frosting? Is it stable to pipe decorations?
Irina Totterman says
Hello Julie, Yes, you can add cream cheese to make a mascarpone + cream cheese Chantilly frosting. It will be slightly tangier and can actually help with stability. It should be suitable for simple piping decorations, but for very detailed or sharp designs, make sure the frosting is well chilled and whipped only until firm peaks form to avoid overwhipping.