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Strawberry Chantilly Cake

Strawberry Chantilly cake on a serving platter with a bowl of fresh strawberries.
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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.

Ingredients

Scale

For Genoise cake:

  • 4 large eggs, room temperature
  • 1/2 cup + 1 1/2 tablespoons (120 g) granulated sugar
  • 1 sachet (9 g) vanilla sugar
  • 2/3 cup + 4 1/2 tablespoons (120 g) all-purpose flour
  • 2 tablespoons (30 g) unsalted butter, melted and cooled

For sugar syrup:

  • 1/3 cup (75 ml) water
  • 1/4 cup (50 g) granulated sugar
  • 1 teaspoon vanilla extract

For mascarpone whipped cream:

  • 1 1/2 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

  1. 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.
  2. 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.
  3. 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. 
  4. 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. 
  5. 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. 
  6. 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.
  7. Gradually incorporate the icing sugar, increasing the speed to medium, then to high, until the cream reaches medium-stiff peaks. 
  8. 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.
  9. 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 1/4 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.
  10. Add 1/4 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.
  11. Refrigerate the cake for 2-3 hours. Top the cake with sliced strawberries and sprinkle with icing sugar before serving. 

Notes

  1. Consult recipes for Genoise sponge cake and Mascarpone Chantilly Frosting for step-by-step, photographed explanations, helpful tips, and tricks.
  2. For a neat appearance, assemble the cake in a mousse cake mold with an 8-inch (20 cm) diameter, lined with an acetate strip.
  3. Generously soak the sponge cake to add moisture.
  4. For the best results, let the cake firm up for a few hours. However, if needed, you can serve the cake promptly after decorating.
  5. Recalculate ingredient amounts for cake pans of different sizes with this simple cake pan size converter.
  6. 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

Find it online: https://www.bakinglikeachef.com/strawberry-chantilly-cake/