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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 stunning strawberry Chantilly cake is made with soft layers of delicate vanilla cake and fluffy Chantilly cream topped with fresh strawberries. It is super tasty and pretty, as in the picture.



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


  1. To make Genoise cake, heat the oven to 355°F (180°C). Butter and flour the bottom and the sides of the 8-inch (20 cm) round pan (or springform pan). Melt the butter in the microwave and let it cool.
  2. In the heat-proof bowl, place eggs, vanilla and granulated sugar and beat with a hand whisk a few times. Bring the bowl over a water bath or bain-marie 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 preparation with an electric hand mixer (you can use a stand mixer with a whisk attachment) for 10 minutes until 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, and add to the principal preparation. Gently mix the batter, making sure it does not deflate. 
  4. Pour the cake batter into the prepared baking dish. Bake in the middle oven rack for 30-35 minutes until golden brown. Check the cake for doneness with a toothpick: it should come out clean after inserting it in the center of the cake. Remove it from the oven and rest for 5-10 minutes. Then turn the pan on a cooling rack, allowing the cake to 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. Add vanilla extract or strawberry liqueur out of the heat, and let the syrup cool. 
  6. To make mascarpone Chantilly cake, bring the bowl of a stand mixer and 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 and then high until the cream reaches medium-stiff peaks. 
  8. To assemble the cake, wash and dry strawberries, and hull them. Cut each strawberry into half, then into 6-8 slices each, and place aside. Leave a few berries for the decoration. With a large serrated knife or a cake leveler, cut the sponge cake into three sponge layers.
  9. Place the first cake layer on a serving plate or a cake board and soak the cake with the cold sugar syrup using a silicone or pastry brush. Spread 1/4 of the Chantilly cream and place strawberry slices atop the cream, slightly submerging them. Place the second cake layer on top of the cream and berries. Gently press it to ensure adherence and soak it in syrup.
  10. Proceed to 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 and smooth the top and the 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. 


  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 using a mousse cake mold adjusted to a diameter of 8 inches (20 cm) and lined with an acetate strip.
  3. Generously soak the sponge cake to bring moisture to the cake.
  4. For the best results, let the cake firm up for a few hours. However, if necessary, the cake can be served promptly upon completion of the decoration.
  5. Recalculate ingredients for cake pans of different sizes using this simple cake pan size converter.
  6. Make ahead option: Make Genoise sponge cake in the evening and store it covered with plastic wrap at room temperature. The next day, finish the cake. 


Keywords: strawberry chantilly cake




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