Fresh Berry Chantilly Cake is a delicious vanilla sponge cake layered with fresh berries and topped with mouth watering mascarpone chantilly cream.
Spring is here, and we are baking with fresh berries every chance we get! We love chocolate cake and all, but this is the time of year for light and airy desserts. The vanilla sponge cake has just the right balance of lightness and perfectly sweet. The berry filling brings an energizing brightness, and it all comes together with the most amazing Chantilly cream. You don’t want to miss this one.
Cooking Lesson: Chantilly cream may sound fancy, but it is simply sweetened whipped cream, usually made with heavy or double cream. Vanilla is traditionally used, but depending on the recipe, other flavorings may be added.
Fresh or Frozen Berries?
Fresh berries are preferable, but if you don’t have fresh berries available to you, you can substitute with frozen. Make sure to thaw the berries completely first, and blot off all excess moisture before assembling them into the cake.
Chantilly cream is delicate and so are berries. This cake needs to be stored in the refrigerator and will keep for up to 72 hours. Once you slice into the cake you can place plastic wrap against the exposed to cake to prevent the cake from drying out.
Pan Options for Fresh Berry Chantilly Cake:
You can use almost any size or style pan. Different sizes will require slight changes to the baking time and you will also need to make sure you have enough frosting on hand.
If you like this recipe, you may be interested in these other amazing cake recipes:
Store your fresh berry Chantilly cake in an airtight container in the refrigerator for up to 3 days.
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.