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 donโt 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 donโt 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.
Storage Instructions:
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:
Storage Instructions:
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 weโve 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.
Hello Dear, i am from Mauritius Island..i am very satisfied and appreciate all your cake recipes.
Thank you very much for helping a housewife to improve in bakery as it is my passion till i was a child. i will bake the Fresh berry chantilly cake for my daughter birthday she will turn to 21yrs on 6 july. I will share picture once i finish
This was a fabulous combination. I took a short cut and used pound cake. The cream filling and berry filling will now be a definite go to when making shortcake.
I was soooo disappointed…never bake with cake flour again….. soooo dry…it was a big expense to make this cake for my husband’s 60 th birthday….all the ingredients were expensive and all the fruit added up….Sorry …a big disappointment
5 STARS! I made this cake for a family brunch and even my picky teenager was impressed! This Chantilly cake is so delicious and will now be my go-to Spring/Summer birthday or special occasion dessert! Oh, I’m glad I read the comments as I will now sift and remeasure my cake flour for future cake recipes!
Happy Birthday! Love your recipes
Can you make cupcakes with this recipe?
Great recipe, and not too complicated. The chantilly cream was the best part. For the jam, I used blackberry, which I didnโt really like. In the future, I will probably use raspberry instead. Would definitely recommend this recipe.
It was very nice
I made this for my sister birthday last weekend. Everybody loved it. The cake was so moist. And frosting was so perfect. Not too sweet. We planned to make it again for my other sister. Thank you so much for the recipe.
The cake is delicious. I found the icing recipe too sweet for our liking and ended up remaking it with about half the sugar.