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.
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 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.
I made the cake and everything went good! The cake was so good and everyone enjoyed.
Awesome job , Rachel.
First cake I ever baked. Its my wifes favorite cake and instead of going to the supermarket and getting one for her birthday. I decided to make one at home instead (no chemicals, heh heh). It was a big hit. Enough of hit she bought me a kitchen aid stand mixer for my birthday. Wonderful!
Made this for Mother’s Day and it was a hit! Didn’t know I would be such a fan of Mascarpone Chantilly Cream!! A little hard layering. Cakes need to be very even. I would make it again. Beautiful to look qt and a yummy light cake.
Made this twice for baby shower, turns out a crowd pleaser every time!! Just beautiful
It was easy pezy until I got to the stacking. 🤷♂️ Next time I will just use the jam and no water. My fruit was very ripe and that got the mixture too watery. So by the time I frosted the entire cake I had fruit trying to make a escape out the sides. All & all it was delicious, but I ran out of time a patience towards the end and just slapped on the cream frosting instead of my normal presentable finish of frosting any cake. 🤣 Well, live & learn! Just a warning cut back or omit the water with the jam if your fruit is very ripe! Other than that everyone loved it, awesome recipe!
Delicious cake but I found it difficult to make very time consuming . I also ran out of the Chantilly frosting at the end and had to make do .would only try this again for special occasion or holiday .
My mom requested a Chantilly cake for Mother’s Day and I found this recipe. It was delicious! I love the frosting, not too sweet. I don’t make many cakes but will definitely keep this one and make it again. Great recipe!
Made with strawberries blueberries and black berries. Was so good I was surprised very good cake. Will be making it more
This is delicious! I’m a novice baker. And by novice, I mean I generally suck at baking. I followed your instructions exactly and it came out awesome! The frosting is great. I hate most frostings because they are just sugary and grainy. This one is flavorful and smooth and creamy. I used fresh strawberries, blackberries and raspberries. The flavors married beautifully. I can’t stack, frost or decorate a cake to save my life so my cake came out looking more like an alien space craft than a cake but it still tasted awesome.
However, my cake did crumble after it cooled. I’m wondering, did I need to make any adjustments because I live in high altitude in Denver? Or do I do something wrong Any tips on that would be appreciated. I made this for hubby’s b-day. He loved it. If it hadn’t crumbled, it might have looked better but the taste was there so I was pretty happy!!!