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Strawberry Chantilly Cake

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A delightful summer cake featuring fluffy vanilla layers, luscious whipped cream, and juicy strawberries, perfect for celebrations.

Ingredients

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  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup milk
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups heavy cream
  • 2 cups fresh strawberries, sliced
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract (for whipped cream)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Cream together the softened butter and sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in vanilla extract.
  4. Combine the flour, baking powder, and salt in another bowl.
  5. Gradually add the dry mixture to the creamed mixture, alternating with the milk.
  6. Divide the batter evenly between the prepared pans.
  7. Bake for 25-30 minutes or until a toothpick comes out clean.
  8. Cool the cakes in their pans for 10 minutes, then turn out onto wire racks.
  9. Whip the heavy cream with powdered sugar and vanilla until soft peaks form.
  10. Assemble by placing one cake layer on a serving plate, spread whipped cream, then layer with strawberries.
  11. Add the second cake layer on top and frost with remaining whipped cream.
  12. Chill the cake for about 30 minutes before serving.

Notes

For a richer flavor, puree some strawberries to layer in the cake. Use cold heavy cream for better whipping result.

Nutrition

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

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