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Strawberry Chantilly Cake

Strawberry Chantilly Cake Recipe

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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8 servings
Calories: 510
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour, spooned and leveled
  • 1 1/2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 3/4 cup unsalted butter, softened to cool room temperature
  • 1 1/4 cups granulated sugar
  • 3 large eggs, room temperature
  • 2 tsp vanilla extract
  • 3/4 cup whole milk, room temperature
  • 2 cups cold heavy cream
  • 8 oz mascarpone, chilled
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 lb fresh strawberries, hulled and thinly sliced

Method
 

  1. Preheat oven to 350°F (175°C). Butter two 8-inch round pans and line with parchment.
  2. Whisk flour, baking powder, and salt. Beat butter and sugar until fluffy, about 3 minutes. Add eggs one at a time, then vanilla.
  3. Mix in dry ingredients alternating with milk in three additions, ending with flour. Divide batter into pans.
  4. Bake 22 to 25 minutes until golden and springy. Cool in pans 10 minutes, then transfer to a rack to cool completely.
  5. Whip cold heavy cream, mascarpone, powdered sugar, and vanilla to firm peaks. Chill.
  6. Place one cooled cake layer on a plate. Spread one-third of the cream on top and cover with a layer of sliced strawberries. Top with second layer.
  7. Spread remaining cream over the top and arrange remaining strawberries. Slice with a serrated knife and serve.

Notes

Plan for a total of about 2 hours of inactive cooling time for the cake layers before you fill and frost the cake. You can bake the layers the night before, wrap them, and assemble the next day with no change in texture.