Best Strawberry Cream Layer Cake with Homemade Chantilly Frosting
A soft vanilla sponge layered with fresh strawberries and fluffy homemade Chantilly cream. This strawberry cream cake is light, elegant, and perfect for any celebration.
Ingredients
For the Vanilla Cake
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter softened
- 1¾ cups granulated sugar
- 4 large eggs room temperature
- 1 tablespoon vanilla extract
- 1 cup whole milk
For the Chantilly Cream Frosting
- 2 cups cold heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Filling & Topping
- 2½ cups fresh strawberries sliced and patted dry
- Whole strawberries for decoration optional
Instructions
- Prepare the cake pans: Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream butter and sugar: Beat butter and sugar until pale and fluffy, about 3–4 minutes.
- Add eggs and vanilla: Add eggs one at a time, mixing well after each addition, then mix in vanilla extract.
- Combine batter: Alternate adding dry ingredients and milk, starting and ending with dry ingredients. Mix just until smooth.
- Bake: Divide batter evenly between pans and bake for 22–25 minutes, or until a toothpick comes out clean.
- Cool completely: Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool fully.
- Make Chantilly cream: Beat cold heavy cream until soft peaks form. Add powdered sugar and vanilla, then beat until light and fluffy.
- Assemble: Place one cake layer on a serving plate. Spread a generous layer of cream and top with sliced strawberries.
- Finish the cake: Add the second cake layer and frost the top and sides. Decorate with whipped cream swirls and whole strawberries if desired.
Notes
Tips & Variations
- Use cake flour instead of all-purpose flour for an extra tender crumb
- Add lemon zest to the cake batter for a subtle citrus note
- Replace strawberries with raspberries or mixed berries
- Turn this into a sheet cake for easier slicing and serving
- Chill the cake briefly before slicing for cleaner layers
Storage
- Refrigerator: Store covered for up to 3 days
- Freezer: Unfrosted cake layers can be frozen for up to 2 months