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Berry Chantilly Cake (4th of July Style)

This Berry Chantilly Cake is a light and elegant dessert made with soft vanilla cake layers, fluffy whipped cream frosting, and fresh berries. Perfect for summer celebrations, it’s both refreshing and beautifully festive.
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Ingredients Method Notes

Ingredients
  

For the Cake:
  • 2 ½ cups all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter softened
  • 1 ¾ cups sugar
  • 4 large eggs
  • 1 tbsp vanilla extract
  • 1 cup milk
For the Chantilly Cream:
  • 2 cups heavy whipping cream
  • ½ cup mascarpone cheese
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
For the Topping:
  • 1 cup strawberries sliced
  • 1 cup blueberries
  • ½ cup raspberries

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In another bowl, beat butter and sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition. Stir in vanilla.
  5. Alternate adding dry ingredients and milk, beginning and ending with dry ingredients.
  6. Divide batter evenly between pans and bake for 25–30 minutes. Let cool completely.
  7. For the cream, whip heavy cream, mascarpone, powdered sugar, and vanilla until soft peaks form.
  8. Place one cake layer on a plate, spread cream, and add a layer of berries.
  9. Add the second cake layer and frost the top and sides.
  10. Decorate with remaining berries in a festive pattern. Chill before serving.

Notes

  • Store in the refrigerator and consume within 2–3 days.
  • You can add a thin layer of berry jam between layers for extra flavor.
  • For a lighter version, skip mascarpone and use stabilized whipped cream.
  • This recipe can also be turned into cupcakes for easy serving.