Chantilly Cake

Ingredients

• 2.25 cups all-purpose flour
• 2.25 tsp baking powder
• ¾ cup butter, softened
• 1.5 cups sugar
• 3 large eggs
• 1.5 tsp vanilla extract
• ¾ cup whole milk
• 2 cups heavy whipping cream
• 1 lb fresh strawberries

Instructions

1. 1

   Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.

2. 2

   Whisk together flour, baking powder, and 0.5 tsp salt in a medium bowl.

3. 3

   Beat softened butter and sugar with an electric mixer until pale and fluffy, 3 minutes.

4. 4

   Add eggs one at a time, beating 20 seconds after each addition.

5. 5

   Beat in vanilla extract until combined, about 30 seconds.

6. 6

   Alternate adding flour mixture and milk in three additions, starting and ending with flour.

7. 7

   Divide batter evenly between prepared pans and smooth the tops.

8. 8

   Bake 25–30 minutes until a toothpick inserted in the center comes out clean.

9. 9

   Cool in pans 10 minutes, then turn out onto wire racks to cool completely.

10. 10

    Whip heavy cream with 2 tbsp powdered sugar and 0.5 tsp vanilla until stiff peaks form.

11. 11

    Slice strawberries into halves or quarters, depending on size.

12. 12

    Place first cake layer on a serving plate. Spread with a thin layer of whipped cream.

13. 13

    Top cream with a single layer of strawberry slices, arranged in concentric circles.

14. 14

    Set second cake layer on top. Frost top and sides with remaining whipped cream.

15. 15

    Crown with remaining strawberry slices, placed decoratively on the frosting.

16. 16

    Refrigerate until serving, at least 30 minutes.

Tools you’ll need

• two 9-inch round cake pans
• electric mixer
• whisk
• medium mixing bowl
• measuring cups and spoons
• wire cooling racks
• serrated knife
• offset spatula
• serving plate

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