Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup sour cream
- 1 cup fresh strawberries, diced
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 batch vanilla buttercream frosting (recipe below)
Special Equipment Needed:
- 2 9-inch round cake pans
- Parchment paper
- Electric mixer
- Pastry bag with a large star tip
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk and sour cream, until everything is well combined.
5. Fold in the diced strawberries.
6. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
9. While the cakes are cooling, make the Chantilly cream. In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
10. Once the cakes are completely cooled, place one cake layer on a serving plate or cake stand. Spread a layer of vanilla buttercream frosting over the top of the cake layer.
11. Pipe a border of Chantilly cream around the edge of the cake layer, then fill the center with more Chantilly cream.
12. Place the second cake layer on top of the Chantilly cream, then repeat the frosting and piping process.
13. Garnish the top of the cake with fresh strawberries and serve.
Time:
Preparation time: 30 minutes
Cooking time: 25-30 minutes
Total time: 1 hour
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 420
Fat: 23g
Saturated Fat: 14g
Cholesterol: 100mg
Sodium: 210mg
Carbohydrates: 50g
Fiber: 1g
Sugar: 35g
Protein: 4g
Substitutions for ingredients:
- You can use frozen strawberries instead of fresh ones, but make sure to thaw and drain them before adding them to the batter.
- If you don't have sour cream, you can use plain Greek yogurt instead.
- You can use any type of frosting you like instead of vanilla buttercream.
Variations:
- You can use different types of fruit in the cake batter, such as blueberries, raspberries, or peaches.
- You can add a layer of fruit jam or preserves between the cake layers for extra flavor.
- You can make a chocolate version of this cake by adding cocoa powder to the batter and using chocolate frosting instead of vanilla.
Tips and Tricks:
- Make sure your butter and eggs are at room temperature before starting the recipe.
- Don't overmix the batter once you've added the flour, or your cake will be tough.
- Use a serrated knife to level off the tops of the cake layers before frosting them.
- To make the Chantilly cream hold its shape better, chill the bowl and whisk in the refrigerator for 10-15 minutes before whipping the cream.
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Let the cake come to room temperature before serving.
Presentation Ideas:
Serve the cake on a cake stand or platter and garnish with fresh strawberries.
Garnishes:
Fresh strawberries
Pairings:
Coffee or tea
Suggested Side Dishes:
Fresh fruit salad
Troubleshooting Advice:
- If your cake is too dry, you may have overbaked it. Try reducing the baking time next time.
- If your Chantilly cream is too runny, you may have overwhipped it. Try adding a little more powdered sugar to thicken it up.
Food Safety Advice:
Make sure to wash your hands and all equipment thoroughly before starting the recipe.
Food History:
Chantilly cream is a French dessert topping made from whipped cream, sugar, and vanilla extract. It is named after the Château de Chantilly, a castle located north of Paris.
Flavor Profiles:
This cake is sweet, creamy, and fruity, with a hint of vanilla.
Serving Suggestions:
Serve this cake as a dessert after a dinner party or special occasion.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A